Assessment of benzoic acid levels in milk in China

Qi, Peng; Hong, Hong; Liang, Xiaoyan; Liu, Donghao

doi:10.1016/j.foodcont.2008.07.013

Cited by 84 publications

(46 citation statements)

References 7 publications

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“…However, the mean concentrations of benzoic acid observed by Qi et al (2008) in pasteurized and UHT milk products in China were 3.6 ± 3.3 and 2.4 ± 2.2 mg/kg, ranging between 0.51-8.8 and 0.62-13 mg/Kg, respectively, where, the UHT milk products was plain milk. In our study, none of the analyzed pasteurized and nonflavored UHT milk products was found BA positive.…”

Section: Robustnessmentioning

confidence: 96%

“…if exceeds 5 mg/kg b.w. and it may also form benzene by reacting with ascorbic acid (usually present in yogurt) in the presence of transitionmetal catalyst (Qi et al 2008;Roye et al 2009). Decline in serum testosterone level in male persons and hypersensitivity reaction may occur if the intake amount of propylparaben (PP) and butylparaben (BP) exceed 10 mg/kg b.w.…”

Section: Introductionmentioning

confidence: 99%

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Screening of caffeine, preservatives and antioxidants in dairy products available in Bangladesh using an RP-HPLC method

et al. 2016

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Background: The aim of this current study was to investigate the presence and to determine the contents of caffeine, preservatives and antioxidants in dairy products available in Bangladesh, one of the alarming countries in terms of food security. As high as 41 marketed dairy products, of both locally and internationally manufactured, were collected from local markets of Dhaka, Bangladesh in mid-2013 and then analyzed using an RP-HPLC method to determine the contents of caffeine, benzoic acid, propylparaben, butylparaben, butylated hydroxyanisole and butylated hydroxytoluene. The evaluation was performed using a C 18 column (150 mm × 4.6 mm i.d., 5 μm particle size) with a gradient flow rate of acetonitrile and diluted sulfuric acid (0.002 M) as mobile phase from ratio 15:85 to 80:20 (%v/v) at a flow rate of 2.0 ml/min at 265 nm. Results: The retention times of CF, BA, PP, BP, BHA and BHT were found about 3.6, 11.6, 13.0, 13.3, 13.6 and 16. 7 min, respectively. Results revealed that BA was found in 17.1 % of the products within the concentration range of 11~2067 mg/L; among these, 42.9 % products exceeded the allowable limit of 300 mg/L set by JECFA. Moreover, 14.6 % products showed positive response to CF at a concentration of 10~18 mg/L, which was well below the tolerance limit (<200 mg/L) set by FDA. However, none of these investigated dairy products were found to contain any detectable amount of PP, BP, BHA or BHT. Conclusion: Presence of excess amount of BA in dairy products, which are one of the most favorite healthy food items for all generations, can easily jeopardize public health sector. Moreover, CF was found in some CF-free products, which is also an alarming issue to be considered seriously to prevent the future occurrence of it.

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Section: Robustnessmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Screening of caffeine, preservatives and antioxidants in dairy products available in Bangladesh using an RP-HPLC method

et al. 2016

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“…cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples. A quite significant level of benzoic acid has been detected in raw milk in china (Qi et al, 2009). Similarly, different brands of soft drink, fruit juice, margarine, yoghurt and cheese products were found to be added a significant amount of benzoic acid in Brazilian market (Tfouni et al, 2002).…”

Section: Introductionmentioning

confidence: 98%

“…simple chloroform extraction and gravimetric method, HPLC method, GC methods etc. (Lino and Pena 2010;Qi et al, 2009;Tfouni and Toledo 2002;Ferreira et al, 2000). Reviewing all the methods of analysis, this study aimed to establish a new and cost effective water extraction procedure for sample preparation and establish a specific HPLC procedure for analyzing benzoic acid residue in fruits and vegetable products available in Nepalese markets.…”

Section: Introductionmentioning

confidence: 99%

Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

Prasad¹,

Shrestha²,

Lama³

et al. 2013

J Food Sci Technol Nepal

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confidence: 99%

A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products

et al. 2010

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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.

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Assessment of benzoic acid levels in milk in China

Cited by 84 publications

References 7 publications

Screening of caffeine, preservatives and antioxidants in dairy products available in Bangladesh using an RP-HPLC method

Screening of caffeine, preservatives and antioxidants in dairy products available in Bangladesh using an RP-HPLC method

Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products

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