Intercalação dos corantes alimentícios vermelho-40 e tartrazina em ácido desoxirribonucléico

• Ano de defesa: 2002
• Autor(a) principal: Barbosa, Rachel Alessandra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Química
• Palavras-chave em Português: Corantes alimentícios; DNA; CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA; Corantes
• Link de acesso: https://repositorio.ufu.br/handle/123456789/30454; http://doi.org/10.14393/ufu.di.2002.72

Studies by ultraviolet / visible show that Red-40 and Tartrazine food dyes can form intercalation compounds with DNA. The absorbance of DNA solution increases as the absorbance of the dye Solutions decreases. Compared to Tartrazine, the number of intercalated molecules is higher in the case of Red-40. Also, DNA stretching is more intense with the later dye. Although the Red-40 molecule is less flat than the Tartrazine molecule, the former can act by two mechanisms: intercalation and interaction with extern DNA surface. The higher flactness of the Tartrazine molecule makes its entrance among the ballads of DNA molecule more easy. As a result, a greater number of bases per molecule are occupied. This conclusion is supported by the calculated R-values. Column chromatography shows both dyes to present DNA intercalation. Chromatographic results also support the formation of two Red-40 intercalates. The results can explain the mutation produced in the DNA structure due to the use of this dyes in food.