Qualitative and quantitative analysis based on digital images to determine the adulteration of ketchup samples with Sudan I dye

DAVID DOUGLAS DE SOUSA FERNANDES; CAROLINA DI ANIBAL; MARIA SUSANA RODRIGUEZ; PAULO HENRIQUE GONÇALVES DIAS DINIZ; CYNTHIA REILE; ADRIANO DE ARAÚJO GOMES

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2020 vol. 328

0308-8146

Sudan I is a synthetic-azo dye commonly used to adulterate foods to increase sensory appearance. However, it isbanned due to its carcinogenic, mutagenic and genotoxic properties, which represent a serious risk to humanhealth. Thus, this paper proposes a feasibility study to identify and quantify Sudan I dye in ketchup samplesusing colour histograms (obtained from digital images) and multivariate analysis. The successive projectionsalgorithm coupled with linear discriminant analysis (SPA-LDA) classified correctly all samples, while the partialleast squares coupled with SPA for interval selection (iSPA-PLS) quantified adequately the adulterant, attainingvalues of RMSEP of 11.64 mg kg−1, R2 of 0.96, RPD of 5.28, REP of 13.63% and LOD of 39.45 mg kg−1.Therefore, the proposed methodology provides a simple, fast, inexpensive, promising analytical tool for thescreening of both the quality and safety of ketchup samples. As a consequence, it can help to protect the consumer´s health