Determination of benzoic and sorbic acids in Brazilian food

Tfouni, Sílvia Amélia Verdiani; Toledo, Maria Cecília de Figueiredo

doi:10.1016/s0956-7135(01)00084-6

Cited by 161 publications

(91 citation statements)

References 18 publications

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“…Do ponto de vista microbiológico, os doces artesanais, conforme a embalagem e condições de processamento e armazenamento, têm uma vida útil que pode variar de 6 meses a 1 ano (TFOUNI; TOLEDO, 2002), a qual pode ser prolongada pela adição de ácido sórbico e seus sais, que têm boa atuação na faixa de pH de 4,0 a 6,0 (JAY, 1996).…”

Section: Introductionunclassified

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Menezes¹,

Borges²,

Cirillo³

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroduçãoO Brasil é um dos três maiores produtores mundiais de goiaba (Psidium guajava L.), sendo a cultivar Pedro Sato a preferida no mercado nacional (AZZOLINE et al., 2005). Constitui-se em um dos frutos de maior importância nas regiões subtropicais e tropicais, não só devido ao seu elevado valor nutritivo, mas pela excelente aceitação do consumo in natura, pela sua grande aplicação industrial, como também porque pode se desenvolver em condições adversas de clima (GONGATTI NETTO; GARCIA; ARDITO, 1996). Em termos de mercado brasileiro a goiabada ou doce em massa de goiaba é um dos produtos industrializados de fruta mais consumidos pela classe média baixa e pela faixa de menor poder aquisitivo da sociedade (PEÇANHA et al., 2006). A goiabada ou doce em massa de goiaba deve ter cor característica do produto, variando de vermelho amarelado a vermelho amarronzado, odor e sabor característicos lembrando a goiaba, aparência gelatinosa e sólida, permitindo corte (MORI; YOTSUANAGI; FERREIRA, 1998).Os doces em massa são resultantes do processamento adequado das partes comestíveis dos vegetais, adicionados de açúcares, água, pectina (0,5 a 1,5% em relação à polpa), ajustador de pH (3 a 3,4), além de outros ingredientes e aditivos permitidos até alcançar a consistência adequada, assegurando estabilidade ao produto. Após o processamento, os doces devem ser devidamente embalados e armazenados em condições ambientais (JACKIX, 1988; ABIA, 2001). De acordo com Albuquerque (1997), fatores intrínsecos, como o grau de esterificação da pectina e o pH do doce, e fatores extrínsecos, como pré-processamento da fruta, temperatura de cocção, tamanho da embalagem, tempo e temperatura de geleificação, além da ordem na colocação dos ingredientes, afetam o processo AbstractThe shelf life of preserves can be extended by the use of preservatives and other combined preservation methods. The objective of the present study was to verify the effects of potassium sorbate and citric acid concentrations and the pulp:sugar ratio on the physical and physicochemical characteristics of guava preserve formulations. A complete 2 3 factorial design was used with 3 central points. Linear models were fitted to describe the responses as a function of the significant factors. The results showed that the potassium sorbate concentration had little effect on the responses analysed, except for the pH. The pulp/sugar ratio and the citric acid concentration are the most relevant variables to this process. The citric acid concentration and the pulp:sugar ratio must be increased to obtain firm preserves and greater yield. Keywords: fruits; processing; quality. ResumoA vida útil de doces pode ser estendida com a utilização de conservantes e outros métodos combinados de conservação. O objetivo desse trabalho foi verificar o efeito da concentração de sorbato de potássio, concentração de ácido cítrico e razão polpa/açúcar sobre as características físicas e físico-químicas de formulações de doce de goiaba. Foi utilizado um planejamento fatorial 2 3 completo com 3 pontos ...

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Section: Introductionunclassified

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Menezes¹,

Borges²,

Cirillo³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…They are most active in food at low pH value and ineffective in food at neutral pH values. At the same time, the bacterial action of these acids increases in the presence of NaCl [3].…”

Section: Introductionmentioning

confidence: 94%

Development of reverse-phase high-performance liquid chromatography method for simultaneous determination of sodium benzoate and potassium sorbate in beverages

Petanovska‐Ilievska

Velkoska-Markovska

Jankulovska

2017

Acta Chromatographica

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Summary.Reverse-phase high-performance liquid chromatography (RP-HPLC) method for simultaneous determination of sodium benzoate and potassium sorbate in beverages was developed using high speed column. The simple and rapid reverse-phase method for quantitative determination of both preservatives was established on LiChroCART ® Purospher STAR RP-18e (30 mm × 4 mm; 3 μm) column, mobile phase consisted of acetonitrile-phosphate buffer (pH = 3.5) in volume ratio of 8:92 (v/v), flow rate of 1 mL min −1 , ultraviolet (UV) detection at 195 nm for sodium benzoate and 260 nm for potassium sorbate, and constant column temperature at 25 °C. Linearity, precision, accuracy, limit of quantification (LOQ), and limit of detection (LOD) were tested for method validation. Linearity range for sodium benzoate was 6.04-200.27 mg L −1 (R 2 = 0.999) while, for potassium benzoate (R 2 = 0.999), 12.19-406.36 mg L −1 . The RSD values ≤1.03% demonstrate excellent intra-day precision. LOD for sodium benzoate and potassium sorbate was 0.004 and 0.003 mg L −1 , while LOQ was 0.012 and 0.009 mg L −1 , respectively. This method was applied for quantitative determination of investigated preservatives in beverages which were taken from Macedonian markets.

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“…In another study, Kucukcetin et al (2004) reported that sodium benzoate levels were between 42.4-441.9 mg/kg in 7 of 15 white pickled cheese samples and only one of 15 samples contained potassium sorbate (946.5 mg/kg). Tfouni and Toledo (2002) found that cheese samples contained sorbic acid in the range of 376-1,371 mg/kg. The minimum concentrations of benzoic and sorbic acids required to inhibit microbial growth may vary due to species, pH of the substrate and other factors (El-Ziney, 2009).…”

Section: Levels Of Sodium Benzoate and Potassium Sorbatementioning

confidence: 99%

“…For this purpose widely used chemical preservatives are benzoic and sorbic acids and their salts (sodium benzoate and potassium sorbate) (Tfouni and Toledo, 2002). These compounds show their effect in acidic conditions (pH 4.5) as preservatives.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses

Gül¹,

Dervişoğlu²

2013

Korean Journal for Food Science of Animal Resources

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Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

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Determination of benzoic and sorbic acids in Brazilian food

Cited by 161 publications

References 18 publications

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Development of reverse-phase high-performance liquid chromatography method for simultaneous determination of sodium benzoate and potassium sorbate in beverages

Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses

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