Determination of Benzoic Acid, Sorbic Acid and HMF in Grape Molasses Produced by Traditional and Modern Methods

Abstract

Sorbic acid and benzoic acid have long been widely used in the food industry to inhibit the growth of various bacteria, yeasts and fungi, especially in acidic media. The health effects have led to limitation on the concentrations that can be used in food. In most studies, HMF has been found to have carcinogenic effects such as cytotoxicity toward mucous membranes, the skin and the upper respiratory tract; mutagenicity; chromosomal aberrations; and carcinogenicity toward humans and animals. Because of these reason, the analytical determination of these compounds is important for consumer interest and protection. The aim of this study is to determine the concentration of sorbic acid, benzoic acid and HMF in grape molasses samples by using HPLC. For HPLC analysis, a Zorbax SB RP18 (150 × 4.60 mm i.d. × 5 μm) column was selected as the stationary phase at 25°C. In sixteen grape molasses samples (produced by traditional and modern method), sorbic acid, benzoic acid and HMF concentrations were determined by HPLC method. HMF was detected in all of the commercial and traditional type molasses samples. Only two commercial molasses sample, sorbic acid and benzoic acid were detected.