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Determination of Synthetic Food Colors, Caffeine, Sodium Benzoate and Potassium Sorbate in Sports Drinks Publisher



Mazdeh FZ1 ; Moradi Z1 ; Moghaddam G1 ; Moradikhatoonabadi Z1 ; Aftabdari FE1 ; Badaei P2 ; Hajimahmoodi M1, 2
Authors
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Authors Affiliations
  1. 1. Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Drug and Food Control, Tehran University of Medical Sciences, Tehran, Iran

Source: Tropical Journal of Pharmaceutical Research Published:2016


Abstract

Purpose: To employ high performance liquid chromatography (HPLC) techniques to determine edible additives in commercial sports drinks. Methods: A total of 105 samples including 21 different brands of sports drinks were purchased from markets in Tehran, Iran. The process conditions included a C18 column, a mobile phase consisting of aqueous ammonium acetate buffer (pH = 4.2) and acetonitrile (80:20 v/v) at a flow rate of 0.8 ml min–1. The injection volume was 20 μL and the UV detector was set at 225 nm. Results: Mean recovery was between 95 and 106%. The mean concentrations of sodium benzoate and potassium sorbate in Iranian brands (147.72 and 11.54 ppm, respectively) were significantly higher than in foreign brands (19.43 and 4.91 ppm, respectively, p < 0.05). The maximum amount of sodium benzoate and potassium sorbate was 251.50 ± 18.69 and 96.38 ± 38.56 ppm, respectively, while caffeine content was in the range of 293.48 ± 14.33-607.32 ± 135.33 ppm. Conclusion: HPLC permits the detection of sodium benzoate and potassium sorbate at very low concentrations. Furthermore, caffeine was detected in all the sport drinks. Only Brilliant Blue and Allura Red were detected in the drinks. © Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria. All rights reserved.