[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods]

Yu Shiozawa; Itoko Baba; Keiko Iwakoshi; Rina Nakamura; Yukiko Yamajima; Narue Sakamaki; Chigusa Kobayashi; Kenji Otsuka

doi:10.3358/shokueishi.64.94

[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods]

Shokuhin Eiseigaku Zasshi. 2023;64(2):94-99. doi: 10.3358/shokueishi.64.94.

[Article in Japanese]

Authors

Yu Shiozawa¹, Itoko Baba¹, Keiko Iwakoshi¹, Rina Nakamura¹, Yukiko Yamajima¹, Narue Sakamaki¹, Chigusa Kobayashi¹, Kenji Otsuka¹

Affiliation

¹ Tokyo Metropolitan Institute of Public Health.

PMID: 37211391
DOI: 10.3358/shokueishi.64.94

Abstract

Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum-maximum) of 2.1-1380 μg/g and 2.2-1950 μg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.

Keywords: benzoic acid; dialysis; fruit; steam distillation.

Publication types

English Abstract

MeSH terms

Benzoic Acid* / analysis
Distillation
Fruit* / chemistry
Renal Dialysis
Steam

Substances

Benzoic Acid
Steam