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Food Additives & Contaminants: Part B, 2015 http://dx.doi.org/10.1080/19393210.2015.1021862

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran Mansooreh Amirpoura,b, Azim Armanc, Ahmad Yolmehd, Maryam Akbari Azamb and Zhila Moradi-Khatoonabadia* aFood and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran; bFood Science and Technology Department, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran; cVeterinary School, Autonomous University of Barcelona, Bellaterra, Spain; dAq-qala Health Center, Golestan University of Medical Sciences, Gorgan, Iran (Received 5 November 2014; accepted 18 February 2015)

A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate ranging from 11.9 to 288.5 mg kg−1 in lactic cheese and fruit juice, respectively. The levels of sorbate in 98 (24.5%) of the samples were 20.1 to 284.3 mg kg−1 in doogh and fruit juice, respectively. Moreover, benzoate was detected in all dairy products ranging from 11.9 mg kg−1 in lactic cheese to 91.2 mg kg−1 in UF-Feta cheese. A low concentration of benzoate could originate naturally, due to specific biochemical mechanisms during cheese, yogurt and doogh maturation. In conclusion, a minimum level for benzoate in dairy products should be defined in the legislation. Keywords: food; cheese; sodium benzoate; potassium sorbate; HPLC

Introduction 2004). Sorbic acid was also reported to be a nucleophilic Microbiological, enzymatic or chemical changes can compound and has low toxicity because it is rapidly occur during shelf life of food because of their high metabolised by pathways similar to fatty acids (El-Ziney levels of nutrients, thus preservatives are added to stop 2009). or delay nutritional losses. The use of preservatives such The determination of these preservatives is not only as benzoate and sorbate has become more important to important for quality assurance purposes, but also for control microbial growth and extend the shelf life of human safety. There are various methods for analyses of foods (El-Ziney 2009). Benzoic and sorbic acid and benzoates and sorbates in food products, but the most their respective sodium and potassium salts are com­ common method in the food industry (Saad et al. 2005) monly used preservatives for food protection (Akbari­ is reversed-phase high-performance liquid chromatogra­ adergani et al. 2013). phy (HPLC). Sorbates and benzoates are permitted in some foods in The aim of this study is to determine benzoate and Europe (European Commission 2008). However, the use sorbate levels in seven food types, including pickled of these preservatives is not allowed in some foods such as cucumber, canned tomato paste, sour cherry jam, carbo­ fi dairy products, fruit juice and canned tomato paste, by the nated soft drink, fruit juice and dairy products (ultra l­

Downloaded by [Umeå University Library] at 09:02 03 April 2015 Institute of Standard and Industrial Research of Iran trated feta cheese (UF-Feta cheese (Iranian cheese)), (ISIRI) and its presence must be declared on the label Lighvan cheese (Iranian cheese), lactic cheese (made by (Mota et al. 2003; ISIRI: No. 2453 2008; ISIRI: No. 761 denaturation of milk proteins by adding yogurt to milk), 2012; ISIRI: No. 14345 2012). yogurt and doogh (Iranian dairy drink) by HPLC. In the code of federal regulation under the provision set forth by the FDA (US Food and Drug Administration) Methods and materials on potassium sorbate in 1999 is declared that if food additives are generally recognised as safe (GRAS) and Chemicals and reagents declared on the label, they can be used in foods. Potassium sorbate (>99%), sodium benzoate (>99%), Moreover, benzoic acid and its salt were evaluated several sodium salicylate (>99.5%), ammonium acetate (98%), times by the Joint FAO/WHO Expert Committee on Food glacial acetic acid (100%) and HPLC-grade acetonitrile Additives (JECFA 1973), and were found to be acceptable used in this study were obtained from Merck (Darmstadt, for use in foods. However, benzoate may cause allergic Germany). Deionised water was prepared by a Thermo reactions in sensitive individuals as well as hyperactivity, Scientific Bran stead Easy pure II system (Thermo Fisher especially when used with food colourants (Bateman et al. Scientific Inc. Waltham, MA, USA).

