Investigation of sorbic acid and benzoic acid amount of some food exposed for sale in İstanbul

Recently, interest in studies have aimed at preservation of foods, ensuring their safety and extending their shelf life span, which has lately intensified. Sorbic acid and benzoic acid which are also two of chemical preservatives, extend the shelf life span of food by preventing microbial deterioration. However, health problems such as urticarial reactions, asthma, hyperactivity in children and deterioration of hormone balance can occur by accumulation of these preservatives in the body. In this study; the amounts of sorbic acid and benzoic acid were identified by using High Performance Liquid Chromatography (HPLC) in cake, industrial and traditional tomato paste, industrial and traditional pepper paste, ketchup, mayonnaise, vegetable margarine and carbonated beverage that is put on sale in Istanbul market, belonging to different companies. The obtained results were compared with maximum values that have been specified in Turkish Food Codex "Regulations of Food Additives except Colorants and Sweetening''. This in addition to the evaluation of the identified amounts of sorbic acid and benzoic acid according to food safety and public health. While sorbic acid amount was found between; 0.00-456,08 mg/kg in cake; 0.00-1820,31 mg/kg in traditional tomato paste; 0.00-1071,92 mg/kg in traditional pepper paste; 0.00-227,27 mg/kg in ketchup; 0.00-892,46 mg/kg in mayonnaise; 0.00-1279,89 mg/kg in vegetable margarine; 0.00-169,36 mg/kg in carbonated beverage, no sorbic acid was encountered in industrial tomato paste and industrial pepper paste. At the time benzoic acid amount was recorded between; 0.00-47,42 mg/kg in cake; 0.00-2417,65 mg/kg in traditional tomato paste; 0.00-22,28 /kg in industrial tomato paste; 0.00-4613,84 mg/kg in traditional pepper paste; 0.00-838,09 mg/kg in ketchup; 0.00-176,47 mg/kg in carbonated beverage, no benzoic acid was encountered in industrial pepper paste, mayonnaise and vegetable margarine. In this study; sorbic acid and benzoic acid content in some of foods that people are consuming daily exceeded the limits that codex had specified. Key words: Sorbic acid, benzoic acid, HPLC, food additive, food safety