Benzoic acid and sorbic acid are among the most common food preservatives used to preserve the shelf life of food products. Microbial, enzymatic or chemical changes during storage reduce the shelf life of foods. Therefore, by adding preservatives to foods, their shelf life is extended, they are protected against spoilage and the growth of pathogenic microorganisms is prevented. The use of preservatives such as benzoic acid and potassium sorbate has become increasingly important in controlling the growth of microbes and extending product shelf life.
Both sorbic acid and benzoic acid are widely used in food, beverage, cosmetics, toothpaste, medicine and so on. However, taking high doses of antiseptic agents harms human health. The maximum allowable levels of preservatives have been determined in legal regulations in order to limit their amount in foods. The daily intake of sorbic acid and benzoic acid is recommended to be 5 mg/kg by FAO and 25 mg/kg by WHO. Exceeding these allowable levels can cause some adverse reactions, including metabolic asthma and allergic reactions.
There are many analytical methods such as biosensor, capillary electrophoresis, gas chromatography and high performance liquid chromatography for the detection of benzoic acid and sorbic acid in foods. The most common method used in the food industry today is high performance liquid chromatography.
The analytical studies carried out at our institution are based on state-of-the-art equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are additive determination – sorbic acid and benzoic acid analysis services.
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