Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran.

Autor:	Yazdanfar N; Iranian Institute of R&D in Chemical Industries (IRDCI) (ACECR), Tehran, Iran., Manafi L; Department of Food Hygiene and Safety, Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran., Ebrahiminejad B; Department of nutrition Sciences, School of medical sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran., Mazaheri Y; Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Sadighara P; Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Basaran B; Department of Nutrition and Dietetics, Faculty of Health, Recep Tayyip Erdogan University, Rize 53100, Turkey., Mohamadi S; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran. Electronic address: saramohamadi12@yahoo.com.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2023 Aug; Vol. 86 (8), pp. 100118. Date of Electronic Publication: 2023 Jun 17.
DOI:	10.1016/j.jfp.2023.100118
Abstrakt:	Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the high-consumption rate of these flavoring products worldwide highlight the importance of the quality and safety assurance of these products. So, this study aimed to evaluate the concentrations of these two common preservatives (i.e., sodium benzoate and potassium sorbate) in different sauce samples, including mayonnaise, salad dressings, Caesar sauce, Italian dressing, Ranch dressing, French dressing, using high-performance liquid chromatography (HPLC) and to compare them with the acceptable level of Codex standard. For this purpose, 49 samples, including three to five samples of each type of different brands of sauce samples, were randomly collected from supermarkets in Urmia, Iran. Based on the results, the mean concentrations ± standard deviation of sodium benzoate and potassium sorbate in the collected samples were found to be 249.9 ± 157 and 158.0 ± 131 ppm, respectively, which were lower than the general standard of the Codex Alimentarius and the European legislation. Due to the importance of hazardous side effects of these preservatives for consumers, regular and accurate evaluation of these preservatives in sauces as highly consumed food products is still recommended for consumer safety. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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