Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography

Olive fruit is utilized in two forms: table olives and oil. In our country, food additives that are added consciously and deliberately are used in table olive production to bring the appearance and flavour of olives to the state desired by the consumer, to prevent the deterioration of olives and to extend their shelf life. In Turkey, the amount of preservatives to be added to foods should be compatible with the Turkish Food Codex. This study was carried out to determine the amounts of benzoic ands orbic acids added to extend the shelf life in pickled green olives provided from Bursa market using the HPLC method and to find out whether the findings obtained are within the legal limits envisaged in the Regulation on Food Additives. Among 100 green olive samples supplied, while sorbic acid and benzoic acid were not detected in 79 green olive samples. Sorbic acid was observed in 10 of the samples and benzoic acid was in 1 of the samples, however both acids were detected in 11 of the samples. The detected amounts of sorbic acid ranged between 49,103 and 204,989mg kg-1, while benzoic acid values were within 142,352-153,453 mg kg-1. The preservatives were not detected in the 4 green olive samples which were above 7% of the salt content, whilst they were observed in 20 of the samples with salt ratio below 7%. However their detected amounts were within the levels allowed by Turkish Food Codex.