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http://dx.doi.org/10.3746/jkfn.2008.37.12.1640

Monitoring of Natural Preservative Levels in Food Products  

Park, Eun-Ryong (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration)
Lee, Sun-Kyu (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration)
Hwang, Hye-Shin (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration)
Mun, Chun-Sun (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration)
Gwak, In-Shin (Food Safety Evaluation Department, Korea Food & Drug Adminstration)
Kim, Ok-Hee (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration)
Lee, Kwang-Ho (Food Safety Evaluation Department, Korea Food & Drug Adminstration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.12, 2008 , pp. 1640-1646 More about this Journal
Abstract
In the current food sanitation regulation, food additives are under controlled by the Food Code. The naturally derived preservatives such as benzoic acid and propionic acid can be naturally carried over or produced as metabolites during manufacturing process such as fermentation. To monitor naturally formed benzoic acid and propionic acid levels, a total of 145 samples were classified into berries (prune, cranberry), functional foods (propolis liquid, ginseng product), vinegars (vinegar-based drink, vinegar beverage, vinegar), and salted and pickled products (olive, pickled cucumber, salted/pickled product) and analyzed by HPLC-PDA and GC-FID. From the results, benzoic acid and propionic acid were each detected and identified in 144 samples and 64 samples respectively. The amount of benzoic acid ranged from $4.1{\sim}478.4\;ppm$ in cranberry, from $49.7{\sim}491$ in propolis liquid, and from $2.5{\sim}10.2\;ppm$ in ginseng, and other tested samples contained very small quantity. Also, the amount of propionic acid ranged from $179.8{\sim}951.9\;ppm$ (av. 553.6 ppm) in vinegar (persimmon vinegar 100%), which was the highest level among fermented foods, from $13.7{\sim}247.0$ ppm in propolis liquid, from $2.0{\sim}180.7\;ppm$ in vinegar-based drink, and from $1.6{\sim}76.6\;ppm$ in olive. Vinegar beverage and pickled cucumber each showed 24 and 18 ppm of propionic acid; in contrast, propionic acid was not detected in prune, cranberry, ginseng, and picked/salted products.
Keywords
preservative; benzoic acid; propionic acid; origin of natural;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 1
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