Hawa S. Elferjani
Fatma A. Almattardi
Najwa H. Ansir
- Lecturer Faculty of Science, University of Benghazi, Libya 2024 Benghazi Libya
- Lecturer Faculty of Science, University of Benghazi, Libya 2024 Benghazi Libya
- Lecturer Faculty of Science, University of Benghazi, Libya 2024 Benghazi Libya
Abstract
The utilization of preservative substances is extensive in various industries, with particular prominence in the food industry. In this study, we investigated the estimate of benzoic acid as a preservative substance, which is widely used to preserve juices and carbonated beverages. Fifteen samples were collected from some markets in Benghazi . The spectrophotometer was utilized to take measurements at a wavelength of 228nm The pH value was measured using a glass electrode, and the pH values of some samples were compared to those of some natural fruits. It was observed that there was a decrease in the pH value compared to natural fruits, indicating the presence of acidic quantities that caused the decrease in pH. The results show that the concentration of benzoic acid in all tested samples did not exceed the recommended limit by the World Food, Agriculture and Health Organizations, which was 1000 mg/kg. The highest value was 216.159 mg/kg.
Keywords: Fruit Juice, Benzoic Acid, Glass Electrode, Spectrophotometer
[This article belongs to Journal of Modern Chemistry & Chemical Technology(jomcct)]
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Journal of Modern Chemistry & Chemical Technology
| Volume | 15 |
| Issue | 01 |
| Received | April 23, 2024 |
| Accepted | May 6, 2024 |
| Published | May 29, 2024 |