Quantitative Estimation Of Tartrazine In Yellow-colored Drinks And Sweets Using Uv-visible Spectroscopy

• Author(s):

  Siddhika Patil | Dr. Priya Joshi | Poorva Pangavhane | Dhruvi Patel | Anuja Harne

• Keywords:

  Tartrazine, Synthetic Food Dyes, UV-Visible Spectrophotometry, Yellow-Colored Sweets, Commercial Beverages, Food Safety, Azo Dyes, Calibration Curve, Food Colorants, Public Health, Regulatory Compliance

• Abstract:

  Tartrazine, A Synthetic Lemon-yellow Azo Dye, Is Widely Used In Food And Beverages For Its Appealing Color. This Study Investigates The Presence And Concentration Of Tartrazine In Commonly Available, Yellow-colored Drinks And Sweets. UV-Visible Spectrophotometry Was Employed To Determine The Absorbance Values At The Dye's Maximum Wavelength (427 Nm). Using A Calibration Curve Of Known Tartrazine Concentrations, The Absorbance Of Commercial Food Products Was Analyzed And Compared To Safety Limits Prescribed By Regulatory Standards. Results Showed Several Products Exceeded Safe Levels, Indicating Potential Health Risks From Excessive Consumption.

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Other Details

• Paper id:

  IJSARTV11I4103317

• Published in:

  Volume: 11 Issue: 4 April 2025

• Publication Date:

  2025-04-25

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