522
Indones. J. Chem., 2018, 18 (3), 522 - 530
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
Department of Basic Science, Applied Science Private University, 11931 Amman, Jordan
Received August 22, 2017; Accepted January 22, 2018
ABSTRACT
A method for the determination and analysis of benzoic acid and sorbic acid in yogurt and dried-yogurt
products has been developed. This method was based on the use of a simple solid-liquid extraction method,
followed by the high-performance liquid chromatography with a UV detector (HPLC–UV), enhanced with the aid of
response surface methodology and design of experiment (DOE). The method excludes the use of complicated
procedures, time-consuming and labor-intensive pre-treatment processes. Separation of the benzoic acid and sorbic
acid with higher selectivity and sensitivity, and within reasonable retention time was performed by using an isocratic
mobile phase of acetate buffer (pH 5.6)-methanol 60:40 at a column temperature of 25 °C. Optimization of sample
preparation and analytical conditions gave recoveries in the range of 81 to 111% at spike levels of 2–20 mg/L and
the relative standard deviations (RSDs) was lower than 9% in all cases. The intra-day precision and inter-day
precision results were in the range of 8.4–8.5% and 10.4–11.0%. Additionally, the limits of detection (LOD) were
0.66 and 0.51 mg/L and the limits of quantification (LOQ) were 1.3 and 1.0 mg/L for benzoic acid and sorbic acid,
respectively.
Keywords: HPLC; response surface methodology; design of the experiment; benzoic acid; sorbic acid; preservative
ABSTRAK
Telah dikembangkan metode penentuan dan analisis asam benzoat dan asam sorbat dalam yogurt dan produk
yogurt kering. Metode ini didasarkan pada penggunaan metode ekstraksi padat-cair sederhana, diikuti dengan
kromatografi cair kinerja tinggi dengan detektor UV (HPLC-UV), dan ditingkatkan dengan bantuan metodologi
permukaan respon dan desain percobaan (DOE). Metode ini tidak melibatkan penggunaan prosedur yang rumit,
proses pra-perlakuan yang memakan waktu dan tenaga yang intensif. Pemisahan asam benzoat dan asam sorbat
dengan selektivitas dan sensitivitas yang lebih tinggi, dan dalam waktu retensi yang wajar dilakukan dengan
menggunakan fase gerak isokratik dari buffer asetat (pH 5,6) -metanol 60:40 pada suhu kolom 25 °C. Optimasi
preparasi sampel dan kondisi analitik memberikan perolehan kembali dalam kisaran 81 hingga 111% pada tingkat
pembubuhan 2–20 mg/L dan standar deviasi relatif (RSD) lebih rendah dari 9% dalam semua percobaan. Hasil
presisi dalam sehari dan hasil presisi antar hari berada pada kisaran 8,4–8,5% dan 10,4–11,0%. Selain itu, batas
deteksi (LOD) adalah 0,66 dan 0,51 mg/L dan batas kuantifikasi (LOQ) adalah 1,3 dan 1,0 mg/L masing-masing
untuk asam benzoat dan asam sorbat.
Kata Kunci: HPLC; metodologi permukaan respon; desain percobaan; asam benzoat; asam sorbat; pengawet
INTRODUCTION
Yogurt is a fermented dairy product made by lactic
acid fermentation of milk by mixed bacterial cultures of
Streptococcus
thermophilus
and
Lactobacillus
delbrueckii subspecies bulgaricus. Yogurt is very popular
and consumed widely in different forms in the Middle
East. Yogurt is manufactured under good manufacturing
practices (GMP) and held under refrigeration during
distribution and display in retail outlets. Yogurt should
contain less than one yeast cell/g and should have an
* Corresponding author.
Email address : sirhanala@yahoo.com
Ala Yahya Sirhan
expects shelf life of 30 days [1-2]. Yeast cells that do
not participate in the fermentation during yogurt
production are the main cause of product spoilage.
