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Assessment of benzoic acid, sorbic acid and ethanol level by high performance liquid chromatography and gas chromatography in industrial kefir products offered in the Iranian retail market
Yeganeh Mazaheri, Farangis Marboutian, Saeed Aghebat-Bekheir, Alireza Bakhtiari, Behrouz Tajdar-Oranj, Behrouz Akbari-Adergani,
Volume 18, Issue 1 (5-2025)
Abstract
Background and Objective: Benzoate and sorbate are utilized to prevent the growth of microorganisms and to extend the shelf life of most food products. However, according to national hygienic regulations, the use of these two preservatives in kefir is not permitted. In this study, the concentration of these preservatives in kefir was determined using high-performance liquid chromatography. Additionally, due to the importance of this issue and compliance with national regulations—which specify a maximum ethanol limit of 0.5% in kefir—the ethanol content of this product was also determined using the gas chromatography method.
Materials and Methods: In this descriptive-cross-sectional study, 88 samples of industrially produced kefir from different brands were randomly collected from various regions of Iran and sent to the laboratory at 4 °C. Statistical analysis of the data was performed using SPSS software, and one-way ANOVA was applied to compare the mean values. In all tests, a significance level of 0.05 was considered.
Results: Sorbate was not detected in any of the samples, while benzoate was observed in only 11 samples, with an average concentration of 0.6763 mg/L. The average concentration of ethanol was 0.2997%, and in 10 samples, the ethanol content exceeded 0.5%, which is in violation of national regulations.
Conclusion: The presence of trace amounts of sorbate in the product may be attributed to the activity of lactic acid bacteria. The increase in alcohol percentage could also be due to insufficient control over the fermentation process during production. To improve nutritional quality and safeguard consumer health, it is recommended that limits be established for preservatives in this product.
 

Investigating the concentration of Patulin in various juices samples sold in Tehran market in 2024
Soheyl Eskandari, Alireza Bakhtiyari, Ali Mirzakhani, Saeed Aghebat-Bekheir, Parisa Shavali-Gilani,
Volume 18, Issue 4 (3-2026)
Abstract
Background and Objective: Patulin is one of the most important mycotoxins produced by a wide range of molds. The main source of this mycotoxin is rotten fruits, especially apple juice. Patulin may damage the liver, spleen, and kidneys and cause seizures, edema, intestinal inflammation, and vomiting. Patulin may also have genotoxic and neurotoxic properties and disrupt the functioning of the immune and nervous systems.
Materials and Methods: In this study, the concentration of patulin in 34 random samples of fruit juice, including 26 apple juice samples, 4 apple and banana mixed juice samples, 2 apple and kiwi mixed juice samples, and 2 pomegranate juice samples sold in stores in Tehran in May 2024, was measured and reported using the HPLC-UV method.
Results: The LOD and LOQ levels were 1.21 and 3.49 µg/kg, respectively, and the recovery percentage was between 91 and 97 percent. The mean and standard deviation of patulin concentration in a total of 34 samples was 13.425 ± 21.348 µg/kg, which was below the permissible limit of the Iranian standard and Codex (50 µg/kg), and only the findings related to one of the samples were higher than the standard limit (14.88 µg/kg).
Conclusion: The results of this study show that the levels of patulin in the samples examined are mostly within the limits of Iranian and Codex standards. However, more comprehensive studies with a larger number of samples are recommended for a more accurate assessment of potential risks.
 

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