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http://dx.doi.org/10.13103/JFHS.2017.32.5.381

Monitoring of Benzoic Acid, Sorbic Acid, and Propionic Acid in Spices  

Yun, Sang Soon (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Lee, Sang Jin (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Lim, Do Yeon (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Lim, Ho Soo (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Lee, Gunyoung (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Kim, MeeKyung (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
Publication Information
Journal of Food Hygiene and Safety / v.32, no.5, 2017 , pp. 381-388 More about this Journal
Abstract
In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.
Keywords
Spices; Preservatives; Benzoic Acid; Sorbic Acid; Propionic Acid;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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