Referable to the inherent low pH of yogurt and the
ability of yeasts to take in sugars, milk sugar and
organic acids, the product acts as a selective
environment for the development of yeasts. Yeast acts
as contaminants from the processing equipment and to
a smaller extent, from the fruit, sugar and honey used
as additives in the product [1,3-4]. In some cases,
DOI: 10.22146/ijc.27675
Indones. J. Chem., 2018, 18 (3), 522 - 530
resistance to preservatives may be an additional cause
of their spread in the product [2].
According to the current legislation, benzoic acid,
or its Na, K, Ca salts, (E210–213) is not permitted in
yogurt manufacturing process. Nevertheless, benzoic
acid is still found in trace amount in yogurt due to its use
of during the production or naturally occurring as a
natural by-product of microbial metabolism [5]. Despite
the strict regulations and the good intention of the
manufacturers, literature data showed that yogurt might
contain benzoic acids as a preservative from the preand post-production sources [5]. The use of these
antimicrobial agents has been linked to adverse effects
such as metabolic acidosis, convulsions and
hyperpnoea. These adverse effects were observed in
experimental animals and humans that were given very
high doses of benzoic acid. Some weak clastogenic
activity was also noted by in vitro assays [6]. The
progression of allergic reactions to the benzoate in
humans, such as urticaria, non-immunological contact
urticaria and asthma, has also been stated in the
literature [7]. On the other hand, of benzoic acid, other
studies have shown that sorbic acid has low cytotoxicity
and illustrates the fact that it is metabolized rapidly by
similar paths to those of fatty acids [8].
In general, sample preparation is often the most
critical part of the analysis of preservatives and relies
mostly on the physical and chemical properties of the
products that are contaminated with preservatives.
Manufactured products with high fat and protein
contents, such as yogurt, require multi-steps treatment.
Most methods currently applied in extracting
preservatives use complicated, time-consuming and
labor-intensive
pre-treatment
procedures.
These
procedures include extraction with a solvent or a mixture
of organic solvents, followed by precipitating of the fat
and
protein
content
by
adding
potassium
hexacyanoferrate trihydrate solutions (6% w/v) and zinc
acetate solutions [9]. Furthermore, many of the reported
methods the analyte is processed with multiple steps
steam distillation before treating via solid-phase
extraction cartridge [10].
Analytical methods for the determination of benzoic
acid and sorbic acid have been developed. The most
common methods for isolating benzoic acid and sorbic
acid include gas chromatography (GC) [11], gas
chromatography coupled with mass spectrometry (GCMS) [12], high-performance liquid chromatography
(HPLC) with a UV-Visible detector (UV) [9,13], and
capillary
electrophoresis
[14].
Recently,
liquid
chromatography
coupled
with
tandem
mass
spectrometry (LC-MS/MS) [15] has been reported.
Here we report on a simplified solvent extraction
procedure followed by HPLC separation of a mixture of
benzoic acid and sorbic acid. The use of design of
Ala Yahya Sirhan
523
experiment (DOE) has increasingly been considered to
be valuable supplements of high-performance liquid
chromatography practices, as a large number of
operating conditions can be controlled at the same time
to achieve the desired separations [16].
The effect of the operating conditions on the
separation of benzoic and sorbic acids was examined.
Good separation conditions were documented with a
limited number of experiments. The use of DOE with
the aid of response surface methodology was applied
to develop a fast separation method without affecting
resolution between the two peaks and to provide a
maximum peak area of benzoic acid and sorbic acid.
Therefore, the DOE was built and the optimum
conditions of mobile phase compositions with an
optimum pH value were predicted. Central composite
design (CCD) with twenty-six experimental points was
performed randomly at all points. Experimental data
were fitted to a quadratic polynomial model.
This study aims at developing a simple, reliable
and affordable technique to test the presence of
preservatives in yogurt. The main objective of this
technique is the extraction of benzoic acid and sorbic
acid in yogurt samples using a simple solid-liquid
extraction method, followed by determining the
concentration of the analyte using HPLC–UV with the
aid of response surface methodology and DOE.
