After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of tomato consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces, paste, pur?e. Samples of mild ketchup from two different manufacturers (A and B) were selected for the analysis of the content of natural food colors E160a and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of colors E160a and E160d. The antioxidant capacity of the two selected samples was determined using the DPPH assay. The obtained results indicated that the content of colors E160a and E160d was higher in the sample of ketchup B. Also, the DPPH assay showed that the sample of ketchup B had a higher antioxidant capacity.

Rosehip is one of the richest sources of vitamin C, and the jam made from it tastes delicious. In this work, the content of food colors E160a (lycopene) and E160d (?-carotene) was determined, as well as the antioxidant capacity of these food products. By applying the UV-Vis spectrophotometric method and using the Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations for the colors E160a and E160d. The content of lycopene and ?-carotene in dried rosehip fruit and jam was 2.34 and 0.85, and 7.25 and 2.01 mg in 100 g of fruit/jam, respectively. The antioxidant capacity of the samples was determined by the DPPH test. The antioxidant capacity of fruit and rosehip jam was 6.84 and 4.17 ?mol of Trolox/100 g of fresh sample. Thermal processing affects the content of lycopene, ?-carotene, and antioxidant capacity. The obtained results reveal beneficial effects of the everyday consumption of dried rosehip fruit and jam.