Open AccessDetermination of content and antioxidant capacity of natural food colors E160a and E160d in ketchup
Author(s) -
Vojkan Miljković,
Milica Nesic,
Ivana Gajić,
Maja Urošević,
Jelena Mrmošanin,
Miomir Miljković
Publication year - 2021
Publication title -
facta universitatis. series: physics, chemistry and technology
Language(s) - English
Resource type - Journals
eISSN - 2406-0879
pISSN - 0354-4656
DOI - 10.2298/fupct2102091m
Subject(s) - dpph , food science , antioxidant capacity , solanum , natural food , chemistry , mathematics , food products , antioxidant , horticulture , biology , biochemistry
After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of tomato consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces, paste, pur?e. Samples of mild ketchup from two different manufacturers (A and B) were selected for the analysis of the content of natural food colors E160a and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of colors E160a and E160d. The antioxidant capacity of the two selected samples was determined using the DPPH assay. The obtained results indicated that the content of colors E160a and E160d was higher in the sample of ketchup B. Also, the DPPH assay showed that the sample of ketchup B had a higher antioxidant capacity.