Dietary intake of sorbic and benzoic acids from tomato ketchup for adults and children in Turkey

Abstract

This report aims to determine levels and dietary intake of sorbic and benzoic acids from tomato ketchup consumed in Turkey. During the period from September 2013 to October 2014, a total of 63 tomato ketchup samples were analysed by high performance liquid chromatography coupled with photodiode array detection (HPLC-PDA). The analytical method was successfully validated in terms of linearity, sensitivity, recovery, repeatability, within-laboratory reproducibility and measurement uncertainty. Sorbic and benzoic acids were detected in 63.5 and 52.4 % of ketchup samples at levels ranging from 37.5 to 1419 mg kg -1 , and from 98.5 to 1284 mg kg -1 , respectively. Fifteen tomato ketchup samples were above the European maximum levels (MLs) of 1000 mg kg -1 for the sum of sorbic acid-sorbates and benzoic acidbenzoates in non-emulsified sauces. The estimated daily intakes of sorbic and benzoic acids through tomato ketchup were 0.005 and 0.004 mg kg -1 b.w. for adults, and 0.012 and 0.01 mg kg -1 b.w. for children, respectively.

Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis

“…In Iranian ketchup, sorbate and benzoate are not allowed, but Javanmardi et al ( 12 ) found benzoate mass fractions of up to 38.7 mg/kg, however, none of them were detected in tomato paste ( 2 ). In contrast, 23.8% samples of Turkish ketchup showed a sum of sorbic and benzoic acids >1000 mg/kg ( 33 ).…”