Presence of Yellow 6, an Artificial Colour Additive in Orange Juice

Authors

  • Abida Sultana Department of Chemistry, University of Dhaka, Dhaka-1000
  • Mohammad S Haque Department of Chemistry, University of Dhaka, Dhaka-1000
  • Mohammad Shoeb Department of Chemistry, University of Dhaka, Dhaka-1000
  • M Saiful Islam Department of Chemistry, University of Dhaka, Dhaka-1000
  • M Iqbal R Mamun Department of Chemistry, University of Dhaka, Dhaka-1000
  • Nilufar Nahar Department of Chemistry, University of Dhaka, Dhaka-1000

DOI:

https://doi.org/10.3329/jbcs.v25i1.11778

Keywords:

Artificial, Colour

Abstract

Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorption maxima of yellow 6 is 429 nm. The amount of yellow 6 in commercial brands and fresh orange juices was determined by UV-visible spectrophotometer. Out of ten samples, seven juice samples were found to contain yellow 6 in the range of 0.83-1.66 mg/mL.   Fresh juice did not show any absorption at 429 nm. This is an easy and cost effective   method to assess the presence of yellow 6 in orange juice and the method can be used for other food stuffs.

DOI: http://dx.doi.org/10.3329/jbcs.v25i1.11778

Journal of Bangladesh Chemical Society, Vol. 25(1), 80-86, 2012

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Published

2012-09-03

How to Cite

Sultana, A., Haque, M. S., Shoeb, M., Islam, M. S., Mamun, M. I. R., & Nahar, N. (2012). Presence of Yellow 6, an Artificial Colour Additive in Orange Juice. Journal of the Bangladesh Chemical Society, 25(1), 80–86. https://doi.org/10.3329/jbcs.v25i1.11778

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Section

Articles