UV-Spectrophotometry Determination of Sodium Benzoate and Potassium Sorbate from Some Selected Food Samples in Ota, Ogun State, Nigeria

Abstract

This study extracted and assessed the levels of Sodium benzoate and Potassium sorbate present in some food samples in Sango Ota, Ogun State in the western part of Nigeria. A UV Spectrometry technique is described for the determination of Sodium benzoate and Potassium sorbate content in 12 food samples. The food samples comprise fruit drinks, margarine, sauces, and ketchup. The pH values obtained in this study for all the 12 food samples are in the range of 2.71 – 4.89 and are proof of the existence of the presence of both preservatives, even those whose labels claim otherwise. The fruit drink samples recorded values in the range of 432.00 – 468.00 mg/L for Sodium Benzoate and 180.26 – 566.52 mg/L for the Potassium sorbate. The margarine samples recorded values in the range 360.00 – 1,260.00 mg/L for Sodium Benzoate and 154.51 – 618.03 mg/L for Potassium sorbate while the food sauces recorded values in the range 576.00 – 1,080.00 mg/L for Sodium Benzoate and 206.01 – 360.52 mg/L for Potassium sorbate. In all the 12 food samples analyzed, the margarine samples had the highest values, and in comparison, to their set permissible limits indicate that these commodities are generally unsafe for consumption due to the high level of preservatives added to them.