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Naturally occurring benzoic, sorbic, and propionic acid in vegetables.

Sang Soon Yun¹, Jinhong Kim², Sang Jin Lee¹

¹Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea.

Food Additives & Contaminants. Part B, Surveillance

|February 23, 2019

Summary

Benzoic and propionic acids were detected in vegetables, but sorbic acid was not found. This study establishes natural background levels for these food preservatives in vegetables.

Keywords:

Preservative benzoic acid propionic acid sorbic acid vegetables

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Area of Science:

Food chemistry
Analytical chemistry
Agricultural science

Background:

Benzoic, sorbic, and propionic acids are common food preservatives.
These acids can also occur naturally in processed foods, including vegetables.
Understanding natural levels is crucial for regulatory and consumer protection purposes.

Purpose of the Study:

To quantify the levels of benzoic, sorbic, and propionic acids in a variety of vegetables.
To establish background concentration ranges for naturally occurring preservatives in vegetables.
To provide data for inspection services and address trade disputes related to food preservatives.

Main Methods:

High-performance liquid chromatography with diode-array detection (HPLC-DAD) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) were used for benzoic and sorbic acid analysis.
Gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS) were employed for propionic acid analysis.
Analysis was performed on 939 vegetable samples.

Main Results:

Benzoic acid was detected in 10.9% of the vegetable samples.
Propionic acid was found in 36.2% of the samples.
Sorbic acid was not detected in any of the analyzed vegetables. Highest levels of benzoic acid were in perilla leaves (0.33-298 mg kg⁻¹), and propionic acid in ginseng (

Conclusions:

The study successfully determined the natural occurrence of benzoic and propionic acids in vegetables.
Established background concentration ranges can serve as a benchmark for food safety and quality control.
Data supports regulatory bodies in managing consumer complaints and trade disputes concerning food preservatives.