Determination of sorbic acid and benzoic acid in lemon juices and lemon sauces in Bursa by HPLC

The aim of the current study was to determine the contents of sorbic acid and benzoic acid of lemon juice and lemon sauce samples obtained from different markets of Bursa province by High Pressure Liquid Chromatography (HPLC) method. The outcomes were evaluated according to the Turkish Food Codex Food Additives Regulation along with the Turkish Standards Institute TS 13551 Lemon Sauce Standard and the Turkish Standards Institute TS 13534 Lemon Juice Standard. Sorbic acid and benzoic acid were not detected in 2 of 10 lemon juice samples whereas it was found that sorbic acid was used only in 4 samples and in 4 of them sorbic+benzoic acids were detected together. Sorbic acid content of lemon juice samples was determined between 94,46-552,07 ppm and benzoic acid content was determined between 102,63-205,08 ppm. Similarly, sorbic acid and benzoic acid were not detected in 1 of 10 lemon sauce samples. In 5 samples only sorbic acid was detected, in 2 only benzoic acid was found and in 2 they were both detected. The average amount of sorbic acid in lemon sauce samples was found to be 221,62±9,9375 ppm and the average amount of benzoic acid was 54,87±4,0511. Sorbic acid, benzoic acid and sorbic acid + benzoic acid contents of lemon juice and lemon sauce samples were found to be significant at p <0.01 level.