TY  - JOUR
AU  - Pagnacco, Maja C.
AU  - Maksimović, Jelena P.
AU  - Nikolić, Nenad T.
AU  - Bajuk Bogdanović, Danica V.
AU  - Kragović, Milan M.
AU  - Stojmenović, Marija
AU  - Blagojević, Stevan N.
AU  - Senćanski, Jelena
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10400
AB  - Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs–Rauscher (BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present. This research provides an improvement in the deviations from the experimental Raman spectrum as calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of the indigo carmine molecule compared to data within the literature. The analytical curves used to determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters: 100 times lower LOD and LOQ compared to commonly used UV/Vis. The remarkable sensitivity of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions have an important role in the BR’s indigo carmine mechanism. The novelty of this research is the investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine indigo carmine in other complex samples (pharmaceutical, food, etc.).
T2  - Molecules
T1  - Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction
VL  - 27
IS  - 15
SP  - 4853
DO  - 10.3390/molecules27154853
ER  - 

@article{
author = "Pagnacco, Maja C. and Maksimović, Jelena P. and Nikolić, Nenad T. and Bajuk Bogdanović, Danica V. and Kragović, Milan M. and Stojmenović, Marija and Blagojević, Stevan N. and Senćanski, Jelena",
year = "2022",
abstract = "Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs–Rauscher (BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present. This research provides an improvement in the deviations from the experimental Raman spectrum as calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of the indigo carmine molecule compared to data within the literature. The analytical curves used to determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters: 100 times lower LOD and LOQ compared to commonly used UV/Vis. The remarkable sensitivity of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions have an important role in the BR’s indigo carmine mechanism. The novelty of this research is the investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine indigo carmine in other complex samples (pharmaceutical, food, etc.).",
journal = "Molecules",
title = "Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction",
volume = "27",
number = "15",
pages = "4853",
doi = "10.3390/molecules27154853"
}

Pagnacco, M. C., Maksimović, J. P., Nikolić, N. T., Bajuk Bogdanović, D. V., Kragović, M. M., Stojmenović, M., Blagojević, S. N.,& Senćanski, J.. (2022). Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction. in Molecules, 27(15), 4853.
https://doi.org/10.3390/molecules27154853

Pagnacco MC, Maksimović JP, Nikolić NT, Bajuk Bogdanović DV, Kragović MM, Stojmenović M, Blagojević SN, Senćanski J. Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction. in Molecules. 2022;27(15):4853.
doi:10.3390/molecules27154853 .

Pagnacco, Maja C., Maksimović, Jelena P., Nikolić, Nenad T., Bajuk Bogdanović, Danica V., Kragović, Milan M., Stojmenović, Marija, Blagojević, Stevan N., Senćanski, Jelena, "Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction" in Molecules, 27, no. 15 (2022):4853,
https://doi.org/10.3390/molecules27154853 . .