International Journal of Analytical Chemistry / 2017 / Article / Tab 2

Research Article

Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

Table 2

The amount of pH, sodium benzoate, potassium sorbate, and natamycin (mg/kg) in cheese and yogurt samples.

BrandsPreservatives (mg/kg)pH
Sodium benzoatePotassium sorbateNatamycin
RangeRangeRangeRange

YogurtCommon4.573–43.1010–34.1810–9.6403.76–4.72
Probiotic0–28.320NDNDNDND3.79–4.49
Vegetable0–58.1880–183.7300–66.4604.10–4.88
Fruit8.729–40.541117.600–240.6000–27.1903.70–4.59
Strained2.076–22.9310–11.8800–6.9103.98–4.46

CheeseBrined3.717–125.7710–99.5610–158.0254.23–6.01
Lactic1.735–3.457NDNDNDND6.37–7.07
Processed6.300–59.9530–1150.3200–62.1324.93–6.88
Cream5.988–27.2750–247.3670–12.1324.50–6.63
Labaneh10.241–23.6170–232.0750–8.6224.93–5.35

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