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Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
International Journal of Nutrition and Food Sciences
Volume 3, Issue 2, March 2014, Pages: 119-122
Received: Feb. 7, 2014; Published: Mar. 20, 2014
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Authors
Christophe N’Cho Amin, Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphouët-Boigny, Côte d’Ivoire
Nicaise François Bony, Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphouët-Boigny, Côte d’Ivoire
Gildas Komenan Gbassi, Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphouët-Boigny, Côte d’Ivoire
Michèle Aké, Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphouët-Boigny, Côte d’Ivoire
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Abstract
The use of tartrazine E 102 as a food dye is subject to restrictions. The limit dose allowed in dairy product is 300 mg kg-1. In order to discover and control this synthetic dye in commercialized yoghurt in Côte d'Ivoire, a method has been proposed to determine its content by ion pair reversed phase liquid chromatography (LC) after liquid-solid extraction followed by detection at 430 nm. The results of the validation tests (linearity, precision, accuracy and sensitivity) were satisfactory. The method was thus applied to 210 samples of yoghurt produced by the traditional sector and commercialized in Abidjan. The content of tartrazine was higher than the maximum allowed of 300 mg kg-1 in 10 (4.8%) samples. The repeated consumption of these yoghurts can eventually cause allergic reactions and hyperactivity disorders in susceptible consumers especially in children.
Keywords
Tartrazine, Yoghurt, Liquid Chromatography, Quality Control
To cite this article
Christophe N’Cho Amin, Nicaise François Bony, Gildas Komenan Gbassi, Michèle Aké, Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire), International Journal of Nutrition and Food Sciences. Vol. 3, No. 2, 2014, pp. 119-122. doi: 10.11648/j.ijnfs.20140302.25
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