Effect of food dyes on radicals in aqueous media |
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| Affiliation: | 1. Laboratoire Technologie des Matériaux, Université des Sciences et de la Technologie (USTHB) BP 32, Alger, Algérie;2. Laboratoire Sciences Chimiques de Rennes - équipe Chimie et Ingénierie des Procédés, UMR 6226 CNRS, ENSCR -11, Allée de Beaulieu, CS 508307-35708, Rennes, Francen;3. Laboratory of Storage and Valorization of Renewable Energies, Faculty of Chemistry (USTHB) BP 32, 16111 Algiers, Algerian;1. Department of Biological Engineering, Biohybrid Systems Research Center (BSRC) Inha University, Incheon 22212, Republic of Korea;2. Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul 04620, Republic of Korea |
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| Abstract: | ![]()
The rates of reaction of photogenerated hydroperoxy and hydroxyl radicals on the photostability of aqueous solutions of dequalinium chloride irradiated with simulated sunlight at 38 ± 1°C have been investigated, with and without the addition of amaranth and quinoline yellow. These reactions follow second-order kinetics and the dyes tested markedly increase the rate constants of the reactions. Hydroperoxy radicals react with hydroxyl radicals preferentially to the dequalinium chloride resulting in lower reaction rate constants for the latter. Acetaldehyde was used as a scavenger of hydroperoxy radicals. |
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