Sorbic and benzoic acid in non-preservative-added food products in Turkey

Çağrı Mehmetoğlu, Arzu

dc.contributor.authors	Cakir, R; Cagri-Mehmetoglu, A;
dc.date.accessioned	2020-03-06T08:32:42Z
dc.date.available	2020-03-06T08:32:42Z
dc.date.issued	2013
dc.identifier.citation	Cakir, R; Cagri-Mehmetoglu, A; (2013). Sorbic and benzoic acid in non-preservative-added food products in Turkey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 6, 54-47
dc.identifier.issn	1939-3210
dc.identifier.uri	https://doi.org/10.1080/19393210.2012.722131
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67367
dc.description.abstract	Sorbic acid (SA) and benzoic acid (BA) were determined in yoghurt, tomato and pepper paste, fruit juices, chocolates, soups and chips in Turkey by using high-pressure liquid chromatography (HPLC). Levels were compared with Turkish Food Codex limits. SA was detected only in 2 of 21 yoghurt samples, contrary to BA, which was found in all yoghurt samples but one, ranging from 10.5 to 159.9 mg/kg. Both SA and BA were detected also in 3 and 6 of 23 paste samples in a range of 18.1-526.4 and 21.7-1933.5 mg/kg, respectively. Only 1 of 23 fruit juices contained BA. SA was not detected in any chips, fruit juice, soup, or chocolate sample. Although 16.51% of the samples was not compliant with the Turkish Food Codex limits, estimated daily intake of BA or SA was below the acceptable daily intake.
dc.language	English
dc.publisher	TAYLOR & FRANCIS LTD
dc.subject	Toxicology
dc.title	Sorbic and benzoic acid in non-preservative-added food products in Turkey
dc.type	Article
dc.identifier.volume	6
dc.identifier.startpage	47
dc.identifier.endpage	54
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Çağrı Mehmetoğlu, Arzu
dc.relation.journal	FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
dc.identifier.wos	WOS:000327914400009
dc.identifier.doi	10.1080/19393210.2012.722131
dc.identifier.eissn	1939-3229
dc.contributor.author	Çağrı Mehmetoğlu, Arzu