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Detecting Dye-Contaminated Vegetables Using Low-Field NMR Relaxometry.

Sumaiya Shomaji1, Naren Vikram Raj Masna1, David Ariando1

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Harmful dyes in vegetables pose a health risk. This study uses 1H-nuclear magnetic resonance (NMR) relaxometry to detect and quantify these non-food-grade adulterants, ensuring food safety.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Public Health

Background:

  • Non-food-grade dyes like copper sulfate, malachite green, and Sudan red are illegally used to enhance vegetable appearance.
  • Consumption of these dyed vegetables presents significant health risks, including potential carcinogenicity.
  • Ensuring the safety of the food supply chain requires reliable methods for detecting such adulteration.

Purpose of the Study:

  • To develop and validate a method for detecting and quantifying harmful dye adulteration in vegetables.
  • To establish 1H-nuclear magnetic resonance (NMR) relaxometry as a tool for food safety analysis.
  • To provide a rapid and low-cost detection approach for use throughout the produce supply chain.

Main Methods:

  • Vegetables were treated with various non-food-grade dyes and extracted using different solvents.
  • 1H-nuclear magnetic resonance (NMR) relaxometry, specifically employing the Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence, was used to analyze the solutions.
  • The effective transverse relaxation time constant (T2) was measured and compared against a library of dye-specific T2 data.

Main Results:

  • The NMR relaxometry technique successfully detected and quantified the presence of specific dyes in vegetable samples.
  • The method demonstrated the ability to differentiate between various dye concentrations based on their unique T2 signatures.
  • Analysis time was found to be rapid, typically within minutes, depending on the specific dye.

Conclusions:

  • 1H-NMR relaxometry offers a viable, low-cost, and rapid method for detecting and quantifying harmful dye adulteration in vegetables.
  • The technique can generate warning flags for non-compliant dye levels, contributing to enhanced food safety.
  • This approach is applicable across various points in the food supply chain, from production to consumer households.