Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction
Authors
Pagnacco, MajaMaksimović, Jelena
Nikolić, Nenad
Bajuk-Bogdanović, Danica
Kragović, Milan
Stojmenović, Marija
Blagojević, Stevan
Senćanski, Jelena
Article (Published version)
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Show full item recordAbstract
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 comp...ared 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.).
Keywords:
blue dye / Briggs–Rauscher reaction / geometrical optimization / indigo carmine / Raman spectroscopy / UV/VisSource:
Molecules, 2022, 27, 15, 4853-Publisher:
- MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200026 (University of Belgrade, Institute of Chemistry, Technology and Metallurgy - IChTM) (RS-MESTD-inst-2020-200026)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200146 (University of Belgrade, Faculty of Physical Chemistry) (RS-MESTD-inst-2020-200146)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200051 (Institute of General and Physical Chemistry, Belgrade) (RS-MESTD-inst-2020-200051)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200053 (University of Belgrade, Institute for Multidisciplinary Research) (RS-MESTD-inst-2020-200053)
- Office of Naval Research Global [Grant No. N62902-22-1-2024]
DOI: 10.3390/molecules27154853
ISSN: 1420-3049
WoS: 00083988560000
Scopus: 2-s2.0-85136341810
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IHTMTY - JOUR AU - Pagnacco, Maja AU - Maksimović, Jelena AU - Nikolić, Nenad AU - Bajuk-Bogdanović, Danica AU - Kragović, Milan AU - Stojmenović, Marija AU - Blagojević, Stevan AU - Senćanski, Jelena PY - 2022 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/5264 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 VL - 27 IS - 15 SP - 4853 DO - 10.3390/molecules27154853 ER -
@article{ author = "Pagnacco, Maja and Maksimović, Jelena and Nikolić, Nenad and Bajuk-Bogdanović, Danica and Kragović, Milan and Stojmenović, Marija and Blagojević, Stevan and Senćanski, Jelena", 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", volume = "27", number = "15", pages = "4853", doi = "10.3390/molecules27154853" }
Pagnacco, M., Maksimović, J., Nikolić, N., Bajuk-Bogdanović, D., Kragović, M., Stojmenović, M., Blagojević, S.,& Senćanski, J.. (2022). Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction. in Molecules MDPI., 27(15), 4853. https://doi.org/10.3390/molecules27154853
Pagnacco M, Maksimović J, Nikolić N, Bajuk-Bogdanović D, Kragović M, Stojmenović M, Blagojević S, Senćanski J. Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction. in Molecules. 2022;27(15):4853. doi:10.3390/molecules27154853 .
Pagnacco, Maja, Maksimović, Jelena, Nikolić, Nenad, Bajuk-Bogdanović, Danica, Kragović, Milan, Stojmenović, Marija, Blagojević, Stevan, Senćanski, Jelena, "Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction" in Molecules, 27, no. 15 (2022):4853, https://doi.org/10.3390/molecules27154853 . .