Document Type : Original Article
Authors
1
Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.
2
Reference laboratory of veterinary Quality Control on Poultry Production (RLQP), Animal Health Research Institute ( AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.
3
Associate professor of pharmacology at the Pharmacology and Pyrogen Unit, Department of Chemistry, Toxicology and Feed Deficiency, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt.
4
Food Hygiene Dep., Animal Health Research Institute, Agriculture Research Center of Egypt, Shebin El koom Branch, Egypt.
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Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt
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Animal health research institute
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Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
8
Department of Pharmacology, faculty of veterinary Medicine, Cairo university
Abstract
Food colorants in meat are controlled by European and non-European statutes for food safety concerns. A sensitive and eco-friendly method using High-Performance Liquid Chromatography (HPLC) with a diode-array detector and ammonia-ethanol extraction has been developed to accurately measure seven commonly used sulfonate azo colorants (Amaranth, Erythrosine, Sunset Yellow, Azorubin, Ponceau 4R, Red 2G, and Allura red) in processed meat samples within 10 min. Separation was successful using an Agilent ZORBAX RRHD Eclipse Plus C-18, 2.1 × 100 mm, 1.8 μm column at ambient temperature with a mobile phase consisting of 2.5 mL of Triton X-100 up to 1 L with phosphate buffer solution (0.05 M) at pH 7. The greenness score was measured using the AGREE approach. This highly sensitive and specific method makes it suitable for the analysis of complex matrices. The method demonstrated good analytical performance in terms of sensitivity, selectivity, precision, and accuracy. Recoveries ranging from 92% to 102% were obtained, which met standard analytical requirements. The AGREE score of 0.82 indicates excellent greenness of the HPLC assay. These findings show that the method can effectively be used for conducting commercial meat product confirmation studies.
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