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Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon

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dc.contributor.author Mroueh, Mohamad
dc.contributor.author Issa, Dina
dc.contributor.author Khawand, Jesele
dc.contributor.author Haraty, Bassam
dc.contributor.author Malek, Amal
dc.contributor.author Kassaify, Zeina
dc.contributor.author Toufeili, Imad
dc.date.accessioned 2015-11-25T10:34:56Z
dc.date.available 2015-11-25T10:34:56Z
dc.date.copyright 2008
dc.date.issued 2016-05-19
dc.identifier.issn 2342-0308 en_US
dc.identifier.uri http://hdl.handle.net/10725/2686
dc.description.abstract Benzoic and sorbic acids and their salts are extensively used in the preservation of foods. Their levels of use in different food products are regulated by national and international regulatory agencies. Benzoic acid occurs naturally in yoghurt and no reference exists as to its deliberate use in the preservation of this cultured dairy product. Sorbic acid levels up to 1000 mg kg-1 are allowed by country regulations in yoghurt production presumably to ensure a reasonable commercial shelf life. High-performance liquid chromatography (HPLC) is extensively used in the determination of benzoate and sorbate in foods. Thirty samples of commercial yoghurt, produced in Lebanon, were analysed by HPLC for their contents of benzoic and sorbic acids. All samples contained benzoic acid with levels ranging between 12 and 479.1 mg kg-1 and 14 samples contained in addition sorbic acid amounts in the range of 83.9 and 3719.1 mg kg-1. Indigenous benzoic acid levels in laboratory-produced yoghurt, under aseptic conditions, ranged between 5.5 and 14.7 mg kg-1 after storage for 4 weeks. The results indicate that benzoic acid levels higher than those could be attributed to the microbial activity of the starter cultures and sorbic acid amounts higher than those set by regulatory agencies are used in yoghurt production. Application of good manufacturing practices by dairy processors and closer monitoring of preservatives levels by regulatory agencies are warranted to reduce levels of usage of benzoic and sorbic acids in yoghurt production. en_US
dc.language.iso en en_US
dc.title Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon en_US
dc.type Article en_US
dc.description.version Published en_US
dc.author.school SOP en_US
dc.author.idnumber 199590020 en_US
dc.author.woa N/A en_US
dc.author.department Pharmaceutical Sciences Department en_US
dc.description.embargo N/A en_US
dc.relation.journal Journal of Food, Agriculture & Environment en_US
dc.journal.volume 6 en_US
dc.journal.issue 1 en_US
dc.article.pages 62 - 66 en_US
dc.keywords Benzoic acid en_US
dc.keywords Sorbic acid en_US
dc.keywords Yoghurt en_US
dc.keywords Indigenous benzoate en_US
dc.keywords HPLC en_US
dc.keywords Chemical preservatives en_US
dc.keywords Additives regulations en_US
dc.keywords Shelf life en_US
dc.keywords Food control en_US
dc.keywords Lactic acid cultures en_US
dc.identifier.ctation Mroueh, M., Issa, D., Khawand, J., Haraty, B., Malek, A., Kassaify, Z., & Toufeili, I. (2008). Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon. JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT, 6(1), 62. en_US
dc.author.email mmroueh@lau.edu.lb
dc.identifier.url http://world-food.net/download/journals/2008-issue_1/f11.pdf


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