Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method

Year : 2024 | Volume :15 | Issue : 01 | Page : 75-80
By

Hawa S. Elferjani

Fatma A. Almattardi

Najwa H. Ansir

  1. Lecturer Faculty of Science, University of Benghazi, Libya 2024 Benghazi Libya
  2. Lecturer Faculty of Science, University of Benghazi, Libya 2024 Benghazi Libya
  3. 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)]

How to cite this article: Hawa S. Elferjani, Fatma A. Almattardi, Najwa H. Ansir. Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method. Journal of Modern Chemistry & Chemical Technology. 2024; 15(01):75-80.
How to cite this URL: Hawa S. Elferjani, Fatma A. Almattardi, Najwa H. Ansir. Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method. Journal of Modern Chemistry & Chemical Technology. 2024; 15(01):75-80. Available from: https://journals.stmjournals.com/jomcct/article=2024/view=148323





References

[1]   Seetaramaiah, K., Smith, A. A., Murali, R., & Manavalan, R. (2011). Preservatives in food products-review. Int J Pharm Biol Arch, 2(2), 583-99.

[2] Dauda, H. B. M. Y. A., & Bashir, Y. M. I. Assessment of Benzoic acid in Some Soft Drinks Marketed in Dutse, Jigawa State, Nigeria

[3]-Kusi, J. K., & Acquaah, S. O. (2014). Levels of benzoic acid in soft drinks and fruit juices in Ghana. IOSR J Environ Sci Toxicol Food Technol, 8(12), 36-9.‏‏

[4] Elmanfe, G. M. (2020). SPECTROPHOTOMETRIC DETERMINATION OF SODIUM BENZOATE IN SOME SOFT DRINKS COLLECTED FROM SOME LOCAL MARKETS IN EL-BIEDA CITY-LIBYA. EPH-International Journal of Applied Science, 6(2), 22-27.‏

[5]  Bondi, M., Lauková, A., de Niederhausern, S., Messi, P., & Papadopoulou, C. (2017). Natural preservatives to improve food quality and safety. Journal of Food Quality, 2017

[6]Tungkijanansin, N., Alahmad, W., Nhujak, T., & Varanusupakul, P. (2020). Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID. Food chemistry, 329, 127161.

[7]  (food and agriculture organization of the united nation)

[8] Padarthi, V., Vidyadhar, K. N., Durgasyam, P., Manoj, Y., Saranya, M. J., & Priya, M. L. (2017). SIMULTANEOUS ESTIMATION OF CAFFEINE AND BENZOIC ACID IN SOFT DRINKS BY USING UV-VISIBLE SPECTROSCOPY. World Journal of Pharmaceutical Research, 749-755

[9] Chipley, J. R. (2020). Sodium benzoate and benzoic acid. In Antimicrobials in food (pp. 41-88). CRC Press

[10 ] So, J. S., Lee, S. B., Lee, J. H., Nam, H. S., & Lee, J. K. (2023). Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography. Food Science and Biotechnology, 1-11.‏

[11] Tfouni, S. A. V., & Toledo, M. C. F. (2002). Determination of benzoic and sorbic acids in Brazilian food. Food control, 13(2), 117-123.‏

[12] Pan, Z., Wang, L., Mo, W., Wang, C., Hu, W., & Zhang, J. (2005). Determination of benzoic acid in soft drinks by gas chromatography with on-line pyrolytic methylation technique. Analytica Chimica Acta, 545(2), 218-223.‏

[13 ]  Elmanfe, G. M. (2020). SPECTROPHOTOMETRIC DETERMINATION OF SODIUM BENZOATE IN SOME SOFT DRINKS COLLECTED FROM SOME LOCAL MARKETS IN EL-BIEDA CITY-LIBYA. EPH-International Journal of Applied Science, 6(2), 22-27.‏

[14] Kilmartin, P.A. and Hsu, C.F., (2003). Characterization of Polyphenols in Green, Oolong and Black Teas, and in Coffee, Using Cyclic Voltammetry. Food Chem., 82(4): 501-512.

[15] Sweeney, J. P., Chapman, V. J. & Hepner, P. A. Sugar, acid, and flavor in fresh fruits. J. Am. Dietetic Assoc. 57, 432–435 (1970).  [16] Ulrich, J. I. inThe Biochemistry of Fruits and Their Products (ed. Hulme A. C. 89–117Academic Press (1970).  [17]Cohen, S. et al. Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.). Theor. App. Gen. 125, 343–353  (2012).  [18]  Fang, D. Q., Federici, C. T. & Roose, M. L. Development of molecular markers linked to a gene controlling fruit acidity in citrus. Genome 40, 841–849 (1997).

[19]   Master List of Typical pH and Acid Content of Fruits and Vegetables for Home Canning and Preserving

[20] https://www.researchgate.net/publication/232416698

[21]  Preservatives in Beverages: Perception and Needs

V.N. Kalpana, V. Devi Rajeswari, in Preservatives and Preservation Approaches in Beverages, 2019


Regular Issue Subscription Original Research
Volume 15
Issue 01
Received April 23, 2024
Accepted May 6, 2024
Published May 29, 2024