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HPLC and LC–MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey

Published on May 1, 2015in Food Chemistry 5.40
· DOI :10.1016/j.foodchem.2014.11.094
Ahmet C. Gören22
Estimated H-index: 22
(Scientific and Technological Research Council of Turkey),
Gökhan Bilsel11
Estimated H-index: 11
(Scientific and Technological Research Council of Turkey)
+ 4 AuthorsHasan Özgen1
Estimated H-index: 1
Cite
Abstract
Abstract High Performance Liquid Chromatography LC–UV and LC–MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC–UV and LC–MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the measured calibration range for both compounds and methods (HPLC and LC–MS/MS). The uncertainty values of sodium benzoate and potassium sorbate were found as 0.199 and 0.150 mg/L by HPLC and 0.072 and 0.044 mg/L by LC–MS/MS, respectively. Proficiency testing performance of Turkish accredited laboratories between the years 2005 and 2013 was evaluated and reported herein. The aim of the proficiency testing scheme was to evaluate the performance of the laboratories, analysing benzoate and sorbate in tomato ketchup.
  • References (17)
  • Citations (21)
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References17
Newest
Published on Apr 3, 2014in Food Additives & Contaminants Part B-surveillance 2.42
F. Zamani Mazdeh1
Estimated H-index: 1
(Tehran University of Medical Sciences),
F. Esmaeili Aftabdari1
Estimated H-index: 1
(Tehran University of Medical Sciences)
+ 4 AuthorsMannan Hajimahmoodi17
Estimated H-index: 17
(Tehran University of Medical Sciences)
Sodium benzoate and potassium sorbate are two common preservatives used in Iran, yet use of these preservatives in doogh (Iranian dairy-based drink) is forbidden according to national standards. The aim of this study was to consider the presence of these preservatives in doogh by high-performance liquid chromatography with UV detection (HPLC–UV). The method was performed using a C18 column and detection at 225 nm. The mobile phase contained ammonium acetate buffer (pH = 4.2) and acetonitrile (80...
Published on Apr 1, 2013in Chromatographia 1.55
Terry A. Berger27
Estimated H-index: 27
,
Blair K. Berger6
Estimated H-index: 6
The preservatives benzoate and sorbate, plus caffeine were rapidly separated and quantified, in just over 2 min, in a wide range of beverages and foods, using supercritical fluid chromatography (SFC). Fifteen beverages and 10 semi-liquid foods were evaluated. The benzoate and sorbate were originally present in the samples as the acid, or the sodium, or potassium salt. The aqueous samples were diluted 3:1 with acidified methanol, to insure the acids were protonated, then directly injected. The so...
Published on Jan 1, 2013in Iranian Journal of Public Health 1.23
Zahra Esfandiari4
Estimated H-index: 4
(IUMS: Isfahan University of Medical Sciences),
Mohammad Badiey1
Estimated H-index: 1
(IUMS: Isfahan University of Medical Sciences)
+ 3 AuthorsMaryam Mirlohi12
Estimated H-index: 12
(IUMS: Isfahan University of Medical Sciences)
Background: Regarding the public health concerns over the use of food preservatives in yoghurt drink “Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be used in Doogh. Methods: A total of 39 Doogh samples were analyzed through RP- HPLC in order to quantify sodium benzoate, potassium sorbate and natamaycin simultaneously. Exposure to each preservative ...
Published on Aug 1, 2010in Journal of Food Engineering 3.63
Aleš Rajchl7
Estimated H-index: 7
(Institute of Chemical Technology in Prague),
Michal Voldřich14
Estimated H-index: 14
(Institute of Chemical Technology in Prague)
+ 4 AuthorsJan Pivoňka3
Estimated H-index: 3
(Institute of Chemical Technology in Prague)
Abstract Ketchup is an important source of tomato antioxidants in human nutrition, this ambient stable product is processed using several relatively important heat treatments and can be stored for one or more years at ambient temperature. Model storage experiments were carried out with two sets of commercial ketchup produced according to the Czech recipe: (a) hot-filled without subsequent pasteurization and (b) filled and pasteurized in the jar. The samples were stored at 25, 50, 75 and 90 °C, d...
Published on May 1, 2004in Clinical & Experimental Allergy 4.74
Steve L. Taylor34
Estimated H-index: 34
,
Susan L. Hefle35
Estimated H-index: 35
(NU: University of Nebraska–Lincoln)
+ 22 AuthorsPhilippe Eigenmann45
Estimated H-index: 45
Background While the ingestion of small amounts of an offending food can elicit adverse reactions in individuals with IgE-mediated food allergies, little information is known regarding these threshold doses for specific allergenic foods. While low-dose challenge trials have been conducted on an appreciable number of allergic individuals, a variety of different clinical protocols were used making the estimation of the threshold dose very difficult. Objective A roundtable conference was convened t...
