Red synthetic dyes in traditional sweets

Teresa Fortuna , Dorota Gałkowska , Robert Socha , Lesław Juszczak


The aim of this work was to determine red synthetic dyes in traditional sweets commercially sold at traditional open Easters market using high performance liquid chromatography. Four red synthetic dyes: azorubine (E122), amaranth (E123), cochineal red (E124), and Allura red (E129) were determined. On the basis of the results it was found that the most commonly used dye in traditional sweets was cochineal red – it occurred in 17 samples. Allura red was used only in one sample, whereas no sample contained azorubine. Six samples of sweets contained two kinds of red dyes. Amaranth and cochineal red contents ranged from 9.8 to 584.8 mg/kg and from 7.3 to 198.4 mg/kg, respectively. The maximum usage level of synthetic dye was exceeded only in one product, however most of the samples were incorrectly labelled, with lack of obligatory information about synthetic dyes used and that the synthetic dyes may have an adverse effect on activity and attention in children.
Author Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Dorota Gałkowska (FoFT / DoFAaQA)
Dorota Gałkowska,,
- Department of Food Analysis and Quality Assessment
, Robert Socha (FoFT / DoFAaQA)
Robert Socha,,
- Department of Food Analysis and Quality Assessment
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special Issue)
Publication size in sheets0.5
Keywords in Englishsynthetic dyes, sweets, chromatography
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/74
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*1 (2016-03-23)
Additional fields
OświadczeniaT. Fortuna, D. Gałkowska, L. Juszczak.
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