INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL

Abstract

Recently, interest in studies have aimed at preservation of foods, ensuring their safety and extending their shelf life span, which has lately intensified. Sorbic acid and benzoic acid which are also two of chemical preservatives, extend the shelf life span of food by preventing microbial deterioration. However, health problems such as urticarial reactions, asthma, hyperactivity in children and deterioration of hormone balance can occur by accumulation of these preservatives in the body. While sorbic acid amount was found between; 0.00-456,08 mg/kg in cake; 0.00-1820,31 mg/kg in traditional tomato paste; 0.00-1071,92 mg/kg in traditional pepper paste; 0.00-227,27 mg/kg in ketchup; 0.00-892,46 mg/kg in mayonnaise; 0.00-1279,89 mg/kg in vegetable margarine; 0.00169,36 mg/kg in carbonated beverage, no sorbic acid was encountered in industrial tomato paste and industrial pepper paste. At the time benzoic acid amount was recorded between; 0.00-47,42 mg/kg in cake; 0.00-2417,65 mg/kg in traditional tomato paste; 0.00-22,28 /kg in industrial tomato paste; 0.00-4613,84 mg/kg in traditional pepper paste; 0.00-838,09 mg/kg in ketchup; 0.00-176,47 mg/kg in carbonated beverage, no benzoic acid was encountered in industrial pepper paste, mayonnaise and vegetable margarine. In this study; sorbic acid and benzoic acid content in some of foods that people are consuming daily exceeded the limits that codex had specified