There is a great concern about the quality of food products in the current market, since adulterations of them can lead to financial loss and damages to consumer health. In this context, the techniques for food characterization have been useful tools, specially the spectroscopic techniques, since they do not destroy the sample under analysis nor do they produce toxic residues. One of these techniques is the absorption spectroscopy in the Ultraviolet and Visible region, which is used for qualitative and quantitative characterization of sample compounds. This study is a bibliographical review that seeks to demonstrate the effectiveness and relevance of using this technique in food products characterization. Therefore, a bibliographic survey of publications in national and international journals in the last eight years was carried out. All the analytical techniques used to collect physicochemical data obtained by absorbing, transmitting or reflecting the incident radiant energy in a sample are called spectrophotometry [1]. Among these analytical techniques, there is the light absorption spectroscopy in the Ultraviolet and Visible region (UV-Vis) (200- 800nm) as one of the most used technique for the characterization and determination of several organic and inorganic substances [2]. The UV-Vis analytical method has become very important and widespread in different scientific areas around the world due to its availability, simplicity, flexibility and wide applicability in several areas, including biochemistry and analytical chemistry. Currently, it is necessary to reduce sample and reagents quantity to develop an analytical measurement, especially for scarce samples or toxic solvents; therefore, a UV-Vis microvolume spectrometric instrumentation has been developed.
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