1
|
Mavani NR, Mohd Ali J, Hussain M, Abd. Rahman N, Hashim H. Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration. Heliyon 2024; 10:e26273. [PMID: 38384537 PMCID: PMC10879013 DOI: 10.1016/j.heliyon.2024.e26273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 01/11/2024] [Accepted: 02/09/2024] [Indexed: 02/23/2024] Open
Abstract
Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts.
Collapse
Affiliation(s)
- Nidhi Rajesh Mavani
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - Jarinah Mohd Ali
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - M.A. Hussain
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Norliza Abd. Rahman
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - Haslaniza Hashim
- Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| |
Collapse
|
2
|
So JS, Lee SB, Lee JH, Nam HS, Lee JK. Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography. Food Sci Biotechnol 2023; 32:1173-1183. [PMID: 37362818 PMCID: PMC10290015 DOI: 10.1007/s10068-023-01264-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 12/04/2022] [Accepted: 01/25/2023] [Indexed: 03/28/2023] Open
Abstract
In this study, an analytical method was established and validated to determine the preservatives such as dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben. The level of preservatives was measured by solvent extraction method adding purification process with carrez reagent and by high-performance liquid chromatography (HPLC). The developed analytical method was successfully applied to determine the concentration of preservatives in various food samples including jam, cheese and soy sauce, displaying high accuracy (recoveries between 87.8% and 110%) and precision (%RSD less than 5.92% and 7.72% for intra-day and inter-day, respectively). To verify the applicability of the improved test method, selected 13 food items and collected 521 samples were monitored. As a result, all the cases met the Korea standard guidelines. Consequently, this study is expected to contribute to the safety management of preservatives for domestic distribution and imported food.
Collapse
Affiliation(s)
- Ji Sun So
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Soo Bin Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Jin Hye Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Hye Seon Nam
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Jong Kwon Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| |
Collapse
|
3
|
Sugiura J, Tsuchiyama T, Taniguchi M, Fukatsu K, Miyazaki H. Novel SPE purification approach using the direct adsorption of vaporised propionic acid in food for rapid HPLC determination. Food Chem 2023; 428:136799. [PMID: 37429237 DOI: 10.1016/j.foodchem.2023.136799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/28/2023] [Accepted: 07/01/2023] [Indexed: 07/12/2023]
Abstract
Solid phase extraction (SPE) is a technique widely used in food analysis for the isolation of analytes. Herein, we proposed a novel application of SPE to extract vaporised propionic acid, a common preservative, from a heated sample solution. A sample was heated under acidified conditions and the resulting steam was directly passed through an SPE column to extract the propionic acid, followed by elution and HPLC analysis. Here, the extraction on the SPE column ensures direct capture of propionic acid. The results demonstrated excellent linearity (R2 greater than 0.999) and recoveries of 89.9%-97.6% with intra- and inter-day precisions lower than 3.9%. To the best of our knowledge, no study has investigated the applicability of SPE to an analyte vaporised in the headspace of food products. The proposed method is promising in its application to various volatile compounds and in the routine analysis of propionic acid in food.
Collapse
Affiliation(s)
- Jun Sugiura
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan.
| | - Tomoyuki Tsuchiyama
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Masaru Taniguchi
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Kosuke Fukatsu
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Hitoshi Miyazaki
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| |
Collapse
|
4
|
Lu SY, Liu CC, Huang KH, Yu CX, Fu LM. Microfluidic Distillation System for Separation of Propionic Acid in Foods. Micromachines (Basel) 2023; 14:1133. [PMID: 37374718 DOI: 10.3390/mi14061133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023]
Abstract
A microfluidic distillation system is proposed to facilitate the separation and subsequent determination of propionic acid (PA) in foods. The system comprises two main components: (1) a polymethyl methacrylate (PMMA) micro-distillation chip incorporating a micro-evaporator chamber, a sample reservoir, and a serpentine micro-condensation channel; and (2) and a DC-powered distillation module with built-in heating and cooling functions. In the distillation process, homogenized PA sample and de-ionized water are injected into the sample reservoir and micro-evaporator chamber, respectively, and the chip is then mounted on a side of the distillation module. The de-ionized water is heated by the distillation module, and the steam flows from the evaporation chamber to the sample reservoir, where it prompts the formation of PA vapor. The vapor flows through the serpentine microchannel and is condensed under the cooling effects of the distillation module to produce a PA extract solution. A small quantity of the extract is transferred to a macroscale HPLC and photodiode array (PDA) detector system, where the PA concentration is determined using a chromatographic method. The experimental results show that the microfluidic distillation system achieves a distillation (separation) efficiency of around 97% after 15 min. Moreover, in tests performed using 10 commercial baked food samples, the system achieves a limit of detection of 50 mg/L and a limit of quantitation of 96 mg/L, respectively. The practical feasibility of the proposed system is thus confirmed.
