44G-4 |
HPLC determination of benzoic and sorbic acids in foods and beverages |
S. A. V. TFOUNI and M. C. F. Toledo. Dept. of Food Science, University of Campinas, Faculty of Food Engineering, PO Box 6121, Campinas, SP, 13081-970, Brazil The monitoring of the intake of food additives has been recommended by the Codex Committee on Food Additives and Contaminants (CCFAC) as some of them, among which benzoic acid is included, may approach or exceed the respective acceptable daily intake. In order to generate the best estimate of per capita daily intake of a food additive, data on food consumption and actual levels of use of the additive must be available. The objective of the present study was to determine the levels of benzoates and sorbates in different foodstuffs in which their use is permitted in Brazil. The data obtained will be used to further estimate the intake of these preservatives by the general population. HPLC with a photodiode array detector was used for the analysis. Detection of benzoic and sorbic acid was carried out at the wavelengths of 228 and 260 nm, respectively. The column was a reverse phase C18 and the mobile phase consisted of 81% water, 17% acetonitrile and 2% 0.005 M ammonium acetate buffered at pH 4.2 with glacial acetic acid. Both preservatives were detected in all samples that declared to contain them. Benzoic acid was detected in soft drink, margarine and fruit juice at levels ranging from 148 to 804 mg/L, and sorbic acid was detected in soft drink, margarine, fruit juice, yogurt and cheese in the range of 47.1 to 1371 mg/L. One out 52 samples analyzed presented an amount of sorbic acid above that permitted by the legislation in force (1000 mg/kg). The results showed that with one exception the current technological uses of benzoates and sorbates by the Brazilian food industry are in accordance with the national legislation. Alternatively, it was noted that many foods categories in which the use of these preservatives is permitted actually do not use them.
Session 44G, Toxicology & Safety Evaluation
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