Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods

Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approache...

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Published inFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 64; no. 2; pp. 94 - 99
Main Authors Shiozawa, Yu, Baba, Itoko, Iwakoshi, Keiko, Nakamura, Rina, Yamajima, Yukiko, Sakamaki, Narue, Kobayashi, Chigusa, Otsuka, Kenji
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japanese Society for Food Hygiene and Safety 2023
Japan Science and Technology Agency
Subjects
Analytical methods
Benzoic acid
Benzoic Acid - analysis
Dialysis
Distillation
Distilling
fruit
Fruit - chemistry
Fruits
Natural & organic foods
Preservatives
Raw materials
Renal Dialysis
Steam
Steam distillation
dialysis
benzoic acid
steam distillation
fruit
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Summary:Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum–maximum) of 2.1–1380 μg/g and 2.2–1950 μg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0015-6426
1882-1006
DOI:10.3358/shokueishi.64.94