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A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages

Year 2025, Volume: 23 Issue: 3, 231 - 245, 30.09.2025

Didem Giray Dilgin

https://doi.org/10.24323/akademik-gida.1793629

Abstract

Synthetic azo dyes such as sunset yellow, tartrazine, allura red, amaranth, and azorubine have been widely used in foods and beverages as coloring agents. These colorants are frequently preferred in the industry due to their attractive bright colors, low cost, easy availability, and outstanding storage stability against pH and light. In addition to these advantages, synthetic dyes are known to have adverse effects on human health, including carcinogenicity, asthma, allergies, anxiety, and hyperactivity, especially in children. Organizations such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the EU Scientific Committee on Food (SCF) have determined that the acceptable daily intake of these colorants must not exceed 7.5 mg per kg of body weight. Therefore, the quantitative determination of synthetic dyes in foods and beverages is crucial, and their levels must be strictly controlled in foods. Because these azo dyes are electroactive, numerous studies have been conducted recently on their single or simultaneous electrochemical determination, and review articles have generally been published on the determination of single dyes. This review presents recent electrochemical studies on the highly sensitive and selective simultaneous determination of these colorants using voltammetric methods on various modified electrodes. The study discusses the general properties of azo dyes used as colorants; their electrochemical behavior and oxidation/reduction reaction mechanisms; the electrodes used and their modifications; and finally, their simultaneous voltammetric determination.

Keywords

Azo dyes Colorants Voltammetric determination Modified electrode Food and beverages

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Gıda ve İçeceklerde Renklendirici Olarak Kullanılan Azo Boyalarının Eş Zamanlı Elektrokimyasal Tayini Üzerine Bir Derleme

Year 2025, Volume: 23 Issue: 3, 231 - 245, 30.09.2025

Didem Giray Dilgin

https://doi.org/10.24323/akademik-gida.1793629

Abstract

Gün batımı sarısı, tartrazin, allura kırmızısı, amarant ve azorubin gibi sentetik azo boyaları, gıda ve içeceklerde renklendirici olarak yaygın şekilde kullanılmaktadır. Bu renklendiriciler çekici parlak renkleri, düşük maliyetleri, kolay bulunabilirlikleri, pH ve ışığa karşı üstü depolama kararlılıkları nedeniyle gıda ve içecek endüstrisinde sıkça tercih edilmektedir. Bu avantajlarına rağmen, sentetik boyaların özellikle çocuklarda kanserojenlik, astım, alerji, anksiyete ve hiperaktivite dahil olmak üzere insan sağlığı üzerinde olumsuz etkilerinin olduğu bilinmektedir. Gıda Katkı Maddeleri Ortak FAO/WHO Uzman Komitesi (JECFA) ve AB Gıda Bilimsel Komitesi (SCF) gibi kuruluşlar, bu renklendiricilerin kabul edilebilir günlük alım düzeyinin 7,5 mg/kg vücut ağırlığı değerini aşmaması gerektiğini bildirmiştir. Bu nedenle, gıda ve içeceklerdeki bu sentetik boyaların belirlenmesi çok önemlidir ve düzeyleri sıkı bir şekilde kontrol edilmelidir. Bu azo boyaları elektroaktif olduklarından, son yıllarda tek veya eş zamanlı elektrokimyasal tayinleri üzerine çok sayıda çalışma yürütülmüş ve genellikle tek boyaların tayini üzerine derleme makaleler yayınlanmıştır. Bu derleme, çeşitli modifiye elektrotlarda voltametrik yöntemler kullanılarak bu renklendiricilerin oldukça hassas ve seçici eş zamanlı tayini üzerine son zamanlarda yapılan elektrokimyasal çalışmaları sunmaktadır. Bu çalışmada, renklendirici olarak kullanılan azo boyalarının genel özellikleri; elektrokimyasal davranışları ve yükseltgenme/indirgenme reaksiyon mekanizmaları; kullanılan elektrotlar ve modifikasyonlar ve son olarak eş zamanlı voltametrik tayinleri ele alınmıştır.

Keywords

Azo boyar maddeler Renklendiriciler Voltametrik tayin Modifiye Elektrot Gıda ve içecekler

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There are 107 citations in total.

Details

Primary Language English
Subjects Food Engineering, Food Chemistry and Food Sensory Science
Journal Section Review Papers
Authors

Didem Giray Dilgin 0000-0002-3487-3470

Publication Date September 30, 2025
Submission Date June 28, 2025
Acceptance Date September 10, 2025
Published in Issue Year 2025 Volume: 23 Issue: 3

Cite

APA Giray Dilgin, D. (2025). A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages. Akademik Gıda, 23(3), 231-245. https://doi.org/10.24323/akademik-gida.1793629
AMA Giray Dilgin D. A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages. Akademik Gıda. September 2025;23(3):231-245. doi:10.24323/akademik-gida.1793629
Chicago Giray Dilgin, Didem. “A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used As Colorants in Foods and Beverages”. Akademik Gıda 23, no. 3 (September 2025): 231-45. https://doi.org/10.24323/akademik-gida.1793629.
EndNote Giray Dilgin D (September 1, 2025) A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages. Akademik Gıda 23 3 231–245.
IEEE D. Giray Dilgin, “A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages”, Akademik Gıda, vol. 23, no. 3, pp. 231–245, 2025, doi: 10.24323/akademik-gida.1793629.
ISNAD Giray Dilgin, Didem. “A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used As Colorants in Foods and Beverages”. Akademik Gıda 23/3 (September2025), 231-245. https://doi.org/10.24323/akademik-gida.1793629.
JAMA Giray Dilgin D. A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages. Akademik Gıda. 2025;23:231–245.
MLA Giray Dilgin, Didem. “A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used As Colorants in Foods and Beverages”. Akademik Gıda, vol. 23, no. 3, 2025, pp. 231-45, doi:10.24323/akademik-gida.1793629.
Vancouver Giray Dilgin D. A Review on the Simultaneous Electrochemical Determination of Azo Dyes Used as Colorants in Foods and Beverages. Akademik Gıda. 2025;23(3):231-45.
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