UTILIZAÇÃO DE TÉCNICAS ESPECTROSCÓPICAS NO INFRAVERMELHO (FTIR-UATR), ACOPLADAS A ANÁLISES ESTATÍSTICAS MULTIVARIADAS, NA ANÁLISE DE QUALIDADE DE COLORÍFICOS ALIMENTÍCIOS CONTENDO URUCUM
USE OF INFRARED SPECTROSCOPIC TECHNIQUES (FTIR-UATR), COUPLED WITH MULTIVARIATE STATISTICAL ANALYSES, IN THE QUALITY ANALYSIS OF FOOD COLORINGS CONTAINING URUCUM
DOI:
https://doi.org/10.18066/revistaunivap.v30i66.4532
Abstract
Food colorings (FCs) have the important function of improving the appearance and flavor of foods. There are two types of FCs: the artificial ones, which are obtained by chemical synthesis, and the natural ones, which are extracted from natural sources. However, the increased publicity about the harmful effects caused by the use of synthetic FCs, as well as the restrictions on the use of various types of synthetic FCs, have helped to increase the interest in their replacement with natural FCs. Urucum, a natural FC extracted from Bixa orellana seeds, has Brazil as one of its largest producers and exporters. The aim of this study is to analyze the quality of FCs which contain urucum, using FTIR-UATR techniques, together with multivariate statistical analyses. The identification of the analytical band of urucum, located at 1716 cm-1, allowed the identification of urucum within the infrared spectra of commercial FCs, without requiring its extraction from the analyzed FCs. One of the FC samples obtained had its spectra taken before and after its expiration date (once a month, for three months after its expiration date). Using the multivariate analyses in the spectra of this sample, it was possible to observe that there was a significant change in its spectrum over time, indicating that this change may have been caused mainly by its contact with atmospheric air and its humidity, as well as with the light of the place where it was stored
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References
Balan, D. de S. L. (2017). Corantes naturais de aplicação têxtil: Avaliação preliminar da toxicidade de urucum Bixa orellana L. (Malvales: Bixaceae) e hibisco Hibiscus sabdariffa L. (Malvales: Malvaceae). Revista Brasileira de Gestão Ambiental e Sustentabilidade, 4(7), 151–157. https://doi.org/10.21438/RBGAS.040715
Baptistão, M., Lorençatto, R., Eberlin, M. N., & Simionato, A. V. C. (2023). Multielemental Characterization of Bixa orellana L.(urucum) Seeds by Inductively Coupled Plasma Mass Spectrometry. Food and Bioprocess Technology, 16(11), 2521-2530. https://doi.org/10.1007/S11947-023-03073-6/FIGURES/4
Barbosa, L. C. de A. (2007). Espectroscopia no infravermelho: na caracterização de compostos orgânicos. Ed. UFV.
Carvalho, I. O. de, Xavier Júnior, F. A. F., Evangelista, J. S. A. M., Rodrigues, F. F. G., & Costa, J. G. M. da. (2022). Perfil químico, atividade antimicrobiana do extrato das sementes de urucum (Bixa orellana). Conjecturas, 22(2), 500–509. https://doi.org/10.53660/CONJ-719-812
Chamone, M. E. R., Oliveira, A. A. S., Miguel, R. A., Queiroz, V. A. V., & Trombete, F. M. (2020). Extrato de bixina de sementes de urucum como corante natural na formulação de pipoca de micro-ondas: Avaliação sensorial e efeitos em determinados parâmetros de qualidade. HOLOS, 6(6), 1–14. https://doi.org/10.15628/holos.2020.9818
Chisté, R. C., Yamashita, F., Gozzo, F. C., & Mercadante, A. Z. (2011). Simultaneous extraction and analysis by high performance liquid chromatography coupled to diode array and mass spectrometric detectors of bixin and phenolic compounds from annatto seeds. Journal of Chromatography A, 1218(1), 57–63. https://doi.org/10.1016/J.CHROMA.2010.10.094
Constant, P. B. L., Silva, A. G. da, Borges, Â. da S., Melo, F. O., Fanchiotti, F. E., Silva, F. L. A. T. da, & Stringheta, P. C. (2021). Microencapsulation of annatto and stability evaluation´s. Research, Society and Development, 10(9), e51910918179–e51910918179. https://doi.org/10.33448/RSD-V10I9.18179