Collapse
Affiliation(s)
- Song-Yu Lu
- Department of Engineering Science, National Cheng Kung University, Tainan 70101, Taiwan
| | - Chan-Chiung Liu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Kuan-Hsun Huang
- Department of Engineering Science, National Cheng Kung University, Tainan 70101, Taiwan
| | - Cheng-Xue Yu
- Department of Engineering Science, National Cheng Kung University, Tainan 70101, Taiwan
| | - Lung-Ming Fu
- Department of Engineering Science, National Cheng Kung University, Tainan 70101, Taiwan
- Graduate Institute of Materials Engineering, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| |
Collapse
|
5
|
Seo Y, Sung M, Hwang J, Yoon Y. Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production. Food Sci Anim Resour 2023; 43:319-330. [PMID: 36909850 PMCID: PMC9998193 DOI: 10.5851/kosfa.2022.e79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 12/28/2022] Open
Abstract
Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The objective of this study was to evaluate the minimum inhibitory concentration (MIC) of propionic acid, sorbic acid, and benzoic acid for inhibiting food spoilage microorganisms in animal products, which can be useful in determining if the preservatives are natural or not. The broth microdilution method was used to determine the MIC of preservatives for 57 microorganisms. Five bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic acid were inoculated in unprocessed and processed animal products. A hundred microliters of the preservatives were then spiked in samples. After storage, the cells were counted to determine the MIC of the preservatives. The MIC of the preservatives in animal products ranged from 100 to 1,500 ppm for propionic acid, from 100 to >1,500 ppm for benzoic acid, and from 100 to >1,200 ppm for sorbic acid. Thus, if the concentrations of preservatives are below the MIC, the preservatives may not be added intentionally. Therefore, the MIC result will be useful in determining if preservatives are added intentionally in food.
Collapse
Affiliation(s)
- Yeongeun Seo
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeongeun Hwang
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.,Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| |
Collapse
|
6
|
Jung Y, Choi S, Oh KS, Sun N. Exposure assessment of benzoic acid from processed foods in South Korea. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:14-23. [PMID: 34781828 DOI: 10.1080/19440049.2021.1999506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
To evaluate the dietary exposure to benzoic acid of Korean consumers, the daily intake of benzoic acid was estimated using benzoic acid concentrations from processed food survey data in South Korea and food consumption data from the Korean National Health and Nutrition Examination Survey in 2018. The results were compared with the acceptable daily intake (ADI) stipulated by the Joint FAO/WHO Expert Committee on Food Additives. In addition, we estimated the effects and risk of benzoic acid intake, which may be increased by including amounts of naturally occurring benzoic acid recently established by the Ministry of Food and Drug Safety. Benzoic acid analyses were conducted in South Korea in 2020 for a total of 127,628 samples; it was detected in 1,803 samples, a detection rate of 1.4%. The mean contents of total samples and detected samples were 1.3 mg/kg and 89.4 mg/kg, respectively. The estimated daily intake (EDI) of benzoic acid for average consumers using a mean value of detected samples was 207.3 μg/kg.bw/day, which is 4.1% of ADI. The EDI of benzoic acid for high consumers (95th percentile) of processed foods among the consumers was 1,406.7 μg/kg.bw/day, which is 28.1% of the ADI. As a result of estimating the intake of benzoic acid, which may be increased by a newly established standard on natural occurrence in South Korea, the theoretical maximum EDI of benzoic acid was 109.9 μg/kg.bw/day, which is 2.2% of the ADI.
