Quantification of tartrazine yellow food coloring in gummies

Abstract

Food additives are widely used by the industry to improve the appearance, taste, and durability of foods. In terms of improving appearance, synthetic dyes stand out due to their stability and low cost, such as tartrazine yellow (TA), an azo dye often associated with allergic reactions in sensitive populations. Considering its recurrent use in gummies and the potential toxic effects, the central question of this study was raised: Are the gummy industries in fact in compliance with current legislation regarding the use of tartrazine yellow coloring, guaranteeing a safe food for children to consume? This study aimed to quantify the tartrazine yellow dye, by the spectrophotometric method, in 5 samples of gummies available in local shops. The technique involved preparing the samples by solubilization in warm water, followed by liquid-liquid extraction with acetonitrile and quantification by spectrophotometer at 426.5 nm. The method's reliability was confirmed by analyzing the figures of merit by current legislation, showing linearity, selectivity, precision, and intra- and inter-day accuracy. Five commercial samples containing only tartrazine were analyzed, with concentrations ranging from 48.22 to 561.62 mg/kg of candy. Two samples exceeded the maximum permissible limit (300 mg/Kg), showing that food companies are not always in compliance with legislation and lack adequate supervision, putting consumers, especially children, at risk.