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

Abstract

Among 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.