Determination of benzoic acid content of dairy products consumed in Turkey
Makaleler > Tam Makale · 2016
Yazarlar: Leyla Gucer, Ozer Kinik, Oktay YERLİKAYA, Saban Meric, Emel Aydin, Mehmet Kilincer, Gulbeyaz Kurtulus, Hatice Gur Yagli
Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene, Uluslararası, Wos, 2016, cilt 67
DOI: 10.31083/0003-925x-67-107
Özet
This paper describes quantitative data concerning the natural occurrence of benzoate/ benzoic acid in a range of yoghurt, ayran/yogurt drink, strained yoghurt, cheese types (White Pickled, Kashar, Tulum) and butter. During the fermentation or production of dairy products, benzoic acid is produced from hippuric acid. A second metabolic pathway has been described during ripening and additional quantity of benzoic acid originates from phenylalanine degradation with ß phenyl propionic acid and cinnamic acid as intermediate products. Also, a third way could be the autooxidation of benzaldehyde, produced by certain strains of lactic acid bacteria. Samples were purchased from Izmir Region in Turkey in the period of 2011–2013. All dairy products were produced from cow, goat, sheep milk or blends. Benzoic acid levels in cheese, yoghurt, strained yoghurt, ayran and butter varied between 2.3–160, 6.4–83, 7.8–40.70, 0.6–12.8 and 0.0–7.3 μg/l., respectively. The results showed that benzoic acid widely forms in milk products as a result of the metabolic activity of lactic cultures or natural microbial flora employed.