Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Status of Benzoic Acid Amount During Processing From Yoghurt to Its By-Product Drink (Doogh)



Esfandiari Z1 ; Saraji M2 ; Madani RA1 ; Jahanmard E1
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Research and Development, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Chemistry, Faculty of Chemistry, Isfahan University of Technology, Isfahan, Iran

Source: Italian Journal of Food Science Published:2016

Abstract

The addition of benzoic acid is forbidden in by-product drink of yoghurt Doogh in Iran. However, this preservative can be naturally found in milk and its products. A total of 24 and 48 samples of yoghurt and Doogh were analyzed by HPLC method to assess the natural and permitted amount of benzoic acid. All samples of yoghurt and Doogh contained benzoic acid in mean amount of 1.5-5.0 mg/kg and 0.8-4.7 mg/L, respectively. These findings showed that the amount of 6 mg/L can be defined for benzoic acid as admissible limit for Doogh in Iran.
Related Docs
View other Related Docs
1. Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake Through Doogh Consumption, Iranian Journal of Public Health (2013)
2. Sunset Yellow, Tartrazine and Sodium Benzoate in Orange Juice Distributed in Iranian Market and Subsequent Exposure Assessment, International Food Research Journal (2018)
3. Fatty Acid Composition of Commercially Available Iranian Edible Oils, Journal of Research in Medical Sciences (2009)
4. Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives, Food Chemistry (2019)
5. Release of Phthalate Esters in Pasteurized Milk Samples With Plastic Packaging, International Journal of Environmental Health Engineering (2020)
6. A Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Iran, Journal of Nutrition and Food Security (2022)
7. Measurement of Used Oil Rancidity Indexes in the Confectioneries and Food Shops, International Journal of Environmental Health Engineering (2013)
8. Simultaneous Analysis of Benzoic and Sorbic Acids in Orange Juice Using Thymol/ Water Natural Deep Eutectic Solvent and Dllme Method Followed by High Performance Liquid Chromatography, Journal of Food Measurement and Characterization (2024)
Experts (# of related papers)
View all Related Experts
Zahra Esfandiari (6)
Sedigheh Asgary (5)
Other Related Docs
9. Benzene Food Exposure and Their Prevent Methods: A Review, Nutrition and Food Science (2022)
10. Evaluation of Types and Amounts of Fatty Acid Content in Some Most Consumed Iranian Fast Foods, Journal of Isfahan Medical School (2009)
11. Establishment of Reference Ranges and Profile of Urinary Organic Acids in Different Pediatric Age Groups of the Iranian Healthy Population, Journal of Isfahan Medical School (2014)
12. Effect of Education on Knowledge, Attitude, and Practices of Iranian Adult Population Toward Food Additives, Journal of Health System Research (2021)
13. Fatty Acid Analysis of Iranian Junk Food, Dairy, and Bakery Products: Special Attention to Trans-Fats, Journal of Research in Medical Sciences (2012)
14. Accuracy of the Amount of Trans-Fatty Acids in Traffic Light Labelling of Traditional Sweets Distributed in Isfahan, Iran, ARYA Atherosclerosis (2020)
15. Evaluation of Fatty Acid Content of Some Iranian Fast Foods With Emphasis on Trans Fatty Acids, Asia Pacific Journal of Clinical Nutrition (2009)
16. Warning About Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings, International Journal of Preventive Medicine (2010)