Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq

Shamaail A. Saewan*(1) and Sawsan A. H. Al-Hilfi(1) 

(1). Department of Food Science, Faculty of Agriculture, Basra University, Basra, Iraq.
(*Corresponding author: Dr.  Shamaail A. Saewan. E-Mail: shamaail@yahoo.com).

 Received: 05/02/2016                           Accepted: 15/04/2016

Abstract:

The current study was carried out between November, 2015 and June, 2016. It included two points, first is determination the concentration of benzoic acid in some imported and local food stuff, using titration method. Samples of pickles were collected from the local market, also some imported food samples as mango slices, various types of beans, appetizers, canned vegetables and fruits, jams and cheese were collected. Results showed that concentration of benzoic acid ranged between (3.05 – 6.1) mg/kg for appetizers, (not detected – 24.4) mg/kg for pickles, (18.3 – 30.5) mg/kg, in jam. For beans and other samples, benzoic acid content was (12.2 – 24.4) mg/kg, and between (not detected – 24.4) mg/kg in some Iranian cheese categories. Concentrations of benzoic acid didn’t exceed the recommended limits set by FAO and WHO (1000 mg/kg) in all food stuffs. The second point was to estimate the trace elements levels (Pb, Cu, Zn, and Fe) in 23 vegetables samples collected from various regions in Basra city, south of Iraq (Al Madina, Al Haretha, Al Zubair, Abi Al Khasib, and Al Faihaa Island). Flame atomic absorption was used to determine trace elements. The highest Fe concentration 18.756 mg/ kg  (dry weight) was detected in cucumber from Al- Midaina town, while the highest Pb level was in fenugreek and celery leaves, that collected from Al- Fayhaa island, 2.847 and 2.846 mg/kg, respectively.

Key words: Benzoic acid, Trace elements, Canned food, Vegetables and fruits, Preservatives.

Full paper in Arabic: Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq