Measuring the Concentration of Preservative Benzoic Acid of Tomato Paste Samples by Spectrophotometer Analyzer
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Abstract
The principle main goal of any human that Obtain good food. The safety of any food item is the basis of its quality and its containment of guaranteed concentrations of additives. Canned food has preservatives added to prevent spoilage. Benzoic acid is added to tomato paste as a preservative, and the concentration of the preservative must be within the permissible range to ensure the health of the consumer. This article aims to measure and evaluate the concentration of the preservative (Benzoic acid) in Fifteen (15) samples of Tomato Paste (Triplicate for each sample) collected From the Libyan markets and then analyzed by using a UV-visible spectrophotometer analyzer. The results were fairly close, as follows, the lowest value and highest value for the concentrations of the preservative in the samples were 14 and 15 which amounted between 65.50 mg/kg and 449.70 mg/kg respectively, were the values of RSD less than 5 % For all studied samples. However, the concentrations of the preservative in all samples were within the permissible limits WHO as less than 1000 mg/kg. The article concluded that the optimum benzoic acid concentration to be in marketed food preservatives is between 70–500 mg/kg. And the benzoic concentration in selected food products determined were in the range, the study found that all the selected samples were qualified and safe.
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