Benzoic acid in foods

Hagenauer Hener, U., Frank, C., Hener, U., Mosandl, A., Determination of aspartame, acesulfam-K, saccharin, caffeine, sorbic acid and benzoic acid in foods by HPLC. Bestimmung von Aspartam, Acesulfam-K, Saccharin, Coffein, Sorbinsaeure und Benzoesaeure in Lebensmitteln mittels HPLC Deutsche-Lebensmittel-Rundschau, 86(11),348-351,1990. 

M Castellari, I Ensini, G Arfelli, U Spinabelli, A Amati. Determination of sorbic and benzoic acids in foods with a copolymer (DVB-H) HPLC column. Industie-Aliment 36 606 - 610, 1997. 

Sorbic acid has been found to be the most popular preservative in jams, whereas benzoic acid is the most common preservative in dried fruits. A sample pretreatment procedure combined with an HPLC method was found suitable for routine determination of sorbic acid and benzoic acid in food items (Saad et al., 2005). 

Indications of the possible formation of benzene from benzoic acid in foods. BfR Expert Opinion No. 013/2006, 1 December 2005. http //www.bfr.bund.de/cm/245/indications of the possi-ble formation of benzene from benzoic acid in foods.pdf (last access Eebruary 25,2014). 

Chipley, J.R. (1983) Sodium benzoate and benzoic acid in foods. Food Science 10, 11-35. 

In the United States all other processes have been completely phased out and virtually all benzoic acid is manufactured by the continuous hquid-phase air oxidation of toluene. In the late 1950s and the early 1960s both Dow Chemical and Snia Viscosa constmcted faciUties for Hquid-phase toluene oxidation because of large requirements for benzoic acid in the production of phenol and caprolactam. Benzoic acid, its salts, and esters are very useful and find appHcation in medicinals, food and industrial preservatives, cosmetics, resins, plasticizers, dyestuffs, and fibers. 

Because it only converts to benzoic acid in acidic environments, it is not used for its antimicrobial action unless the pH is 3.6 or below. In the food industry, it is used in items such as jams, salad dressing, juices, pickles, and carbonated drinks. 

PANFILI G, MANZI P, COMPAGNONE D, SCARCIGLIA L and PALLESCHI G (2000), Rapid assay of chohne in foods using microwave hydrolysis and a choline biosensor , J Agric Food Chem, 48, 3403-7. pant I and trennery v c (1995), The determination of sorbic acid and benzoic acid in a variety of beverages and foods by micellar electrokinetic capillary chromatography , Food Chem, 53(2), 219-26. pare j r j and Belanger j m r (1997), Instrumental Methods in Food Analysis. Series Techniques and instrumentation in analytical chemistry - Vol. 18, Amsterdam, Elsevier. 

The AOAC 16 " edition describes a difference spectrophotometric method for the analysis of benzoic acid in various food preparations, such as jam, jellies, soft drinks, catsup, beverages, and fruit juices [14]. Before measuring any absorbance values, the sample is extracted four times with ether, and the ether extract purified by washing with solutions of HCl (1 + 1000) and 0.1 % of NH4OH. The maximum absorbance (at 272 nm) was subtracted by the average of the baseline absorbencies at -267.5 and 276.5 nm. 

Zhang, K. and Zuo, Y., GC-MS determination of flavonoids and phenolic and benzoic acids in human plasma after consumption of cranberry juice, J. Agric. Food Chem., 52, 222, 2004. 

J Carnevale. Determination of ascorbic, sorbic and benzoic acids in citrus juices by high-performance liquid chromatography. Food Tech Aust 32 302, 304-305, 1980. 

LV Bui, C Cooper. Reverse-phase chromatograhic determination of benzoic and sorbic acids in foods. J Assoc Off Anal Chem 70 892-896, 1987. 

S Mannino, MS Cosio. Determination of benzoic and sorbic acids in food by microdialysis sampling coupled with HPLC and UV detection. Ital J Food Sci 8 311 —316, 1996. 

