Toluene and Benzyl Alcohol Formation in Fruit Juices Containing Benzoates
2017
Bocharova, Oksana | Reshta, Sentyabrina | Eshtokin, Vasiliy
Conversions of benzoates in orange and apple juices affected by thermal processing (100C for 10 min) were investigated. The instrumental determination was carried out by gas chromatography–mass spectrometry (GC–MS) using a direct injection of samples (5 µl) into the column. The products of benzoic acid reduction, but no benzene, were found in all samples. New scientific evidence indicating the presence of threshold amounts of toluene and benzyl alcohol in orange juice containing benzoates were demonstrated. Benzoic acid, threshold amount of benzyl alcohol, but no toluene, was detected in apple juice. Volt‐amperometric assessment showed that reducing ability of redox systems was the main factor determining differences in results obtained for orange and apple juices in respect of the products of benzoic acid conversions. The effect of ascorbic acid on benzyl alcohol and toluene formation from benzoates was investigated using the model system (5% solution of ascorbic acid and sodium benzoate). PRACTICAL APPLICATIONS: The scientific knowledge could provide the possibility to control the toxic substance formation in fruit products containing benzoates. This field of study is especially important for establishing a scientific base for fruit products manufactured in accordance with HACCP regulations. The article is important for food producers and scientists who are working in the area of canned fruit products. The article content will improve the concepts of using additives and will improve the theory of chemical safety of canned foodstuffs.
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