Sodium Benzoate and Potassium Sorbate content in pickled cucumber supplied in Tehran, Iran

Elaheh Khalili; Gholamreza  Jahed Khaniki

doi:10.18502/jfsh.v8i4.11957

Elaheh Khalili Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Gholamreza Jahed Khaniki Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v8i4.11957

Keywords: Spectrophotometry; Pickled cucumber; Sodium benzoate; Potassium sorbate; Food additive; Food chemical safety

Abstract

Preservative substances have been used for many years. These materials inhibit the growth of probable microorganisms. However, some of these materials are considered generally regarded as safe (GRAS), and the amount above the standard limits can endanger the health of consumers. Therefore, determining the amounts of chemical conservatives is necessary. In this research, the level of sodium benzoate and potassium sorbet was measured in 60 pickled cucumbers by spectrophotometry. The standard curve of sodium benzoate and potassium sorbet was plotted in five concentrations. Extraction was followed by reading the absorption with the spectrophotometer at 228 nm and 252 nm for sodium benzoate and potassium sorbate, respectively. Results revealed that the average content of sodium benzoate and potassium sorbate were 0.44±0.2 mg/kg and 0.31±0.1 mg/kg, respectively which can be more than the permitted doses. Considering the harmful effects, control precautions must be intensified and the authorities should concern about the quantity of these preservatives in pickled cucumber samples.