Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor

Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor Publisher Pubmed

Zoughi S¹ ; Faridbod F¹ ; Amiri A¹ ; Ganjali MR^{1, 2}

Show Affiliations

1. Analytical Chemistry Department, Center of Excellence in Electrochemistry, School of Chemistry, College of Science, University of Tehran, Tehran, Iran
2. Biosensor Research Center, Endocrinology & Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran

Source: Food Chemistry Published:2021

Abstract

A fluorescent assay for the selective analysis of tartrazine was developed. Tartrazine is a health-threatening food additive commonly used as fake saffron. An optical nanosensor was fabricated based on molecular imprinting technique in which carbon dots (CDs) as fluorophores and tartrazine as a template molecule were embedded in molecularly imprinted polymer (MIP) matrix. The synthesized CDs embedded in MIP (CDs-MIP) was characterized by various methods. The fluorescence intensity of (CDs-MIP) was selectively quenched in the presence of tartrazine in comparison with other similar food color additives. The correlation between the quenching of CD-MIP and the concentration of tartrazine was used as an optical sensing for rapid detection of tartrazine in the range of 3.3–20.0 nM (1.8–10.7 μg L−1) with detection limit of 1.3 nM (0.70 μg L−1). Eventually, the designed nanosensor was successfully applied for tartrazine detection in foodstuffs such as fake saffron, saffron tea and saffron ice cream samples. © 2021 Elsevier Ltd

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Style	Citing Format
MLA	Zoughi S, et al.. "Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor." Food Chemistry, vol. 350, no. , 2021, pp. -.
APA	Zoughi S, Faridbod F, Amiri A, Ganjali MR (2021). Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor. Food Chemistry, 350(), -.
Chicago	Zoughi S, Faridbod F, Amiri A, Ganjali MR. "Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor." Food Chemistry 350, no. (2021): -.
Harvard	Zoughi S et al. (2021) 'Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor', Food Chemistry, 350(), pp. -.
Vancouver	Zoughi S, Faridbod F, Amiri A, Ganjali MR. Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor. Food Chemistry. 2021;350():-.
BibTex	@article{ author = {Zoughi S and Faridbod F and Amiri A and Ganjali MR}, title = {Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor}, journal = {Food Chemistry}, volume = {350}, number = {}, pages = {-}, year = {2021} }
RIS	TY - JOUR AU - Zoughi S AU - Faridbod F AU - Amiri A AU - Ganjali MR TI - Detection of Tartrazine in Fake Saffron Containing Products by a Sensitive Optical Nanosensor JO - Food Chemistry VL - 350 IS - SP - EP - PY - 2021 ER -

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