Determination of sorbic acid and benzoic acid in pomegranate molasses and pomegranate sour sauces in Bursa

The aim of this study is to determine whether the amounts of sorbic and benzoic acids that are allowed to be used as technological necessity in pomegranate molasses and pomegranate sour sauce samples obtained from Bursa markets are in compliance with the limits specified by our country and other international standards.The amount of sorbic acid and benzoic acid in 26 pomegranate molasses and pomegranate sauce samples within the scope of the study were analysed at 254 and 235 nm by using high pressure liquid chromatography technique (HPLC) equipped with diode-array detector (DAD).In 3 pomegranate molasses and 3 pomegranate sour sauce samples neither sorbic acid nor benzoic acid was not detected. However, in 6 samples of pomegranate molasses and 8 of the pomegranate sour sauce samples benzoic and sorbic acids were not observed, whereas in 10 sorbic acid was not identified. Sorbic acid content of pomegranate sour sauce samples varied between 68,50 and 528,83 mg/kg whilst benzoic acid within 155,23 and 754,96 mg/kg. Sorbic acid, benzoic acid and sorbic acid+benzoic acid contents of the samples were found to be significant at p <0.01.The amounts of sorbic acid, benzoic acid and sorbic+benzoic acids were found to be within the statutory limits set forth by TGK, EU, FSA, NZFSA, CFIA, CFS and FAO/WHO, however, some samples were found not suitable according to TS 127270, FSSAI, FARSL and MAFFJ limits.