Different Food Color Used in Food Samples: A Chemical Analysis Study in Kishoreganj District, Bangladesh

Background: One of the most important organoleptic characteristics that influences consumers' acceptance and choice of food is color. However, food coloring pigments are typically unstable and change during processing, so food products all over the world contain colorants to preserve or restore product’s color uniformity. This research study was conducted to find out the percentage of consumption of adulterated or substandard food color by general public particularly young school children. Methods: Qualitatively using a UV-visible Spectrophotometer (PharmaSpec UV-1700 Series, Shimadzu Corporation) utilizing Pearson's Composition & Analysis of Foods (1989) and the AOAC (2000) method. By making a neutral dye solution at a concentration appropriate for spectrophotometric analysis (0.001-0.01%), the colors' purity was tested. In total 68 food samples and 11 beverage samples of various foods and drinks were gathered from several educational institutions, the neighborhood market, and stores situated in various parts of Kishoreganj district, Bangladesh. This study was carried out from 12 August to 21 October 2023. Results: The majority of branded food items contained permitted colors however most of the foods manufactured locally, contained non-permitted colors. The use of prohibited food coloring was more common among local food producers. Conclusion: To make sure that the local manufacturers are adhering to the laws governing food colors, both with regard to the prohibited and restricted food colors, constant monitoring is required. Furthermore, educating the public about the harmful effects of food coloring can help reduce the consumption of colored food items.