Quantificação do benzoato de sódio em polpas de frutas comercializadas em Sergipe

Abstract

In the realm of processed foods, there are numerous concerns regarding the potential health risks posed by food additives. However, these additives are crucial for maintaining the quality and safety of foods, as they help extend the shelf life of products by preventing the growth of microorganisms (both spoilage and pathogenic) and avoiding unwanted chemical reactions. Among the most commonly used additives in the food industry is sodium benzoate, a widely used preservative in the beverage industry, including fruit-based products such as juices, pulps, and nectars. Sodium benzoate is the salt of benzoic acid, with antibacterial and antifungal properties, typically found in powder form. This undergraduate thesis aimed to determine the amount of sodium benzoate in cashew, cupuaçu, and umbu fruit pulps sold in the market of the state of Sergipe, comparing the results with the limits established by Brazilian regulations. The technique of High-Performance Liquid Chromatography (HPLC) was used to identify and quantify the preservative in the samples. The analysis was carried out using an isocratic solvent system composed of sodium acetate and acetic acid buffer (pH = 4.5) with acetonitrile in a ratio of 80:20 (v/v), at 30°C. The levels of sodium benzoate found were within the limits allowed by Brazilian legislation, with the highest concentration of 910 mg/kg in cupuaçu pulp (brand A), complying with the limit of 1000 mg/kg. The results were consistent with international standards, indicating that industries comply with current regulations, contributing to food safety. It is important to highlight that excessive or prolonged exposure to sodium benzoate may pose health risks. High consumption of this additive is associated with allergic reactions, including hives and asthma. Moreover, when exposed to acidic environments, benzoate can convert into benzene, a carcinogenic substance. Therefore, it is essential for consumers to be aware of the importance of moderate consumption of foods containing this preservative.