Determination of Benzoic and Sorbic Acids in Labaneh by High-Performance Liquid Chromatography

✍ Scribed by Ghadeer F. Mihyar; Ali K. Yousif; Mohammed I. Yamani

• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 137 KB
• Volume: 12
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1998.0804

✦ Synopsis

Benzoic and sorbic acid contents of 14 packaged commercial labaneh (concentrated set yogurt) samples were determined by HPLC method using a reverse phase C-18 column and a mobile phase of 90 : 10, phosphate buffer : methanol. There was a linear relationship between peak area versus benzoic and sorbic acids concentrations between 32 and 300 mg/l. Recoveries of benzoic acid added at 31)8 and 63)6 mg/100 g to commercial packaged labaneh, averaged 90)3 and 90)6% with coefficient of variability (cv.) of 0)5 and 0)2, respectively. Recoveries of sorbic acid added at 28)0 and 56)0 mg/100 g labaneh, averaged 101)1 and 97)4% with cv. of 0)5 and 0)8, respectively.

Benzoic acid was detected in eight labaneh samples in the range of 33-2000 mg/kg while sorbic acid was detected in seven samples, and it ranged between 87 and 900 mg/kg. Three samples were found to contain both benzoic and sorbic acids. Six labaneh samples contained low levels of benzoic acid ( (32 mg/kg). These are probably the indigenous benzoic acid normally encountered with in some fermented dairy products.