EXPERIMENTAL SECTION
Materials
Certified standard solutions of benzoic acid
(99.6%) and sorbic acid (99.0%) were obtained from
Acros Organics, Switzerland. Acetic acid (99.8%) was
obtained from Fluka (Buchs, Switzerland). Sodium
acetate anhydrous extra pure was purchased from
SDFCL (India). Water (HPLC-grade) was purchased
from VWR International (EC). Methanol (HPLC-grade)
was purchased from Labscan (Dublin, Ireland). A
nonsterile PTFE Syringe Filter with a disposable
membrane filter (0.45 μm) was purchased from
Whatman GmbH (Dassel, Germany).
Instrumentation
The HPLC analysis was performed using a
Perkin-Elmer Series 200 (Llantrisant, UK), the system
consisting of a pump with a quaternary configuration, a
vacuum degasser, a column oven, a photodiode array
detector and an autosampler equipped with a 200 µL
sample loop. The chromatographic separation was
performed with Brownlee Analytical, 5 μm C18 250 mm
× 4.6 mm chromatographic column, which was
purchased from PerkinElmer (Shelton, USA). The sample
524
Indones. J. Chem., 2018, 18 (3), 522 - 530
Table 1. The effects of the pH and Buffer on the chromatographic peak areas for both preservatives benzoic acid
and sorbic acid
Standard
order
4
18
3
5
19
20
11
14
12
2
21
16
24
25
26
15
6
22
23
9
7
10
17
8
13
1
Run
order
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
pH
Buffer
3.8
5.4
3.8
3.8
5.4
5.4
4.6
5.0
4.6
3.8
5.4
5.0
5.6
5.6
5.6
5.0
4.6
5.4
5.6
4.6
4.6
4.6
5.0
4.6
5.0
3.8
70
40
60
80
50
60
70
50
80
50
70
70
50
60
70
60
40
80
40
60
50
60
80
60
40
40
extracts were analyzed isocratically using 60:40 acetate
buffer (60 mM, pH 5.6)/methanol mixture as the mobile
phase. The column was kept in a column oven at 25 °C
at a flow rate of 1.0 mL/min to achieve the optimum
resolution between benzoic acid and sorbic acid. The
injection volume was maintained at 10 μL for both
sample and standard solutions. The wavelength at 227
nm was applied for detection of both benzoic acid and
sorbic acid as it gave maximum absorption for both
benzoic acid and sorbic acid.
Procedure
Sample preparation
The benzoic acid and sorbic acids were extracted
from the yogurt/dried yogurt samples using a solid-liquid
extraction procedure. Five grams of well-homogenized
samples were weighed and dissolved in 50 mL of
extraction solution. The extraction solution was prepared
by dissolving 8.2 g of sodium acetate in 1000 mL of
distilled water. Subsequently, the pH was adjusted to 5.6
with acetic acid and mixed well with 500 mL of methanol.
This mixture contains 67 mM of acetate buffer solution.
Sample recovery was performed with 5 g of the
blank yogurt/dried yogurt samples with three different
fortification levels; 0.5 mL of preservative mixed
standards were spiked at 5, 10 and 20 mg/L of the
Ala Yahya Sirhan
Peak area of
benzoic acid
447434
769887
752508
217131
785986
787202
570826
743032
35168
754610
694218
632522
752736
786757
725066
749761
755389
689758
669690
757071
785574
752508
415162
751990
746526
755866
Peak area of
sorbic acid
818732
1798297
1658704
2241
2005387
2041877
1363249
1788403
733985
1683712
1907767
1635508
2045596
2130046
2043896
1840111
1829299
1603057
1790546
1666760
1844549
1658704
1234878
1657594
1833539
1750042
standard mix. The spiked samples were left overnight
at room temperature to allow the analytes to absorb
into the matrix. The mixtures were then stirred for 3 min
at high speed. After that, the mixture was filtered
through a Whatman No.1 filter paper and passed
through a 0.45 μm disposable membrane filter before
HPLC analysis.
