Assessment of the breakdown products of solar/UV induced photolytic degradation of food dye tartrazine

Food Chem Toxicol. 2014 Jun:68:307-15. doi: 10.1016/j.fct.2014.03.025. Epub 2014 Apr 2.

Abstract

The food dye tartrazine (CI 19140) was exposed to UV irradiation from an artificial source, a mercury vapor lamp, and a natural one, sunlight. It was observed that conditions such as energy dose, irradiation time, pH and initial dye concentration affected its discoloration. There was 100% of color removal, after 30min of irradiation, when a dye solution 1×10(-5)molL(-1) was submitted to an energy dose of 37.8Jcm(-2). Liquid Chromatography coupled to Diode Array Detection and Mass Spectrometry confirmed the cleavage of the chromophore group and the formation of five by-products at low concentration. Although by-products were formed, the Salmonella/microsome mutagenicity assay performed for both, the dye solution at a dose of 5.34 μg/plate [DOSAGE ERROR CORRECTED] and the solutions obtained after exposure to UV irradiation, did not present mutagenic activity for TA98 and TA100 with and without S9.

Keywords: Breakdown products; Dye photolysis; LC–MS/MS; Mutagenicity; Tartrazine.

MeSH terms

  • Chromatography, High Pressure Liquid
  • Chromatography, Liquid
  • Food Coloring Agents / chemistry*
  • Food Coloring Agents / toxicity
  • Hydrogen-Ion Concentration
  • Mutagenicity Tests
  • Mutagens / analysis
  • Mutagens / toxicity
  • Photolysis
  • Salmonella typhimurium / drug effects
  • Tandem Mass Spectrometry
  • Tartrazine / chemistry*
  • Tartrazine / toxicity
  • Ultraviolet Rays

Substances

  • Food Coloring Agents
  • Mutagens
  • Tartrazine