Malathy Sekar , Uma Rajan K.M , Mujeera Fathima , Priya Raja


The present study was conducted  to survey various confectionary  items for the presence of synthetic colourants and also to analyze the selected products quantitatively using uv –visible spectrophotometer. Out of 219 products observed 65.5% of biscuits ,71.4 % of chocolates,87.5% of cakes ,71% of sweets and 66.6% of juices were found to contain added synthetic colourants .over 24 produts were  further categorized as biscuits,chocolates ,icecreams and juices and analyzed quantitatively to check their concentration,91.6% of products showed the presence of excess amount of synthetic colourants in their formulations . The concentrations of each product under study is depicted both  in ppm and as mg/mL .The concentration of synthetic colourants in 8.% of the products  was less than 100mg/mL or (100000ppm)and the same percentage is observed for the samples in the range of 200- 300 mg/mL,while 33% of the items was found in the range of 300-600 mg/mLor 300000 – 600000ppm),In 50 % of the confectionaries concentrations exceeded 700mg/mL.  


synthetic food colourants, Quantification,uv-visible spectrophotometer, Confectionaries, Survey,Chennai.

Full Text:



Achaya, K.T. (1984). Everyday Indian Processed Foods. P p.

–162. Delhi: National Book Trust

Ashfaq N, Masud T. Surveillance on artifical colours in different ready to eat foods. Pakistan J Nutr (2002); (5): 223-225.

Bhat, R.V. and Mathur, P. (1998) ‘Changing scenario of food colours in India’, Current Science,Vol. 74, pp.198–202

Dolly Gautam, Gunjan Sharma and R. P. Goyal Evaluation of Toxic Impact of Tartrazine on Male Swiss Albino Mice Pharmacologyonline 1: 133-140 (2010)

Esra Kus and Halil Erhan Eroglu Genotoxic and cytotoxic effects of sunset yellow and brilliant blue, colorant food additives, on human blood

lymphocytespak. J. Pharm. Sci., Vol.28, No.1, January (2015), pp.227-230

Ghannadi A. [Antocyanins of barberry: A valuable source for providing natural colors] Persian. Pajuhesh and Sazandegi 1387; 9(3): 36-41

Meenakshi Tripathi, Subhash K. Khanna, Mukul Das Surveillance on use of synthetic colours in eatables vis a vis Prevention of Food Adulteration Act of IndiaFood Control 18 (2007) 211–219.

Mustafa cemek, mehmet emin büyükokuroğlu, figen sertkaya, saadet alpdağtaş, ahmet hazini, abdullah önül, sadık göneş effects of food color additiveson antioxidant functions and bioelement contents of liver, kidney and brain tissues in ratsjournal of food and nutrition research,(2014), vol. 2, no. 10, 686-691.

. Padmaja, R., Jonnalagadda, P.R., Bhat, R.V. and Nadamuni Naidu, A. (2004) ‘Type and extent of colors used in ready-to-eat (RTE) foods prepared in the non-industrial sector’, Int. J. FoodScience and Technology, Vol. 39, pp.125 131

. Pratima, R. and Bhat, R.V. (2003) ‘A comparative study on the synthetic food colors usage in foods procured from urban and rural areas of Hyderabad’, Nutrition and Food Science, Vol. 33, pp.230–235.

Pratima Rao and R.V. Sudershan Risk assessment of synthetic food colours: a case study in Hyderabad, India Int. J. Food Safety, Nutrition and Public Health, Vol. X, No. X, xxxx

Pourahmad J. [General Toxicology] Persian.1sted. Tehran: Samat; 1385:178-1840

Qing-chuan Chena,et al Journal of Chromatography A, 827 (1998) 73–81

Rao, B.S.N. (1990). Food additives – consumer’s viewpoint.

Indian Food Industry, 9, 14–19.

Sridevi, B. and Reddy, U.M. (1998) ‘Consumption of processed food products among urban families’, Indian Food Industry, Vol. 17, pp.290-

Soltandalal M, Mohamadi HR, Dastbaz A, et al. [Surveillance on artifical colors in confectionary producst by chromatography in Tehran] Persian. Gorgan Univ Med Sci J 1386; 9(21): 73-78.

V. R. Swaroop, D. Dinesh Roy and T. Vijayakumar enotoxicity of Synthetic Food ColorantsJournal of Food Science and Engineering (2011) 128-134

The Prevention of Food Adulteration Act & Rules (1995).Pp. 1–250. New Delhi:

Confederation of Indian Industry

WHO (1991) Toxicological Evaluation of Certain Food Additives and Contaminants. WHO FoodAdditives Series No. 28. Geneva: World Health Organization

Woodman,E., 1941.FoodAnalysis.McGraw Hill Book Company

London, pp: 64-1010

Yalda Arast, Majid Mohamadian, Mehdi Noruzi, Zeinab Ramuz

Surveillance on Artificial Colors in Different Confectionary Products by Chromatography in Qom Zahedan J Res Med Sci 2013 Mar; 15(3): 62-64


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.