Sudan I is a synthetic-azo dye commonly used to adulterate foods to increase sensory appearance. However, it is banned due to its carcinogenic, mutagenic and genotoxic properties, which represent a serious risk to human health. Thus, this paper proposes a feasibility study to identify and quantify Sudan I dye in ketchup samples using colour histograms (obtained from digital images) and multivariate analysis. The successive projections algorithm coupled with linear discriminant analysis (SPA-LDA) classified correctly all samples, while the partial least squares coupled with SPA for interval selection (iSPA-PLS) quantified adequately the adulterant, attaining values of RMSEP of 11.64 mg kg−1, R2 of 0.96, RPD of 5.28, REP of 13.63% and LOD of ...
ABSTRACT: The objective of this study was to establish a standardized color detection method to achi...
We present a video-densitometric quantification method for Sudan red dyes in spices and spice mixtur...
Background : A food additive used to obtain food products that taste delicious, attractive, durable,...
This work propose a feasible, rapid, and simple method for detecting culinary spices adulterated eit...
Spices are added in order to enhance the organoleptic characteristics of food and culinary dishes, m...
Para Red (PR) and Sudan dyes have been illegally used as colorants to adulterate certain foods by en...
This thesis is focused at developing multivariate analytical screening methodologies for determining...
The aim of the master´s thesis was to verify the applicability of elemental analysis and molecular s...
A simple and fast analytical method for the determination of sudans I, II, III, and IV in chili- and...
Classification or screening analysis of natural unprocessed teas using simple digital images and a v...
Charles University in Prague, Faculty of Pharmacy in Hradec Králové Department of Analytical Chemist...
AbstractThis paper proposed a novel methodology for the quantification of an artificial dye, sunset ...
Azo compounds such as the Sudan dyes I–IV are frequently used illegally as colorants and added to a ...
In this work, the combination of chemometric techniques with kinetic-spectroscopic data allowed quan...
Department of Criminology & Forensic Science, Dr. H. S. Gour University, Sagar-470 003, Madhya Prade...
ABSTRACT: The objective of this study was to establish a standardized color detection method to achi...
We present a video-densitometric quantification method for Sudan red dyes in spices and spice mixtur...
Background : A food additive used to obtain food products that taste delicious, attractive, durable,...
This work propose a feasible, rapid, and simple method for detecting culinary spices adulterated eit...
Spices are added in order to enhance the organoleptic characteristics of food and culinary dishes, m...
Para Red (PR) and Sudan dyes have been illegally used as colorants to adulterate certain foods by en...
This thesis is focused at developing multivariate analytical screening methodologies for determining...
The aim of the master´s thesis was to verify the applicability of elemental analysis and molecular s...
A simple and fast analytical method for the determination of sudans I, II, III, and IV in chili- and...
Classification or screening analysis of natural unprocessed teas using simple digital images and a v...
Charles University in Prague, Faculty of Pharmacy in Hradec Králové Department of Analytical Chemist...
AbstractThis paper proposed a novel methodology for the quantification of an artificial dye, sunset ...
Azo compounds such as the Sudan dyes I–IV are frequently used illegally as colorants and added to a ...
In this work, the combination of chemometric techniques with kinetic-spectroscopic data allowed quan...
Department of Criminology & Forensic Science, Dr. H. S. Gour University, Sagar-470 003, Madhya Prade...
ABSTRACT: The objective of this study was to establish a standardized color detection method to achi...
We present a video-densitometric quantification method for Sudan red dyes in spices and spice mixtur...
Background : A food additive used to obtain food products that taste delicious, attractive, durable,...