Identification And Quantification of Synthetic Food Colours in Marketed Fruit Juices

Synthetic Food Colours (SFCs) are often preferred over natural colours as they are less expensive, more stable, blend more easily, add no flavour and can be used in tiny amounts. This study was carried out to determine the amount of SFCs limit in marketed fruit juices and to bring awareness among the general Public. All selected nine different Synthetic food colours in various marketed fruit juices were identified by Paper chromatography and thin layer chromatography techniques and it was confirmed by their Rf values. Quantification was carried out by UV-Visible spectrophotometric method (Shimadzu UV-1900i) for all 09 SFCs. The absorption maxima of all 09 SFCs were standardized. Linearity was found to be in the concentration range of 0.1-50µg/ml for all 09 SFCs. LOD, LOQ and all Calibration parameters were calculated, and the Correlation coefficient was NLT 0.997. The %RSD value for repeatability, Intraday and Inter day studies was found to be less than 2%. The amount of SFCs present in different marketed fruit juices was calculated and was found to be less than the ADI limit given by US-FDA.