I Pant, VC Trenerry. The determination of sorbic acid and benzoic acid in a variety of beverages and foods by micellar electrokinetic capillary chromatography. Food Chem 53 219-226, 1995. 

Two methods have been published which were designed to analyse a range of sweeteners and preservatives in one run. The fust method, published in German by Hagenauer-Hener et al. (1990), describes the analysis of aspartame, acesulfame K, saccharin, caffeine, sorbic acid and benzoic acid in soft drinks and foods. The method relies on a similar system to that given above but with a less complex solvent system (Figure 10.5). The solvent system has been modified to include a gradient portion to elute the preservatives more quickly. 

Egan, H., Kirk, R.S. and Sawyer, R. (1990c) Analysis of benzoic acid, in Pearson s Chemical Analysis of Foods, 8th edn, Longman, Harlow, p. 216. 

A survey for natural benzoic acid was carried out by Nagayama et al [28] and further surveys for benzene in fruits, retail fruit juices, fruit drinks and soft drinks were carried out by the Canadian Health Protection Branch [29] and by the FDA in foods [30]. Decarboxylation of benzoic acid in the presence of ascorbic acid and a transition metal catalyst has been reported to yield benzene [31]. Studies on benzene formation in beverages at the National Laboratory of Food Drugs in China [32] showed that ascorbic, sodium benzoate and hydrogen peroxide increase benzene formation initially, but when a certain concentration was reached, the effect was reversed ethanol and Fe " ions inhibited benzene formation. 

Gardner, L.K. and Lawrence, G.D., Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst, J. Agile. Food Chem., 41 (5), 693-695, 1993. 

Wedzicha, B.L., Interactions involving sulfites, sorbic acid, and benzoic acid, in Ingredient Interactions Effects on Food Quality, Goankar, A.G., Ed., Marcel Dekker Inc., New York, 1995, p. 529. 

Wen, Y., Wang, Y., and Feng, Y.Q. 2007. A simple and rapid method for simultaneous determination of benzoic and sorbic acids in food using in-tube solid-phase microextraction coupled with high-performance liquid chromatography. Analytical and Bioanalytical Chemistry 388 1779-1787. 

Naturally occurring organic acids, such as sorbic acid, benzoic acid, and acetic acid, are the most commonly used chemical preservatives in food and all have a broad antimicrobial spectrum (Plumridge et al., 2004). Benzoic acid, in particular, although mainly associated with fruit preservation, is used in many types of acidic food products (Suhr and Nielsen, 2004). Sorbic acid inhibits both molds and yeasts, and is used in a broad variety of food products (Sofos and Busta, 1981), including fine bakery products, confectionery, and bread (Suhr and Nielsen, 2004). 

Comparison of CZE with HPLC for the det. of additives in food stuffs Caffeine, aspartame benzoic acid in soft drinks sweetening powders Cola degassed, diluted powders dissolved, filtered and diluted... 

Alternatively, the flow system can be exploited for in-line sample conditioning prior to chromatographic separation, as demonstrated by the determination of benzoic and sorbic acids in food products [243]. The flow system comprised an electro-osmotic pump, five solenoid valves and a homemade SPE unit, combined with capillary zone electrophoresis. Tetrabutylammonium bromide was used as an ion pair reagent to improve analyte retention on a Cs-bonded silica sorbent. 

F. Han, Y.Z. He, L. Li, G.-N. Fu, H.-Y. Xie, W.E. Gan, Determination of benzoic acid and sorbic acid in food products using electrokinetic flow analysis-ion pair solid phase extraction-capillary zone electrophoresis, Anal. Chim. Acta 618 (2008) 79. 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes NFPA Health 1, Flammability 1, Reactivity 0 Uses Preservative in cosmetics fragrance ingred. in perfumery synthetic flavoring agent in foods and pharmaceuticals solvent for many cellulose derivs. and natural and synthetic resins lacquers Features Banana-, cherry-, plum-like flavor Use Level 0.5% max. as benzoic acid in finished... 

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