Optimization of Analytical Method for Annatto Pigment in Foods |
Lee, Jiyeon
(Department of Food Science and Technology, Chung-Ang University)
Park, Juhee (Department of Food Science and Technology, Chung-Ang University) Lee, Jihyun (Department of Food Science and Technology, Chung-Ang University) Suh, Hee-Jae (Department of Food Science, Sun Moon University) Lee, Chan (Department of Food Science and Technology, Chung-Ang University) |
1 | Food additives analytical methods in foods. (2021, August 23). Food additive analysis method in food. Retrieved from https://www.haccp.or.kr/site/haccp/boardView.do?post=59051&page=16&boardSeq=773&key=2216&category=&searchType=&searchKeyword=&subContents= |
2 | ICH Harmonised Tripartite Guideline. (2021, August 23). Validation of Analytical Procedures: Text and Methodology Q2(R1). Retrieved from https://database.ich.org/sites/default/files/Q2%28R1%29%20Guideline.pdf |
3 | De Oliveira Rios, A., Mercadante, A.Z., Novel method for the determination of added annatto colour in extruded corn snack products. Food Addit. Contam., 21, 125-133 (2004). DOI |
4 | Noppe, H., Abuin Martinez, S., Verheyden, K., Van Loco, J., Companyo Beltran, R., De Brabander, H.F, Determination of bixin and norbixin in meat using liquid chromatography and photodiode array detection. Food Addit. Contam., 26, 17-24 (2009). DOI |
5 | Scotter, M.J., Thorpe, S.A., Reynolds, S.L., Wilson, L.A., Strutt, P.R., Characterization of the principal colouring components of annatto using high performance liquid chromatography with photodiode-array detection. Food Addit. Contam., 11, 301-315 (1994). DOI |
6 | FAO, (2021. August 23). Annatto Extracts (Chemical and Technical Assessment). Retrieved from http://www.fao.org/3/at973e/at973e.pdf |
7 | EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive, EFSA J., 17, 5626, (2019). |
8 | Scotter, M.J., Castle, L., Honeybone, C.A., Nelson, C., Method development and analysis of retail foods for annatto food colouring material. Food Addit. Contam., 19, 205-222 (2002). DOI |
9 | Attokaran, M., 2011. Natural Food Flavors and Colorants, second ed. Jhon Wiley & Sons Ltd; Wiley-Blackwell, Chicago, IL, USA, pp. 63-67. |
10 | Joint FAO/WHO Expert Committee on Food Additives. Meeting (67th: 2006: Rome, Italy), World Health Organization & Food and Agriculture Organization of the United Nations. (2007). Evaluation of certain food additives and contaminants: sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization. Retrieved from https://apps.who.int/iris/handle/10665/43592 |
11 | Food and Drug Administration, 2019. Guidelines for the Validation of Chemical Methods in Food, Feed, Cosmetics, and Veterinary Products. Food and Drug Administration, Silver Spring. MD, USA, pp. 1-39. |
12 | Bareth, A., Strohmar, W., Kitzelmann, E., HPLC and spectrophotometric determination of annatto in cheese. Eur. Food Res. Technol., 215, 359-364 (2002). DOI |
13 | Joint FAO/WHO Expert Committee on Food Additives. Meeting (19th: 1983: Rome, Italy), World Health Organization, Evaluation of certain food additives and contaminants: Twenty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization. Retrieved from https://apps.who.int/iris/handle/10665/41546 |
14 | van Scheppingen, W.B., Boogers, I.A.L.A., Duchateau, A.L.L., Study on decomposition products of norbixin during bleaching with hydrogen peroxide and a peroxidase by means of UPLC-UV and mass spectrometry. Food Chem., 132, 1354-1359 (2012). DOI |
15 | Breithaupt, D.E., Simultaneous HPLC determination of carotenoids used as food coloring additives: applicability of accelerated solvent extraction, Food Addit. Contam., 86, 449-456 (2004). |
16 | Lancaster, F.E., Lawrence, J.F., Determination of annatto in high?fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography, Food Addit. Contam., 12, 9-19 (1995). DOI |
17 | CODEX Alimentarius, (2021, May 18). GSFA Online. Retrieved from http://www.fao.org/gsfaonline/additives/index.html |
18 | EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), Safety of annatto extracts (E 160b) as a food additive, EFSA J., 14, 4544, (2016). |
19 | Ministry of Health, Labour, Welfare. (2021, August 23). Japan's Specifications and Standards for Food Additives, D. Monographs, Annatto Extract, Bixin, Norbixin, Annatto, Water-soluble. Retrieved from http://www.nihs.go.jp/dfa/_src/541/D-210224.pdf |
20 | Sabuz, A.A., Khan, M.H.H., Rahman, M.T., Rana, R., Brahma, S., Stability of organic food colorant extracted from annatto seeds on food matrix, Int. J. Food Sci. Nutr., 5, 10-16 (2020). |
21 | European Union (EU), Commission Regulation (EU) 2020/771 of 11 June 2020 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance). OJEU, 184, 25-42 (2020). |
22 | Food additives code. (2021, August 23). Annatto, Water-Soluble. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/04_03.jsp?idx=222 |
23 | Food additives code. (2021, August 23). Annatto Extract. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/04_03.jsp?idx=291 |
24 | Ministry of Health, Labour, Welfare. (2021, August 23). Food additives analysis methods. Retrieved from https://www.ffcr.or.jp/webupload/168bb6f7b3f31735b345b5e65defb1c98a675b07.pdf |