IDENTIFICATION AND ESTIMATION OF ALLURA RED IN RED VELVET CAKE BY UV SPECTROSCOPY

Narmatha K.*, Afreen A., Dhinakaran C., Siva A., Sivaramakrishnan K., Swetha S.

ABSTRACT

Synthetic food colors are extensively used in the food industry to enhance visual appearance and product consistency. Allura Red, also known as FD&C Red No. 40 or E129, is a widely used azo dye with the chemical formula C₁₈H₁₄N₂Na₂O₈S₂ and molar mass 496.42 g•mol⁻¹. It appears as a red, water-soluble powder with high thermal stability with melting point >300 °C. Due to increasing concerns over excessive consumption and potential health effects such as allergic reactions, hyperactivity in children, and long-term organ toxicity, accurate estimation of allura red in food products is essential. According to FASSI food color should be added within the permissible limit. This article focuses on identification and estimation of allura red present in red velvet cake by UV-Visible spectrophotometry. Sample preparation involves extraction, filtration, and clean-up based on food matrix. The estimation results obtained by plotting calibration curve for different concentrations of standard allura red dye. The study highlights the need for strict regulation, proper labelling, and reliable analytical methods to ensure safe use of allura red in food products.

Keywords: Allura Red AC, Food dye estimation, UV-Visible spectrophotometry, FSSAI.