Atwa, M., Elgammal, M. (2015). CHEMICAL STUDY ON BENZENE CONTAMINATION OF SOME BEVERAGES IN EGYPTIAN MARKET. Journal of Agricultural Chemistry and Biotechnology, 6(6), 155-165. doi: 10.21608/jacb.2015.44291
Manal Atwa; M. Elgammal. "CHEMICAL STUDY ON BENZENE CONTAMINATION OF SOME BEVERAGES IN EGYPTIAN MARKET". Journal of Agricultural Chemistry and Biotechnology, 6, 6, 2015, 155-165. doi: 10.21608/jacb.2015.44291
Atwa, M., Elgammal, M. (2015). 'CHEMICAL STUDY ON BENZENE CONTAMINATION OF SOME BEVERAGES IN EGYPTIAN MARKET', Journal of Agricultural Chemistry and Biotechnology, 6(6), pp. 155-165. doi: 10.21608/jacb.2015.44291
Atwa, M., Elgammal, M. CHEMICAL STUDY ON BENZENE CONTAMINATION OF SOME BEVERAGES IN EGYPTIAN MARKET. Journal of Agricultural Chemistry and Biotechnology, 2015; 6(6): 155-165. doi: 10.21608/jacb.2015.44291
CHEMICAL STUDY ON BENZENE CONTAMINATION OF SOME BEVERAGES IN EGYPTIAN MARKET
Benzene is considered as a human carcinogen that normally exposed to human from environment. But low levels of benzene can be formed in beverages containing benzoate salts as an antimicrobial agent and ascorbic acid which may be either naturally present from a fruit juice ingredient in the soft drink or added as an antioxidant food additive. Benzene formed by decarboxylation of the benzoic acid salts in the presence of ascorbic acid (vitamin C). The purpose of this study was to estimate the benzene contamination in some beverages products in Egyptian, As well as studying the effect of different storage temperatures at different periods using different benzoic acid concentrations on benzene formation in some beverages. It was found fluctuation levels of benzene in the tested products from 7.8 to 22.7 ppb. Benzene contents were found to be depends on both benzoic and ascorbic acid contents where the higher levels of benzene were found at higher contents of both benzoic and ascorbic acids contents together. Formation of benzene was found to be increased when the products were stored for extended periods and at elevated temperatures, even at only 50 oC for three months. So, juices manufacturers should reformulate their products to eliminate benzene formation by using alternative preservatives of benzoic acid in high vitamin C drinks by other material such as sorbic acid.
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