Department Chair

Jinseok Heo

Date of Award

9-2026

Access Control

Campus-Only Access

Degree Name

Master of Science (MS)

Department

Chemistry

Advisor

Jinseok Heo, Ph.D.

First Reader

Jinseok Heo, Ph.D.

Second Reader

Sujit Suwal, Ph.D.

Abstract

Food dyes are natural or synthetic substances added to foods, beverages, and cosmetics to enhance color and visual appeal. Although they provide no nutritional value, they are widely used to attract consumers, particularly children. Concerns have been raised about the potential health effects of synthetic dyes, including links to hyperactivity in children, tumor formation at high doses, and possible impacts on gut and brain function. In response, regulatory efforts are ongoing. In April 2025, the U.S. Department of Health and Human Services (HHS) and the Food and Drug Administration (FDA) announced an initiative to phase out petroleum-based food dyes, including Red 40, Yellow 5, Yellow 6, Blue 1, and Green 3.

This project focuses on the quantitative analysis of Blue 1 dye (Brilliant Blue FCF) in commercially available sports drinks. Beverages of different colors, including blue, purple, and yellow, were analyzed. Blue 1 concentration was determined using UV-visible spectroscopy and diode-array HPLC (HPLC-DAD), and results were compared across brands and methods. Method validation included determination of limit of detection (LOD), limit of quantification (LOQ), percent recovery, and robustness. The developed method is reliable and can be applied to the analysis of other food dyes.

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