The analysis of additives in foods such as dyes has great importance in food safety, ensuring products suitable for consumption by the public. The methods used for analysis of dyes in food require prior stages of sample treatment and the most are based on analysis by high performance liquid chromatography, consuming large amounts of solvents and generating waste, which is at disagreement with the principles of chemistry green. Actually, the development of a new analytical method the amounts and toxicities of the reagents used and the wastes produced are as important as any other analytical feature. Hence, there is a great need to develop methods which are rapid, simple, inexpensive, and environmentally friendly for evaluation of these food additives.
News published in Agência FAPESP Newsletter about the scholarship: