Hindawi Publishing Corporation Journal of Chemistry Volume 2013, Article ID 127847, 9 pages http://dx.doi.org/10.1155/2013/127847 Research Article Validated Spectrophotometric Methods for Simultaneous Determination of Food Colorants and Sweeteners Fatma Turak and Mahmure Ustun Ozgur Department of Chemistry, Faculty of Science and Art, Yldz Technical University, 34220 Istanbul, Turkey Correspondence should be addressed to Mahmure Ustun Ozgur; mozgur@yildiz.edu.tr Received 30 November 2012; Accepted 14 January 2013 Academic Editor: Ghada M. Hadad Copyright © 2013 F. Turak and M. U. Ozgur. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Two simple spectrophotometric methods have been proposed for simultaneous determination of two colorants (Indigotin and Brilliant Blue) and two sweeteners (Acesulfame-K and Aspartame) in synthetic mixtures and chewing gums without any prior separation or purifcation. Te frst method, derivative spectrophotometry (ZCDS), is based on recording the frst derivative curves (for Indigotin, Brillant Blue, and Acesulfame-K) and third-derivative curve (for Aspartame) and determining each component using the zero-crossing technique. Te other method, ratio derivative spectrophotometry (RDS), depends on application ratio spectra of frst- and third-derivative spectrophotometry to resolve the interference due to spectral overlapping. Both colorants and sweeteners showed good linearity, with regression coefcients of 0.9992–0.9999. Te LOD and LOQ values ranged from 0.05 to 0.33 gmL −1 and from 0.06 to 0.47 gmL −1 , respectively. Te intraday and interday precision tests produced good RSD% values (<0.81%); recoveries ranged from 99.78% to 100.67% for all two methods. Te accuracy and precision of the methods have been determined, and the methods have been validated by analyzing synthetic mixtures containing colorants and sweeteners. Two methods were applied for the above combination, and satisfactory results were obtained. Te results obtained by applying the ZCDS method were statistically compared with those obtained by the RDS method. 1. Introduction Colorants are added to foods to make them more attractive, replacing their natural color that can be lost during the industrial process or to avoid variations in the color of the fnal product. Te trouble is that some synthetic azo dyes can be toxic to the human health and when in contact with some drugs can cause allergic and asthmatic reactions to some people, induced the development of cancer and others diseases [1]. In this way, in the last years, eforts have been made to control and to limit the amount of synthetic colorants that are added in foods, whereas the more toxic dyes have been banned. Tus, it is necessary to have efcient methodologies to control the amount of colorants in foods. Te synthetic indigotin dye, indigotin (indigo carmine, E 132, IND), and the synthetic azo dye, brilliant blue (E 133, BB) are among the colorants used in common foods such as sweets, drinks, ice cream, and chewing gum. As with many other food additives, the analytical control of these colorants is of considerable importance in the food industry because of their toxic and carcinogenic potential [2, 3]. Several methods have been proposed for the codetermination of colorants in mixtures. Tese methods include UV/VIS spectrophotome- try [4–8], chromatography [1, 9–12], capillary electrophoresis [13], diferential pulse polarography [14], voltammetry [15], and chemometric techniques [16–19]. Artifcial sweeteners are also widely used in food, bever- age, confectionary, and pharmaceutical industries through- out the world. Tey are the modern non-caloric alternatives to sugars as additives in foods and drinks. Consumers select low-calorie foods added with artifcial sweeteners to decrease or to control calorie intake and thus body mass and to aid control of certain health or medical conditions such as diabetes and hypoglycemia. Te acceptable daily intake (ADI) values, determined by Joint FAO/WHO Expert Committee on Food Additives, are 0–40 mg Kg −1 body mass for aspartame (ASP, E 951) and 0–15 mg Kg −1 for acesulfame- K(ACE-K, E 950) [20]. Te determination of ACE-K and