Preparation of standard stock solution, and
calibration standard
The standard stock solution of preservative at
1000 mg/L was prepared with mobile phase. A series
of standard solutions (1.9, 3.8, 7.5, 15, 30 and 60
mg/L) was prepared by diluting adequate volumes of
the benzoic acid and sorbic acid stock solution with
mobile phase.
Optimization procedure
The pH of the mobile phase and mobile phase
ratio play a significant role in the chromatographic
separations. The DOE and statistical analysis of the
data were performed using Minitab® 17.0 software
system. A CCD with twenty-six experimental points
(Table 1) was performed randomly at all points for
robustness study. Resolution (RS) in addition to
maximum peak was chosen as the response of the
food preservatives.
Indones. J. Chem., 2018, 18 (3), 522 - 530
Food samples
A total of 238 samples of yogurt and dried-yogurt
samples were supplied to the Jordan food and drug
administration in 2014 and analyzed. The samples were
stored at 4 °C in a refrigerator. The samples were mixed
at room temperature until a homogeneous solution was
obtained. The samples were then stored in plastic bags
at 4 °C in a refrigerator before analysis.
RESULT AND DISCUSSION
Optimization of HPLC Conditions
The chromatographic conditions were optimized
using benzoic acid and sorbic acid standards based on
conditions given in literature reports [17]. Variations in
the ratio of buffer to methanol at a proportion of 20–80%
in the mobile phase resulted a pH range between 3.8
and 5.6. Data were analyzed using Minitab® 17.0
software to maximize the peak area of benzoic acid and
sorbic acid, to optimize the resolution between them and
to decrease the retention time.
This work presents the results of experimental
study design to determine the combined effect of pH and
mobile phase composition on the reverse-phase liquid
chromatographic behavior of benzoic acid and sorbic
acid. The effect of the ratio of buffer to methanol from 20
to 80% was tested in proportion. The effect of pH at pH
range from 3.8 to 5.6 was also tested. To provide a
maximum peak area of benzoic acid and sorbic acid, to
decrease retention time without affecting good
525
separation resolution between the two peaks. The pH
range from 3.8 to 5.6 was chosen due to the pKa values
of benzoic and sorbic acids are 4.2 and 4.8,
respectively. The selected pH range gave good pH
control of the mobile phase as well as good
separations between benzoic and sorbic acids [18].
The DOE was applied to find out the best suitable
ratio of buffer to methanol at a range pH from 3.8 to 5.6
which will give the best-resolved peak area of benzoic
acid and sorbic acid. CCD with twenty-six experimental
points (Table 1) was performed randomly at all points.
Experimental data were fitted to a quadratic polynomial
model. The prediction profilers provided in the
response surface are shown in Fig. 1 and 2.
Fig. 1 and 2 indicate that a high peak area of
selected analyte was achieved, since it gave 1
composite desirability when the pH adjusted to 5.6
using 60:40 (%, v/v) buffer/methanol solution and 0.93
of composite desirability when the pH adjusted to 3.8
using 40:60 (%, v/v) buffer/methanol solution. The latter
solution was avoided due to the high ratio of methanol
tends to elute peaks at the beginning of the
chromatogram closed to the solvent peak. The solution
with pH of 5.6 and 60:40 (%, v/v) buffer/methanol ratio
resulted in 1 composite desirability and provided a
better chromatographic resolution and increased the
signal-to-noise ratio in a short elution time (within 5 min
for analysis of benzoic acid and sorbic acid in food
samples). Therefore, the solution with pH of 5.6 and
60:40 (%, v/v) buffer/methanol ratio were applied in this
study. The retention time for benzoic and sorbic acids was
Fig 1. The Maximum Desirability Profiler displays optimal settings of pH 5.6 and 3.8 using 60:40 and 40:60 (%, v/v)
buffer/methanol solution, respectively. It gave 1 and 0.93 composite desirability of maximum peak area (a) and (b),
respectively
Ala Yahya Sirhan
526
Indones. J. Chem., 2018, 18 (3), 522 - 530
Fig 2. An overlay contour plot of both preservatives benzoic acid (a) and sorbic acid (b) peak area with 24
experimental points (the black dot point)
Fig 3. HPLC chromatogram of preservatives standard solutions containing 40 mg/L of benzoic acid with a retention
time of 3.5 min and 25 mg/L of sorbic acid with a retention time of 4.2 min
3.5 min and 4.2, respectively (Fig. 3).
