Determination of Benzoic Acid in Cranberry (Vaccinium Macrocarpon Ait) by Hplc with Using Different Extraction Methods
Busra Nagihan OZTURK1, Serap Ayaz SEYHAN2, Dilek Bilgic ALKAYA2
1. Department of Analytical Chemistry, Marmara University Institute of Health Sciences, Istanbul, Turkey.
2. Department of Analytical Chemistry, Marmara University Faculty of Pharmacy, Istanbul, Turkey.
Abstract: Benzoic acid (C6H5COOH) is widely used in the food industry as a preservative in acid foods, under code number E210, owing to its antimicrobial activity against various bacteria, yeasts and fungi involved in food poisoning and food spoilage. It is a safe preservative used to protect taste, odor, appearance, structure of food during storage, preparation, packaging, transport and storage of food. Benzoic acid can be obtained synthetically or it can be obtained naturally from some foods such as fruits, vegetables, spices, nuts, milk and dairy products. However, their excessive use could lead to metabolic acidosis, convulsions, and hyperpnoea in humans. In this study, it was aimed to obtain natural benzoic acid at the highest level in cranberry (Vaccinium macrocarpon Ait) by trying different extraction methods such as ultrasonic extraction, orbital shaker at different durations. . Chromatographic conditions; mobile phase: 0.1 M acetate buffer/ MeOH. Column: Kromasil C18 (5μm, 4.6 ×250 mm i.d.), Column Temperature: 25 0C, Detector: DAD, Wavelenght λ: 230 nm, Flow Rate: 1 mL/min., Injection Volume: 20µL. The best result was obtained from 15 minutes of ultrasonic extraction as 30.8 ppm (mg/kg) by using methanol: water (70:30) solution. According to this study 15 minutes of ultrasonic extraction gave better results than the 2 hour of orbital shaker and it showed that benzoic acid’s structure was damaged by over 15 minutes of ultrasonic extraction.
Keywords: Benzoic acid, Crannberry (Vaccinium macrocarpon Ait), Extraction, HPLC, Determination.
Pages: 8 – 13 | Full PDF Paper