Costa, G. C. S., Arantes, T. M., Arantes, T. M., Resende, E. C., & De Oliveira, G. M. (2023). Hidrogeis Nanocompósitos de Alginato/Nanocelulose/Bixina. Revista Virtual Química, 2023, 1–10. https://doi.org/10.21577/1984-6835.20220126
de Araujo, M. K. D. C., de Araújo Júnior, C. R., Antunes, A. M., de Jesus Silva, R., & da Silva, M. A. P. (2019). Caracterização física das sementes de urucum (Bixa orellana L.), visando processos de pós-colheita. Energia na Agricultura, 34(4), 592–600. https://doi.org/10.17224/EnergAgric.2019v34n4p592-600
da Silva, E. C., Coutinho, M. A. da S., Matos, A. Z. G., Damacena, D. H. L., Alves, A. L., da Silva, D., Viana, V. G. F., & Viana, D. dos S. F. (2020). Extração e caracterização térmica e mineralógica do corante extraído das sementes de urucum / Thermal and mineralogical extraction and characterization of dye extracted from urucum seeds. Brazilian Applied Science Review, 4(6), 3730–3737. https://doi.org/10.34115/BASRV4N6-035
de Sousa, E. M. P., & de Faria, L. J. G. (2014). Extração e estabilidade do corante de urucum (Bixa orellana L.) em base cosmética. Revista Brasileira de Produtos Agroindustriais, 16(2), 195–204. https://doi.org/10.15871/1517-8595/rbpa.v16n2p195-204
de Toledo, C. D., Teixeira, D. A., Archanjo, E. da V., Pereira, F. F., Siqueira, F. C., Mininel, F. J., de Lima, J. S., & Silveira, K. da M. (2021). Revisitação dos métodos de extração de pigmentos do urucum. Revista de Ciências Exatas e Tecnologia, 16(16), 24–29. https://doi.org/10.17921/1890-1793.2021v16n16p24-29
Demczuk Jr, B., & Ribani, R. H. (2015). Updates on chemistry and use of annatto (Bixa orellana L.). Brazilian Journal of Food Research, 6(1), 37–50. https://doi.org/10.14685/REBRAPA.V6I1.144
Ferreira, T., Galluzzi, L., de Paulis, T., & Farah, A. (2021). Three centuries on the science of coffee authenticity control. Food Research International, 149, 110690. https://doi.org/10.1016/J.FOODRES.2021.110690
Fontinele, L. P., de Sousa, R. C., Viana, V. G. F., Farias, E. A. de O., Queiroz, E. L., & Eiras, C. (2018). Norbixin extracted from urucum (Bixa orellana L.) for the formation of conductive composites with potential applications in electrochemical sensors. Surfaces and Interfaces, 13, 92–100. https://doi.org/10.1016/J.SURFIN.2018.08.002
Furini, T., Karsburg, I. V., Fernandes, J. M., Domingues, S. C. de O., Barros, J. de O., Schmitt, J. P. M., Moreira, E. S., & Scatola, L. F. (2021). Phenotypic morphology of Bixa arborea and Bixa orellana (Bixaceae) in Alta Floresta, Mato Grosso, Brazil. Research, Society and Development, 10(8), e54110817706–e54110817706. https://doi.org/10.33448/RSD-V10I8.17706
Gonçalves, M. J., Oliveira Barcellos, I., De Cássia, R., Curto Valle, S., Benathar, L., & Tavares, B. (2020). Estudo da viabilidade do tingimento da poliamida com corante natural de urucum. Revista Gestão & Sustentabilidade Ambiental, 9(9), 571–585. https://doi.org/10.19177/RGSA.V9E02020571-585
José, E., Lopes, S., Pereira Machado, R., Gonzales, F., Mundim, L., Rodrigues, A., & Mendonça, A. (2019). Padronização do corante natural extraído à partir do urucum (Bixa orellana) e sua aplicação na histologia. Revista Eletrônica Acervo Saúde, 11(4), e241–e241. https://doi.org/10.25248/REAS.E241.2019
Lucarini, A. C., Tabu, A. S. F. Z., Silva, F. de F. R. da, Moraes, G. de A., Piazon, G. I., & Zurawski, M. P. (2017). Estudo da extração de corante natural que confere proteção ultravioleta em fibras naturais. The Journal of Engineering and Exact Sciences, 3(2), 082–094. https://doi.org/10.18540/jcecvl3iss2pp082-094
Olegário, L. S., & dos Santos, J. A. B. (2014). Prospecção tecnológica sobre o corante natural de urucum (Bixa orellana L.). Cadernos de Prospecção, 7(4), 601–611. https://doi.org/10.9771/S.CPROSP.2014.007.061
Ordoudi, S. A., Strani, L., & Cocchi, M. (2023). Toward the non-targeted detection of adulterated virgin olive oil with edible oils via FTIR Spectroscopy & Chemometrics: Research methodology trends, gaps and future perspectives. Molecules, 28(1), 337. https://doi.org/10.3390/MOLECULES28010337/S1
Santos, N. S., Silva, F. L. A. T. da, & Leite Neta, M. T. S. (2022). Corantes naturais: Importância e fontes de obtenção. RECIMA21 - Revista Científica Multidisciplinar, 3(3), e331165. https://doi.org/10.47820/recima21.v3i3.1165
Silva, Z. S., França, C. M., Araújo Prates, R., Botta, S. B., Ferrari, R. A. M., Ana, P. A., Pavani, C., Fernandes, K. P. S., de Fátima Teixeira da Silva, D., Hamblin, M. R., & Bussadori, S. K. (2020). The effects of photodynamic therapy with blue light and papain-based gel associated with urucum, on collagen and fibroblasts: a spectroscopic and cytotoxicity analysis. Lasers in Medical Science, 35(3), 767–775. https://doi.org/10.1007/S10103-019-02857-7/TABLES/2
Smith, B. C. (2011). Fundamentals of Fourier transform infrared spectroscopy. CRC press.
Stuetz, W., Schlörmann, W., & Glei, M. (2017). B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts. Food Chemistry, 221, 222–227. https://doi.org/10.1016/J.FOODCHEM.2016.10.065
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2024-06-26
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de Sousa Corrêa, D., Ferreira Lyra, L., Maria Broca , F., Maria Barbosa , A., & Koibuchi Sakane, K. (2024). USE OF INFRARED SPECTROSCOPIC TECHNIQUES (FTIR-UATR), COUPLED WITH MULTIVARIATE STATISTICAL ANALYSES, IN THE QUALITY ANALYSIS OF FOOD COLORINGS CONTAINING URUCUM. Revista Univap, 30(66). https://doi.org/10.18066/revistaunivap.v30i66.4532
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Copyright (c) 2024 Revista Univap
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International.
This license allows others to distribute, remix, tweak, and build upon your work, even commercially, as long as they credit you for the original creation.
http://creativecommons.org/licenses/by/4.0/legalcode
DOI:
https://doi.org/10.18066/revistaunivap.v30i66.4532Abstract
Food colorings (FCs) have the important function of improving the appearance and flavor of foods. There are two types of FCs: the artificial ones, which are obtained by chemical synthesis, and the natural ones, which are extracted from natural sources. However, the increased publicity about the harmful effects caused by the use of synthetic FCs, as well as the restrictions on the use of various types of synthetic FCs, have helped to increase the interest in their replacement with natural FCs. Urucum, a natural FC extracted from Bixa orellana seeds, has Brazil as one of its largest producers and exporters. The aim of this study is to analyze the quality of FCs which contain urucum, using FTIR-UATR techniques, together with multivariate statistical analyses. The identification of the analytical band of urucum, located at 1716 cm-1, allowed the identification of urucum within the infrared spectra of commercial FCs, without requiring its extraction from the analyzed FCs. One of the FC samples obtained had its spectra taken before and after its expiration date (once a month, for three months after its expiration date). Using the multivariate analyses in the spectra of this sample, it was possible to observe that there was a significant change in its spectrum over time, indicating that this change may have been caused mainly by its contact with atmospheric air and its humidity, as well as with the light of the place where it was stored
Downloads
References
Balan, D. de S. L. (2017). Corantes naturais de aplicação têxtil: Avaliação preliminar da toxicidade de urucum Bixa orellana L. (Malvales: Bixaceae) e hibisco Hibiscus sabdariffa L. (Malvales: Malvaceae). Revista Brasileira de Gestão Ambiental e Sustentabilidade, 4(7), 151–157. https://doi.org/10.21438/RBGAS.040715
Baptistão, M., Lorençatto, R., Eberlin, M. N., & Simionato, A. V. C. (2023). Multielemental Characterization of Bixa orellana L.(urucum) Seeds by Inductively Coupled Plasma Mass Spectrometry. Food and Bioprocess Technology, 16(11), 2521-2530. https://doi.org/10.1007/S11947-023-03073-6/FIGURES/4
Barbosa, L. C. de A. (2007). Espectroscopia no infravermelho: na caracterização de compostos orgânicos. Ed. UFV.
