Determination of content and antioxidant capacity of natural food colors E160a and E160d in ketchup

After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of consumption comes from processed products such as ketchup, juice, pickled tomatoes, sauces, paste, pur?e. Samples mild ketchup two different manufacturers (A and B) were selected for analysis content natural food colors E160a E160d. Using a UV-Vis spectrophotometric method Lambert-Beer law, system linear equations with unknowns was set up, which used to determine concentrations The antioxidant capacity samples determined using DPPH assay. obtained results indicated that E160d higher in sample B. Also, assay showed B had capacity.