Orange G è un composto chimico, un colorante sintetico azoico arancione conosciuto anche come Acid Orange 10

Nome chimico: 

disodium;7-hydroxy-8-phenyldiazenylnaphthalene-1,3-disulfonate

A cosa serve e dove si usa

Cosmetica

Ingrediente cosmetico soggetto a restrizioni  IV/34 come Voce pertinente negli allegati del regolamento europeo sui cosmetici n. 1223/2009. Sostanza o ingrediente segnalato: Disodium 7-hydroxy-8-(phenylazo)naphthalene-1,3-disulphonate

E' un ingrediente che rende il prodotto finale più attraente dal punto di vista estetico, ma può rappresentare un potenziale rischio per la salute umana con effetti collaterali indesiderati in special modo quando viene utilizzato continuativamente in quanto può essere assorbito dalla pelle o dalle mucose.

Sicurezza

 Il problema legato ai coloranti azoici (monoazo o diazo) è la degradazione fotocatalitica che porta ad un'eventuale ossidazione ed alla successiva formazione di impurità come le ammine aromatiche alcune delle quali svolgono attività cancerogena (1).

Molecular Formula  C₁₆H₁₀N₂Na₂O₇S₂

Molecular Weight    452.4 g/mol

CAS    1936-15-8

EC number 217-705-6 232-455-8

UNII 1Q6EJU80RN

DTXSID6021082

MFCD00012457

Synonyms: 

Acid Orange 10

D&C ORANGE NO. 3

CI 16230

Light Orange G

Disodium 7-hydroxy-8-(phenylazo)-1,3-naphthalenedisulfonate

Trade name:

ORANGEG

ORANGE G SODIUM

Bibliografia________________________________________________________________________

(1) Chung KT, Stevens SE Jr, Cerniglia CE. The reduction of azo dyes by the intestinal microflora. Crit Rev Microbiol. 1992;18(3):175-90. doi: 10.3109/10408419209114557.

Abstract. Azo dyes are widely used in the textile, printing, paper manufacturing, pharmaceutical, and food industries and also in research laboratories. When these compounds either inadvertently or by design enter the body through ingestion, they are metabolized to aromatic amines by intestinal microorganisms. Reductive enzymes in the liver can also catalyze the reductive cleavage of the azo linkage to produce aromatic amines. However, evidence indicates that the intestinal microbial azoreductase may be more important than the liver enzymes in azo reduction. In this article, we examine the significance of the capacity of intestinal bacteria to reduce azo dyes and the conditions of azo reduction. Many azo dyes, such as Acid Yellow, Amaranth, Azodisalicylate, Chicago Sky Blue, Congo Red, Direct Black 38, Direct Blue 6, Direct Blue 15, Direct Brown 95, Fast Yellow, Lithol Red, Methyl Orange, Methyl Red, Methyl Yellow, Naphthalene Fast Orange 2G, Neoprontosil, New Coccine, Orange II, Phenylazo-2-naphthol, Ponceau 3R, Ponceau SX, Red 2G, Red 10B, Salicylazosulphapyridine, Sunset Yellow, Tartrazine, and Trypan Blue, are included in this article. A wide variety of anaerobic bacteria isolated from caecal or fecal contents from experimental animals and humans have the ability to cleave the azo linkage(s) to produce aromatic amines. Azoreductase(s) catalyze these reactions and have been found to be oxygen sensitive and to require flavins for optimal activity. The azoreductase activity in a variety of intestinal preparations was affected by various dietary factors such as cellulose, proteins, fibers, antibiotics, or supplementation with live cultures of lactobacilli.