Determination of added dye in orange fruit juices of Citrus sinensis cultivar with a simple analytical method

Luziana Hoxha, Oneida Kycyk, Renata Kongoli, Eranda Mane *

Food Research Centre, Department of Biotechnology and Food, Agricultural University of Tirana, Tirana 1030, Albania

*Corresponding author

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Orange juice is a daily food randomly consumed and could be easily presented like an imitation of original products. Identification of its imitation has a big importance for juice authenticity. In some cases, it’s used the colouring agent Tartrazine (E102) a monoazo dye, permitted as food additive in EU, but hazardous for human health, due to allergic reactions and hyperactivity increasing especially of children in high levels. E102 consists essentially of trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonato-phenylazo)-H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. The intention of this study was evaluation of a new simple method to determine the presence and the quantity of synthetic colour added in commercial imported fruit juice. By a spectrophotometer UV-VIS was measured absorbance in maximal wavelength, 426 nm, of five commercial orange juices samples, using as reference control sample an orange fresh juice sample. The concentration of tartrazine in some samples were found from 50-170mg/L, while the maximal permitted level of E102 concentration is 100 mg/L (Referred to EU standards, 2011). This study is an advanced step for a quick determination of tatrazine level; otherwise need to profound this argument in the future. 

Key words: orange juice, tartrazine, imitation, spectrophotometer.

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