Abstract

Lakshmi V. V.*, Fathima Thasneem T. A., Mohammed Muzammil Dharvesh, Muhammed Shifas and Minnu Joy

ABSTRACT

This study aimed to develop a simple and cost-effective method for identifying synthetic food colors in confectioneries using UV-Visible Spectrophotometry and Thin Layer Chromatography (TLC). This is important to ensure regulatory compliance and consumer safety. The study focused on detecting and quantifying Tartrazine (E-102), Ponceau 4R (E-124), Sunset Yellow FCF (E-110) and Brilliant Blue FCF (E-133) in confectionery samples including tutti frutti, wafers, lollipops, cakes and murukkus. Standard solutions were used to create calibration curves for UV-Visible Spectrophotometry. The calibration curves showed a linear relationship between concentration and absorbance for each colorant. The TLC method confirmed the presence of the colors in the confectionery samples. The Rf values calculated from the TLC chromatograms agreed with the standard Rf values for each colorant. The results showed that different samples of each colorant had varying concentrations. Some samples were within the permissible limits, while others exceeded the limits set by food safety authorities. The study concluded that it is important to continue monitoring the use of synthetic food colors in confectioneries because excessive consumption can have adverse health effects. The results of this study can help regulatory agencies and food manufacturers ensure compliance with food safety standards.