Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, Journal of Food Processing and Preservation called Ingredient photostability as affected by iron: Colorant degradation, Author is James, Cierra A.; Bell, Leonard N., which mentions a compound: 25956-17-6, SMILESS is O=S(C1=CC=C2C(/N=N/C3=CC(C)=C(S(=O)([O-])=O)C=C3OC)=C(O)C=CC2=C1)([O-])=O.[Na+].[Na+], Molecular C18H14N2Na2O8S2, Product Details of 25956-17-6.
Understanding factors that affect food chem. stability is important for optimizing product quality and shelf life. The objective of this project was to investigate the role of iron and UV light on chem. stability by determining the degradation rate constants of Brilliant Blue, tartrazine, and Allura Red in pH 3 solutions of various compositions stored in the presence and absence of UV light. The storage of solutions in darkness at 30°C resulted in no observable loss of any colorant. Exposure to UV light significantly (p < .05) increased the degradation rate constants Colorant degradation was fastest in the presence of citrate, iron, and UV light. Iron-citrate complexes are likely forming hydroxyl radicals upon UV exposure, which enhance colorant degradation Photodegradation of food ingredients increases in the presence of iron and citrate buffer, resulting in a loss of shelf life. If you want to learn more about this compound(Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate)Product Details of 25956-17-6, you may wish to communicate with the author of the article,or consult the relevant literature related to this compound(25956-17-6).
Reference:
Pyrazole – Wikipedia,
Pyrazoles – an overview | ScienceDirect Topics