Determination of coloring subtances in food materials using electrochemical method

In this master thesis, a new method based on electrochemical measurements was developed for the determination of active compounds in commercial synthetic preparations containing Sunset Yellow and Tartrazine. In this context, six different commercial products (granule powder drink and energy drink) containing Sunset Yellow (SY) and Tartrazine (Tz) were used as a basis for the application of the newly proposed analytical method. First, cyclic voltammograms of samples containing Sunset Yellow and Tartrazine were taken using the modified electrode, and redox peaks responsible for oxidation and reduction were found. In the development of the Differential Pulse Stripping Voltammetry (DPSV) method, 33 full factorial design and Box-Behnken design were used to find optimal electrochemical conditions. Calibration and validation studies were carried out under optimal conditions for Sunset yellow and tartrazine. The results showed that the newly optimized and validated DPSV method is well suited for routine analysis of commercial samples containing SY and Tz.