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

Authors

1 Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

2 Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran

Abstract

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.

Keywords


  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-
  27. Lino C.M, Pena A., Occurrence of caffeine,
  28. Saccharin, benzoic acid and sorbic acid insoft
  29. drinks. And nectars in Portugal and subsequent
  30. exposure assessment. Food chemistry, 2010. 121:
  31. -508.
  32. Saad B., Bari M.F., Saleh M.I., Ahmad K., Talib
  33. M.K., Simultaneous determination of preservatives
  34. (benzoic acid, sorbic acid ,methylparaben and
  35. propylparaben) in foodstuffs using highperformance
  36. liquid chromatography. Journal of
  37. Chromatography A, 2005, 1073: 393-397.
  38. Theron M., Maria Rykerslues F.J., 2011.
  39. Organic acids and food preservation, the academic
  40. division.
  41. Tang Y., Wu M. T., the simultaneous
  42. separation and determination of five organic acids
  43. in food by capillary electrophoresis. Food
  44. chemistry, 2007. 103: 243-248.
  45. Hofer K., Jenewein D., Enzymatic
  46. determination of sorbic acid, Food Technology,
  47. 211: 72-76.
  48. Ferreira I.M.P.L.V.O., Mendes E., Brito p.,
  49. Ferreira M.A., Simultaneous determination of
  50. benzoic and sorbic acids in quince jam by HPLC.
  51. Food Research International. 2000, 33: 113-117.
  52. Pylypiw H. M. Jr., Grether M. T., Rapid highperformance
  53. liquid chromatography method for
  54. the analysis of sodium benzoate and potassium
  55. sorbate in food, Journal of chromatography A.,
  56. 883: 299-304.
  57. Chen Q.C., Wang J., Simultaneous
  58. determination of artificial sweeteners,
  59. preservatives, caffeine, theobromine and
  60. theophylline in food and pharmaceutical
  61. preparations by ion chromatography, Journal of
  62. chromatography A., 2001. (973) 57-64883, 299-
  63. Chinnici F., Spinabelli U., Riponi C., Amati
  64. A., Optimization of the determination of organic
  65. acids and sugars in fruit juices by ion exclusion
  66. liquid chromatography, Journal of food
  67. composition and analysis, 2005. 18:121-130.
  68. International Conference on Harmonization
  69. (ICH) of technical requirements for the registration
  70. of pharmaceutical for human use, validation of
  71. analytical procedures: text and methodology
  72. Q2(R1). ICH: Geneva, Switzerland, November,