RAPID DETERMINATION OF TARTRAZINE IN SELECTED FOODSTUFFS COMMONLY CONSUMED IN OUJDA CITY (MOROCCO) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH UV-DAD DETECTION

Authors

  • Imane Himri Mohamed I University , Faculty of Science, Laboratory of Biochemistry
  • Faiza Souna Mohamed I University , Faculty of Science, Laboratory of Biochemistry
  • Iliass Lahmass Mohamed I University , Faculty of Science, Laboratory of Biochemistry
  • Hana Serghini Biology Laboratory of Plants and Microorganisms
  • Ennouamane Saalaoui Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Abstract

The present study deals determination of Tartrazine, which is known as an azo dye, present in three different kinds of yellow foodstuffs: solid juice powders, solid jelly powders and soft drinks commercially available food items inOujda-Moroccomarkets.Tartrazine present in different kinds of yellow foodstuffs was determined by high-performance liquid chromatography with UV-DAD detection. The following food dye was analyzed within less than 10 min using analytical C18 column (4.6 ×150 mm, 10 μm) at ambient temperature.This method has potential to be used for Tartrazine due to its rapidness, simplicity, reliability, and sensitivity.All studied samples showed dye levels in according to the legislations adopted by the official food control laboratories inMorocco.

Author Biographies

Imane Himri, Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Faiza Souna, Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Iliass Lahmass, Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Hana Serghini, Biology Laboratory of Plants and Microorganisms

Biology Laboratory of Plants and Microorganisms

Ennouamane Saalaoui, Mohamed I University , Faculty of Science, Laboratory of Biochemistry

Mohamed I University , Faculty of Science, Laboratory of Biochemistry

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Published

2016-10-06

How to Cite

Himri, I., Souna, F., Lahmass, I., Serghini, H., & Saalaoui, E. (2016). RAPID DETERMINATION OF TARTRAZINE IN SELECTED FOODSTUFFS COMMONLY CONSUMED IN OUJDA CITY (MOROCCO) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH UV-DAD DETECTION. Innoriginal: International Journal of Sciences, 16–19. Retrieved from https://innoriginal.com/index.php/iijs/article/view/53

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RESEARCH ARTICLE