Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction
Аутори
Pagnacco, Maja C.Maksimović, Jelena P.
Nikolić, Nenad

Bajuk-Bogdanović, Danica

Kragović, Milan M.
Stojmenović, Marija D.
Blagojević, Stevan N.
Senćanski, Jelena V.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.).
Кључне речи:
weed / seed germination / plant growth-promoting rhizobacteria (PGPR) / geometrical optimization / UV/Vis / Briggs–Rauscher reactionИзвор:
Molecules, 2022, 27, 4853-Издавач:
- MDPI
Финансирање / пројекти:
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200026 (Универзитет у Београду, Институт за хемију, технологију и металургију - ИХТМ) (RS-200026)
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200146 (Универзитет у Београду, Факултет за физичку хемију) (RS-200146)
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200051 (Институт за општу и физичку хемију, Београд) (RS-200051)
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200053 (Универзитет у Београду, Институт за мултидисциплинарна истраживања) (RS-200053)
- the Office of Naval Research Global, Research Grant N62902-22-1-2024
Институција/група
Institut za multidisciplinarna istraživanjaTY - 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 . .