The investigation of benzoic acid amounts in some foodstuffs consumed in Ankara region

Our aim was to determine amounts benzoic acids in the 80foodstuffs which were ketchup, sauce and jam samples consumed inAnkara Region to evaluate whether these levels were within the TurkishFood Codex (TFC) values or not. In this research, spectrophotometricmethod was used for the quantitative determination of benzoic acid inketchup, sauce and jam samples.Mean amounts (X± S.E) of benzoic acid in ketchup samplesof A and B firms were found as 152.32 ± 18.41 mg/kg and1008.21 ± 30.74 mg/kg, respectively. Mean amounts (X ± S.E) of benzoicacid in sauce samples of C and D firms were determined as990.85 ± 26.00 mg/kg and 1148.19 ± 43.62 mg/kg, respectively. Also,mean amounts (X± S.E) of benzoic acid were found as435.27 ± 26.07 mg/kg in jam samples of E firm. Benzoic acid was notfound in other jam samples.Our data revealed that benzoic acid amounts of ketchupsamples of B firm and sauce samples of D firm were higher than theTurkish Food Codex (1000 mg/kg). However, benzoic acid amounts ofketchup samples of A firm and sauce samples of C firm were withinTurkish Food Codex values (1000 mg/kg).53Some of the traditional jam samples of E firm contain benzoicacid eventhough it is not specified in Turkish Food Codex. Therefore,protection of foods which is commonly consumed, the following analyticalbenzoic acid levels are to be kept under the control from production toconsumption.Keywords: Benzoic acid, food additives, spectrophotometric method.