Column selection depends strongly on prior
knowledge of the physicochemical properties of the
analytes and the matrix [19]. The column type and its
length were optimized by investigating various HPLC
columns under the same chromatographic conditions to
obtain the best chromatogram separation in the shortest
analysis time.
Sample Pretreatment Optimization
In general, sample preparation is often the most
important part in the analysis of preservatives and relies
largely on the physiochemical properties of the products
that are adulterated with preservatives. Products with
high fat and protein contents require more treatment.
Most methods currently applied in extracting
preservatives employs precipitating step, steam
distillation multiple steps or solid-phase extractions clean
up step. These further steps are complicated, time-
Ala Yahya Sirhan
consuming
and
labor-intensive
pre-treatment
procedures. Alternatively, these steps have been
eliminated in the study due to consistent obtained
chromatographic responses, thus reducing the sample
treatment time and cost per analysis. Furthermore, the
total extraction time for one sample is about 10 min, so
this approach could be used in screening methods to
achieve a fast and reliable way for the detection of the
target preservatives in food.
In this study, the extraction efficiency of the yogurt
and dried yogurt samples was optimized by testing the
following pH of 3.6, 4.6 and 5.6 that had been spiked
with 10 mg/L of the preservatives standards. The
results are shown in Table 1 and all these pH values
were then compared.
Table 2 indicates that a high extraction efficiency
and good recovery of benzoic acid and sorbic acid
were obtained when a pH of 5.6 was used. The
extraction solution volume has excellent effects on the
concentration factor. The increase of the extraction
527
Indones. J. Chem., 2018, 18 (3), 522 - 530
solution volume increased the final volume obtained by
extraction, leading to a decrease in the concentration of
the target analyte in extraction solution, and so,
concentration factor will decrease. Consequently, the
optimal extraction solution volume should ensure both
high concentration factor and enough volume for the
subsequent analysis.
In this study, 5 g of blank yogurt samples were
fortified with 10 mg/L of benzoic acid and sorbic acid
standards. Then, the fortified extract was dissolved in 25
mL and 50 mL of the extraction solution. These extracts
were then injected into the HPLC-UV instrument,
analyzed, and their respective recoveries were
compared using solvent standards (Fig. 4).
Fig. 4 shows that extraction of fortified sample
extracted with 25 mL of the extraction solution resulted
in high extraction efficiency and good recovery of
benzoic and sorbic acids. Therefore, an external
standard calibration can be applied in this procedure.
Recoveries exceeding 80% were obtained for all the
fortified extracts (Table 2). Therefore, clean up
procedures can be avoided thus saving time, effort and
expenses with greater accuracy.
Method Validation
The obtained recovery percentages ranged from
81 to 111%, with a relative standard deviation (RSD)
less than 9 %. The recoveries for benzoic acid were
slightly more significant than the sorbic acid.
The sensitivity was determined by estimating the
limit of detection (LOD) and limit of quantification
(LOQ).
LODs
and
LOQs
were
calculated
experimentally as the lowest concentration giving a
response of three- and ten-times, respectively, the
base-line noise given by the software, obtained from
mycotoxin-free samples [20]. The LOD of benzoic acid
and sorbic acid were 0.66, 0.51 mg/L and the LOQ
were 1.3, and 1.0 mg/L for benzoic acid and sorbic
acid, respectively (see the details in Table 3).
