DETERMINATION OF BENZOIC AND SORBIC ACID IN TURKISH FOOD USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY


Koyuncu N., UYLAŞER V.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.33, no.3, pp.361-369, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 3
  • Publication Date: 2009
  • Doi Number: 10.1111/j.1745-4549.2008.00256.x
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.361-369

Abstract

Benzoic and sorbic acid levels in different brands of jam, candied chestnut, carbonated drink, pickle, black table olive, green table olive, wholemeal/brown bread and white bread, which are available on the Turkish market, were determined by high-performance liquid chromatography with diode array detector (235-254 nm). Chromatographic separation was achieved with a C18 column and acetate buffer (pH 4.74)-methanol mixture (70:30) as a mobile phase. The levels of benzoic and sorbic acid in the analyzed samples were in the range of not detected to 662 mg/kg or L, and not detected to 432 mg/kg or L, respectively. Only one sample (jam) presented a preservative although not permitted by the legislation enforced in Turkey. The levels of preservative in the other samples were determined in legal limitations. According to the results, the utilization of benzoic and sorbic acid is lower than the certain legal limitations permitted by legislation to be used.