Published on Feb 1, 2004in International Journal of Food Microbiology 4.01
Rachel Pearce5
Estimated H-index: 5
,
Declan Bolton29
Estimated H-index: 29
+ 3 AuthorsD. Harrington13
Estimated H-index: 13
(Teagasc)
Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm 2 areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences (P>0.05) among the counts derived by these three methods. Reductions in counts at individual sites were observed after sca...
Published on Aug 1, 2003in Food Chemistry 5.40
Fernando Mota2
Estimated H-index: 2
(University of Porto),
Isabel M. P. L. V. O. Ferreira32
Estimated H-index: 32
(University of Porto)
+ 2 AuthorsP.P. Oliveira5
Estimated H-index: 5
(University of Porto)
Abstract Benzoic and sorbic acids are the most commonly used preservatives in foodstuffs. They are usually analysed by RP-HPLC. However, in view of the complexity and diversity of foodstuffs composition, appropriate sample preparation procedures are required for reliable extraction of these preservatives from the matrices. Specific extraction procedures for analysis of jams, table olives, spreadable fats, sauces, fruit juices and wines were optimised. Thus, different types of food matrices were ...
Silvia Amelia Verdiani Tfouni15
Estimated H-index: 15
(State University of Campinas),
Maria Cecilia de Figueiredo Toledo19
Estimated H-index: 19
The daily intakes of benzoates and sorbates from selected food categories were estimated in Brazil in 1999. The Budget method was used as a first screening procedure for the estimation of the safety aspects of the maximum permitted levels of benzoates and sorbates established by the Brazilian food legislation. This screening indicated that benzoates should be further investigated. In a second step, the daily intakes of these preservatives were assessed by combining measured levels of these addit...
Published on Jun 1, 2000in Journal of Chromatography A 3.86
Harry M. Pylypiw2
Estimated H-index: 2
(Quinnipiac University),
Maureen T. Grether1
Estimated H-index: 1
(Quinnipiac University)
Abstract A rapid and reliable method is presented for the determination of the preservatives sodium benzoate and potassium sorbate in fruit juices, sodas, soy sauce, ketchup, peanut butter, cream cheese, and other foods. The procedure utilizes high-performance liquid chromatography (HPLC) followed by UV diode array detection for identification and quantitation of the two preservatives. Liquid samples were prepared by diluting 1 ml of the sample with 10 ml of an acetonitrile/ammonium acetate buff...
Published on Mar 1, 1998in Journal of Liquid Chromatography & Related Technologies 0.99
B. Mandrou1
Estimated H-index: 1
,
V. Nolleau1
Estimated H-index: 1
+ 1 AuthorsH. Fabre1
Estimated H-index: 1
Abstract A liquid-chromatographic procedure is proposed for the simultaneous determination of benzoic and sorbic acids in fruit-derived products. Prior to the chromatographic separation, a clean-up pre-treatment of the sample is carried out off-line, using successively an anionic resin and a C18 stationary phase as sorbent beds. After elution from the cartridges, the acids are separated and quantitated by LC with UV-absorbance detection. The validation tests show that the technique can be applie...
Cited By21
Newest
Published on Sep 1, 2019in Food Microbiology 4.09
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O15...
Published on Sep 1, 2019in Food Chemistry 5.40
Hossein Mohammadzadeh-Aghdash3
Estimated H-index: 3
,
Nader Akbari + 1 AuthorsJafar Ezzati Nazhad Dolatabadi12
Estimated H-index: 12
Abstract Synthetic food preservatives like sodium acetate (SA), sodium benzoate (SB), potassium sorbate (PS) and Butyl paraben (BP) have been widely used in food and pharmacy industries. One of the toxicological aspects of food additives is evaluation of their interaction with serum proteins such as albumin. These additives interaction with human serum albumin (HSA) can exert considerable effect on the absorption, distribution, metabolism and toxicity of chemical compounds. It should be noticed ...
Published on Sep 1, 2019in Food Chemistry 5.40
Jean Lucas de Oliveira Arias6
Estimated H-index: 6
(UFRGS: Universidade Federal do Rio Grande do Sul),
Caroline Borges Rocha (UFRGS: Universidade Federal do Rio Grande do Sul)+ 4 AuthorsEdnei G. Primel22
Estimated H-index: 22
(UFRGS: Universidade Federal do Rio Grande do Sul)
Abstract A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg −1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were up to 2040 mg kg −1 for benzoates, up to 3185 mg kg −1 for sorbates and up to 452 mg kg −1 for methylparaben. Only four out of 82 samples under analysis were above the maxi...
Nurhani Aryana1
Estimated H-index: 1
(LIPI: Indonesian Institute of Sciences),
Dillani Putri Ramadhaningtyas (LIPI: Indonesian Institute of Sciences)+ -3 AuthorsYosi Aristiawan3
Estimated H-index: 3
Research Center for Chemistry-Indonesian Institute of Sciences (RCChem-LIPI) has successfully organized proficiency testing (PT) for the determination of benzoic acid, methyl paraben, and n-butyl paraben in sweet soy sauce. This is the first PT in Indonesia that uses reference values derived from a primary method gas chromatography–isotope dilution mass spectrometry method. Twenty participants from four economies registered in this PT. This paper presents the procedures in the preparation of the...
