DOI: https://doi.org/10.15587/2519-4852.2018.135758

Investigation of food supplements with preservative e211 (sodium benzoate) using thin-layer chromatography

Juste Gedziute, Mindaugas Marksa, Augusta Zevzikoviene, Vaidas Skyrius, Andrejus Zevzikovas

Abstract


Sodium benzoate is often chosen for the manufacture of liquid food supplements as preservative due to its antimicrobial effect against a large number of microorganisms. Permissible sodium benzoate amount in liquid food supplements is up to 2000 mg/l.

Methods. For investigation six liquid food supplements, containing sodium benzoate were randomly chosen. Analysis was performed using CAMAG Twin Chamber, TLC Silica Gel 60 F254 glass plates, solvent system (chloroform – ethanol 9:1) and the UV-light (254 nm) for visualization.

Results. Methods for visualisation and solvent system were selected using the reference solutions. Sodium benzoate was identificated by Rf = 0.76, it’s quantity was determined by calibration. Validated methodics was adapted for identification of sodium benzoate in liquid food supplements. The amount of sodium benzoate in all investigated objects was analysed and did not exceed the permissible amount.

Conclusions. Selected methodics are suitable for qualitative and quantitative evaluation of sodium benzoate in liquid food supplements


Keywords


thin-layer chromatography; food supplements; sodium benzoate; qualitative and quantitative determination

Full Text:

PDF

References


Gultekin, F., Doguc, D. K. (2012). Allergic and Immunologic Reactions to Food Additives. Clinical Reviews in Allergy & Immunology, 45 (1), 6–29. doi: http://doi.org/10.1007/s12016-012-8300-8

Del Olmo, A., Calzada, J., Nuтez, M. (2015). Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy. Critical Reviews in Food Science and Nutrition, 57 (14), 3084–3103. doi: http://doi.org/10.1080/10408398.2015.1087964

Flores, N., Jimenez, I. A., Gimenez, A., Ruiz, G., Gutierrez, D., Bourdy, G., Bazzocchi, I. L. (2008). Benzoic Acid Derivatives fromPiperSpecies and Their Antiparasitic Activity. Journal of Natural Products, 71 (9), 1538–1543. doi: http://doi.org/10.1021/np800104p

Del Olmo, A., Calzada, J., Nunez, M. (2015). Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy. Critical Reviews in Food Science and Nutrition, 57 (14), 3084–3103. doi: http://doi.org/10.1080/10408398.2015.1087964

Boukarim, C., Abou Jaoude, S., Bahnam, R., Barada, R., Kyriacos, S. (2009). Preservatives in liquid pharmaceutical preparations. Drug Testing and Analysis, 1 (3), 146–148. doi: http://doi.org/10.1002/dta.28

COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (2011). Official Journal of the European Union. Available at: http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1129&from=LT

Beezhold, B. L., Johnston, C. S., Nochta, K. A. (2012). Sodium Benzoate–Rich Beverage Consumption is Associated With Increased Reporting of ADHD Symptoms in College Students. Journal of Attention Disorders, 18 (3), 236–241. doi: http://doi.org/10.1177/1087054712443156

Khan, S. H., Murawski, M. P., Sherma, J. (1994). Quantitative High Performance Thin Layer Chromatographic Determination of Organic Acid Preservatives in Beverages. Journal of Liquid Chromatography, 17 (4), 855–865. doi: http://doi.org/10.1080/10826079408013373

Ma, Y., Yeung, E. S. (1990). Determination of components in beverages by thin-layer chromatography: An undergraduate analytical chemistry experiment. Journal of Chemical Education, 67 (5), 428–429. doi: http://doi.org/10.1021/ed067p428

Moffat, A. C., Osselton, M. D., Widdop, B. (2011). Clarke‘s Analysis of Drugs and Poisons. London: Pharmaceutical Press, 2473.

ICH Harmonised Tripartite Guideline. Validation of Analytical Procedures: Text and Methodology. Available at: https://www.ich.org/fileadmin/Public_Web_Site/ICH_Products/Guidelines/Quality/Q2_R1/Step4/Q2_R1__Guideline.pdf


GOST Style Citations


Gultekin F., Doguc D. K. Allergic and Immunologic Reactions to Food Additives // Clinical Reviews in Allergy & Immunology. 2012. Vol. 45, Issue 1. P. 6–29. doi: http://doi.org/10.1007/s12016-012-8300-8 

Del Olmo A., Calzada J., Nuтez M. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy // Critical Reviews in Food Science and Nutrition. 2015. Vol. 57, Issue 14. P. 3084–3103. doi: http://doi.org/10.1080/10408398.2015.1087964 

Benzoic Acid Derivatives fromPiperSpecies and Their Antiparasitic Activity / Flores N. et. al. // Journal of Natural Products. 2008. Vol. 71, Issue 9. P. 1538–1543. doi: http://doi.org/10.1021/np800104p 

Del Olmo A., Calzada J., Nunez M. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy // Critical Reviews in Food Science and Nutrition. 2015. Vol. 57, Issue 14. P. 3084–3103. doi: http://doi.org/10.1080/10408398.2015.1087964 

Preservatives in liquid pharmaceutical preparations / Boukarim C. et. al. // Drug Testing and Analysis. 2009. Vol. 1, Issue 3. P. 146–148. doi: http://doi.org/10.1002/dta.28 

COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives // Official Journal of the European Union. 2011. URL: http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1129&from=LT

Beezhold B. L., Johnston C. S., Nochta K. A. Sodium Benzoate–Rich Beverage Consumption is Associated With Increased Reporting of ADHD Symptoms in College Students // Journal of Attention Disorders. 2012. Vol. 18, Issue 3. P. 236–241. doi: http://doi.org/10.1177/1087054712443156 

Khan S. H., Murawski M. P., Sherma J. Quantitative High Performance Thin Layer Chromatographic Determination of Organic Acid Preservatives in Beverages // Journal of Liquid Chromatography. 1994. Vol. 17, Issue 4. P. 855–865. doi: http://doi.org/10.1080/10826079408013373 

Ma Y., Yeung E. S. Determination of components in beverages by thin-layer chromatography: An undergraduate analytical chemistry experiment // Journal of Chemical Education. 1990. Vol. 67, Issue 5. P. 428–429. doi: http://doi.org/10.1021/ed067p428 

Moffat A. C., Osselton M. D., Widdop B. Clarke‘s Analysis of Drugs and Poisons. London: Pharmaceutical Press, 2011. 2473 p.

ICH Harmonised Tripartite Guideline. Validation of Analytical Procedures: Text and Methodology. URL: https://www.ich.org/fileadmin/Public_Web_Site/ICH_Products/Guidelines/Quality/Q2_R1/Step4/Q2_R1__Guideline.pdf







Copyright (c) 2018 Juste Gedziute, Mindaugas Marksa, Augusta Zevzikoviene, Vaidas Skyrius, Andrejus Zevzikovas

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

ISSN 2519-4852 (Online), ISSN 2519-4844 (Print)