Intra-day precision was studied by calculating the
relative standard deviation (RSD) of the peak area for five
replicates of the same sample at a spiked level of 20 mg/L
Table 2. Mean of recoveries and RSDs (n = 5) of both
preservatives benzoic acid and sorbic acid spiked into
clean yogurt and dried-yogurt samples at three spiking
levels using HPLC method
Preservative
Benzoic acid
The method was validated internally regarding
linearity, accuracy, intra-day precision, inter-day
precision, limit of detection (LOD), and limit of
quantification (LOQ). The linearity was tested using
standard solutions of preservatives in a concentration
range from 2 to 60 mg/L. Table 3 shows good linear
relationships between the concentration of the analyte
and the peak area with correlation coefficients greater
than 0.999 for all analytes. Calibrations with standard
solutions were used for quantitation because moderate
signal suppression was noticeable for both analytes.
Furthermore, the ANOVA test did not give any significant
difference at p = 0.05.
The accuracy was calculated by the determination
of the recoveries of the preservatives from wet yogurt
and dried yogurt samples spiked at 2, 10 and 20 mg/L of
preservatives standards; the spiked samples were
analyzed in triplicates (Table 2) and calculated according
to the following Eq.1 [20]:
mg
Recovered amount
L 100
Recov ery %
mg
Added amount
L
(1)
Sorbic acid
Mean of recovery (%) ± RSD (%)
Spiking
level (mg/L)
Yogurt
Dried Yogurt
2
84.9 ± 6.5
83.0 ± 7.7
10
85.7 ± 5.6
88.6 ± 8.8
20
85.4 ± 7.6
108.1 ± 4.9
2
90.6 ± 2.8
86.0 ± 7.4
10
93.1 ± 7.8
110.2 ± 5.0
20
81.6 ± 4.7
96.5 ± 6.3
Fig 4. Effect of extraction solution volume on the peak
area of benzoic acid and sorbic acid
Table 3. Linearity range, equation, r2 value, RSD, LOD and LOQ of benzoic acid and sorbic acid
Preservative
Benzoic acid
Sorbic acid
Ala Yahya Sirhan
Linearity range
(mg/L)
2–60
2–60
Equation
r2
Y = (-24864.63) + (24270.60) X
Y = (-59948.50) + (66780.09) X
0.9997
0.9998
LOD
(mg/L)
0.66
0.51
LOQ
(mg/L)
1.3
1.0
528
Indones. J. Chem., 2018, 18 (3), 522 - 530
Table 4. The intra-day precision and inter-day precision
of both preservatives benzoic acid and sorbic acid
expressed as RSD% values
Preservative
Benzoic acid
Sorbic acid
Spiking
level
(mg/L)
20
20
Intra-day
precision
(n = 5)a
8.5
8.4
Inter-day
precision
(n = 15)a
10.4
11.0
Fig 5. The analysis of the origin of the sample showed
the vast majority of samples originated in the capital city
Amman (46%), in comparison to a few samples from
Zarqa (13%) and very few from other cities in Jordan of
Fig 6. Percentage of the positive sample by area
benzoic and sorbic acids on the same day. For the interday precision, five replicates of the same sample at a
spiked level of 20 mg/L of benzoic acid and sorbic acid
were analyzed on three consecutive days. The intra-day
precision and inter-day precision were calculated and
tabulated in Table 4. The intra-day precision (n = 5)
values were between 8.4 and 8.5%, while the inter-day
variation (n = 15) values were between 10.4 and 11.0%.
These values determined are lower than the acceptable
maximum of 11%, confirming the good reproducibility
and repeatability of this method.
