Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a
commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper
characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs–Rauscher
(BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by
applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present.
This research provides an improvement in the deviations from the experimental Raman spectrum as
calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of
the indigo carmine molecule compared to data within the literature. The analytical curves used to
determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were
applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters:
100 times lower LOD an...d LOQ compared to commonly used UV/Vis. The remarkable sensitivity
of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an
oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions
have an important role in the BR’s indigo carmine mechanism. The novelty of this research is the
investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine
indigo carmine in other complex samples (pharmaceutical, food, etc.).
TY - JOUR
AU - Pagnacco, Maja C.
AU - Maksimović, Jelena P.
AU - Nikolić, Nenad
AU - Bajuk-Bogdanović, Danica
AU - Kragović, Milan M.
AU - Stojmenović, Marija D.
AU - Blagojević, Stevan N.
AU - Senćanski, Jelena V.
PY - 2022
UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/265
AB - Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a
commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper
characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs–Rauscher
(BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by
applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present.
This research provides an improvement in the deviations from the experimental Raman spectrum as
calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of
the indigo carmine molecule compared to data within the literature. The analytical curves used to
determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were
applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters:
100 times lower LOD and LOQ compared to commonly used UV/Vis. The remarkable sensitivity
of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an
oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions
have an important role in the BR’s indigo carmine mechanism. The novelty of this research is the
investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine
indigo carmine in other complex samples (pharmaceutical, food, etc.).
PB - MDPI
T2 - Molecules
T1 - Indigo Carmine in a Food Dye: Spectroscopic Characterization
and Determining Its Micro-Concentration through the
Clock Reaction
SP - 4853
VL - 27
DO - 10.3390/molecules27154853
ER -
@article{
author = "Pagnacco, Maja C. and Maksimović, Jelena P. and Nikolić, Nenad and Bajuk-Bogdanović, Danica and Kragović, Milan M. and Stojmenović, Marija D. and Blagojević, Stevan N. and Senćanski, Jelena V.",
year = "2022",
abstract = "Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a
commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper
characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs–Rauscher
(BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by
applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present.
This research provides an improvement in the deviations from the experimental Raman spectrum as
calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of
the indigo carmine molecule compared to data within the literature. The analytical curves used to
determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were
applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters:
100 times lower LOD and LOQ compared to commonly used UV/Vis. The remarkable sensitivity
of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an
oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions
have an important role in the BR’s indigo carmine mechanism. The novelty of this research is the
investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine
indigo carmine in other complex samples (pharmaceutical, food, etc.).",
publisher = "MDPI",
journal = "Molecules",
title = "Indigo Carmine in a Food Dye: Spectroscopic Characterization
and Determining Its Micro-Concentration through the
Clock Reaction",
pages = "4853",
volume = "27",
doi = "10.3390/molecules27154853"
}
Pagnacco, M. C., Maksimović, J. P., Nikolić, N., Bajuk-Bogdanović, D., Kragović, M. M., Stojmenović, M. D., Blagojević, S. N.,& Senćanski, J. V.. (2022). Indigo Carmine in a Food Dye: Spectroscopic Characterization
and Determining Its Micro-Concentration through the
Clock Reaction. in Molecules
MDPI., 27, 4853.
https://doi.org/10.3390/molecules27154853
Pagnacco MC, Maksimović JP, Nikolić N, Bajuk-Bogdanović D, Kragović MM, Stojmenović MD, Blagojević SN, Senćanski JV. Indigo Carmine in a Food Dye: Spectroscopic Characterization
and Determining Its Micro-Concentration through the
Clock Reaction. in Molecules. 2022;27:4853.
doi:10.3390/molecules27154853 .
Pagnacco, Maja C., Maksimović, Jelena P., Nikolić, Nenad, Bajuk-Bogdanović, Danica, Kragović, Milan M., Stojmenović, Marija D., Blagojević, Stevan N., Senćanski, Jelena V., "Indigo Carmine in a Food Dye: Spectroscopic Characterization
and Determining Its Micro-Concentration through the
Clock Reaction" in Molecules, 27 (2022):4853,
https://doi.org/10.3390/molecules27154853 . .
