The aim of this work was the determination and the analysis of benzoic acid and sorbic acid content in carbonated and non-carbonated beverages, in addition to cake, biscuit, yoghurt, sauce, ketchup, mayonnaise, croissant and jam products. The analyses of these preservatives in 60 different food products were performed. In this purpose, the conditions of analyzed compounds extraction from the food samples were optimized and method of analysis by reversed-phase high performance liquid chromatography method (RP-HPLC) was developed. The study obtained clear findings that the selected commodities in the traditional Egyptian market have the limited ranges of preservatives as stated by the EU regulations excluding the mayonnaise sample which exceeded the permitted values.
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