HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR DETERMINATION OF PRESERVATIVES IN BEVERAGES
Article Sidebar
Main Article Content
Abstract
Benzoic and sorbic acids, and their sodium, potassium and calcium salts are widely used as preservatives in acidic foods and beverages. They inhibit the growth of molds and yeasts, and are also effective against wide range of bacteria which explains the benefit of their usage. The health effects have led to limitation on the concentrations that can be used in food and beverages. Because of that, the analytical determination of these preservatives is important for consumer interest and protection. Therefore, a new reversed-phased HPLC method for a fast, simple, accurate and precise determination of potassium sorbate and sodium benzoate in different beverages is developed. In this purpose, a HPLC system equipped with UV diode array detection is employed. Separation and determination of investigated preservatives are performed using Purospher® STAR RP-18 (30 mm x 4 mm; 3 μm) analytical column. Methanol/phosphate buffer (pH = 3.70) (20/80, V/V) is used as a mobile phase, with flow rate of 1 mL/min, constant column temperature of 25°C and UV detection at 225 nm and 255 nm. Successful separation conditions are obtained using an isocratic elution within 6 min. Accuracy, precision, limit of detection, limit of quantification, and linearity range are evaluated. The separation factor value of 1.128 showed that this method can be successfully used for simultaneous
determination of benzoates and sorbates. The obtained data indicated that the concentration of investigated preservatives found in the analyzed beverages available on the local Macedonian markets is in accordance with Macedonian maximum levels for food safety.
Downloads
Article Details
References
Dong, C., Mei, Y., Chen, L. (2006). Simultaneous determination of sorbic and benzoic acids in food dressing by headspace solid-phase microextraction and gas chromatography, J. Chromatogr. A, No. 1117, pp. 109-114.
Dong, M. W. (2006). Modern HPLC for Practicing Scientists, Synomics Pharmaceutical Services, LLC, Wareham, Massachusetts, Published by John Wiley&Sons, Inc., Hoboken, New Jersey, published simultaneously in Canada.
Davidson, P. M., Sofos, J. N., Branen, A. L. (2005). Food Antimicrobials Third Edition, Published by CRC Press, Taylor & Francis Group, LLC.
European parliament and council directive No 95/2/EC on food additives other than colours and sweeteners, (2005). (OJ No L 61, 18. 3. 1995, pp. 1).
Ferrand, C., Marc, F., Fritsch, P., Cassand, P., Blanquat, G. S. (2000). Genotoxicity study of reaction products of sorbic acid, J. Agric. Food Chem., No. 48, pp. 3605-3610.
Isabel, M. F., Eula, Â. M., Paula, B., Margarida, A. F. (2001). Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC, Food Res. Inter., No. 33, pp. 113 - 7.
Küçükçetin, A., Şik, B., Demir, M. (2008). Determination of sodium benzoate, potassium sorbate, nitrate and nitrite in some commercial dairy products, Vol. 4, GIDA, No. 33, pp. 159-164.
Lough, W. J., Wainer, I. W. (1996). High Performance Liquid Chromatography (Fundamental Principles and Practice), Blackie Academic and Professional, Chapman and Hall, Glasgow, UK, Vol. 50, No. 47: pp. 156-163.
Mamur, S., Yüzbaşıoğlu, D., Ünal, F., Yılmaz, S. (2010). Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Vol. 3, Toxicology in vitro, No. 24, pp. 790-794.
Meyer, V. (2010). Practical High-Performance Liquid Chromatography, Fifth Edition, John Wiley & Sons, Ltd. Publication.
Pylypiw, J. H. M., Grether, M. T., (2000). Rapid high-performance liquid chromatography method for the analysis of benzoate and potassium sorbate in foods, J of Chromatogr. A, No. 883, pp. 299-304.
Ranken, M. D., Kill, R. C., Baker, C. G. J. (2005). Food Industries Manual (24th Edition), Springer – Verlag.
Russell, N. J., Gould, G. W. (2003). Food preservatives, Kluwer Academic/Plenum Publishers, New York.
Republic of Macedonia Ministry of Health (2005). Regulation on additives that can be used for food production (in Macedonian).
Official Gazette of Republic of Macedonia, 118 LXI/2005.
Snyder, R. L., Kirkland, J. J., Glajch, L. J. (1997). Practical HPLC Method Development, 2nd Ed., John Wiley & Sons, Inc., New York, pp. 688-689.
Saad, B., Bari, M. F., Saleh, M. I., Ahmad, K. Talib, M. K. (2005). Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in food staffs using high-permormance liquid chromatography, J. Chromatogr. A, No. 1073, pp. 393-397.
Snyder, L. R., Kirkland, J. J., Glajch, J. L. (1997). Practical HPLC Method Development, 2nd Ed., John Wiley & Sons, Inc., New York.
Tfouni, S. A. V., Toledo, M. C. F. (2002). Determination of benzoic and sorbic acids in Brazilian food, Vol. 2. Food Control No. 13, pp. 117-123.
Veerabhadrarao, M., Narayan, M. S., Kapur, O., Sastry, C. S. (1987). Reverse phase liquid chromatographic determination of some food additives, Vol. 3, J. Assoc. Off. Anal. Chem., No. 70, pp. 578-582.
World Health Organization, (2000). Benzoic acid and sodium benzoate. Concise international chemical assessment, Document No. 26, International Programme on Chemical Safety.
Wood, R., Foster, L., Damant, A., Key, P. (2004). Analytical Methods for Food Additives, Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England.