International Journal of Research in Pharmacy and Pharmaceutical Sciences

International Journal of Research in Pharmacy and Pharmaceutical Sciences


International Journal of Research in Pharmacy and Pharmaceutical Sciences
International Journal of Research in Pharmacy and Pharmaceutical Sciences
Vol. 6, Issue 2 (2021)

Estimation of sodium benzoate in locally available brands of tomato ketchups using validated UV spectrophotometric method


R Swetha SRI, D Shivani, M Sumankanth

Commercial samples of tomato ketchups of locally available brands were studied using UV spectrophotometry to find out preservative content. Sodium benzoate is the common preservative present in ketchups. Less toxicity factor makes sodium benzoate fit to be used in food industry as preservative. Different food products like fruit juices, carbonated drinks, bevarages, milk, sauces, jams, jellies, cheese, ketchups contain sodium benzoate as preservative. Extraction with diethyl ether was employed for determination. UV detection was performed at 272nm.The sodium benzoate content Was found to be 354ppm in kissan tomato ketchup,306.8ppm in maggi ketchup, 283.2ppm in patanjali, 377.6ppm in chings tomato ketchup. The present study revealed that the level of sodium benzoate was within the FDA standard range (not more than 750ppm).
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How to cite this article:
R Swetha SRI, D Shivani, M Sumankanth. Estimation of sodium benzoate in locally available brands of tomato ketchups using validated UV spectrophotometric method. International Journal of Research in Pharmacy and Pharmaceutical Sciences, Volume 6, Issue 2, 2021, Pages 36-39
International Journal of Research in Pharmacy and Pharmaceutical Sciences