Golestan University of Medical Sciences Repository

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran

Amirpour, M. and Arman, A. and Yolmeh, A. and Akbari Azam, M. and Moradi-Khatoonabadi, Z. (2015) Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran. Food Additives and Contaminants: Part B Surveillance, 8 (2). pp. 142-148.

[img]
Preview
PDF - Published Version
Download (156kB) | Preview

Abstract

A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate ranging from 11.9 to 288.5 mg kg⁻¹ in lactic cheese and fruit juice, respectively. The levels of sorbate in 98 (24.5%) of the samples were 20.1 to 284.3 mg kg⁻¹ in doogh and fruit juice, respectively. Moreover, benzoate was detected in all dairy products ranging from 11.9 mg kg⁻¹ in lactic cheese to 91.2 mg kg⁻¹ in UF-Feta cheese. A low concentration of benzoate could originate naturally, due to specific biochemical mechanisms during cheese, yogurt and doogh maturation. In conclusion, a minimum level for benzoate in dairy products should be defined in the legislation. © 2015 Taylor & Francis.

Item Type: Article
Additional Information: cited By 2
Uncontrolled Keywords: Benzoic acid; Beverages; Canning; Cheeses; Dairy products; Food products; Fruit juices; Fruits; High performance liquid chromatography; Liquid chromatography; Potassium; Sodium, Biochemical mechanisms; Canned tomato pastes; Food samples; HPLC; Low concentrations; Sodium benzoate; Soft drinks; Sour cherry, Potassium sorbate, benzoic acid; food preservative; sorbic acid, analysis; food contamination; high performance liquid chromatography; human; Iran; maximum allowable concentration; procedures; validation study, Chromatography, High Pressure Liquid; Food Contamination; Food Preservatives; Humans; Iran; Maximum Allowable Concentration; Sodium Benzoate; Sorbic Acid
Subjects: مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 10 Sep 2016 09:02
Last Modified: 16 Jan 2017 11:28
URI: http://eprints.goums.ac.ir/id/eprint/4816

Actions (login required)

View Item View Item