Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate

Femi Francis Oloye

doi:doi:10.11648/j.sjc.20190703.12

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Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate

Femi Francis Oloye

Published in Science Journal of Chemistry (Volume 7, Issue 3)

Received: 31 July 2019 Accepted: 20 August 2019 Published: 12 September 2019

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Abstract

UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.

Published in	Science Journal of Chemistry (Volume 7, Issue 3)
DOI	10.11648/j.sjc.20190703.12
Page(s)	62-66
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Spectroscopy, Ascorbic Acid, Sodium Benzoate, Preservatives, Spectrum, Concentration, Red Shift

References

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[2]	EFSA Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives. European Food Safety Authority Journal, 2016; 14 (3): 4433-4559. 33.
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[6]	Abdulmumeen HA, Risikat AN, Sururah AR. Food: its preservatives additives applications. International Journal of Chemical and Biochemical Sciences 2012; 1: 36-47.
[7]	CICAD Benzoic acid and sodium benzoate. Concise International Chemical Assessment Document, 2005, 26: 1-46.
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Femi Francis Oloye. (2019). Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Science Journal of Chemistry, 7(3), 62-66. https://doi.org/10.11648/j.sjc.20190703.12

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ACS Style

Femi Francis Oloye. Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Sci. J. Chem. 2019, 7(3), 62-66. doi: 10.11648/j.sjc.20190703.12

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AMA Style

Femi Francis Oloye. Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Sci J Chem. 2019;7(3):62-66. doi: 10.11648/j.sjc.20190703.12

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@article{10.11648/j.sjc.20190703.12,
  author = {Femi Francis Oloye},
  title = {Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate},
  journal = {Science Journal of Chemistry},
  volume = {7},
  number = {3},
  pages = {62-66},
  doi = {10.11648/j.sjc.20190703.12},
  url = {https://doi.org/10.11648/j.sjc.20190703.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20190703.12},
  abstract = {UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.},
 year = {2019}
}

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TY  - JOUR
T1  - Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate
AU  - Femi Francis Oloye
Y1  - 2019/09/12
PY  - 2019
N1  - https://doi.org/10.11648/j.sjc.20190703.12
DO  - 10.11648/j.sjc.20190703.12
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 62
EP  - 66
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20190703.12
AB  - UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.
VL  - 7
IS  - 3
ER  -

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Author Information

Femi Francis Oloye

Department of Chemical Sciences, Adekunle Ajasin University, Akungba Akoko, Nigeria

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APA Style

Femi Francis Oloye. (2019). Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Science Journal of Chemistry, 7(3), 62-66. https://doi.org/10.11648/j.sjc.20190703.12

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ACS Style

Femi Francis Oloye. Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Sci. J. Chem. 2019, 7(3), 62-66. doi: 10.11648/j.sjc.20190703.12

Copy | Download

AMA Style

Femi Francis Oloye. Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate. Sci J Chem. 2019;7(3):62-66. doi: 10.11648/j.sjc.20190703.12

Copy | Download

@article{10.11648/j.sjc.20190703.12,
  author = {Femi Francis Oloye},
  title = {Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate},
  journal = {Science Journal of Chemistry},
  volume = {7},
  number = {3},
  pages = {62-66},
  doi = {10.11648/j.sjc.20190703.12},
  url = {https://doi.org/10.11648/j.sjc.20190703.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20190703.12},
  abstract = {UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate
AU  - Femi Francis Oloye
Y1  - 2019/09/12
PY  - 2019
N1  - https://doi.org/10.11648/j.sjc.20190703.12
DO  - 10.11648/j.sjc.20190703.12
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 62
EP  - 66
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20190703.12
AB  - UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.
VL  - 7
IS  - 3
ER  -

Copy | Download