Rapid determination of benzoate in soft drinks by solid-state benzoate ion selective sensor based on conducting polypyrrole film

Determination of benzoate in cranberry and lingonberry by using a solid-contact benzoate-selective electrode

Benzoic acid is used as a preservative in processed food, and occasionally in cosmetics and pharmaceuticals, while benzoic acid occurs naturally in, e.g., cranberry and lingonberry. Therefore, the determination of benzoate is of interest for product quality assurance, food safety, and personal health. In this work, a solid-contact benzoate-selective electrode (benzoate-ISE) was developed by utilising poly(3,4-ethylenedioxythiophene) (PEDOT) as solid contact and a solvent polymeric membrane containing a 1,3-bis(carbazolyl)urea derivative as ionophore. The benzoate-ISE was characterised in parallel with an ionophore-free control-ISE by electrochemical impedance spectroscopy and potentiometry. The presence of the ionophore in the membrane improved the selectivity to benzoate. Benzoate-ISEs and control-ISEs were used further to determine the benzoate concentration in cranberry and lingonberry by standard addition. The results obtained with both types of ISEs were compared with those obtained by ion chromatography. The results obtained with benzoate-ISEs were consistent with those obtained with ion chromatography. On the contrary, the control-ISE (without ionophore) gave significantly higher benzoate concentrations, especially in the case of cranberry where the benzoate concentration was low (ca 0.2 g kg-1) compared to lingonberry (ca 1 g kg-1). Hence, the benzoate-selectivity of the ionophore was crucial to obtain a benzoate-ISE that was practically applicable for determination of benzoate concentrations in cranberry and lingonberry.

An environment-friendly approach using deep eutectic solvent combined with liquid-liquid microextraction based on solidification of floating organic droplets for simultaneous determination of preservatives in beverages

With the increase in environmental protection awareness, the development of strategies to reduce the use of organic solvent used during the extraction process has attracted wide attention. A simple and green ultrasound-assisted deep eutectic solvent extraction combined with liquid-liquid microextraction based on solidification of floating organic droplets method was developed and validated for the simultaneous determination of five preservatives (methyl paraben, ethyl paraben, propyl paraben, isopropyl paraben, isobutyl paraben) in beverages. Extraction conditions including the volume of DES, value of pH, and concentration of salt were statistically optimized through response surface methodology using a Box-Behnken design. Complex Green Analytical Procedure Index (ComplexGAPI) was successfully used to estimate the greenness of the developed method and compare with the previous methods. As a result, the established method was linear, precise, and accurate over the range of 0.5-20 μg mL^-1. Limits of detection and limits of quantification were in the range of 0.15-0.20 μg mL^-1 and 0.40-0.45 μg mL^-1, respectively. The recoveries of all five preservatives ranged from 85.96% to 110.25%, with relative standard deviation less than 6.88% (intra-day) and 4.93% (inter-day). The greenness of the present method is significantly better compared with the previous reported methods. Additionally, the proposed method was successfully applied to analysis of preservatives in beverages and is a potentially promising technique for drink matrices.

Poly(styrene-co-N-methacryloyl-l-phenylalanine methyl ester)-functionalized magnetic nanoparticles as sorbents for the analysis of sodium benzoate in beverages

In this study, poly(styrene-co-N-methacryloyl-l-phenylalanine methyl ester)-functionalized magnetic nanoparticles were constructed and used as magnetic solid-phase extraction sorbents for analysis of food preservatives in beverages. To prepare the poly(amino acid)-based sorbents, N-methacryloyl-l-phenylalanine methyl ester, and styrene served as the functional monomers and modified onto the magnetic nanoparticles via free radical polymerization. Interestingly, compared with propylparaben and potassium sorbate, the proposed poly(amino acid)-based sorbents showed a good selectivity to sodium benzoate. The adsorption capacity of the sorbents to sodium benzoate was 6.08 ± 0.31 mg/g. Moreover, the fast adsorption equilibrium could be reached within 5 min. Further, the resultant poly(amino acid)-based sorbents were applied in the analysis of sodium benzoate in real beverage samples. The results proved that the proposed magnetic solid-phase extraction sorbents have a great potential for the analysis of preservatives in food samples.