A simple spectrofluorimetric method for determination of the banned Sudan dye I in spices

In this study, a spectrofluorimetric method was developed for the identification of the banned Sudan I dye in spices.Sudan I was applied to red pepper, sumac and cumin samples using a modified standard addition method in the developed method.Food samples used in the study were obtained from local markets.Non-toxic ethanol was used as solvent in the proposed method.The samples were spiked with varying amounts of Sudan I and analyzed by ethanol extraction.The method has been validated by determining the linear range, accuracy, detection limit (LOD), detection limit (LOQ) and accuracy of the developed method.