Carvalho, I. O. de, Xavier Júnior, F. A. F., Evangelista, J. S. A. M., Rodrigues, F. F. G., & Costa, J. G. M. da. (2022). Perfil químico, atividade antimicrobiana do extrato das sementes de urucum (Bixa orellana). Conjecturas, 22(2), 500–509. https://doi.org/10.53660/CONJ-719-812
Chamone, M. E. R., Oliveira, A. A. S., Miguel, R. A., Queiroz, V. A. V., & Trombete, F. M. (2020). Extrato de bixina de sementes de urucum como corante natural na formulação de pipoca de micro-ondas: Avaliação sensorial e efeitos em determinados parâmetros de qualidade. HOLOS, 6(6), 1–14. https://doi.org/10.15628/holos.2020.9818
Chisté, R. C., Yamashita, F., Gozzo, F. C., & Mercadante, A. Z. (2011). Simultaneous extraction and analysis by high performance liquid chromatography coupled to diode array and mass spectrometric detectors of bixin and phenolic compounds from annatto seeds. Journal of Chromatography A, 1218(1), 57–63. https://doi.org/10.1016/J.CHROMA.2010.10.094
Constant, P. B. L., Silva, A. G. da, Borges, Â. da S., Melo, F. O., Fanchiotti, F. E., Silva, F. L. A. T. da, & Stringheta, P. C. (2021). Microencapsulation of annatto and stability evaluation´s. Research, Society and Development, 10(9), e51910918179–e51910918179. https://doi.org/10.33448/RSD-V10I9.18179
Costa, G. C. S., Arantes, T. M., Arantes, T. M., Resende, E. C., & De Oliveira, G. M. (2023). Hidrogeis Nanocompósitos de Alginato/Nanocelulose/Bixina. Revista Virtual Química, 2023, 1–10. https://doi.org/10.21577/1984-6835.20220126
de Araujo, M. K. D. C., de Araújo Júnior, C. R., Antunes, A. M., de Jesus Silva, R., & da Silva, M. A. P. (2019). Caracterização física das sementes de urucum (Bixa orellana L.), visando processos de pós-colheita. Energia na Agricultura, 34(4), 592–600. https://doi.org/10.17224/EnergAgric.2019v34n4p592-600
da Silva, E. C., Coutinho, M. A. da S., Matos, A. Z. G., Damacena, D. H. L., Alves, A. L., da Silva, D., Viana, V. G. F., & Viana, D. dos S. F. (2020). Extração e caracterização térmica e mineralógica do corante extraído das sementes de urucum / Thermal and mineralogical extraction and characterization of dye extracted from urucum seeds. Brazilian Applied Science Review, 4(6), 3730–3737. https://doi.org/10.34115/BASRV4N6-035
de Sousa, E. M. P., & de Faria, L. J. G. (2014). Extração e estabilidade do corante de urucum (Bixa orellana L.) em base cosmética. Revista Brasileira de Produtos Agroindustriais, 16(2), 195–204. https://doi.org/10.15871/1517-8595/rbpa.v16n2p195-204
de Toledo, C. D., Teixeira, D. A., Archanjo, E. da V., Pereira, F. F., Siqueira, F. C., Mininel, F. J., de Lima, J. S., & Silveira, K. da M. (2021). Revisitação dos métodos de extração de pigmentos do urucum. Revista de Ciências Exatas e Tecnologia, 16(16), 24–29. https://doi.org/10.17921/1890-1793.2021v16n16p24-29
Demczuk Jr, B., & Ribani, R. H. (2015). Updates on chemistry and use of annatto (Bixa orellana L.). Brazilian Journal of Food Research, 6(1), 37–50. https://doi.org/10.14685/REBRAPA.V6I1.144
Ferreira, T., Galluzzi, L., de Paulis, T., & Farah, A. (2021). Three centuries on the science of coffee authenticity control. Food Research International, 149, 110690. https://doi.org/10.1016/J.FOODRES.2021.110690
Fontinele, L. P., de Sousa, R. C., Viana, V. G. F., Farias, E. A. de O., Queiroz, E. L., & Eiras, C. (2018). Norbixin extracted from urucum (Bixa orellana L.) for the formation of conductive composites with potential applications in electrochemical sensors. Surfaces and Interfaces, 13, 92–100. https://doi.org/10.1016/J.SURFIN.2018.08.002
Furini, T., Karsburg, I. V., Fernandes, J. M., Domingues, S. C. de O., Barros, J. de O., Schmitt, J. P. M., Moreira, E. S., & Scatola, L. F. (2021). Phenotypic morphology of Bixa arborea and Bixa orellana (Bixaceae) in Alta Floresta, Mato Grosso, Brazil. Research, Society and Development, 10(8), e54110817706–e54110817706. https://doi.org/10.33448/RSD-V10I8.17706
Gonçalves, M. J., Oliveira Barcellos, I., De Cássia, R., Curto Valle, S., Benathar, L., & Tavares, B. (2020). Estudo da viabilidade do tingimento da poliamida com corante natural de urucum. Revista Gestão & Sustentabilidade Ambiental, 9(9), 571–585. https://doi.org/10.19177/RGSA.V9E02020571-585
José, E., Lopes, S., Pereira Machado, R., Gonzales, F., Mundim, L., Rodrigues, A., & Mendonça, A. (2019). Padronização do corante natural extraído à partir do urucum (Bixa orellana) e sua aplicação na histologia. Revista Eletrônica Acervo Saúde, 11(4), e241–e241. https://doi.org/10.25248/REAS.E241.2019
Lucarini, A. C., Tabu, A. S. F. Z., Silva, F. de F. R. da, Moraes, G. de A., Piazon, G. I., & Zurawski, M. P. (2017). Estudo da extração de corante natural que confere proteção ultravioleta em fibras naturais. The Journal of Engineering and Exact Sciences, 3(2), 082–094. https://doi.org/10.18540/jcecvl3iss2pp082-094
Olegário, L. S., & dos Santos, J. A. B. (2014). Prospecção tecnológica sobre o corante natural de urucum (Bixa orellana L.). Cadernos de Prospecção, 7(4), 601–611. https://doi.org/10.9771/S.CPROSP.2014.007.061
Ordoudi, S. A., Strani, L., & Cocchi, M. (2023). Toward the non-targeted detection of adulterated virgin olive oil with edible oils via FTIR Spectroscopy & Chemometrics: Research methodology trends, gaps and future perspectives. Molecules, 28(1), 337. https://doi.org/10.3390/MOLECULES28010337/S1
Santos, N. S., Silva, F. L. A. T. da, & Leite Neta, M. T. S. (2022). Corantes naturais: Importância e fontes de obtenção. RECIMA21 - Revista Científica Multidisciplinar, 3(3), e331165. https://doi.org/10.47820/recima21.v3i3.1165
Silva, Z. S., França, C. M., Araújo Prates, R., Botta, S. B., Ferrari, R. A. M., Ana, P. A., Pavani, C., Fernandes, K. P. S., de Fátima Teixeira da Silva, D., Hamblin, M. R., & Bussadori, S. K. (2020). The effects of photodynamic therapy with blue light and papain-based gel associated with urucum, on collagen and fibroblasts: a spectroscopic and cytotoxicity analysis. Lasers in Medical Science, 35(3), 767–775. https://doi.org/10.1007/S10103-019-02857-7/TABLES/2
Smith, B. C. (2011). Fundamentals of Fourier transform infrared spectroscopy. CRC press.
Stuetz, W., Schlörmann, W., & Glei, M. (2017). B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts. Food Chemistry, 221, 222–227. https://doi.org/10.1016/J.FOODCHEM.2016.10.065
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Copyright (c) 2024 Revista Univap
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International.
This license allows others to distribute, remix, tweak, and build upon your work, even commercially, as long as they credit you for the original creation.
http://creativecommons.org/licenses/by/4.0/legalcode
