Determination of benzoic acid content of dairy products consumed in Turkey


GUCER L., KINIK Ö. , YERLİKAYA O. , MERIC S., AYDIN E., KILINCER M., ...Daha Fazla

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, cilt.67, ss.107-111, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 67 Konu: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.2376/0003-925x-67-107
  • Dergi Adı: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
  • Sayfa Sayıları: ss.107-111

Özet

This paper describes quantitative data concerning the natural occurrence of benzoate/benzoic acid in a range of yoghurt, ayran/yogurt drink, strained yoghurt, cheese types (White Pickled, Kashar, Tulum) and butter. During the fermentation or production of dairy products, benzoic acid is produced from hippuric acid. A second metabolic pathway has been described during ripening and additional quantity of benzoic acid originates from phenylalanine degradation with ss phenyl propionic acid and cinnamic acid as intermediate products. Also, a third way could be the auto oxidation of benzaldehyde, produced by certain strains of lactic acid bacteria. Samples were purchased from Izmir Region in Turkey in the period of 2011-2013. All dairy products were produced from cow, goat, sheep milk or blends. Benzoic acid levels in cheese, yoghurt, strained yoghurt, ayran and butter varied between 2.3-160, 6.4-83, 7.8-40.70, 0.6-12.8 and 0.0-7.3 mu g/l., respectively. The results showed that benzoic acid widely forms in milk products as a result of the metabolic activity of lactic cultures or natural microbial flora employed.