Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method.

Ayşe Özdemir,Barış Sardoğan,Seyfi Sardoğan,Senem Şanlı

doi:10.1155/2020/6049028

Abstract

The sorbic acid and its salts have been widely used in the food industries for many years as important food preservatives in order to inhibit the growth of various bacteria, yeasts, and fungi in acidic media. The health effects have led to limitation on the concentrations that can be used in food. Because of that, the analytical determination of these preservatives is important for consumer interest and protection. The purpose of this study is to determine the concentration of sorbic acid in cheese samples by using HPLC. For HPLC analysis, an X-Terra RP-18 (150 × 4.60 mm i.d. × 5 μm) column was selected as the stationary phase at 25°C. Analysis time is about 3 minutes. The developed method was applied to 10 different cheese samples collected from the Turkish market. The levels of sorbic acid in the analyzed samples were between 21.3 mg/kg and 511.3 mg/kg.

Highlights

Preservatives have been commonly used as additives in food, cosmetics, and pharmaceutical products
Ese compounds are generally used to inhibit yeast and mold growth. They are effective against a wide range of bacteria. e highest activity of these compounds is recorded in foods with low pH value, while they are noneffective in foods at neutral pH value [6, 7]
Is paper presents rapid and simple methods for the determination of sorbic acid in 10 cheese samples by UVDAD. e improved highperformance liquid chromatography (HPLC) method has a good resolution with a short analysis time

Summary

Introduction

Preservatives have been commonly used as additives in food, cosmetics, and pharmaceutical products. This type of preservation is often performed with the use of chemical preservatives, such as sorbic acid and its respective sodium, potassium, and calcium salts due to its high solubility. While the solubility of sorbic acid in water at 25°C is 0.16%, the solubility of potassium sorbate under the same conditions is above 50%. Ere are various methods for analysis of sorbic acids in food products, such as ultraviolet (UV) spectroscopy, highperformance liquid chromatography (HPLC), GC, and LCMS/MS [13,14,15,16,17,18,19,20,21,22].

Results

Conclusion