The study of the A, C and E vitamin effect on the electrooxidation processes of E155 food additive

Abstract

Electrochemical processes such as electrooxidation represent one of the modern methods of degrading organic pollutants, including food additives. This study examines the electrochemical behavior of the food additive E155 (Brown HT) using platinum electrodes in sodium chloride saline solution by two electrochemical methods, cyclic voltammetry and electrolysis at constant current density, to predict the electrochemical behavior and the possibility of its removal from polluted waters. These electrochemical methods are associated with UV-Vis spectrophotometric analysis. Coloring food additives are frequently used in the presence of vitamins, which also act as antioxidant food additives. The study highlights the influence of vitamins A-palmitate, vitamin C and vitamin E-acetate on the electrochemical stability of the additive E155. The presence of vitamin C in the electrolyte solution has the effect of delaying the processes of electrochemical degradation of E155 and at the same time the degree of degradation has the minimum value for the same electrolysis time.