Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)

Christophe N’Cho Amin; Nicaise François Bony; Gildas Komenan Gbassi; Michèle Aké

doi:doi:10.11648/j.ijnfs.20140302.25

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Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)

Christophe N’Cho Amin, Nicaise François Bony, Gildas Komenan Gbassi, Michèle Aké

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)

Received: 7 February 2014 Accepted: Published: 20 March 2014

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ijnfs.20140302.25
Page(s)	119-122
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tartrazine, Yoghurt, Liquid Chromatography, Quality Control

References

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APA Style

Christophe N’Cho Amin, Nicaise François Bony, Gildas Komenan Gbassi, Michèle Aké. (2014). Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire). International Journal of Nutrition and Food Sciences, 3(2), 119-122. https://doi.org/10.11648/j.ijnfs.20140302.25

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ACS Style

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). Int. J. Nutr. Food Sci. 2014, 3(2), 119-122. doi: 10.11648/j.ijnfs.20140302.25

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AMA Style

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). Int J Nutr Food Sci. 2014;3(2):119-122. doi: 10.11648/j.ijnfs.20140302.25

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@article{10.11648/j.ijnfs.20140302.25,
  author = {Christophe N’Cho Amin and Nicaise François Bony and Gildas Komenan Gbassi and Michèle Aké},
  title = {Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {119-122},
  doi = {10.11648/j.ijnfs.20140302.25},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.25},
  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.},
 year = {2014}
}

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TY  - JOUR
T1  - Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
AU  - Christophe N’Cho Amin
AU  - Nicaise François Bony
AU  - Gildas Komenan Gbassi
AU  - Michèle Aké
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.25
DO  - 10.11648/j.ijnfs.20140302.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 119
EP  - 122
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.25
AB  - 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.
VL  - 3
IS  - 2
ER  -

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Author Information

Christophe N’Cho Amin

Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphou?t-Boigny, C?te d’Ivoire
Nicaise François Bony
Gildas Komenan Gbassi

Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphou?t-Boigny, C?te d’Ivoire
Michèle Aké

Département de Chimie Analytique, UFR Sciences Pharmaceutiques et Biologiques – Université Félix Houphou?t-Boigny, C?te d’Ivoire

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Plain Text BibTeX RIS

APA Style

Christophe N’Cho Amin, Nicaise François Bony, Gildas Komenan Gbassi, Michèle Aké. (2014). Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire). International Journal of Nutrition and Food Sciences, 3(2), 119-122. https://doi.org/10.11648/j.ijnfs.20140302.25

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ACS Style

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). Int. J. Nutr. Food Sci. 2014, 3(2), 119-122. doi: 10.11648/j.ijnfs.20140302.25

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AMA Style

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). Int J Nutr Food Sci. 2014;3(2):119-122. doi: 10.11648/j.ijnfs.20140302.25

Copy | Download

@article{10.11648/j.ijnfs.20140302.25,
  author = {Christophe N’Cho Amin and Nicaise François Bony and Gildas Komenan Gbassi and Michèle Aké},
  title = {Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {119-122},
  doi = {10.11648/j.ijnfs.20140302.25},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.25},
  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.},
 year = {2014}
}

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TY  - JOUR
T1  - Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
AU  - Christophe N’Cho Amin
AU  - Nicaise François Bony
AU  - Gildas Komenan Gbassi
AU  - Michèle Aké
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.25
DO  - 10.11648/j.ijnfs.20140302.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 119
EP  - 122
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.25
AB  - 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.
VL  - 3
IS  - 2
ER  -

Copy | Download