Optimization and Validation of an HPLC-UV Method for Determination of Benzoic Acid and Sorbic Acid in Yogurt and Dried-Yogurt Products Using a Design of Experiment
Ala Yahya Sirhan(1*)
(1) Department of Basic Science, Applied Science Private University, 11931 Amman
(*) Corresponding Author
Abstract
Keywords
Full Text:
Full Text PDFReferences
[1] Davis, J.G., 1970, Laboratory control of yoghurt, Dairy Ind. Int., 35 (3), 139–144.
[2] Green, M.D., and Ibe, S.N., 1986, Yeasts as primary contaminants inyoghurts produced commercially in Lagos, Nigeria, J. Food Prot., 50 (3), 193–198.
[3] Suriyarachchi, V., and Fleet, G., 1981, Occurrence and growth of yeasts in yogurts, Appl. Environ. Microbiol., 42 (4), 574–579.
[4] Fleet, G.H., and Mian, M.A., 1987, The occurrence and growth of yeasts in dairy products, Int. J. Food Microbiol., 4 (2), 145–155.
[5] Mroueh, M., Issa, D., Khawand, J., Haraty, B., Malek, A., Kassaify, Z., and Toufeili, I., 2008, Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon, J. Food Agric. Environ., 6 (1), 62–66.
[6] Yildiz, A., Erdogan, S., Saydut, A. and Hamamci, C., 2012, High-performance liquid chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in Turkey, Food Anal. Methods, 5 (3), 591–595.
[7] Smolinske, S.C., 1992, "Benzoic Acid” in CRC Handbook of Food, Drug, and Cosmetic Excipients, CRC Press, Colorado, 41–47.
[8] Koyuncu, N., and Uylaser, V., 2009, Benzoic acid and sorbic acid levels in some dairy products consumed in Turkey, Asian J. Chem., 21 (6), 4901–4908.
[9] Mihyar, G.F., Yousif, A.K., and Yamani, M.I., 1999, Determination of benzoic and sorbic acids in labaneh by high-performance liquid chromatography, J. Food Compos. Anal., 12 (1), 53–61.
[10] Sofos, J.N., 2000, "Sorbic acid” in Natural Food Antimicrobial Systems, Eds. Naidu, A.S., CRC Press, California, 637–661.
[11] Iguchi, S., Yamamoto, M., and Yamamoto, T., 1964, Analysis of food preservatives by gas chromatography, Eisei Kagaku, 10 (1), 42–46.
[12] Ammen, E.W., and Al-Salhi, R., 2017, An application of Gas Chromatography-Mass Spectrometry (GC-MS) Fast Automated Scan/SIM Type (FASST) in determining the preservative levels in foods, Am. J. Anal. Chem., 8 (5), 307–316.
[13] Dinç, Z.Ş., Aşçı, B., Aksu, D.Ö., and Yildirim, K.D., 2016, Simultaneous determination of potassium sorbate, sodium benzoate, quinoline yellow and sunset yellow in lemonades and lemon sauces by HPLC using experimental design, J. Chromatogr. Sci., 54 (6), 952–957.
[14] Boyce, M.C., 2001, Determination of additives in food by capillary electrophoresis, Electrophoresis, 22 (8), 1447–1459.
[15] Jia, W., Ling, Y., Lin, Y., Chang, J., and Chu, X., 2014, Analysis of additives in dairy products by liquid chromatography coupled to quadrupole-orbitrap mass spectrometry, J. Chromatogr. A, 1336, 67–75.
[16] Sahu, P.K., Ramisetti, N.R., Cecchi, T., Swain, S., Patro, C.S., and Panda, J., 2018, An overview of experimental designs in HPLC method development and validation, J. Pharm. Biomed. Anal., 147, 590–611.
[17] Saad, B., Bari, M.F., Saleh, M.I., Ahmad, K., and Talib, M.K.M., 2005, Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography, J. Chromatogr. A, 1073 (1-2), 393–397.
[18] Heyrman, A.N., and Henry, R.A., 1999, Importance of controlling mobile phase pH in reversed phase HPLC, Keystone Technical Bulletin, 99-06, 1–7.
[19] Moldoveanu, S.C., and David, V., 2017, "Properties of Analytes and Matrices Determining HPLC Selection” in Selection of the HPLC Method in Chemical Analysis, Elsevier, Boston, 189–230.
[20] Shabir, G.A., 2003, Validation of high-performance liquid chromatography methods for pharmaceutical analysis: Understanding the differences and similarities between validation requirements of the US Food and Drug Administration, the US Pharmacopeia and the International Conference on Harmonization, J. Chromatogr. A, 987 (1-2), 57–66.
[21] Richardson, R.K., and Gray, I.K., 1981, The levels of natural benzoic acid in casein and whey by-products, N. Z. J. Dairy Sci., 16, 179–186.
[22] Jordan Standards, 2002, Milk and milk products – Labaneh, 108/2002, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.
[23] Smith, J., 1991, "Legislative Aspects” in Food Preservatives, Eds. Russell, N.J., and Gould, G.W., AVI, New York, 321–347.
[24] Stratford, M., and Eklund, T., 1991, "Organic Acids and Esters” in Food Preservatives, Eds. Russell, N.J., and Gould, G.W., AVI, New York, 48–84.
[25] Jordan Standards, 2008, Vegetables, fruits & derived products – Pickles, 73/2008, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.
[26] Jordan Standards, 2012, Drinks and juices, 1761/2012, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.
DOI: https://doi.org/10.22146/ijc.27675
Article Metrics
Abstract views : 7511 | views : 7801Copyright (c) 2018 Indonesian Journal of Chemistry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.
View The Statistics of Indones. J. Chem.