High-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey

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dc.contributor.authorYildiz, Aydin
dc.contributor.authorErdogan, Sait
dc.contributor.authorSaydut, Abdurrahman
dc.contributor.authorHamamci, Candan
dc.date.accessioned2024-04-24T16:02:44Z
dc.date.available2024-04-24T16:02:44Z
dc.date.issued2012
dc.departmentDicle Üniversitesien_US
dc.description.abstractAmong food sources, particular attention is paid to milk and dairy products, due to its nutritional importance. Benzoic acid is extensively used in the preservation of foods. A reliable method for the determination of benzoic acid in some dairy products, such as yogurt, ayran, and cheese using high-performance liquid chromatography and UV detection was validated. The peak of benzoic acid was measured at a wavelenght of 226 nm. Samples were purchased from supermarkets in Turkey in the period 2009-2010. All dairy product samples were produced from cow's milk. The levels of benzoic acid in cheese, yogurt, and ayran samples were in the range of 3.17 to 56.77 mg kg(-1), 8.94 to 28.30 mg kg(-1), and 1.54 to 16.57 mg L-1, respectively. The results show that benzoic acid widely occurs in milk products in Turkey at the low levels.en_US
dc.description.sponsorshipDicle University [DUAPK-10-FF-37]en_US
dc.description.sponsorshipWe thank Dicle University Research Fund for partly supporting this work under grant no. DUAPK-10-FF-37.en_US
dc.identifier.doi10.1007/s12161-011-9288-z
dc.identifier.endpage595en_US
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84860470480
dc.identifier.scopusqualityQ1
dc.identifier.startpage591en_US
dc.identifier.urihttps://doi.org/10.1007/s12161-011-9288-z
dc.identifier.urihttps://hdl.handle.net/11468/14895
dc.identifier.volume5en_US
dc.identifier.wosWOS:000303466800036
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBenzoic Aciden_US
dc.subjectFood Preservativeen_US
dc.subjectHplcen_US
dc.subjectDairy Productsen_US
dc.subjectTurkeyen_US
dc.titleHigh-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkeyen_US
dc.titleHigh-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey
dc.typeArticleen_US

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