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Novel Techniques in Nutrition and Food Science

Colorimetric Sensor for Determination of Allura Red (E129) in Present of Prussian Blue

  • Open or Close Kobun Rovina*

    Faculty of Food Science, University Malaysia Sabah, Malaysia

    *Corresponding author: Kobun Rovina, Faculty of Food Science and Nutrition Jalan, UMS 88400 Kota Kinabalu Sabah, University Malaysia Sabah, Malaysia

Submission: August 03, 2018;Published: September 26, 2018

DOI: 10.31031/NTNF.2018.02.000550


ISSN 2640-9208
Volume2 Issue5


Allura Red AC (E 129) belongs to synthetic mono azo dye group with strong vivid colors and widely used as food colorants to make them visually aesthetic. Allura Red have been claimed toxic, carcinogens and contributors to health problems for human when excessively consume. Hence, there is needed a simple, faster and effective method for the analysis of Allura Red in food products. Herein, colorimetric sensor for rapid and simple detection of Allura Red was developed by interaction of Potassium Hexacyanoferrate (III) and Iron (III) Chloride hexahydrate as Prussian blue. Under optimal conditions (pH:1.0, 26 oC and 2 minutes), the proposed colorimetric sensor was found a wide linear Allura Red concentration range from 20 to 2ppm, with a limit of detection (3.3σ/s) and limit of quantification (10σ/s) calculated are 0.0244ppm and 0.0738ppm, respectively. Finally, the proposed sensor method was successfully applied to determine Allura Red in different food products with satisfactory results.

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