Determination of benzoic and sorbic acid in Turkish food using high-performance liquid chromatography

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dc.contributor.buuauthorKoyuncu, Nihan
dc.contributor.buuauthorUylaşer, Vildan
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAG-8410-2021tr_TR
dc.contributor.scopusid26647578100tr_TR
dc.contributor.scopusid8228159700tr_TR
dc.date.accessioned2022-01-19T07:29:08Z
dc.date.available2022-01-19T07:29:08Z
dc.date.issued2009-06
dc.description.abstractBenzoic and sorbic acid levels in different brands of jam, candied chestnut, carbonated drink, pickle, black table olive, green table olive, wholemeal/brown bread and white bread, which are available on the Turkish market, were determined by high-performance liquid chromatography with diode array detector (235-254 nm). Chromatographic separation was achieved with a C18 column and acetate buffer (pH 4.74)-methanol mixture (70:30) as a mobile phase. The levels of benzoic and sorbic acid in the analyzed samples were in the range of not detected to 662 mg/kg or L, and not detected to 432 mg/kg or L, respectively. Only one sample (jam) presented a preservative although not permitted by the legislation enforced in Turkey. The levels of preservative in the other samples were determined in legal limitations. According to the results, the utilization of benzoic and sorbic acid is lower than the certain legal limitations permitted by legislation to be used.en_US
dc.identifier.citationKoyuncu, N. ve Uylaşer, V. (2009). "Determination of benzoic and sorbic acid in Turkish food using high-performance liquid chromatography". Journal of Food Processing and Preservation, 33(3), 361-369.en_US
dc.identifier.endpage369tr_TR
dc.identifier.issn0145-8892
dc.identifier.issue3tr_TR
dc.identifier.scopus2-s2.0-67149122064tr_TR
dc.identifier.startpage361tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00256.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2008.00256.x
dc.identifier.urihttp://hdl.handle.net/11452/24158
dc.identifier.volume33tr_TR
dc.identifier.wos000266842400006tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectQuince jamen_US
dc.subjectFoodstuffsen_US
dc.subjectFood science & technologyen_US
dc.subject.scopusSorbic Acid; Preservatives; Benzoic Acid Derivativeen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of benzoic and sorbic acid in Turkish food using high-performance liquid chromatographyen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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