Collapse
Affiliation(s)
- Youngji Jung
- Food Additives Standard Division, Ministry of Food and Drug Safety, Cheongju, Republic of Korea
| | - Shinai Choi
- KnA Consulting Cooperation, Yongin, Republic of Korea.,Department of Pharmacy, Sungkyukwan University, Suwon, Republic of Korea
| | - Keum-Soon Oh
- Food Additives Standard Division, Ministry of Food and Drug Safety, Cheongju, Republic of Korea
| | - Namkyu Sun
- Food Additives Standard Division, Ministry of Food and Drug Safety, Cheongju, Republic of Korea
| |
Collapse
|
7
|
Shyma Mary Y, Sheena Mary Y, Ullah Z. Computational Study of Sorbic Acid Drug Adsorption onto Coronene/Fullerene/Fullerene-Like X12Y12 (X = Al, B and Y = N, P) Nanocages: DFT and Molecular Docking Investigations. J CLUST SCI. [DOI: 10.1007/s10876-021-02106-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
8
|
Jagirani MS, Soylak M. Review: Microextraction Technique Based New Trends in Food Analysis. Crit Rev Anal Chem 2020; 52:968-999. [PMID: 33253048 DOI: 10.1080/10408347.2020.1846491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Food chemistry is the study and classification of the quality and origin of foods. The identification of definite biomarkers and the determination of residue contaminants such as toxins, pesticides, metals, human and veterinary drugs, which are a very common source of food-borne diseases. The food analysis is continuously demanding the improvement of more robust, sensitive, highly efficient, and economically beneficial analytical approaches to promise the traceability, safety, and quality of foods in the acquiescence with the consumers and legislation demands. The traditional methods have been used at the starting of the 20th century based on wet chemical methods. Now it existing the powerful analytical techniques used in food analysis and safety. This development has led to substantial enhancements in the analytical accuracy, precision, sensitivity, selectivity, thereby mounting the applied range of food applications. In the present decade, microextraction (micro-scale extraction) pays more attention due to its futures such as low consumption of solvent and sample, throughput analysis easy to operate, greener, robotics, and miniaturization, different adsorbents have been used in the microextraction process with unique nature recognized with wide range applications.
Collapse
Affiliation(s)
- Muhammed Saqaf Jagirani
- Faculty of Sciences, Department of Chemistry, Erciyes University, Kayseri, Turkey.,National Center of Excellence in Analytical Chemistry, University of Sindh, Sindh, Pakistan
| | - Mustafa Soylak
- Faculty of Sciences, Department of Chemistry, Erciyes University, Kayseri, Turkey.,Technology Research and Application Center (TAUM), Erciyes University, Kayseri, Turkey
| |
Collapse
|
9
|
Lai H, Li G, Zhang Z. Advanced materials on sample preparation for safety analysis of aquatic products. J Sep Sci 2020; 44:1174-1194. [DOI: 10.1002/jssc.202000955] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/06/2020] [Accepted: 10/07/2020] [Indexed: 12/23/2022]
Affiliation(s)
- Huasheng Lai
- School of Chemistry Sun Yat‐sen University Guangzhou P. R. China
| | - Gongke Li
- School of Chemistry Sun Yat‐sen University Guangzhou P. R. China
| | - Zhuomin Zhang
- School of Chemistry Sun Yat‐sen University Guangzhou P. R. China
| |
Collapse
|
10
|
Tungkijanansin N, Alahmad W, Nhujak T, Varanusupakul P. Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID. Food Chem 2020; 329:127161. [DOI: 10.1016/j.foodchem.2020.127161] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 04/11/2020] [Accepted: 05/25/2020] [Indexed: 12/31/2022]
|
11
|
Abstract
A new pretreatment technique for the sensitive and accurate determination of benzoic and propionic acids in fishery products by HPLC-DAD and GC-MS was established to address the regulatory problem posed by the natural metabolic production of preservatives during food processing. A total of 786 samples (332 raw fish and 454 processed fish products) were investigated. Benzoic acid was detected in 2.4% of raw fish samples, 9.7% of processed product samples, while the corresponding numbers for propionic acid equalled 88.3% and 94.7% respectively. As are result of monitoring the samples obtained from the Korean market, propionic acid was detected in most samples, but benzoic acid was detected in some fish. These results provide fundamental data regarding naturally occurring preservatives in fishery. As a result of these databases in fishery could be used as important data for the judgement that they are naturally originated preservatives.
