Abstract
SUMMARYResearch backgroundSorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method.Experimental approachIn this study, sorbate and benzoate were evaluated in sauce samples by capillary electrophoresis using a simple sample preparation procedure. Previously, the method was validated according to Eurachem guidelines, and its greenness was assessed by Eco-Scale.Results and conclusionsThe fitness for purpose of the method, as well as its suitability for the analysis of the studied matrices and its agreement with the principles of green chemistry were checked and confirmed. Also, according to our findings, among the 30 commercial samples assessed, six of them presented some mislabeling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products.Novelty and scientific contributionSo far, there have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field.
Highlights
Sorbic and benzoic acids and their salts play a significant role as preservatives in the food industry
There have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field
Due to the low solubility of sorbic and benzoic acids in water, potassium sorbate and sodium benzoate are preferably used since they have high water solubility [4,5]
Summary
Sorbic and benzoic acids and their salts play a significant role as preservatives in the food industry. The use of sorbate and benzoate was considered safe, studies in cells and animals have evidenced that besides allergic reactions, their consumption may be related to the generation of carcinogenic and mutagenic compounds [7]. In this sense, the maximum acceptable daily intake was established for benzoic acid and its salts at 5 and for sorbic acid and its salts at 25 mg per kg body mass per day [8]
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