High-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey
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High-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey Aydin Yildiz & Sait Erdogan & Abdurrahman Saydut & Candan Hamamci
Received: 3 March 2011 / Accepted: 10 August 2011 / Published online: 23 August 2011 # Springer Science+Business Media, LLC 2011
Abstract Among food sources, particular attention is paid to milk and dairy products, due to its nutritional importance. Benzoic acid is extensively used in the preservation of foods. A reliable method for the determination of benzoic acid in some dairy products, such as yogurt, ayran, and cheese using highperformance liquid chromatography and UV detection was validated. The peak of benzoic acid was measured at a wavelenght of 226 nm. Samples were purchased from supermarkets in Turkey in the period 2009–2010. All dairy product samples were produced from cow’s milk. The levels of benzoic acid in cheese, yogurt, and ayran samples were in the range of 3.17 to 56.77 mg kg−1, 8.94 to 28.30 mg kg−1, and 1.54 to 16.57 mg L−1, respectively. The results show that benzoic acid widely occurs in milk products in Turkey at the low levels. Keywords Benzoic acid . Food preservative . HPLC . Dairy products . Turkey
Introduction Food additives may be classified by one of six primary functions they serve: preservation, improvement in nutriA. Yildiz : S. Erdogan (*) : C. Hamamci Science Faculty, Chemistry Department, Dicle University, Diyarbakir, Turkey e-mail: [email protected] A. Yildiz Protection and Control Laboratory, Ministry of Agriculture and Rural Affairs, Diyarbakir, Turkey A. Saydut Engineering Faculty, Mining Engineering Department, Dicle University, Diyarbakir, Turkey
tional value, addition or replacement of flavor, improvement in texture, or processing aids. Food antimicrobials are classified as “preservatives.” Chemical preservation has become an increasingly important practice in modern food technology with the increase in production of processed and convenience foods. Benzoic acid is generally effective to control mold and inhibit yeast growth, and against a wide range of bacterial attack (Saad et al. 2005). The advantages of its low cost, ease of incorporation into products, lack of color, and relatively low toxicity subsequently caused benzoic acid to become one of the most widely used preservatives in the world. The use of food additives in different countries is limited by specific regulations. In this context the use of benzoic acid (E210), as well as its salts (E211—sodium benzoate; E212—potassium benzoate; and E213—calcium benzoate) is allowed by European legislation (Directive no. 98/72/CE) and its presence must be declared on the label (Mota et al. 2003). Turkey, as many countries, follows the recommendation of the Joint FAO/ WHO (Food and Agriculture Organization of the United Nations/World Health Organization) Expert Committee on Food Additives (JECFA) on the safe use of food additives. According to JECFA, the safety in use of an additive can be expressed in terms of its acceptable daily intake (
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