Research Paper | Food Science | Sri Lanka | Volume 6 Issue 5, May 2017
Detection of Synthetic Colours in Selected Foods & Beverages Available in Colombo District, Sri Lanka
G. Kumudu M. Rajapaksha, M.A. Jagath Wansapala, A. Buddhika G. Silva
Colour is used in foods and beverages to make them more attractive to increase consumer's acceptability. Synthetic food colours are often preferred over natural colours today because they are less expensive, more stable, blend more easily, add no flavor and can be used in tiny amounts because they are more intense. Various food products available in the market may contain harmful non-permitted colors. The consumption of eatables mixed with non-permitted colors, may lead to potential health hazards, such as increased mortality, retardation of growth, , decreased food intake and fertility rate. It also causes damage to organs like kidney, liver, heart, lungs, eyes etc. All these colors also have mutagenic properties and most of them have identified as potential carcinogens. Even, permitted food colors can prove to be toxic if used or consumed indiscriminately. In this study, different types of food stuffs available at Colombo district were analyzed for the detection of the added synthetic colours. A total of 120 samples of different food stuffs including Boondi, Bubble gum, Seeni murukku, Coconut toffee, Burfi, Muscut, Ice packet, Sherbet drink, Jelly, Bottled fruit drinks (each n=12) were collected from small and medium scale vendors and supermarkets in Colombo district from August to September in 2016. The samples were tested using Thin Layer Chromatography (TLC) method and UV-Spectrophotometric method by using synthetic colour standards which are permitted according to the food act regulations of Sri Lanka. The results of this study revealed the frequency of occurrence of permitted colours as well as indiscriminate use of non-permitted colours in some foods and beverages available in Colombo district. A majority of samples (85%) contained only permitted colours. Tartrazine (55.83%) was the frequently used synthetic colour in analyzed food stuffs. Subsequently, 30.83%, 25%, 20.83%, 14.17%, 3.33%, and 3.33% of total samples contained Carmosine, Sunset yellow, Brilliant blue FCF, Ponceau 4R, Erythrosine and Allura red respectively. Indigo carmine and Fast green FCF did not contained any tested samples. Only 9.2% of samples did not contain any synthetic colour. But 5.8% of samples contained a non-permitted colour namely Alizarin. Thus, frequency of occurrences of synthetic food colours is still high and incidence of the use of non-permitted colour in foods and beverages is at unsatisfactory level in Colombo district.
Keywords: Food, Synthetic colours, Thin layer Chromatography, UV-Visible Spectrophotometer, Food safety
Edition: Volume 6 Issue 5, May 2017
Pages: 801 - 808
How to Cite this Article?
G. Kumudu M. Rajapaksha, M.A. Jagath Wansapala, A. Buddhika G. Silva, "Detection of Synthetic Colours in Selected Foods & Beverages Available in Colombo District, Sri Lanka", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20173280, Volume 6 Issue 5, May 2017, 801 - 808
151 PDF Views | 122 PDF Downloads
Similar Articles with Keyword 'Food'
Research Paper, Food Science, Ivory Coast, Volume 9 Issue 9, September 2020
Pages: 447 - 454Optimization of Maize Storage Bagged in Triple Bags Containing Aromatic Plants (Lippia multiflora and Hyptis suaveolens) by Central Composite Design in Cote dIvoire
Yao Vanessa Gael, Biego Godi Henri Marius, Koffi Emmanuel, Konan Constant, Coulibaly Adama
Review Papers, Food Science, India, Volume 10 Issue 1, January 2021
Pages: 962 - 964Garlic as Potential Therapeutic Drug
Shukla Dhruti
Research Paper, Food Science, India, Volume 9 Issue 11, November 2020
Pages: 1588 - 1598Sea Food Bioactives for Health and Wellness
Babita .S, Krishan Datt .S, Caresma .C
Research Paper, Food Science, India, Volume 9 Issue 11, November 2020
Pages: 414 - 417Sensory Analysis of Pomegranate Peel Powder in the Development of Value Added Food Products
Tandon Palak, Dr. Prasad Ranu, Dr. Verma Anisha
Research Paper, Food Science, Tanzania, Volume 7 Issue 6, June 2018
Pages: 514 - 518Food Safety and Sanitary Conditions among Food Vendors in Higher Learning Institutions: A Case of the Institute of Rural Development Planning (IRDP) Dodoma
Mafuru Solomi; Juma; Peter Elia Mosha; Emmanuel Simon Mwang'onda
Similar Articles with Keyword 'Food safety'
Research Paper, Food Science, Ivory Coast, Volume 9 Issue 9, September 2020
Pages: 447 - 454Optimization of Maize Storage Bagged in Triple Bags Containing Aromatic Plants (Lippia multiflora and Hyptis suaveolens) by Central Composite Design in Cote dIvoire
Yao Vanessa Gael, Biego Godi Henri Marius, Koffi Emmanuel, Konan Constant, Coulibaly Adama
Research Paper, Food Science, Tanzania, Volume 7 Issue 6, June 2018
Pages: 514 - 518Food Safety and Sanitary Conditions among Food Vendors in Higher Learning Institutions: A Case of the Institute of Rural Development Planning (IRDP) Dodoma
Mafuru Solomi; Juma; Peter Elia Mosha; Emmanuel Simon Mwang'onda
Research Paper, Food Science, Nigeria, Volume 8 Issue 1, January 2019
Pages: 2221 - 2229Assessment of Knowledge, Attitude and Practice of Foodhandlers on Hazard Analysis Critical Control Point in Fast Food Establishments in Kaduna Metropolis, Kaduna State, Nigeria
Suleiman Usman, Aremu H. Kolawole, Lateefat H. Modupe
Research Paper, Food Science, Sudan, Volume 2 Issue 2, February 2013
Pages: 519 - 525Food Safety Knowledge among Women in Selected Areas in Khartoum City
Somiya Gutbi Salim Mohammed
Research Paper, Food Science, India, Volume 8 Issue 7, July 2019
Pages: 1122 - 1127Consumers Perspective towards Consumption of Street & Restaurant Food and its Perceived Hygienic Consciousness among the Residents of Aligarh City
S M Safdar Ashraf, Mohd Usman