A SURVEY OF BENZOATE AND SORBATE CONCENTRATIONS IN DIFFERENT FOODS IN THE EASTERN AZERBAIJAN

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JAVANMARDI F.; BARATI M.; NEMATI M.; AREF HOSSEINI S.R.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:4 (56) Page(s): 37-52

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Title

A SURVEY OF BENZOATE AND SORBATE CONCENTRATIONS IN DIFFERENT FOODS IN THE EASTERN AZERBAIJAN

Author(s)

JAVANMARDI F. | BARATI M. | NEMATI M. | AREF HOSSEINI S.R. | Issue Writer Certificate

Keywords

BENZOATEQ2

DISPERSIVE LIQUID-LIQUID MICROEXTRACTIONQ2

FOOD PRODUCTSQ2

HIGH PERFORMANCE LIQUID CHROMATOGRAPHYQ1

SORBATEQ2

Abstract

Introduction: BENZOATE and SORBATE are used to prevent the growth of microorganisms and to increase the shelf life of the food in general. The purpose of this study was to detect BENZOATE and SORBATE in some FOOD PRODUCTS using Dispersive Liquid Liquid Microextraction and HIGH PERFORMANCE LIQUID CHROMATOGRAPHY as well as to determine the extent of accordance between SORBATE and BENZOATE contents in different foodstuffs with the permitted standard level.Materials and Methods: Eight types of food samples consisted of soft drinks (n=15), Ultra High Temperature (UHT) milk (n=15), ketchup sauce (n=15), yoghurt drink (n=15), fruit juice (n=15), tomato paste (n=15), cake (n=15) and bread (n=9) were analyzed based on Dispersive Liquid- Liquid Microextraction method. Optimum conditions were determined as follows: sample volume, 5ml; extraction solvent (chloroform) volume, 250ml; disperser solvent (acetone) volume, 1.2 ml; NaCl amount, 0.75 g/5 ml at pH of 4.Results: Benzoic acid was detected in 107 (93.8%) of the samples ranged from less than 0.1 to 1520 mg/mL and sorbic acid in 60 (52.6%) of the samples ranged from 0.08 to 2305 mg/mL.Among all the food samples, soft drinks indicated the highest concentrations of BENZOATE (1520 mg/mL) and SORBATE (2305 mg/mL).74.1% and 24.9% of food samples examined contained upper level of BENZOATE and SORBATE respectively than the permitted level of National standard. Among all the samples, soft drinks and yoghurt drink were found to have the highest concentrations in this respect.Conclusion: In general, SORBATE and BENZOATE contents of soft drink, yoghurt drink, fruit juice, UHT milk, tomato paste and ketchup sauce were exceeded the amounts defined by the national standard, while industrial breads and cake samples had lower concentrations of these preservatives.

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APA: Copy

JAVANMARDI, F., BARATI, M., NEMATI, M., & AREF HOSSEINI, S.R.. (2017). A SURVEY OF BENZOATE AND SORBATE CONCENTRATIONS IN DIFFERENT FOODS IN THE EASTERN AZERBAIJAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(4 (56)), 37-52. SID. https://sid.ir/paper/143218/en

Vancouver: Copy

JAVANMARDI F., BARATI M., NEMATI M., AREF HOSSEINI S.R.. A SURVEY OF BENZOATE AND SORBATE CONCENTRATIONS IN DIFFERENT FOODS IN THE EASTERN AZERBAIJAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(4 (56)):37-52. Available from: https://sid.ir/paper/143218/en

IEEE: Copy

F. JAVANMARDI, M. BARATI, M. NEMATI, and S.R. AREF HOSSEINI, “A SURVEY OF BENZOATE AND SORBATE CONCENTRATIONS IN DIFFERENT FOODS IN THE EASTERN AZERBAIJAN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 4 (56), pp. 37–52, 2017, [Online]. Available: https://sid.ir/paper/143218/en

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