INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL

Yıl 2016, Cilt: 2 Sayı: 2, 43 - 58, 01.06.2016

Merve Karataşlı Burcu Çakmak Haydar Özpınar

Öz

Recently, interest in studies have aimed at preservation of foods, ensuring their safety and extending their shelf life span, which has lately intensified. Sorbic acid and benzoic acid which are also two of chemical preservatives, extend the shelf life span of food by preventing microbial deterioration. However, health problems such as urticarial reactions, asthma, hyperactivity in children and deterioration of hormone balance can occur by accumulation of these preservatives in the body. While sorbic acid amount was found between; 0.00-456,08 mg/kg in cake; 0.00-1820,31 mg/kg in traditional tomato paste; 0.00-1071,92 mg/kg in traditional pepper paste; 0.00-227,27 mg/kg in ketchup; 0.00-892,46 mg/kg in mayonnaise; 0.00-1279,89 mg/kg in vegetable margarine; 0.00169,36 mg/kg in carbonated beverage, no sorbic acid was encountered in industrial tomato paste and industrial pepper paste. At the time benzoic acid amount was recorded between; 0.00-47,42 mg/kg in cake; 0.00-2417,65 mg/kg in traditional tomato paste; 0.00-22,28 /kg in industrial tomato paste; 0.00-4613,84 mg/kg in traditional pepper paste; 0.00-838,09 mg/kg in ketchup; 0.00-176,47 mg/kg in carbonated beverage, no benzoic acid was encountered in industrial pepper paste, mayonnaise and vegetable margarine. In this study; sorbic acid and benzoic acid content in some of foods that people are consuming daily exceeded the limits that codex had specified

Anahtar Kelimeler

Sorbic acid, benzoic acid, HPLC, food additive, food safety

Kaynakça

• Aktan, N., Kalkan, H., Yücel, U., Turşu Teknolojisi, Ege University Ege Vıcational High School Publishing, Ege Uni. Publishing, 26-34, 1999.
• Altuğ, T., 2001. Gıda Katkı Maddeleri, İzmir, p.286.
• Altuğ, T., Gıda Katkı Maddeleri, Sidaş Medya Ltd. Sti., 4-7, 108-109, 112-114, İzmir, 2009.
• Anonymous, Nordic Committee on Food Analysis. No: 124, Second Edition, 7, Anonymous, Türk Gıda Kodeksi Yönetmeliği, T.C. Offiicial Newspaper Volume: 28693, 2013.
• Paste analysis had been done in study conducted by Çakır in the year 2011. A total of 23 paste samples were analyzed. He identified sorbic acid in 3 of them and benzoic acid in 6 of them (Çakır, 2011). In this studya total of 20 pieces paste samples correspondingly; sorbic acid were identified in 10 of the samples, benzoic acid in 13 of them. While there is a limit for sorbic acid amount in paste according to Turkish Food
• Altuğ, T., 2001. Gıda Katkı Maddeleri, İzmir, p.286.
• Altuğ, T., Gıda Katkı Maddeleri, Sidaş Medya Ltd. Sti., 4-7, 108-109, 112-114, İzmir, 2009.
• Anonymous, Nordic Committee on Food Analysis. No: 124, Second Edition, 7, Anonymous, Türk Gıda Kodeksi Yönetmeliği, T.C. Offiicial Newspaper Volume: 28693, 2013.
• Anonymous, WHO, Toxicological evaluation of certain food additives, Prepared by the 46th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), Geneva, World İstanbul Aydın University, Department of Food Safety, [e-mail] İstanbul Aydın University, Department of Food Engineering, [e-mail] (Corresponding author)