The SPECTROPHOTOMETRIC DETERMINATION OF TARTRAZINE IN SOME SELECTED BEVERAGES: A CASE STUDY OF KATSINA TOWN, NIGERIA
Abstract
The use of Tartrazine and other forms of azo dyes as colorants in food and beverages is on the increase rate despite their problems upon consumption by humans. This could be due to availability and effectiveness in imparting color to the different substrates. Therefore, there is need to constantly monitor the concentrations of these dyes in our foods and beverages. Hence, this research work was conducted to determine the concentration level of tartrazine used as colorants in five different brands of beverages using spectrophotometric method of analysis. A cross sectional primary data was obtained through experimental processes from the 5 different samples of beverages obtained from Katsina Central Market and Tsohuwar Kasuwa Market in the city of Katsina, Katsina State – Nigeria. The research work however used UV-Visible Spectrophotrometric concept to investigate the level of the dye in the samples and compare it with the existing maximum permissible limits provided by the Authorities concern. The research found that the concentrations for the two samples; A-210.368 mg/kg and D- 198.335 mg/kg containing tartrazine were found to be above the permissible limit while for the remaining three samples; B- 67.364 mg/kg, E-84.118 mg/kg and K- 74.304 mg/kg were within the permissible limit of 100mg/kg concentration as in accordance to Regulation (EC) No.1333/2008 of the European Parliament on Food Additives, Codex Alimentarius International Food Standard Commission (FAO/WHO), National Food and Drugs Administration and Control (NAFDAC). Therefore, samples B, E and K are safe for consumption when compared with samples A and D.
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