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    Simultaneous Preconcentration and Spectrophotometric Determination of Two Colorants (E110 and E133) in Some Foodstuffs Using a New Mussel-Inspired Adsorbent
    (Oxford Univ Press Inc, 2021) Bisgin, Abdullah Taner; Nalvuran, Zeynep; Gezici, Orhan
    Background: A naturally occurring material, namely sporopollenin (SP), was subjected to an easy physical surface modification process called a polydopamine coating. The treatment changed the acid-base properties of the surface, so that in the new form the SP surface gained a very attractive character for anionic dyes. Objective: The aim of the study was to develop preconcentration and subsequent spectrophotometric determination methods for two anionic colorants, brilliant blue (BB) and sunset yellow (SY), using polydopamine-coated (PDC) SP. Method: The experiments were carried out in a column system, and the effects of experimental parameters were studied to determine optimal conditions for the quantitative, simultaneous spectrophotometric determination of the dyes. Results: The dyes could be detected at mu g/L levels in their binary mixtures, so the detection limits were found to be 1.5 and 4.3 mu g/L in the linear dynamic ranges of 0.0-3.5 and 0-8 mu g/mL for BB and SY, respectively. The proposed material and procedure led to quantitative recoveries of between 95 and 100% for the dyes. Conclusions: The procedure was applied to real food samples containing BB and SY and both dyes were successfully determined in liquid and solid foodstuffs. The mussel-inspired surface modification is proposed as a useful process to modify the surface of SP. Highlights: The mussel-inspired polydopamine dip-coating method was adopted to modify the surface of SP for the first time. The PDCSP was successfully used to create a new adsorptive preconcentration method for simultaneous spectrophotometric determination of BB and SY in foodstuffs.