*Corresponding author. Email: [email protected]

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Downloaded by [Umeå University Library] at 09:02 03 April 2015 for in Cagri-Mehmetoglu more the results were ISIRI which Table 4 paste benzoate Pickled Food according Canned Sour Carbonated Fruit Dairy Doogh UF-Feta Lighvan Lactic Yogurt canned benzoic standards. The cherry juice matrix positive 4. products supervision (No. showed M. is show cucumber tomato detection cheese 25% with Sodium Amirpour cheese cheese to tomato 761 soft jam acid that Table of for Therefore, paste the that drink 2012 the and benzoate at of and some range paste. 75% ( tomato ), least et 4 benzoate 2013 sorbic , any control al. only producing of some of ) However, one and use analysed acid paste 20.9 40 Brand one and of potassium of of A A D A D D A D A D A A D D A D A D A D C B B C B C C B C B C B C B B C B C B C arrangements samples – by these preservatives samples. 73.2 food brand sorbate factories using 75% tomato mg preservatives. products. sorbate contained were HPLC of in According kg canned are do 102.3 213.2 these paste 114.8 − Mean <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 37.3 20.0 22.2 19.4 57.6 21.5 42.7 26.9 92.6 64.3 54.4 37.6 46.2 31.5 27.6 43.9 35.2 14.9 17.6 21.5 15.3 19.6 32.0 28.3 1 is positive .Moreover, (mg not needed in prohibited Cakir ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± samples samples sorbate, ± Turkey. kg tomato follow 6.6 1.8 2.6 2.4 10.2 4.2 4.0 3.2 7.9 4.6 9.2 14.3 38.6 19.2 12.2 12.3 8.5 6.1 15.0 12.8 2.8 2.4 2.6 2.7 3.9 8.0 3.6 Sodium These SD to − 1 and ) the for for levels benzoate in Their contained of 499.3) samples of quince other in not table did the 102.8 127.9 sour these <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 <1.9 the 25.3 18.2 18.9 14.9 73.2 17.7 37.0 20.9 83.2 84.3 39.8 18.4 27.6 37.5 21.8 16.7 27.3 27.0 12.4 16.7 12.0 15.4 15.7 20.1 11.9 Results any not investigated Range according report jams mg –47.6 –24.4 –26.4 –22.4 –42.3 –30.0 –50.2 –31.1 –125.0 –110.8 –99.0 –288.5 –80.0 –91.2 –68.9 –80.1 –44.6 –35.1 –84.1 –71.3 –20.4 –21.0 –25.6 –21.8 –28.9 –43.1 – jams benzoic contain studies cherry 31.9 of 20 benzoic kg of quince like showed samples in − this 1 jam. Iranian about to benzoate the sorbate. and quince. acid study ISIRI jam Portuguese that However, sorbic the contained samples. with show 233.3 113.8 (ISIRI: contained Mean 5 detection <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.54 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 32.0 83.8 49.4 68.5 and 37.2 43.3 29.6 49.2 36.2 Ferreira out a acid. mean sorbate, that ± ± ± ± ± ± ± ± ± ± ± ± of there market Potassium 16.7 10.9 3.8 5.6 22.3 50.2 26.7 3.3 26.1 19.2 33.8 a No. SD 20 sour mean et of They of benzoic 214 tomato are benzoate 202.5 al. which cherry for of some reported 1995 ( sorbate 2000 the mg 37.4 acid paste is jam ). and 123.4 fi )analysed occurrence kg not <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 <1.5 62.1 42.2 54.8 78.7 37.2 ndings There with Range (

