Abstracts

UV-Vis spectrophotometry has become a common and very practical tool in food quality control because it is quick, simple to use, and sensitive enough for everyday analyses. With this technique, laboratories can easily check the levels of nutrients, colorants, additives, and natural pigments in different food products. It is also frequently used to screen for possible contaminants, detect signs of adulteration, and observe how products change during processing or storage. In the context of quality management, UV-Vis helps laboratories make informed decisions and stay aligned with standards such as HACCP, ISO 22000, and ISO/IEC 17025. These systems depend heavily on reliable analytical results to identify potential hazards, confirm critical control points, and keep product specifications stable over time. Although its selectivity is lower than that of more advanced chromatographic methods like HPLC or GC, UV-Vis remains widely used because it is affordable, fast, and requires minimal preparation. This review summarizes the fundamental principles of UV- Vis spectrophotometry, discusses its key applications across different food categories, and illustrates how the method contributes to quality management and food safety in modern production. The paper also emphasizes its broad role in ensuring product safety and its ongoing relevance as part of integrated quality management systems.

Keywords

UV-Vis spectrophotometry, Food, Quality, Control, Analysis, Safety, Analytical methods, Monitoring

References

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