Abstract
UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.
Highlights
Several studies in chemistry focus on the interaction between two substances [1,2,3,4] little is known about the interaction of food additives
The correlations between absorbance and concentration for ascorbic acid (AA) (R2=0.9997) and sodium benzoate (SB) (R2=0.9696) were linear, this indicates the acceptability of Beer-Lambert law at the studied concentrations level [14]
The red shift observed with the addition of varied concentration of AA with SB suggested incorporation of AA to SB
Summary
Several studies in chemistry focus on the interaction between two substances [1,2,3,4] little is known about the interaction of food additives. Food additives are substances added to preserve flavor, or to enhance food taste and appearance, during any of the following stages; production, packaging, transportation and/or storage [5]. Examples of the commonly used additives are monosodium glutamate (MSG), white sugar, benzoic acid (and its salts, such as potassium and sodium benzoate), ascorbic acid (vitamin C), aluminium silicate, butylated hydroxyl toluene (BHT), etc. Sodium benzoate is commonly used as an antimicrobial in pickles, sauces, fruit juices, pharmaceuticals, and therapeutic regimens [7]. It is used as preservative agents in edible coatings [7]. The acceptable daily limit intake of benzoic acid and its salts range between 0-5mg/kg body weights [8]. Ascorbic acid is an important antioxidant with multiple cellular functions
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