Evaluation of interactions between food colorant, tartrazine, and Apo-transferrin using spectroscopic analysis and docking simulation-Reference-Cited by-同舟云学术

Evaluation of interactions between food colorant, tartrazine, and Apo-transferrin using spectroscopic analysis and docking simulation

Published:2021-10 Issue: Volume:339 Page:116715
ISSN:0167-7322
Container-title:Journal of Molecular Liquids
language:en
Short-container-title:Journal of Molecular Liquids

Author:

Jafari-Arvari Hasan,Saei-Dehkordi S. Siavash,Farhadian Sadegh

Funder

Shahrekord University

Publisher

Elsevier BV

Subject

Materials Chemistry,Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference83 articles.

1. A nanosilver-based spectrophotometry method for sensitive determination of tartrazine in food samples

2. A review of chromatographic methods for determination of synthetic food dyes

3. Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition

4. Exploration of binding of C.I. Food Red 9 with pepsin by optical spectroscopic and molecular docking methods

5. Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine

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