A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium B
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A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products Marjan Mahboubifar & Zahra Sobhani & Gholamreza Dehghanzadeh & Katayoun Javidnia
Received: 19 May 2010 / Accepted: 23 June 2010 / Published online: 30 July 2010 # Springer Science+Business Media, LLC 2010
Abstract Sorbic and benzoic acid and their salts have been widely used in the food industries for many years as important food preservatives in order to inhibit various bacteria, yeasts and fungi growth in acidic media (Qi et al. 2009). The purpose of this study is to determine the amount of the aforementioned preservatives in foods such as cookie and yogurt diluted with water and cucumber pickle. The content of these preservatives were simultaneously determined by UV spectrophotometer and high-performance liquid chromatography (HPLC) and their data for the number of some food samples have been compared. The results show that the HPLC method is more selective for determination of the potassium sorbate and sodium benzoate in such foods which have interference compounds in their products. Keywords Food Analysis . Preservatives . Potassium Sorbate . Sodium Benzoate
M. Mahboubifar : Z. Sobhani : G. Dehghanzadeh : K. Javidnia Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran K. Javidnia (*) Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Science, Shiraz, Iran( PO. Box: 71345-3388 e-mail: [email protected]
Introduction Preservatives have been commonly used as additives in food, cosmetics, and pharmaceutical products. Such preparations are protected by the addition of preservatives that prevent the alteration and degradation of the product formulation (Boukarim et al. 2009). Nowadays, this preservation is often made with the use of chemical preservatives, among which benzoic and sorbic acids, and their respective sodium, potassium, and calcium salts, are widely used. They are generally used to inhibit yeast and mold growth, being also effective against a wide range of bacteria. These compounds are most active in foods of low pH value and essentially ineffective in foods at neutral pH values (Tfouni and Toledo 2002; Qi et al. 2009). Accrued interest is given to preservatives as recent studies have reported serious side effects associated with these substances. Skin reactions such as rash, urticaria, and contact dermatitis have been reported after topical application of potassium sorbate and sodium benzoate-containing products (Soni et al. 2005; Nair 2001). There are various methods for analysis of benzoates and sorbates in food products, such as thin layer chromatography, ultraviolet (UV) spectroscopy, high-performance liquid chromatography (HPLC), and GC (Bui and Cooper 1987; Burini and Damiani 1991; Castellari et al. 1997; Chen and Fu 1995; Mannino and Cosio 1996; Lee et al. 1986; Leuenberger et al. 1979; Montaño et al. 1995; Serrano et al. 1991). The objecti
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