Determination of sudan dyes in food samples with microextraction technique based on deep eutectic solvent

An environmentally friendly, simple method was carried out with the help of an ultrasonic assisted microextraction technique using a new deep eutectic solvent (DES) for the extraction and determination of Sudan dyes (I–IV) in spice samples. In this method, parameters affecting the optimization were researched and optimized such as DES composition, DES volume, ultrasonic time, temperature and, centrifuge time. The analytical performance of the developed method was quite satisfactory, the R2 values were higher than 0.9989, and the limits of quantification were <1.17 μg g−1. Two different concentrations (10–50 μg g−1) were spiked to Chili peppers, paprika, cumin and sumac spices for the applicability and accuracy of the developed microextraction method. Some of these spices were found to contain Sudan I and IV dyes. The recovery values for spiked samples were found to be between 85.55% and 99.29% and relative standard deviations were found to be <3.17% when using a 10 μg g−1 Sudan dyes concentration. The results showed that the developed method can be successfully applied for extraction and determination of Sudan dyes in spice samples.