Optimization and Validation of an HPLC-UV Method for Determination of Benzoic Acid and Sorbic Acid in Yogurt and Dried-Yogurt Products Using a Design of Experiment

https://doi.org/10.22146/ijc.27675

Ala Yahya Sirhan(1*)

(1) Department of Basic Science, Applied Science Private University, 11931 Amman
(*) Corresponding Author

Abstract


A method for the determination and analysis of benzoic acid and sorbic acid in yogurt and dried-yogurt products has been developed. This method was based on the use of a simple solid-liquid extraction method, followed by the high-performance liquid chromatography with a UV detector (HPLC–UV), enhanced with the aid of response surface methodology and design of experiment (DOE). The method excludes the use of complicated procedures, time-consuming and labor-intensive pre-treatment processes. Separation of the benzoic acid and sorbic acid with higher selectivity and sensitivity, and within reasonable retention time was performed by using an isocratic mobile phase of acetate buffer (pH 5.6)-methanol 60:40 at a column temperature of 25 °C. Optimization of sample preparation and analytical conditions gave recoveries in the range of 81 to 111% at spike levels of 2–20 mg/L and the relative standard deviations (RSDs) was lower than 9% in all cases. The intra-day precision and inter-day precision results were in the range of 8.4–8.5% and 10.4–11.0%. Additionally, the limits of detection (LOD) were 0.66 and 0.51 mg/L and the limits of quantification (LOQ) were 1.3 and 1.0 mg/L for benzoic acid and sorbic acid, respectively.

Keywords


HPLC; response surface methodology; design of the experiment; benzoic acid; sorbic acid; preservative

Full Text:

Full Text PDF


References

[1] Davis, J.G., 1970, Laboratory control of yoghurt, Dairy Ind. Int., 35 (3), 139–144.

[2] Green, M.D., and Ibe, S.N., 1986, Yeasts as primary contaminants inyoghurts produced commercially in Lagos, Nigeria, J. Food Prot., 50 (3), 193–198.

[3] Suriyarachchi, V., and Fleet, G., 1981, Occurrence and growth of yeasts in yogurts, Appl. Environ. Microbiol., 42 (4), 574–579.

[4] Fleet, G.H., and Mian, M.A., 1987, The occurrence and growth of yeasts in dairy products, Int. J. Food Microbiol., 4 (2), 145–155.

[5] Mroueh, M., Issa, D., Khawand, J., Haraty, B., Malek, A., Kassaify, Z., and Toufeili, I., 2008, Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon, J. Food Agric. Environ., 6 (1), 62–66.

[6] Yildiz, A., Erdogan, S., Saydut, A. and Hamamci, C., 2012, High-performance liquid chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in Turkey, Food Anal. Methods, 5 (3), 591–595.

[7] Smolinske, S.C., 1992, "Benzoic Acid” in CRC Handbook of Food, Drug, and Cosmetic Excipients, CRC Press, Colorado, 41–47.

[8] Koyuncu, N., and Uylaser, V., 2009, Benzoic acid and sorbic acid levels in some dairy products consumed in Turkey, Asian J. Chem., 21 (6), 4901–4908.

[9] Mihyar, G.F., Yousif, A.K., and Yamani, M.I., 1999, Determination of benzoic and sorbic acids in labaneh by high-performance liquid chromatography, J. Food Compos. Anal., 12 (1), 53–61.

[10] Sofos, J.N., 2000, "Sorbic acid” in Natural Food Antimicrobial Systems, Eds. Naidu, A.S., CRC Press, California, 637–661.

[11] Iguchi, S., Yamamoto, M., and Yamamoto, T., 1964, Analysis of food preservatives by gas chromatography, Eisei Kagaku, 10 (1), 42–46.

[12] Ammen, E.W., and Al-Salhi, R., 2017, An application of Gas Chromatography-Mass Spectrometry (GC-MS) Fast Automated Scan/SIM Type (FASST) in determining the preservative levels in foods, Am. J. Anal. Chem., 8 (5), 307–316.

[13] Dinç, Z.Ş., Aşçı, B., Aksu, D.Ö., and Yildirim, K.D., 2016, Simultaneous determination of potassium sorbate, sodium benzoate, quinoline yellow and sunset yellow in lemonades and lemon sauces by HPLC using experimental design, J. Chromatogr. Sci., 54 (6), 952–957.

[14] Boyce, M.C., 2001, Determination of additives in food by capillary electrophoresis, Electrophoresis, 22 (8), 1447–1459.

[15] Jia, W., Ling, Y., Lin, Y., Chang, J., and Chu, X., 2014, Analysis of additives in dairy products by liquid chromatography coupled to quadrupole-orbitrap mass spectrometry, J. Chromatogr. A, 1336, 67–75.

[16] Sahu, P.K., Ramisetti, N.R., Cecchi, T., Swain, S., Patro, C.S., and Panda, J., 2018, An overview of experimental designs in HPLC method development and validation, J. Pharm. Biomed. Anal., 147, 590–611.

[17] Saad, B., Bari, M.F., Saleh, M.I., Ahmad, K., and Talib, M.K.M., 2005, Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography, J. Chromatogr. A, 1073 (1-2), 393–397.

[18] Heyrman, A.N., and Henry, R.A., 1999, Importance of controlling mobile phase pH in reversed phase HPLC, Keystone Technical Bulletin, 99-06, 1–7.

[19] Moldoveanu, S.C., and David, V., 2017, "Properties of Analytes and Matrices Determining HPLC Selection” in Selection of the HPLC Method in Chemical Analysis, Elsevier, Boston, 189–230.

[20] Shabir, G.A., 2003, Validation of high-performance liquid chromatography methods for pharmaceutical analysis: Understanding the differences and similarities between validation requirements of the US Food and Drug Administration, the US Pharmacopeia and the International Conference on Harmonization, J. Chromatogr. A, 987 (1-2), 57–66.

[21] Richardson, R.K., and Gray, I.K., 1981, The levels of natural benzoic acid in casein and whey by-products, N. Z. J. Dairy Sci., 16, 179–186.

[22] Jordan Standards, 2002, Milk and milk products – Labaneh, 108/2002, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.

[23] Smith, J., 1991, "Legislative Aspects” in Food Preservatives, Eds. Russell, N.J., and Gould, G.W., AVI, New York, 321–347.

[24] Stratford, M., and Eklund, T., 1991, "Organic Acids and Esters” in Food Preservatives, Eds. Russell, N.J., and Gould, G.W., AVI, New York, 48–84.

[25] Jordan Standards, 2008, Vegetables, fruits & derived products – Pickles, 73/2008, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.

[26] Jordan Standards, 2012, Drinks and juices, 1761/2012, Jordan Standards and Metrology Organization (JSMO), Amman, Jordan.



DOI: https://doi.org/10.22146/ijc.27675

Article Metrics

Abstract views : 7711 | views : 7924


Copyright (c) 2018 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web Analytics View The Statistics of Indones. J. Chem.