Determination of the effect of concentration of Sodium Benzoate in Fruit Juice containing Ascorbic acid
Article Sidebar
Main Article Content
Abstract
Background: This research was designed to determine the influence of the concentration ratio of sodium benzoate on the ascorbic acid (vitamin C) content of orange juice and to determine the concentration of sodium benzoate in which the reaction is effective concerning storage duration.
Methods: This was achieved by measuring the concentration of ascorbic acid used in its reaction with sodium benzoate using iodometric titration as described by AOAC 2000.
Results: It was deduced that when a high amount of sodium benzoate (preservative) was added to ascorbic acid (vitamin C) enriched fruit juice or beverages, the high concentration of this preservative caused the reduction of ascorbic acid level due to decarboxylation reaction with benzoic acid. It was also observed that it was safer to use a trace amount of sodium benzoate (between 100 to 150 mg) as observed in the reaction potency curve. This amount coincided with the prescription given by the Food and Drug Administration Agency (FDA) as the maximum allowance of sodium benzoate used as a preservative in the formulation of a beverage.
Conclusion: It was concluded that benzoic acid, an active form of sodium benzoate (preservative) when reacted with ascorbic acid in fruit juice was reduced to a potential carcinogen known as benzene. And as the reaction gradually proceeded, the ascorbic acid content diminished.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Makwana, F., Choudhary, R., Dorgra, N., Kohlip. and Haddock, J. (2004). Nanoencapsulation and immobilization of cinnamaldehyde for developing microbial food packaging material. International Journal of Food Science and Technology. 57 (2), 470-506.
Jonah, T. J. (2017). The chemistry behind rancidity and food spoilage. Asian Journal of Chemistry, 13(4), 28-32.
Research Data Centre (RDC), (2011). Application of synthetic preservatives in food production. International Journal of Research in Nutritional Science, 9 (11). 12-17.
Zengin, N., Yuzbasioglu, D., Unal, F., Yilmaz, S. and Aksoy, H. (2010). The evaluation of the genotoxicity of food preservatives; sodium benzoate and potassium benzoate. Journal of Food Chemistry and Toxicity, 49(4), 763-891.
Williams, R. E., and Lock, E. A. (2015). Sodium benzoate attenuates D-serine induced nephrotoxicity in the rat. Asian Journal of Toxicity, 207(4), 35-48.
Boris, M. and Mandel, F. S. (2011). Foods and additives are common causes of attention deficit hyperactivity disorder in children. American Journal of Nutritional Sciences, 72(5), 462-468.
Mamur, S., Yuzbasioglu, D., Unal, F., and Yilmaz, S. (2010). Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Journal of Toxicology, 24(3), 790-804.
Thomas, O. E. and Adegok, O. A. (2015). Toxicity of Food Colours and Additives. African Journal of Biotechnology, 9(36), 900-914.
Food and Drug Administration Agency (FAD) (2014). Survey of benzene level in fruit drinks. American Journal of Nutritional Sciences and Toxicology. 13(11), 24-32.
Daniel, F. G. (2017). Application of chemical preservatives in food production. International Journal of Food Chemistry, 4(2), 14-20.
Zhang, G., and Ma, Y. (2013). Spectroscopic studies of the interaction of sodium benzoate, a food preservative, with calf thymns DNA. Journal of Food Chemistry. 141 (1), 41-52.
Nyman, P. J., Diachenko, G. W., Perfetti, G. A., McNeal, T. P., Hiatt, M. H. and Morehouse, K. M. (2008). Survey results of benzene in soft drinks and other beverages by headspace gas chromatography/mass spectrometry. Journal of Agriculture and Food Chemistry. 56(2): 71-76.
Afshar, M., Moallem, S. A., Shahsavan, M. and Salehi, F. (2013). Effect of long term consumption of sodium benzoate before and during pregnancy of growth indexes of fetal balb and mice. Asian Journal of Pharmacology, 9(3). 29-37.
Association of Official Analytical Chemists (A.O.A.C, 2000)
James, U. G. and Ukai, L. W. (2011). Food preservatives, importance and adverse effect. Asian Journal of Food Chemistry, 13(4), 92-103.
Lachenmeier, D. W., Reusch, A., Sproll, C., Schoeberl, K. and Kuballa, T. (2008).Occurence of benezene as heat-induced contaminant of carrot juice for babies in a general survey of beverages. Journal of Food Chemistry. 25(12), 16-24.