Determination of allura red in some food samples by adsorptive stripping voltammetry.

Ahmad H Alghamdi

Index: J. AOAC Int. 88(5) , 1387-93, (2005)

Full Text: HTML

Abstract

Square wave (SW) voltammetry was used to explore the adsorption properties of the food additive dye Allura Red on a hanging mercury drop electrode (HMDE). By using the adsorptive stripping voltammetric approach, we developed a sensitive electroanalytical method for the determination of this azo dye. A well-developed voltammetric peak probably related to the cathodic reduction of the azo moiety was obtained in pH 9 Britton-Robinson (B-R) buffer at 613 mV. Cyclic voltammetric studies indicated that the reduction process was irreversible and primarily controlled by adsorption. The adsorptive voltammetric signal was evaluated with respect to various experimental conditions; the optimized values were supporting electrolyte, B-R buffer; pH 11; accumulation time, 180 s; accumulation potential, 0.0 V; scan rate, 900 mV/s; pulse amplitude, 75 mV; and SW frequency, 90 Hz. Adsorptive voltammetric peak current showed a linear response for Allura Red in the concentration range of 2.5 x 10(-8) to 2.0 x 10(-7) mol/L (r = 0.998). The limit of detection was 8.5 x 10(-9) mol/L (4.2 ng/mL), the precision in terms of relative standard deviation was 1.3%, and the mean recovery was 102%. Possible interferences by several substances usually present in food products such as food additive azo dyes (E110, E102), gelatin, natural and artificial sweeteners, preservatives, and antioxidants were also evaluated. The proposed electrochemical procedure was successfully applied to the determination of this food dye in commercially available candy and a soft drink. The results were compared by statistical evaluation with those obtained by a reference spectrophotometric method.