Green Chromatographic Method for The Determination of Synthetic Azo Dyes in Processed Beef and Chicken Meat Products

Abd-Elhafeez, Maha, S.; Amro, Fatma H.; Fadel, Mai Aabd El-monem; Gaffer, Mohamed H.; Elkhawaga, Eman; Shukry, Eman; Mehanny, Pierre E.; Youssef, Fady Sayed

doi:10.21608/ejvs.2024.293417.2132

	Green Chromatographic Method for The Determination of Synthetic Azo Dyes in Processed Beef and Chicken Meat Products
Egyptian Journal of Veterinary Sciences
Articles in Press, Corrected Proof, Available Online from 25 September 2024 PDF (866.27 K)
Document Type: Original Article
DOI: 10.21608/ejvs.2024.293417.2132
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Authors
Maha, S. Abd-Elhafeez ¹; Fatma H. Amro ²; Mai Aabd El-monem Fadel ³; Mohamed H. Gaffer ⁴; Eman Elkhawaga ⁵; Eman Shukry ⁶; Pierre E. Mehanny ⁷; Fady Sayed Youssef ⁸
¹Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.
²Reference laboratory of veterinary Quality Control on Poultry Production (RLQP), Animal Health Research Institute ( AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.
³Associate 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.
⁴Food Hygiene Dep., Animal Health Research Institute, Agriculture Research Center of Egypt, Shebin El koom Branch, Egypt.
⁵Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt
⁶Animal health research institute
⁷Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
⁸Department 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.
Keywords
Synthetic colorants; meat products; chromatography; GAC


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