concentration range from 413.9 ± 10.4 to 1501 ± 4.2 mg kg−1. 29.3 ± 8.6 (15.4–47.6) and 20.8 ± 3.0 (14.9–30.0) mg kg−1 Only two brands contained sorbic acid. Koyuncu and in UF-Feta cheese, Lighvan cheese, lactic cheese, yogurt Uylaşer (2009) also detected benzoic and sorbic acid in and doogh, respectively (Table 4). In addition, sorbate was Turkish food such as jam using HPLC. They reported that detected in two brands of UF-Feta cheese, Lighvan cheese the levels of benzoic and sorbic acid in the analysed jams and doogh and in one brand of yogurt. It was not detected − were in the range of < LOD to 375 mg kg 1 (mean: in lactic cheese. However, preservatives were not noted on 139.5 ± 41.7 mg kg−1) and < LOD to 402 mg kg−1 the labels of these products. El-Ziney (2009) analysed (mean: 145.5 ± 44.7 mg kg−1), respectively. many types of cultured dairy products, such as yogurt Average benzoate and sorbate concentrations in four and cheeses, for benzoic and sorbic acid by GC-MS and brands of soft drinks were determined and given in reported benzoic acid to occur as by-product of microbial Table 4. The results show that three brands contained degradation in dairy products, so it can appear naturally. benzoate at mean values of 103.2 ± 11.7 mg kg−1 with Esfandiari et al. (2013) reported a less extensive study on the range 83.2–125.0 mg kg−1. Sorbate was detected in the presence of benzoate and sorbate in doogh, with a − − only one brand, at the mean of 68.5 ± 5.6 mg kg 1. These mean concentration of 5.9 mg kg 1 for benzoate. There results show that benzoate and sorbate are common pre­ are differences from our method, whereas they apply servatives in carbonated soft drinks to prevent the growth methanol for extraction of benzoate from dairy products. of yeasts, moulds and bacteria. These preservatives are However, benzoate is water soluble and it extracts better allowed by ISIRI at maximum levels of 150 mg kg−1 for with a method which applies water. In another study, benzoate and sorbate each (ISIRI: No. 1250 2012). many types of yogurts have been found to contain natural However, they can be harmful to human health when levels of benzoic acid (Urbiene & Leskauskaite 2006). In present at levels higher than permitted safety levels. other studies, the minimum benzoate concentrations − Metabolic acidosis, convulsions, hyperpnoea, allergic reported in doogh were 18.3 mg kg 1 (Akbari-adergani reactions in experimental animals and in humans are et al. 2013), whereas Mazdeh et al. (2014) reported a some adverse effects, which are described in studies by maximum level of benzoate, produced naturally in Tfouni and Toledo (2002) and Wen et al. (2007). In this doogh, of 30 mg kg−1. Additionally, Javanmardi et al. study, 90% and 45% of all samples were positive for (2015), in another Iranian study, reported 92.5% of the benzoate and sorbate, respectively, which is not permitted investigated samples were positive for benzoic acid with by the legislation enforced in Iran. Thus, strict control by levels ranging between 3.5 and 1520 µg mL−1, while for the food inspectors is needed in food production sorbic acid 50.3% of the samples were positive in a range − industries. of 1.8–2127 µg mL 1. Whereas one brand did not contain any preservatives, at All together, these reports obviously show that there is least one preservative was determined in three brands of naturally some benzoate present in dairy products, as there fruit juice. Mean benzoate and sorbate concentrations in were not any samples reported without benzoate. This all fruit juice samples were 213.2 ± 38.6 and phenomenon is long since known (Sieber et al. 1995) 173.6 ± 71.9 mg kg−1, respectively. Sodium benzoate and and attributed to hippuric acid, which is naturally present potassium sorbate are preservatives that are commonly used in milk. Recently Rukkwamsuk et al. (2012) reported in processed fruit juices to inhibit mold growth, prevent lactic acid bacteria even to convert hippuric acid into spoilage and preserve freshness. Under the provisions set benzoic acid during milk collection and storage, so the

Downloaded by [Umeå University Library] at 09:02 03 April 2015 by ISIRI in Iran, benzoate and sorbate cannot be used as a latter compound could be considered as a natural compo­ preservative in juices. Thus, all brands except one contained nent of milk and milk products. Iammarino et al. (2011) at least one preservative which is not allowed (ISIRI: NO. tested 100 cheese samples (hard, semi hard, soft, semi 14435 2012). There are some studies which reported the soft, acid curd and pre-packed cheeses) for the maximum detection of benzoate and sorbate in various juices. Pylypiw concentration of benzoate that is naturally present and and Grether (2000) analysed apple and grape juices and therefore permitted in cheese. They estimated for benzoic reported that these juices did not contain benzoate. acid a maximum admissible limit of 40 mg kg−1 in cheese. However, they contained 0.013–0.035% and 0.023– Other studies report the use of both preservatives in foods 0.045% sodium sorbate, respectively. In another study, in other countries. For example, Ucla P et al. (2013) Cakir and Cagri-Mehmetoglu (2013) reported that only 1 showed that only 21% of processed food products where of 23 fruit juice samples contained 181.4 mg kg−1 benzoate, use of these preservatives is authorised contained these which is not permitted in Turkey. Tfouni and Toledo (2002) two preservatives in Turkey. also detected benzoate and sorbate with mean levels of 495 Benzoic acid and sodium benzoate are generally and 51 mg kg−1 in fruit juice samples, respectively. GRAS preservatives in the United States and are allowed All dairy samples contained benzoate, with mean con­ at levels up to a maximum of 0.1% (Code of Federal centrations and ranges from 50.6 ± 17.4 (27.6–91.2), Regulations, 1977/1988; Title 21, Secs. 184.1021 and 34.6 ± 12.3 (16.7–84.1), 17.3 ± 3.7 (11.9–25.6), 184.1733). In the European Union the maximum level of 6 M. Amirpour et al.

