Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran

Amirpour, Mansooreh; Arman, Azim; Yolmeh, Ahmad; Azam, Maryam Akbari; Moradi-Khatoonabadi, Zhila

doi:10.1080/19393210.2015.1021862

Cited by 45 publications

(31 citation statements)

References 16 publications

(15 reference statements)

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“…[14]. In the study of Amirpour et al [21], sodium benzoate is used more frequently than potassium sorbate, the mean concentrations of sodium benzoate and potassium sorbate were 46.7 ± 43.0 mg.kg -1 and 79.2 ± 59.7 mg.kg -1 in all tested samples, respectively.…”

Section: A General Occurrence Of Sodium Benzoate and Potassiummentioning

confidence: 97%

Sodium Benzoate and Potassium Sorbate in Processed Meat Products Collected in Ho Chi Minh City, Vietnam

Hoang¹,

Vu²

2016

International Journal on Advanced Science, Engineering and Information Technology

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Sodium benzoate and potassium sorbates are the two typical preservatives widely used in Vietnam and other countries. The maximum level (ML) of sodium benzoate and potassium sorbate in processed meat products imposed by Ministry of Public Health is 1000 ppm. Although there are warnings about overusing of these preservatives that related to human health, many manufacturers do not follow the regulations. The aim of this study was to survey and consider the amounts and presence of these preservatives in processed meat products by using High-performance liquid chromatography (HPLC) method. 90 samples of brands and no brands including Vietnamese pork rolls, pâtés, hams, sausages, and fermented pork rolls that available at markets in Ho Chi Minh City were analysed for these two preservatives. There was a preference for using sodium benzoate in all samples. Moreover, Vietnamese pork roll samples had the highest percentage of samples with preservatives concentrations exceeding the ML. Among 90 samples, sodium benzoate was detected in 52.2% of samples and 17.8% of them exceeded the ML, while potassium sorbate was found in 24.4% of samples and only 2.2% of them exceeded the regulated amount. 46.4% of Vietnamese pork rolls, 12.5% of pâtés, and 9.1% of fermented pork rolls had sodium benzoate exceeded the ML, whilst ham and sausage samples contained the concentrations inside the safety limits. Furthermore, only one sample of Vietnamese pork rolls and one sample of sausages had potassium sorbate concentrations surpassing the ML with the level of 1,717.57 mg/kg and 1,814.00 mg/kg, respectively. Furthermore, branded samples showed a significantly different result in compared with no branded samples. Of branded samples, exceeding sodium benzoate level ML was detected in 10% of samples and none of the samples found surpassing potassium sorbate limit amount. Nevertheless, 27.5% and 5% of unbranded samples had sodium benzoate and potassium sorbate higher than the authorized amounts, respectively. New strategies should be established to monitor the food safety issues.

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Section: A General Occurrence Of Sodium Benzoate and Potassiummentioning

confidence: 97%

Sodium Benzoate and Potassium Sorbate in Processed Meat Products Collected in Ho Chi Minh City, Vietnam

Hoang¹,

Vu²

2016

International Journal on Advanced Science, Engineering and Information Technology

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“…ere are various methods for analysis of sorbic acids in food products, such as ultraviolet (UV) spectroscopy, highperformance liquid chromatography (HPLC), GC, and LC-MS/MS [13][14][15][16][17][18][19][20][21][22]. e purpose of this study is to determine the concentration of sorbic acid in cheese samples by using HPLC.…”

Section: Introductionmentioning

confidence: 99%

Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method

Özdemir

Şanlı

Sardoğan

et al. 2020

International Journal of Analytical Chemistry

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The sorbic acid and its salts have been widely used in the food industries for many years as important food preservatives in order to inhibit the growth of various bacteria, yeasts, and fungi in acidic media. The health effects have led to limitation on the concentrations that can be used in food. Because of that, the analytical determination of these preservatives is important for consumer interest and protection. The purpose of this study is to determine the concentration of sorbic acid in cheese samples by using HPLC. For HPLC analysis, an X-Terra RP-18 (150 × 4.60 mm i.d. × 5 μm) column was selected as the stationary phase at 25°C. Analysis time is about 3 minutes. The developed method was applied to 10 different cheese samples collected from the Turkish market. The levels of sorbic acid in the analyzed samples were between 21.3 mg/kg and 511.3 mg/kg.

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“…Currently, the most common method used in the food industry is high-performance liquid chromatography (HPLC). [19,20] The use of preservatives is not only important to maintain the quality of foods, but also to ensure the health and safety of consumers. Therefore, the aims of this study were to determine the amount of benzoic acid and sorbic acid in 221 samples of 6 types of snack foods by using HPLC, and to analyze the preservatives in these food samples.…”

Section: Introductionmentioning

confidence: 99%

Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China

Liu

Feng

et al. 2019

International Journal of Food Properties

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A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and bean products. Only two cooked food samples in all food samples have a preservative content exceeding the maximum permitted levels (MPL) laid down by the Standardization Administration of China. Among the food samples from which preservatives were detected, 69.6% of the samples contained one type of preservative and 30.4% of the samples detected two preservatives. Among the geometric mean values of preservatives in different types of foods, the highest is benzoic acid in pickled products (136.6 mg/kg) and sorbic acid in baking products (150.0 mg/kg). No preservatives were detected in bean products. Preservatives in packaged foods (21 of 121 samples, 17.4%) have a higher detection rate than bulk foods (2 of 100 samples, 2%), but each has only one piece that exceeds MPL. On the surface of our research, the amount of preservative added to snack foods in Jilin Province of China is relatively safe.

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Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran

Cited by 45 publications

References 16 publications

Sodium Benzoate and Potassium Sorbate in Processed Meat Products Collected in Ho Chi Minh City, Vietnam

Sodium Benzoate and Potassium Sorbate in Processed Meat Products Collected in Ho Chi Minh City, Vietnam

Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method

Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China

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