Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union

TL;DR

This study found that many cakes in Riyadh contain synthetic colors, with some exceeding safety limits set by European and Gulf standards.

Contribution

The study compares compliance of synthetic color usage in cakes with Gulf and European regulations in Saudi Arabia.

Findings

78% of cake samples contained synthetic colorants.

36% of samples exceeded European Union color limits, and 18% exceeded Gulf standards.

Allura Red AC was the most frequently detected synthetic color.

Abstract

Synthetic food colorants are widely used in bakery products to enhance visual appeal; however, their use is regulated due to potential health concerns. This study aimed to identify and quantify synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia, and to evaluate their compliance with the specifications established by the Gulf Standardization Organization (GSO) and the European Union directive.

A total of 103 samples were collected from 25 fine bakery brands in Riyadh City, Saudi Arabia. The sampled products included red velvet cake, cupcake, cube cake, mini cake, cheesecake, roll cake, and push-up cake. The analysis of synthetic colorants was performed using reversed-phase High-Performance Liquid Chromatography with a Diode Array Detector (HPLC-DAD). The results were compared with the regulatory limits specified in the Gulf standard (GSO 2500/2015) and the European directive (94/36/EC).

Out of the 103 analyzed samples, 80 samples (78%) contained synthetic food colorants, while 23 samples (22%) showed no detectable colors. Among the positive samples, 18 samples (18%) were non-compliant with the Gulf standard (GSO 2500/2015), whereas 37 samples (36%) were non-compliant with the European directive (94/36/EC). The synthetic colorants investigated included Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124), Erythrosine (E127), Allura Red AC (E129), Patent Blue V (E131), Indigo Carmine (E132), Brilliant Blue (E133), Green S (E142), Fast Green FCF (E143), Brilliant Black (E151), and Brown HT (E155). The detection frequencies were 19%, not detected, 3%, 10%, not detected, 3%, 36%, not detected, 2%, 22%, not detected, not detected, 1%, and 3%, respectively. Additionally, an unidentified oil-soluble color was detected in 1% of the samples.

The findings indicate the presence of synthetic colorants in a large proportion of bakery products, with a notable number of samples failing to comply with regulatory standards, particularly when evaluated against European limits. These results highlight the need for strengthened regulatory oversight and stricter enforcement of food color regulations to ensure compliance with Gulf standards, safeguard consumer health, and improve the quality and safety of bakery products available in the local market.

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