benzoate and sorbate in dairy-based drinks is 150 and Bateman B, Warner JO, Hutchinson E, Dean T, Rowlandson P, 300 mg kg−1, respectively (European Commission 2008). Gant C, Grundy J, Fitzgerald C, Stevenson J. 2004. The fi In addition, the usage of additives in food products must effects of a double blind, placebo controlled, arti cial food colourings and benzoate preservative challenge on hyperac­ be labelled on packages according to this regulation. In tivity in a general population sample of preschool children. most other countries, the maximum allowed quantities Arch Dis Child. 89:506–511. generally range between 0.15% and 0.25%, but in some Cakir R, Cagri-Mehmetoglu A. 2013. Sorbic and benzoic acid in other countries, benzoic acid is not considered as a food non-preservative-added food products in Turkey. Food Addit – additive (Davidson et al. 2005). While sodium benzoate Contam B. 6:47 54. Code of Federal Regulation. 1999. Title 21, US government could be used for preservation of products such as soft printing office, Washington DC, revised 1 April, section drinks, its use is forbidden in dairy products by Iranian 182, 3640. Potassium Sorbate. Available from: http://www. national standards (ISIRI: No.2453 2008; ISIRI: No. 695 access.gpo/nara/cfr-table-search.html 2008; ISIRI: No. 2344 2008). The results of this study Davidson D, Sofos J, Branen A. 2005. Antimicrobial in food. – show that benzoate can be formed in cultured dairy pro­ Boca Raton, FL: CRC Press; p. 1 9. Delavar M, Ahmadi Araghi R, Kazemifar AM, Abdollahi M, ducts such as doogh, yogurt and cheese, naturally. For this Ansari B. 2012. Determination of benzoate level in canned reason it would be advisable to define a natural level, pickles and pickled cucumbers in food producing factories in above which addition could be determined. Markazi province and those that their products were sold in Arak City, Iran. Iranian J Toxicol. 6:686–690. El-Ziney MG. 2009. GC-MS analysis of benzoate and sorbate in Conclusion Saudi dairy and food products with estimation of daily exposure. J Food Tech. 7:127–134. The proposed method, an isocratic reverse-phase HPLC Esfandiari Z, Badiey M, Mahmoodian P, Sarhangpour R, method, is simple, rapid, selective and useful in the routine Yazdani E, Mirlohi M. 2013. Simultaneous determination detection and determination of sodium benzoate and potas­ of sodium benzoate, potassium sorbate and natamycin con­ sium sorbate in various types of food products. According tent in Iranian yoghurt drink (Doogh) and the associated risk of their intake through Doogh consumption. Iranian J Publ to the result of this study, benzoate and sorbate are two Health. 40:915–920. commonly applied preservatives in Iran. As regards, it European Commission. 2008. Regulation (EC) No 1333/2008 of shows that 75% of the investigated samples were positive the European parliament and of the council of 16 December for at least one of these preservative at levels ranging from 2008 on food additives. Off J Europe. L 354:16–33. 11.9 to 288.5 mg kg−1. Moreover, benzoate was detected in Ferreira IMPLVO, Mendes E, Brito1 P, Ferreira MA. 2000. Simultaneous determination of benzoic and sorbic acids in all dairy product samples and seems to be a common quince jam by HPLC. Food Res Int. 33:113–117. metabolite of lactic acid bacteria utilised during cheese, Iammarino M, Taranto AD, Palermo C, Muscarella M. 2011. yogurt and doogh maturation. In conclusion, the variable Survey of benzoic acid in cheeses: contribution to the esti­ levels of sorbate and benzoate applied in the control of mation of an admissible maximum limit. Food Addit Contam – microbial contamination of food are indicative of manufac­ B. 4:231 237. [ISIRI] Iranian National Standard. 1995. Iran: Iranian national turing practices of food processors. Closer monitoring of standard No. 214: Jam and marmalade and jelly jam additives levels by regulatory agencies, application of good [Internet]. 6th ed. [cited 1995 May 8]. Available from: http:// manufacturing practices (GMP) and better control of envir­ isiri.org/Portal/File/ShowFile.aspx?ID=3192291b-d6cb-4942­ onmental conditions during storage and retail are warranted 9924-bfbcd0a69e67 to reduce/eliminate food additives usage in food production [ISIRI] Iranian National Standard. 2008a. Iran: Iranian national standard No. 116: canned pickled cucumbers – Downloaded by [Umeå University Library] at 09:02 03 April 2015 as to assure human safety. Specifications and test methods [Internet]. 5th ed. [cited 2008 Feb 1]. Available from: http://www.isiri.org/portal/ files/std/116.pdf Acknowledgements [ISIRI] Iranian National Standard. 2008b. 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