University of Khartoum

Isolation and Identification of Colouring Additives in Some Confectioneries

Isolation and Identification of Colouring Additives in Some Confectioneries

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Title: Isolation and Identification of Colouring Additives in Some Confectioneries
Author: Ebrahim Ahmed Hussein, Khalid
Abstract: The aim of this study was to identify the colouring materials in some confectionery products; namely, lakoom sweets , torta cakes and ice- cream and to find out whether the isolated colouring compounds are allowed for food commodities. Five samples for three coloured confectionaries (Lakoom sweets , ice – cream and Torta cakes) were purchased from the local market .The wool extraction technique was adopted for extracting the colouring substances which were eluted by dilute ammonia solution .The concentrated coloured extracts were analyzed by chromatography and were identified against standard reference compounds relying on the colour and Rf- values. Two solvent Trisodium citrate :ammomia solution : water (2:5:95,w,v,v) and ammonia solution : water (1:99) were used. The best separation was given by the solvent system ; Trisodium citrate :ammomia solution : water (2:5:95,w,v,v).The yellow colour in the Lakoom sweet was tartrazine with Rf –value 0.6 , while the red colours were Carmosine and Ponceau 4R with Rf –values o.15 and 0.41 , respectively . The Rf- values measured for the reference food colours were found to be similar to the corresponding colouring matters in the food samples tested. Torta cakes (A2) was similar in colour to carmosine but with different Rf – value, so it can be considered as an un identified colour compound. All the samples analyzed contained synthetic colours allowed for food commodities.
Description: 56page
URI: http://khartoumspace.uofk.edu/handle/123456789/13366
Date: 2015-06-16


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