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Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis

Lais Morilla Pereiraorcid tiny, Fabiana Della Betta*orcid tiny, Siluana Katia Tischer Seraglioorcid tiny, Mayara Schulzorcid tiny, Priscila Nehringorcid tiny, Luciano Valdemiro Gonzagaorcid tiny, Roseane Fettorcid tiny and Ana Carolina Oliveira Costaorcid tiny

Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga 1346, Florianopolis, SC, Brazil


Article history:

Received: 9 December 2020

Accepted: 6 July 2021

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Key words:

analytical validation, food control, food preservatives, food security, green analytical chemistry, quality assessment


Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to their consumers. In this regard, this study aims to determine the concentrations of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using a sub-minute capillary electrophoresis method adequately validated. 

Experimental approach. In this study, sorbate and benzoate were evaluated in sauces samples by capillary electrophoresis using a simple sample preparation procedure. Previously, the method was validated according to Eurachem guidelines, and its greenness was assessed by Eco-scale.

Results and conclusions. The fitness for purpose of the method, as well as its suitability for the analysis of the studied matrixes and its agreement with the principles of green chemistry were checked and confirmed. Also, according to our findings, among the 30 commercial samples assessed, six of them presented some mislabelling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products.

Novelty and scientific contribution. o far, few studies have been found related to investigating these preservatives in these types of foods, highlighting the significance and contribution of this manuscript to the improvement of knowledge in the field.

*Corresponding author: +554837215374

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