Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis
Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national s...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/3084359 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849467769597198336 |
|---|---|
| author | Fatemeh Zamani Mazdeh Sima Sasanfar Anita Chalipour Elham Pirhadi Ghazal Yahyapour Armin Mohammadi Akram Rostami Mohsen Amini Mannan Hajimahmoodi |
| author_facet | Fatemeh Zamani Mazdeh Sima Sasanfar Anita Chalipour Elham Pirhadi Ghazal Yahyapour Armin Mohammadi Akram Rostami Mohsen Amini Mannan Hajimahmoodi |
| author_sort | Fatemeh Zamani Mazdeh |
| collection | DOAJ |
| description | Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH=5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary. |
| format | Article |
| id | doaj-art-e616e0c1267c4a33a517d342a3bdc435 |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-e616e0c1267c4a33a517d342a3bdc4352025-08-20T03:26:04ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792017-01-01201710.1155/2017/30843593084359Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric AnalysisFatemeh Zamani Mazdeh0Sima Sasanfar1Anita Chalipour2Elham Pirhadi3Ghazal Yahyapour4Armin Mohammadi5Akram Rostami6Mohsen Amini7Mannan Hajimahmoodi8Pharmaceutical Quality Assurance Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranDrug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranFood and Drug Administration, Tehran University of Medical Sciences, Tehran, IranFood and Drug Administration, Tehran University of Medical Sciences, Tehran, IranFood and Drug Administration, Tehran University of Medical Sciences, Tehran, IranDrug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranDrug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranFood and Drug Administration, Tehran University of Medical Sciences, Tehran, IranPharmaceutical Quality Assurance Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranCheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH=5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.http://dx.doi.org/10.1155/2017/3084359 |
| spellingShingle | Fatemeh Zamani Mazdeh Sima Sasanfar Anita Chalipour Elham Pirhadi Ghazal Yahyapour Armin Mohammadi Akram Rostami Mohsen Amini Mannan Hajimahmoodi Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis International Journal of Analytical Chemistry |
| title | Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis |
| title_full | Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis |
| title_fullStr | Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis |
| title_full_unstemmed | Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis |
| title_short | Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis |
| title_sort | simultaneous determination of preservatives in dairy products by hplc and chemometric analysis |
| url | http://dx.doi.org/10.1155/2017/3084359 |
| work_keys_str_mv | AT fatemehzamanimazdeh simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT simasasanfar simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT anitachalipour simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT elhampirhadi simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT ghazalyahyapour simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT arminmohammadi simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT akramrostami simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT mohsenamini simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis AT mannanhajimahmoodi simultaneousdeterminationofpreservativesindairyproductsbyhplcandchemometricanalysis |