Monitoring on the Presence of Ascorbic Acid in Not Prepacked Fresh Meat Preparations by a Validated HPLC Method

Marco Iammarino and Aurelia Taranto

Journal of Food Research, 2012, vol. 1, issue 2

Abstract: Ascorbic acid is a commonly-used food additive permitted in prepacked fresh meat preparations. Consequently, the addition of this antioxidant is subject to a specific packaging authorization. In this survey 180 samples of not prepacked fresh meat preparations have been analyzed in order to evaluate the diffusion of not authorized ascorbic acid additions. The ascorbic acid has been determined by a high performance liquid chromatography with diode array detection method, validated according to the European Legislation. Quantifiable concentrations of ascorbic acid (> LOQ = 20.1 mg · kg-1) were registered in 33 samples confirming a wide diffusion of not authorized additions. Moreover, low concentrations not attributable to a additives additions were detected in 14 samples. Ascorbic acid sources (tomato) were declared on the label of these samples. Considering that the addition of this food additive is generally considered safe, these low concentrations registered may be useful for the determination of an allowable limit for the ascorbic acid in not prepacked fresh meat preparations.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
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