From 2008 to 2011, surveys were conducted to determine the levels of benzoic and sorbic acids and their respective salts in 983 retail food samples which included sauces, vegetable and fruit preparations, flavoured syrups, food supplements, cereals, bakery products, jelly, synthetic cream, sprays, mustards, jam and preserves, molasses, chewing gum, confectionery, non-alcoholic beverages, tea, wine, vinegar, brine and beers. The analysis involved methanol extraction of the foodstuff and direct determination by HPLC with UV detection. Quality assurance was employed with each batch of samples. Accuracy was ensured through regular participation in proficiency tests. Over this four-year period, a total of 23 samples (2.3%), some syrups, tomato sauces and fruit contained individual or combined levels of sorbic and benzoic acids above regulatory limits. Unauthorised use of benzoic acid was also detected in a syrup sample, bakery products and fruit preserves.
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Original Articles
Sorbate and benzoate in Turkish retail foodstuffs
Pelin Ulca
A&T Food Laboratory, Istanbul, Turkey
, Beril Atamer
A&T Food Laboratory, Istanbul, Turkey
, Mehtap Keskin
A&T Food Laboratory, Istanbul, Turkey
& Hamide Z. Senyuva
FoodLife International Ltd, Ankara, TurkeyCorrespondence[email protected]
Pages 209-213
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Received 27 Dec 2012, Accepted 10 Apr 2013, Published online: 12 Jun 2013
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