getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.59.03.21.7095  

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:

food preservatives, sorbate and benzoate monitoring, food safety control, green analytical chemistry, sub-minute capillary electrophoresis

Summary:

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

Experimental approach. In this study, sorbate and benzoate were evaluated in sauce 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 conclusionsThe fitness for purpose of the method, as well as its suitability for the analysis of the studied matrices 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 mislabeling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products.

Novelty and scientific contribution. So far, there have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field.

*Corresponding author: +554837215374
  fabianadb@gmail.com

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