Benzoic acid and sorbic acid levels in some dairy products consumed in Turkey

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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.accessioned2022-01-24T12:04:10Z
dc.date.available2022-01-24T12:04:10Z
dc.date.issued2009
dc.description.abstractIn this study, white cheese, kashar cheese, yogurt, ayran, mayonnaise and margarine samples of different brands were analyzed for benzoic and sorbic acid levels. They were obtained from retail outlets in Bursa, Turkey. The occurrence and concentration level of benzoic acid and sorbic acid in the samples were investigated using high performance liquid chromatography (HPLC) 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 acid and sorbic acid in the analyzed samples were in the range of not detected to 466 mg/kg or L and 2.09 to 1133 mg/kg or L, respectively. In 80 and 40% of the analyzed yogurt samples, 100 and 20% of the analyzed ayran samples, 80% of the analyzed white and kashar cheese samples established benzoic acid and sorbic acid, respectively, although not permitted by the Turkish Food Codex. Benzoic acid and sorbic acid levels in the other samples were determined in the maximum tolerable limit of the Turkish Food Codex.en_US
dc.identifier.citationKoyuncu, N. ve Uylaşer, V. (2009). "Benzoic acid and sorbic acid levels in some dairy products consumed in Turkey". Asian Journal of Chemistry, 21(6), 4901-4908.en_US
dc.identifier.endpage4908tr_TR
dc.identifier.issn0970-7077
dc.identifier.issue6tr_TR
dc.identifier.scopus2-s2.0-69849101601tr_TR
dc.identifier.startpage4901tr_TR
dc.identifier.urihttp://hdl.handle.net/11452/24267
dc.identifier.volume21tr_TR
dc.identifier.wos000269018100106tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherAsian Journal of Chemistryen_US
dc.relation.journalAsian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAyranen_US
dc.subjectBenzoic aciden_US
dc.subjectCheeseen_US
dc.subjectHPLCen_US
dc.subjectMargarineen_US
dc.subjectMayonnaiseen_US
dc.subjectSorbic aciden_US
dc.subjectYogurten_US
dc.subjectFooden_US
dc.subjectChemistryen_US
dc.subject.scopusSorbic Acid; Preservatives; Benzoic Acid Derivativeen_US
dc.subject.wosChemistry, multidisciplinaryen_US
dc.titleBenzoic acid and sorbic acid levels in some dairy products consumed in Turkeyen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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