Collapse
Affiliation(s)
- Gwang-Ju Jang
- Korea Food Research Institute , Wanju, Republic of Korea
| | - Miyoung Yoo
- Korea Food Research Institute , Wanju, Republic of Korea
| | - Sanghee Lee
- Korea Food Research Institute , Wanju, Republic of Korea
| |
Collapse
|
12
|
Chen H, Yue X, Yang J, Lv C, Dong S, Luo X, Sun Z, Zhang Y, Li B, Zhang F, Gu H, Yang Y, Zhang Q, Ge S, Bi H, Zheng D, Zhao Y, Li C, Peng W. Pyrolysis molecule of Torreya grandis bark for potential biomedicine. Saudi J Biol Sci 2019; 26:808-815. [PMID: 31049007 PMCID: PMC6486518 DOI: 10.1016/j.sjbs.2019.01.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/07/2019] [Accepted: 01/08/2019] [Indexed: 11/27/2022] Open
Abstract
Torreya grandis is a unique tree species in China. Although full use has been made of the timber, the processing and utilization of the bark has not been effective. In order to explore a new way to utilize the bark of Torreya grandis, a powder of T. grandis bark was prepared and analyzed qualitatively and quantitatively. Differential scanning calorimetry (TG) and pyrolysis gas chromatography-mass spectrometry (PY-GC/MS) revealed many bioactive components in the bark of T. grandis, such as acetic acid, 2-methoxy-4-vinyl phenol, D-mannose, and furfural. These substances have potential broad applications in the chemical industry, biomedicine, and food additives. The chemical constituents of the bark of T. grandis suggest a theoretical basis for the future development and utilization of the bark of T. grandis.
Collapse
Affiliation(s)
- Huiling Chen
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaochen Yue
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Jun Yang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Chunxia Lv
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Shuaiwei Dong
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Xuefeng Luo
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Zhiyong Sun
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Ying Zhang
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Baoxiang Li
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Faping Zhang
- The Scientific Research Institution, Henan Xiaoqinling National Nature Reserve Administration Bureau, Sanmenxia 472500, China
| | - Haiping Gu
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Yafeng Yang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Qiuling Zhang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengbo Ge
- Department of Mechanical and Energy Engineering, University of North Texas, Denton, TX 76203, USA
| | - Huitao Bi
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Dongfang Zheng
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Yong Zhao
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Cheng Li
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Wanxi Peng
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| |
Collapse
|
13
|
Xu C, Liu J, Feng C, Lv H, Lv S, Ge D, Zhu K. Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China. International Journal of Food Properties 2019. [DOI: 10.1080/10942912.2019.1599011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chaojian Xu
- College of Food Engineering, Jilin Engineering Normal University, Changchun, Jilin, People‘s Republic of China
| | - Jinhong Liu
- College of Food Engineering, Jilin Engineering Normal University, Changchun, Jilin, People‘s Republic of China
| | - Chunxue Feng
- College of Food Engineering, Jilin Engineering Normal University, Changchun, Jilin, People‘s Republic of China
| | - Hang Lv
- College of Food Engineering, Jilin Engineering Normal University, Changchun, Jilin, People‘s Republic of China
| | - Shaowu Lv
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, College of Life Science, Jilin University, Changchun People‘s Republic of China
| | - Danyang Ge
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, College of Life Science, Jilin University, Changchun People‘s Republic of China
| | - Ketong Zhu
- College of Food Engineering, Jilin Engineering Normal University, Changchun, Jilin, People‘s Republic of China
| |
Collapse
|
14
|
Yun SS, Kim J, Lee SJ, So JS, Lee MY, Lee G, Lim HS, Kim M. Naturally occurring benzoic, sorbic, and propionic acid in vegetables. Food Addit Contam Part B Surveill 2019; 12:167-174. [PMID: 30793667 DOI: 10.1080/19393210.2019.1579760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Benzoic, sorbic and propionic acid are used as preservatives in foods and can also be naturally present in processed foods. The levels of preservatives in 939 vegetables were determined. Benzoic and sorbic acid were analysed by high-performance liquid chromatography with a diode-array detector and further confirmed by liquid chromatography-tandem mass spectrometry, whereas propionic acid was analysed using a gas chromatography-flame ionization detector and further confirmed by gas chromatography-mass spectrometry. Benzoic and propionic acid were found in 10.9% and 36.2%, respectively, of the samples. In contrast, sorbic acid was not found in any of the samples. The highest amounts of benzoic and propionic acid were found in perilla leaves (0.33-298 mg kg-1) and ginseng (<LOD-32.8 mg kg-1), respectively. The background concentration ranges of naturally occurring preservatives in vegetables determined in this study could be used for inspection services of standard criteria to address consumer complaints or trade disputes.
Collapse
Affiliation(s)
- Sang Soon Yun
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Jinhong Kim
- Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety , Daejeon , Republic of Korea
| | - Sang Jin Lee
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Ji Sun So
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Min Young Lee
- Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety , Daejeon , Republic of Korea
| | - Gunyoung Lee
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Ho Soo Lim
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - MeeKyung Kim
- Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| |
Collapse
|