Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix

Abstract

Colorants are widely used in food industry to improve appearance of edible products. This work present a method for the determination of two colorants, tartrazine and allura red, with UV‐Vis spectrophotometry and MCR‐ALS using only five standards for calibration and the correlation constraint. MCR‐ALS is usually applied in second‐order data but it rarely has been used for first order data, for which is more usual the use of PLS. In this case, MCR‐ALS applied to first order data can show some advantages like interference identification and the use of a reduced calibration matrix. Using this methodology, the relative errors obtained are below 0.28%, correlation coefficients are above 0.99 and the calculated LOD and LOQ are 0.26 and 0.80 mg L‐1 for allura red and 0.70 and 2.11 mg L‐1 for tartrazine respectively. The procedure has been successfully applied to some food dyes and other liquid commercial products and, compared to HPLC analysis, no significant differences were found in the results. Recovery values obtained at two spiked levels were between 92.0% and 106.7% except for a sample.

Fast Sensitive and Accurate Analysis of the Most Common Synthetic Food Colorants in 65 Egyptian Commercial Products Using New HPLC–DAD and UPLC-ESI–MS/MS Methods

“…Recently, food safety has become a vital issue to the general public, medical, nutritional experts, and food science researchers. Food additives are widely used to confer a desirable appearance and enhance the nutritional properties of commercial products (Ntrallou, 2020;Bordagaray, 2018;Bordagaray, 2019). Colorants are chemicals which are applied during development or processing of foods and soft drinks.…”

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

“…UV‐Visible spectroscopy is a simple and affordable analytical technique that does not require a skilled operator ( 44 ) , can operate with small volumes and can detect additives at low concentrations ( 45 ) . UV‐Visible spectroscopy has been used to detect adulterated syrups ( 46 ) and to determine food colourant concentration ( 47 ) . UV‐Visible spectroscopy does not measure the absorbance of water, ethanol and sugar between the wavelengths of 200 and 600 nm ( 48 ) making it an ideal technique for tracing compounds with conjugated double bonds or aromatic rings in Scotch Whisky.…”