Published on Jun 1, 2019in Acta Chromatographica 0.67
Branka Ivkovic6
Estimated H-index: 6
(University of Belgrade),
B. Ivković2
Estimated H-index: 2
(University of Belgrade)
+ 1 AuthorsOlivera Čudina8
Estimated H-index: 8
(University of Belgrade)
A simple and convenient reversed-phase high-performance liquid chromatography (RP-HPLC) method for simultaneous separation, identification, and determination of sodium metabisulfite and sodium benzoate in pharmaceutical formulation has been developed and validated. Chromatographic separation was achieved on RP column Zorbax Extend C-18 (150 × 4.6 mm i.d., 3.5 μm particles), and mixture of 0.1% phosphoric acid and acetonitrile in the ratio 62:38 (v/v) was used as a mobile phase. The flow rate was...
Published on Feb 1, 2019in Mikrochimica Acta 5.48
Yong Jia1
Estimated H-index: 1
(CWNU: China West Normal University),
Yue Hu (CWNU: China West Normal University)+ 3 AuthorsZhengjun Cheng (CWNU: China West Normal University)
Boron doped carbon dots (B-CD) were synthesized by a one-step hydrothermal method using phenylboronic acid as the starting material. They have an average size of about 3.3 nm, with excitation/emission wavelength of 247/323 nm and a quantum yield of 12%. The B-CD is shown to be viable fluorescent probe for sorbate (PS) and vitamin B12 (VB12). The fluorescence (FL) of the B-CD is quenched in the presence of PS or VB12 mainly coming from inner filter effect (IFE), but Forster resonance energy trans...
Published on Jan 28, 2019in Molecules 3.06
Daofeng Qu10
Estimated H-index: 10
,
Mengxue Jiang + 6 AuthorsJianzhong Han
The safety of food additives has been widely concerned. Using single additives in the provisions of scope is safe, but the combination of additives, may induce additive, synergy, antagonism and other joint effects. This study investigated the cytotoxicity of aspartame (AT) together with potassium sorbate (PS). Thiazolyl Blue Tetrazolium Bromide (MTT) assay indicated that AT and PS had IC50 values of 0.48 g/L and 1.25 g/L at 24 h, respectively. High content analysis (HCA) showed that both AT and ...
Published on Jan 1, 2019in Materials Today: Proceedings
S. El amrani , A. El Ouali Lalami1
Estimated H-index: 1
+ 3 AuthorsS. Lairini
Abstract Africa is one of the richest continents in floral biodiversity in the world because of its geographical spread. It’s estimated to contain almost 40 000 - 45 000 plant species. Cinnamomum zeylanicum (cinnamon) and Eugenia caryophyllus (clove) are two plants imported by Morocco and have a wide range of application, especially in traditional cuisine. The purpose of this study was to determine the antioxidant and the antibacterial properties of C. zeylanicum and E. caryophyllus essential oi...
Published on Oct 1, 2018in Trends in Food Science and Technology 8.52
Parvin Dehghan13
Estimated H-index: 13
(Tabriz University of Medical Sciences),
Ali Mohammadi11
Estimated H-index: 11
(Tabriz University of Medical Sciences)
+ 1 AuthorsJafar Ezzati Nazhad Dolatabadi12
Estimated H-index: 12
(Tabriz University of Medical Sciences)
Abstract The synthetic food additives such as potassium sorbate (PS) are commonly used as a more effective protectant in food and pharmaceutical industries. Recently, increased chronic diseases generated more concerns in consumers and government about preservatives. Regarding contradictory results that has been attained via various studies on application of food additives, the exact monitoring of additives remains controversial by governments. Various research results showed that the increased P...
Published on Aug 1, 2018in Food Chemistry 5.40
Hossein Mohammadzadeh-Aghdash3
Estimated H-index: 3
(Tabriz University of Medical Sciences),
Yousef Sohrabi3
Estimated H-index: 3
(Tabriz University of Medical Sciences)
+ 3 AuthorsJafar Ezzati Nazhad Dolatabadi12
Estimated H-index: 12
(Tabriz University of Medical Sciences)
Abstract Cytotoxicity and genotoxicity of sodium acetate (SA), sodium diacetate (SDA), and potassium sorbate (PS) was tested on Human Umbilical Vein Endothelial Cells (HUVEC). Cytotoxicity was investigated by MTT assay and flow cytometry analysis, while genotoxicity was evaluated using DNA fragmentation and DAPI staining assays. The growth of treated HUVECs with various concentrations of SA, SDA and PS decreased in a dose-and time-dependent manner. The IC50 of 487.71, 485.82 and 659.96 µM after ...