DETERMINATION OF SODIUM BENZOATE, POTASSIUM SORBATE, NITRATE AND NITRITE IN SOME COMMERCIAL DAIRY PRODUCTS

Yıl 2008, Cilt: 33 Sayı: 4, 159 - 164, 01.08.2008

Ahmet Küçükçetin Bülent Şık Muammer Demir

Öz

The aim of this work is to determine the sodium benzoate, potassium sorbate, nitrate and nitrite contents of commercially available dairy products in Turkey. Seventy-four per cent samples of strained yoghurt, seventy per cent samples of kasar cheese, eighty-five per cent samples of tulum cheese and eighty per cent samples of ayran had sodium benzoate. All cheese samples had potassium sorbate levels inside the legal limits (1000 mg/kg in the sample). All values for nitrates and nitrites that have been found were fairly low. According to Turkish Food Codex, the presence of sodium benzoate and potassium sorbate (except cheese) in dairy products is prohibited. It is clear that new training and checking programs for the most of dairy producers are necessary.

Anahtar Kelimeler

Sodium benzoate, potassium sorbate, nitrate, nitrite, dairy products  

BAZI TİCARİ SÜT ÜRÜNLERİNDEKİ SODYUM BENZOAT, POTASYUM SORBAT, NİTRAT VE NİTRİTİN BELİRLENMESİ

Öz

Bu çalışmada, Türkiye'de ticari olarak mevcut olan süt ürünlerinin sodyum benzoat, potasyum sorbat, nitrat ve nitrit içeriklerinin belirlenmesi amaçlanmıştır. Süzme yoğurt örneklerinin %74'ü, kaşar peyniri örneklerinin %70'i, tulum peyniri örneklerinin %85'i ve ayran örneklerinin %80'i sodyum benzoat içermektedir. Bütün peynirlerde tespit edilmiş olan potasyum sorbat miktarı yasal sınırlar içerisindedir (1000 mg/kg örnek). Örneklerde bulunan nitrat ve nitrit miktarları oldukça düşük düzeydedir. Türk Gıda Kodeksi'ne göre peynir dışındaki süt ürünlerinde sodyum benzoat ve potasyum sorbat bulunması yasaktır. Süt ürünleri üreticilerinin pek çoğu için yeni eğitim ve kontrol programlarına gereklilik duyulduğu açıktır.

Anahtar Kelimeler

Sodyum benzoat, potasyum sorbat, nitrat, nitrit, süt ürünleri

Kaynakça

• Saad B, Bari MF, Saleh MI, Ahmad K, Talib MKM. 2005. Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography. Journal of Chromatography A, 1073: 393-397.
• Han JH, Floros JD. 1998. Modeling the growth inhibition kinetics of Baker’s yeast by potassium sorbate using statistical approaches. Journal of Food Science, 63: 12-14.
• Mota FJM, Ferreira IMPLVO, Cunha SC, Beatriz M, Oliveira PP. 2003. Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs. Food Chemistry, 82: 469-473.
• Pollard JA. 1991. Legistative Aspects. In Food Preservatives, NJ Russell and GW Gould (eds), pp. 235-266, Blackie, Glasgow.
• Kyriakidis NB, Tarantili-Georgiou K, Tsani-Batzaka E. 1997. Nitrate and nitrite content of Greek cheeses. Journal of Food Composition and Analysis, 10: 343-349.
• Mihyar GF, Yousif AK, Yamani MI. 1999. Determination of benzoic and sorbic acids in labaneh by high-performance liquid chromatography. Journal of Food Composition and Analysis, 12: 53-61.
• Pylypiw JrHM, Grether MT. 2000. Rapid high-performance liquid chromatography method for the analysis of benzoate and potassium sorbate in foods. Journal of Chromatography A, 883: 299-304.
• Tfouni SAV, Toledo MCF. 2002. Determination of benzoic and sorbic acids in Brazilian food. Food Control, 13: 117-123.
• Ferreira IMPLVO, Mendes E, Brito P, Ferreira MA. 2000. Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC. Food Research International, 33: 113-117.
• Anonymous. 1997a. Turkish Food Codex, Ek-2. T.C. Resmi Gazete, Ankara, 23172.
• Azabagaoglu MO, Gaytancioglu O, Kubas A, Erbay R. 2003. Analysis of the marketing structure of the dairy industry in the Trakya region and the determination of emerging issues with multidimensional scaling. Turkish Journal of Agriculture and Forestry, 27: 117-122.
• Anonymous. 1997b. NMKL (Nordic Committee on Food Analysis), No: 124, Oslo.
• Anonymous. 2001. Milk and milk products-Determination of nitrate and nitrite contents. Part 1: Method using cadmium reduction and spectrometry. International Dairy Federation, 189-1: 2001E, Vergote.
• Kücükcetin A, fiik B, Cicek A, Certel M. 2004. Determination of sodium benzoate and potassium sorbate in yoghurt and white pickled cheese by HPLC. Milchwissenschaft, 59: 420-422.
• Wang L, Zhang X, Wang Y, Wang W. 2006. Simultaneus determination of preservatives in soft drinks, yogurts and sauces by a novel solid-phase extraction element and thermal desorption-gas chromatography. Analytica Chimica Acta, 577: 62-67.
• Daglioglu O, Gunduz, HH. 1989. Tekirdag ilinde tuketime sunulan beyaz peynirlerin duyusal, fiziksel, kimyasal, mikrobiyolojik ozellikleri ve nitrat-nitrit aranmasi uzerinde calismalar. Bursa I. Uluslararasi Gida Sempozyumu, Bursa, pp. 314-319.
• Dogan O, Ok T, Getizmen O. 1997. Isparta-Burdur yoresinde uretilen beyaz peynirlerin nitrat ve nitrit yonunden arastirilmasi. T.C. Tarim ve Koyisleri Bakanligi Tarimsal Arastirmalar Genel Mudurlugu Yayin No: 53. Isparta.