Tartrazine
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. Spectrophotometric Determination of Allura Red AC and Tartrazine in Food Products Using Hydrophobic Deep Eutectic Solvents as an Environmentally Sustainable Micro-Extractor
This paper reports the application of hydrophobic deep eutectic solvents (HDES) as an environmentally friendly alternative for liquid-phase microextraction (LPME) of Allura Red AC and Tartrazine in food products and the spectrophotometric determination of these analytes. The HDES used in this work were prepared by mixing octanoic acid (OctAc) or decanoic aci
J. Braz. Chem. Soc.. Publicado em: 2021-03
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2. Determination of Six Synthetic Dyes in Sports Drinks by Dispersive Solid-Phase Extraction and HPLC-UV-Vis
A simple, fast and efficient method was developed for determination of six synthetic dyes (Tartrazine, Sunset Yellow, Amaranth, Ponceau 4R, Indigo Carmine and Brilliant Blue) in sports drinks using dispersive solid-phase extraction (d-SPE) with the polymeric sorbent Oasis® HLB. Sample preparation using d-SPE permitted to simplify the procedure and use less
J. Braz. Chem. Soc.. Publicado em: 2018-03
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3. Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L
Food Sci. Technol. Publicado em: 09/03/2017
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4. Degradação fotocatalítica de tartrazina com TiO2 imobilizado em esferas de alginato
The potential of heterogeneous photocatalysis using TiO2 immobilized in alginate beads was evaluated for the degradation of tartrazine yellow azo dye. The treatment was performed under the action of a high-pressure mercury vapor lamp of 125 W and the degradation performance was investigated with the absorbance supplied by a photocolorimeter. Alginate beads w
Quím. Nova. Publicado em: 2016-12
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5. Dye Degradation Enhanced by Coupling Electrochemical Process and Heterogeneous Photocatalysis
In this study, we evaluated the combination between an electrochemical process, occurring in the dark, and a heterogeneous photocatalytic process for dye degradation, using the azo dye tartrazine as model of oxidizable substrate. TiO2 P25 and an Ag-doped TiO2 were used as photocatalysts in suspensions containing 50 mg L–1 of tartrazine. The best result, 74
J. Braz. Chem. Soc.. Publicado em: 2015-09
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6. Tartrazine degradation by supported TiO2on magnetic particles
ABSTRACTMagnetic beads were obtained by dropping a solution of sodium alginate containing magnetite particles into a CaCl2 solution. TiO2anatase particles were synthetized by a sol-gel method at low temperature (75 °C), and were supported on magnetic beads to obtain the magnetic photocatalyst, MC. Magnetite particles and magnetic photocatalyst were characte
Matéria (Rio J.). Publicado em: 2015-09
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7. Equilibrium and thermodynamics of azo dyes biosorption onto Spirulina platensis
The equilibrium and thermodynamics of azo dye (tartrazine and allura red) biosorption onto Spirulina platensis biomass were investigated. The equilibrium curves were obtained at 298, 308, 318 and 328 K, and four isotherm models were fitted the experimental data. Biosorption thermodynamic parameters (ΔG, ΔH and ΔS) were estimated. The results showed that t
Braz. J. Chem. Eng.. Publicado em: 2013-03
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8. Estudo, otimização e aplicação de microondas acoplado ao processo oxidativo avançado H2O2/UV na degradação da tartrazina / Study, optimization, and application of microwaves coupled to the H2O2/UV advanced oxidation process in the degradation of tartrazine
Os corantes azo são amplamente utilizados em muitas indústrias, entre elas as alimentícias, farmacêuticas e têxteis. Quando essas moléculas estão presentes no efluente industrial tornam o seu tratamento, que na maioria dos casos é biológico, difícil. Suas complexas estruturas são altamente estáveis e a presença de grupos sulfônicos (-SO3H) torn
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/08/2011
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9. Desenvolvimento de procedimentos eletroanalíticos para a determinação de antioxidantes e corantes em produtos alimentícios empregando um eletrodo de diamante dopado com boro / Development of electroanalytical procedures for the determination of antioxidants and colorants in food samples using a boron-doped diamond electrode
The following topics were investigated in this thesis: a) the electrochemical response of a boron-doped diamond electrode, after different electrochemical pretreatments, for two antioxidants (butylated hydroxyanisole BHA and butylated hydroxytoluene BHT) and three food colorants (tartrazine TT, sunset yellow SY, and brilliant blue BB); b) the development of
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/04/2011
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10. Estudo da otimização do processo Fenton para o descoramento de corantes azo / Optimization study of the Fenton process for azo dyes decolorization
No caso de indústrias que utilizam processos de tingimento, a remoção da cor dos seus efluentes líquidos é uma grande preocupação. Os corantes azóicos representam 60% dos corantes utilizados na atualidade em todo o mundo; no entanto, são conhecidos pelo seu efeito carcinogênico e mutagênico, tornando-se urgente o seu tratamento. Assim sendo, tem s
Publicado em: 2009
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11. Genotoxicidade dos corantes artificiais amarelo tartazina e vermelho 40, pelo teste SMART de asa, em Drosophila melanogaster
Os aditivos alimentares são utilizados pela indústria alimentícia com o intuito de melhorar o aroma, o sabor e a textura dos alimentos. De todos os aditivos utilizados os corantes são os mais genotóxicos. Os corantes azóicos, derivados do petróleo, utilizados pelas indústrias, são o tartrazina e vermelho 40. O teste SMART de asa foi utilizado para v
Publicado em: 2008
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12. Espectrofotometria derivativa: uma estratégia simples para a determinação simultânea de corantes em alimentos
A very simple spectrophotometric method is described for resolving binary mixture of the food colorants Sunset Yellow (INS 110) and Tartrazine Yellow (INS 102) by using the first derivative spectra with measurements at zero-crossing wavelengths. Before the spectrophotometric measurements, the dyes were sorbed onto polyurethane foam and recovered in N,N-dimet
Química Nova. Publicado em: 2006-04