Ala Yahya Sirhan
Intra-day precision was calculated by assaying
five replicates of the same sample at a spiked level of
20 mg/L of benzoic acid and sorbic acid on the same
day. For the inter-day precision, five replicates of the
same sample at a spiked level of 20 mg/L of benzoic
acid and sorbic acid were analyzed on three
consecutive days. The intra-day precision and inter-day
precision were calculated and tabulated in Table 4. The
intra-day precision (n = 5) values were between 8.4
and 8.5%, while the inter-day variation (n = 15) values
were between 10.4 and 11.0%. These values
determined are lower than the acceptable maximum of
11%, confirming the good reproducibility and
repeatability of this method.
Considering the data obtained from the method
validation; the current HPLC–UV analysis measured
with the aid of response surface methodology, DOE
and sample preparation procedures is considered as a
selective, precise and robust method to determine
sorbic and benzoic preservatives in yogurt samples.
Food Samples Analysis
The developed method was applied for the
analysis of both preservatives benzoic acid and sorbic
acid in 238 samples of commercial yogurt and driedyogurt samples products supplied to the Jordanian food
and drug administration. Benzoic acid is naturally
present in milk and fermented dairy products up to 60
mg/L [9] unlike sorbic acid, which is not normally found
in milk, and dairy products [21]. On the other hand, the
current legislation does not permit the presence of
benzoic acid, or its salts Na, K, Ca (E210-213) as well
as sorbic acid, or its salts Na, K, Ca (E200-203) and all
preservatives, at the point of addition (during
production) in the milk manufacturing process [22].
Therefore, the upper limit that can be accepted as the
original benzoic acid (negative sample) that has been
found in the milk samples is 60 mg /L.
The analysis of the sample origin is shown in Fig.
5, the vast majority of samples originated in the capital
city Amman (46%), in comparison to a few samples
from Zarqa (13%) and very few from other cities in
Jordan. This is expected due to the population
demography.
Samples containing either sorbic acid or benzoic
acid at a concentration above 60 mg/L as a preserver
were shown in Fig. 6. A 36% of the positive sample
with either sorbic or benzoic acid was manufactured in
Zarqa city and 26% of the fortified sample were
manufactured in Jerash city. The presence of the
preservatives is due to Zarqa and Jerash are the
manufacturing site of products, which is destined to
Amman market and hence extra protection by the
addition of preservatives to enable yogurt products
Indones. J. Chem., 2018, 18 (3), 522 - 530
reaching safely to Amman during transportation, storage
and displaying process.
The acceptable daily intake (ADI) of benzoic or
sorbic acid (as benzoic or sorbic acids and their sodium,
potassium and calcium salts) are 0–5 and 0–25 mg/kg
body weight, respectively [23-24]. In Jordan, the use of
benzoic or sorbic acid in the manufacturing process is
prohibited in Milk and milk products [22]. On the other
hand, it is permitted in some popular foods such as
pickles [25] and soft drinks [26]. As a result of illegally
adding preservatives to yogurt and their products,
alongside the existence of these preservatives in other
food, expose the consumer to relatively high
concentrations levels of these preservatives which
ultimately might lead to toxicity.
[6]
[7]
[8]
[9]
CONCLUSION
A simple, rapid, inexpensive and effective sample
preparation method has been developed for the
determination of benzoic acid and sorbic acid in yogurt
and dried-yogurt product. The sensitivity of the HPLC–
UV instrument could be significantly enhanced by
optimizing the chromatographic conditions with the aid of
response surface methodology and DOE. Extensive and
expensive clean-up procedures could be replaced by
adopting a simplified solvent extraction procedure
followed by HPLC separation of a mixture of benzoic
acid and sorbic acid. Separation of the benzoic acid and
sorbic acid with higher selectivity and sensitivity and
within reasonable retention time was performed.
Excellent linearity, high recoveries, acceptable
repeatability and reproducibility with lower LOQ values
were achieved indicating the suitability of the proposed
method for the determination of preservatives in yogurt
and dried-yogurt product.
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