Search results for: erythrosine

Authors: Maha M.Saber, Eitedal Daoud, Moetazza M. Alshafei, Lobna M. Abd El-Latif

Abstract:

Children in the third world consumes many food products colored red like sweets and soft drink without knowing its effect on health or the type of color used in these products Erythrosine (ER,FD & C Red No.3) is one of the most common coloring agent used in these products and in coloring cherry in compotes. The possible adverse effect of erythrosine ER on the thyroid gland function is investigated in albino rats. Forty-five adult male albino rats were divided to three groups two groups will receive ER orally in doses 68 and I36mg/kg respectively. Third group will receive distilled water for three months Sections of thyroid glands were examined for histopathological, morphometric analysis and MIB-I Ki67 (proliferative marker). Serum concentration of triiodothyronine (T3), Thyroxin (T4) and thyrotrophin (TSH) were determined, results showed histological changes in the two treatment groups versus control group in the group with 68mg/kg dose show vaculation of the cytoplasm of follicular cells and pleomorphism of their nuclei. While the other treated group {136mg /kg} showed congestion of blood vessels, hyperplasia of the interstitial cells and increased multilayer of the follicular cells. Highly significant increase in the mean area of the thyroid follicles in both treated groups compared to control group.Erythrosine treated groups showed a very highly significant decrease (P < 0.001) in serum concentration of T3 and T 4 while TSH showed a very highly significant increase versus control.

Keywords: erythrosine, thyroid, morphometrics, proliferative marker

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Authors: Salah Hamri, Tewfik Bouchaour, Ulrich Maschke

Abstract:

The aim of this works is the study of swelling ratio of cross-linked polymer networks poly (2-hydroxyethyl methacrylate) (PHEMA). The system composed of erythrosine and Triethanolamine, in aqueous medium, is used as photo-initiator and 1,6-Hexanediol diacrylate as cross-linker. The analysis of UV-visible and infrared spectra, which were taken at different times during polymerization/cross linking, makes it possible to obtain useful information on the reaction mechanism. The swelling behavior was study by changing the nature of solvent, dye sensitizer (erythrosine, rose Bengal and eosin), and pH of the medium. The exploitation of experimental results using Fick diffusion model is also expected and shows a good correlation between theoretical and experimental results.

Keywords: cross-linker, photo-sensitizer, polymer network, swelling ratio

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Authors: Sourour Chaabane, Davide Clematis, Marco Panizza

Abstract:

This study investigates the oxidation of Erythrosine B (EB) food dye by a homogeneous electro-Fenton process using iron (II) sulfate heptahydrate as a catalyst, carbon felt as cathode, and Ti/RuO2. The treated synthetic wastewater contains 100 mg L⁻¹ of EB and has a pH = 3. The effects of three independent variables have been considered for process optimization, such as applied current intensity (0.1 – 0.5 A), iron concentration (1 – 10 mM), and stirring rate (100 – 1000 rpm). Their interactions were investigated considering response surface methodology (RSM) based on Doehlert design as optimization method. EB removal efficiency and energy consumption were considered model responses after 30 minutes of electrolysis. Analysis of variance (ANOVA) revealed that the quadratic model was adequately fitted to the experimental data with R² (0.9819), adj-R² (0.9276) and low Fisher probability (< 0.0181) for EB removal model, and R² (0.9968), adj-R² (0.9872) and low Fisher probability (< 0.0014) relative to the energy consumption model reflected a robust statistical significance. The energy consumption model significantly depends on current density, as expected. The foregoing results obtained by RSM led to the following optimal conditions for EB degradation: current intensity of 0.2 A, iron concentration of 9.397 mM, and stirring rate of 500 rpm, which gave a maximum decolorization rate of 98.15 % with a minimum energy consumption of 0.74 kWh m⁻³ at 30 min of electrolysis.

Keywords: electrofenton, erythrosineb, dye, response serface methdology, carbon felt

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Authors: A. T. Toci, M. V. B. Zanoni

Abstract:

The advanced oxidation processes have been defined as destructive technologies treatment of wastewater. These involve the formation of powerful oxidizing agents (usually hydroxyl radical .OH) capable of reacting with organic compounds present in wastewater, transforming damaging substances in CO2 and H2O (mineralization) or other innocuous products. However, the photochemical degradation with singlet oxygen has been little explored as oxidative pathway for the treatment of effluents containing food colorants. The molecular oxygen is an effective suppressor of organic molecules in the triplet excited state. One of the possible results of the physical withdrawal is the formation of singlet oxygen. Studies with singlet oxygen (1O2) show an high reactivity of the excited state of the molecule with olefins, aromatic hydrocarbons and a number of other organic and inorganic compounds. Its reactivity is about 2500 times larger than the oxygen in the ground state. Thus, in this work, it was studied the degradation of some dyes used in food industry (tartrazine, sunset yellow, erythrosine and carmoisine) by singlet oxygen. The sensitizer used for generating the 1O2 was methylene blue, which has a quantum yield generation of 0.50. Samples were prepared in water at a concentration of 5 ppm and irradiated with a sunlight simulator (Newport brand, model no. 67005) by consecutive 8h. The absorption spectra of UV-Vis molecules were made each hour irradiation. The degradation kinetics for each dye was determined using the maximum length of each dye absorption. The analysis by UV-Vis revealed that the processes were very efficient for the colorants sunset yellow and carmoisine. Both presented degradation kinetics of order zero with degradation constants 0.416 and 0.104, respectively. In the case of sunset yellow degradation reached 53% after 7h irradiation, Demonstrating the process efficiency. The erithrosine presented during the period irradiated a oscillating degradation kinetics, which requires further study. In the other hand, tartrazine was stable in the presence of 1O2. The investigation of the dyes degradation products owned degradation by 1O2 are underway, the techniques used for this are MS and NMR. The results of this study will enable the application of the cleanest methods for the treatment of industrial effluents, as there are other non-toxic and polluting molecules to generate 1O2.

Keywords: food colourants, singlet oxygen, degradation, wastewater, oxidative

Procedia PDF Downloads 373