Skip to main content
SpringerLink
Log in

Determination of Synthetic Food Colorants in Water-Soluble Beverages Individually by HPLC and Totally by Ce(IV)-Oxidative Spectrophotometry

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Food colorants are an important class of food additives that give the first impression to consumers about the quality of food. Ce(IV)-reducing antioxidant capacity assay originally developed in our laboratories was adapted to the determination of synthetic food colorants for the first time. This method allowing for total antioxidant capacity assay of dietary polyphenols, flavonoids, and ascorbic acid in plant extracts is based on the room temperature oxidation of antioxidant compounds with Ce(IV) sulfate in dilute H2SO4 solution and measurement of the absorbance of unreacted Ce(IV) at 320 nm. The results of the proposed method were correlated with high-performance liquid chromatography (HPLC) findings. Individual standard solutions, synthetic mixtures of synthetic colorants, and colorant extracts were identified and quantified with HPLC on a C18 column equipped with a diode array detector, and slight modifications on the existing HPLC method were made to analyze synthetic colorant mixtures. This work proposes Ce(IV)-oxidative spectrophotometry as a complementary technique to HPLC in the analysis of food colorants.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Altınoz S, Toptan S (2002) Determination of tartrazine and Ponceau-4R in various food samples by Vierordt’s method and ratio spectra and first-order derivative UV spectrophotometry. J Food Compos Anal 15:667–683

    Article  Google Scholar 

  • Alves SP, Brum DM, Branco de Andrade EC, Netto ADP (2008) Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection. Food Chem 107:489–496

    Article  CAS  Google Scholar 

  • Culzoni MJ, Schenone AV, Llamas NE, Garrido M, Di Nezio MS, Band BS, Goicoechea HC (2009) Fast chromatographic method for the determination of dyes in beverages by using high performance liquid chromatography–diode array detection data and second order algorithms. J Chromatogr A 1216:7063–7070

    Article  CAS  Google Scholar 

  • Downham A, Collins P (2000) Colouring our foods in the last and next millennium. Int J Food Sci Technol 35:5–22

    Article  CAS  Google Scholar 

  • EC (1994) Directive of the European Parliament and of the council 94/36/EC of June 30, 1994 on colors for use in foodstuffs, Official J, L237, 13, 10/9/1994

  • Eigenmann PA, Haenggeli CA (2007) Food colourings, preservatives, and hyperactivity. Lancet 370:1524–1525

    Article  Google Scholar 

  • FDA (2007) Summary of color additives for use in United States in foods, drugs, cosmetics and medical devices

  • Kapadia G, Tokuda H, Sridhar T, Balasubramanian V, Takayasu J, Bu P, Enjo F, Takasaki M, Konoshima T, Nishino H (1998) Cancer chemopreventive activity of synthetic colorants used in foods, pharmaceuticals and cosmetic preparations. Cancer Lett 129:87–95

    Article  CAS  Google Scholar 

  • Kirschbaum J, Krause C, Brückner H (2006) Liquid chromatographic quantification of synthetic colorants in fish roe and caviar. Eur Food Res Technol 222:572–579

    Article  CAS  Google Scholar 

  • Kucharska M, Grabka J (2010) A review of chromatographic methods for determination of synthetic food dyes. Talanta 80:1045–1051

    Article  CAS  Google Scholar 

  • Lachenmeier DW, Kessler W (2008) Multivariate curve resolution of spectrophotometric data for the determination of artificial food colors. J Agric Food Chem 56:5463–5468

    Article  CAS  Google Scholar 

  • Minioti KS, Sakellariou CF, Thomaidis NS (2007) Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector. Anal Chim Acta 583:1045–1051

    Article  Google Scholar 

  • Ni Y, Wang W, Kokot S (2009) Simultaneous kinetic spectrophotometric analysis of five synthetic food colorants with the aid of chemometrics. Talanta 78:432–441

    Article  CAS  Google Scholar 

  • Ozyurt D, Demirata B, Apak R (2007) Determination of total antioxidant capacity by a new spectrophotometric method based on Ce(IV) reducing capacity measurement. Talanta 71:1155–1165

    Article  CAS  Google Scholar 

  • Ozyurt D, Demirata B, Apak R (2010) Modified cerium(IV)-based antioxidant capacity (CERAC) assay with selectivity over citric acid and simple sugars. J Food Compos Anal 23:282–288

    Article  CAS  Google Scholar 

  • Ryvolava M, Taborsky P, Vrabel P, Krasensky P, Preisler J (2007) Sensitive determination of erythrosine and other red food colorants using capillary electrophoresis with laser-induced fluorescence detection. J Chromatogr A 1216:7063–7070

    Google Scholar 

  • Serdar M, Knezevic Z (2009) Simultaneous LC analysis of food dyes in soft drinks. Chromatographia 70:1519–1521

    Article  CAS  Google Scholar 

  • Silva MLS, Garcia MBQ, Lima JLFC, Barrado E (2007) Voltammetric determination of food colorants using a polyallylamine modified tubular electrode in a multicommutated flow system. Talanta 72:282–288

    Article  CAS  Google Scholar 

  • Vallvey LFC, Valencia MC, Nicolas EA (2002) Flow injection analysis with on-line solid phase extraction for spectrophotometric determination of ponceau 4R and its subsidiary unsulfonated dye in sweets and cosmetic products. Microchim Acta 138:69–76

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Sariyer, Istanbul, Turkey

    Fatos Ayca Ozdemir Olgun & Birsen Demirata Ozturk

  2. Department of Chemistry, Engineering Faculty, Istanbul University, Avcilar, Istanbul, Turkey

    Resat Apak

Authors
  1. Fatos Ayca Ozdemir Olgun
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Birsen Demirata Ozturk
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Resat Apak
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fatos Ayca Ozdemir Olgun.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Olgun, F.A.O., Ozturk, B.D. & Apak, R. Determination of Synthetic Food Colorants in Water-Soluble Beverages Individually by HPLC and Totally by Ce(IV)-Oxidative Spectrophotometry. Food Anal. Methods 5, 1335–1341 (2012). https://doi.org/10.1007/s12161-012-9384-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-012-9384-8

Keywords

Search

Navigation