Determination of Benzoic Acid and Sorbic Acid in Salad Cream and Mayonnaise Samples Using Optimized Microextraction Followed by High Performance Liquid Chromatography

Authors

  • Pimpimol Phukpattaranont Office of Scientific Instrument and Testing, Prince of Songkla University, Hatyai, Songkhla 90110, Thailand.
  • Niwan Tanmanee Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai, Songkhla 90110, Thailand.
  • Chanpa Tanthana Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai, Songkhla 90110, Thailand.

Keywords:

high performance liquid, chromatography, Benzoic acid, Sorbic acid, fat content in food matrix

Abstract

This research has developed an analytical method for simultaneously determining two preservatives, namely benzoic acid and sorbic acid, in salad cream and mayonnaise by high performance liquid chromatography (HPLC). The chromatographic separation was performed on a Hypersil GOLD (5 micrometers, ID 4.6 mm, length 150 mm) column with gradient elution of 0.02 M aqueous KH2PO4 (pH 5) and acetonitrile with a 1.0 mL/min flow rate and UV detection at 220 nm. For both benzoic acid and sorbic acid, the limit of quantification (LOQ) was 0.02 mg/L, whereas the limits of detection (LOD) were 0.007 and 0.006 mg/L, respectively. Excellent linearity (R2 > 0.9997) was obtained over the concentration range of 0.02-100 mg/L. The high accuracy of two compounds was presented by % recovery. While the % recovery of benzoic acid and sorbic acid in the salad cream sample was in the range of 89.6–99.4% and 90.6–98.3%, respectively, the % recovery of benzoic acid and sorbic acid in the mayonnaise sample was in the range of 99.4-104.3% and 101.3-103.9%, respectively. For benzoic acid and sorbic acid in salad cream samples, the repeatability (intra-day) values were 0.1%, and the intermediate precision (in 3 days) values were 0.2%. In addition, benzoic acid and sorbic acid in mayonnaise samples had repeatability (intra-day) values of 0.1% and intermediate precision (in 3 days) values of 0.2%. For the sample preparation method, the study indicates that dispersive liquid-liquid microextraction (DLLME) can reduce matrix interferences better than liquid-liquid extraction (LLE) does. The matrix effect evaluated by one-way analysis of variance (ANOVA) from DLLME was significantly different at the 95% confidence level compared with that from LLE. The advantages of DLLME also include environmental friendliness by reducing the amount of organic solvent used, simple extraction, low cost, and time efficiency.

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Published

2024-12-25

How to Cite

Phukpattaranont, P., Tanmanee, N., & Tanthana, C. (2024). Determination of Benzoic Acid and Sorbic Acid in Salad Cream and Mayonnaise Samples Using Optimized Microextraction Followed by High Performance Liquid Chromatography. Recent Science and Technology, 17(1), 259873. retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/259873

Issue

Section

Research Article