Determination of Sodium Benzoate and Potassium Sorbate in “Doogh” Samples in Post Market Surveillance in Iran 2012

الموضوعات :

B. Akbari-adergani ¹ , S. Eskandari ² , N. Bahremand ³

1 - Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
2 - Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
3 - Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran

تاريخ الإرسال : 12 الإثنين , شوال, 1434 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 19 الجمعة , ربيع الثاني, 1434

الکلمات المفتاحية: Preservative, Sodium benzoate, Potassium sorbate, Doogh, post-market,

ملخص المقالة :

Sodium benzoate and potassium sorbate are two major chemical preservatives which are used in Doogh (Iranian traditional dairy drink). In this study, a total of 27 commercial brands of highly consumed of Doogh samples were analyzed. The means and standard deviation for concentration of these preservatives based on HPLC results for analysis of benzoate and sorbate were 195·9 (SD 1·8) and 328·8 (SD 2·1) mg.Kg-1 respectively. The minimum and maximum of benzoate content in various brands were 18.3 and 2345.1 mg.Kg-1 and for sorbate were not detected and 4961.3 mg.Kg-1 respectively. The study revealed that there was not significant difference in preservative concentration in the samples that belonged to various dates. However, a few samples had a high preservative concentration, which could be a risk factor for human health, especially when their intake was being occurred by various foodstuffs simultaneously.

المصادر:

1. Olson D.W, Aryana K.J., An excessively high
2. Lactobacillus acidophilus inoculation level in
3. yogurt lowers product quality during storage.
4. Science Direct, 2007. 41: 911-918.
5. Küçükçetin A., Şik B., Demir M.,
6. Determination of sodium benzoate, potassium
7. sorbate, nitrate and nitrite in some commercial
8. dairy products, Arastirma Makalesi, 2008. 33, (4),
9. -164.
10. Santini A. O., Pezza H.R., Filho J., Sequinel R.,
11. Pezza L., Potentiometric sensor for sorbic acid
12. determination in food products. Food chemistry,
13. 115: 1563-1567.
14. Tfouni S.A.V., Toledo M.C.F., Determination
15. of benzoic and sorbic acids in Brazilian food, Food
16. control, 2002. 13: 117-123.
17. Cigic K. I., Plavec J., Mozina S.S., Zupancic-
18. Kralj L., Characterisation of sorbate geometrical
19. isomers, Journal of Chromatography A., 2001.
20. : 359-366.
21. Wen Y., Wang Y., Feng Y.Q., A simple and
22. rapid method for simultaneous determination of
23. benzoic and sorbic acids in food using in-tube
24. solid-phase micro extraction coupled with highperformance
25. liquid chromatography. Analytical
26. and Bio analytical chemistry. 2007, 388: 1779-
28. Lino C.M, Pena A., Occurrence of caffeine,
29. Saccharin, benzoic acid and sorbic acid insoft
30. drinks. And nectars in Portugal and subsequent
31. exposure assessment. Food chemistry, 2010. 121:
32. -508.
33. Saad B., Bari M.F., Saleh M.I., Ahmad K., Talib
34. M.K., Simultaneous determination of preservatives
35. (benzoic acid, sorbic acid ,methylparaben and
36. propylparaben) in foodstuffs using highperformance
37. liquid chromatography. Journal of
38. Chromatography A, 2005, 1073: 393-397.
39. Theron M., Maria Rykerslues F.J., 2011.
40. Organic acids and food preservation, the academic
41. division.
42. Tang Y., Wu M. T., the simultaneous
43. separation and determination of five organic acids
44. in food by capillary electrophoresis. Food
45. chemistry, 2007. 103: 243-248.
46. Hofer K., Jenewein D., Enzymatic
47. determination of sorbic acid, Food Technology,
48. 211: 72-76.
49. Ferreira I.M.P.L.V.O., Mendes E., Brito p.,
50. Ferreira M.A., Simultaneous determination of
51. benzoic and sorbic acids in quince jam by HPLC.
52. Food Research International. 2000, 33: 113-117.
53. Pylypiw H. M. Jr., Grether M. T., Rapid highperformance
54. liquid chromatography method for
55. the analysis of sodium benzoate and potassium
56. sorbate in food, Journal of chromatography A.,
57. 883: 299-304.
58. Chen Q.C., Wang J., Simultaneous
59. determination of artificial sweeteners,
60. preservatives, caffeine, theobromine and
61. theophylline in food and pharmaceutical
62. preparations by ion chromatography, Journal of
63. chromatography A., 2001. (973) 57-64883, 299-
65. Chinnici F., Spinabelli U., Riponi C., Amati
66. A., Optimization of the determination of organic
67. acids and sugars in fruit juices by ion exclusion
68. liquid chromatography, Journal of food
69. composition and analysis, 2005. 18:121-130.
70. International Conference on Harmonization
71. (ICH) of technical requirements for the registration
72. of pharmaceutical for human use, validation of
73. analytical procedures: text and methodology
74. Q2(R1). ICH: Geneva, Switzerland, November,