ReviewToxicology, extraction and analytical methods for determination of Amaranth in food and beverage products

•Amaranth belongs to the family of azo dyes and widely used in food industry.•To elaborate extraction and analytical methods for determination of Amaranth.•To discuss on the acceptable daily intake and toxicology.•Azo dyes are aromatic compounds with one or more NN groups.

Amaranth (E 123) is synthetic dyes which commonly used in the industry and scientifically applied as textiles and paper productions as well as for cosmetic and pharmaceutical production. However, higher consumption of Amaranth may lead to hyperactivity and other disturbed behaviour especially in children. World Health Organization (WHO) with Food and Agriculture Organization (FAO) has the acceptable daily intake (ADI) of Amaranth between 0 and 0.5 mg kg−1. Several extraction and analytical methods have available for quantifying and identifying the existence level of Amaranth in food products. Herein, we critically discussed those existing analytical methods applied such as high performance liquid chromatography (HPLC), thin layer chromatography (TLC), liquid chromatography/tandem mass spectrometry (LC-MS/MS), spectrophotometric, electrochemical sensor and capillary zone electrophoresis (CZE). Additionally, a brief description on the uses of different extraction methods such as solid phase extraction (SPE), liquid-liquid extraction (LLE) and membrane filtration have presented. In this review incorporated valuable information's that intended as a guideline or idea in choosing an appropriate method for detection of Amaranth in foodstuffs.