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KMID : 1134820180470070742
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 7 p.742 ~ p.749
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Naturally Occurring Propionic Acid Analysis in Seasoned Cod by Direct Solvent Extraction
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Oh Chang-Hwan
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Abstract
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Seasoned cod (SC) is a seasoned processed food that is not supposed to be treated with preservatives other than sorbic acid (and its salts). However, occasional cases in which propionic acid (PA) is found in SC are occurring. In this study, a method for quantification of PA in SC based on acidic acetone extraction was established and confirmed to produce results equivalent to the current official analysis method. The optimized time for the extraction of the SC (5 g) with acetone containing 0.1% of acetic acid was 20 minutes; therefore, the total analysis could be completed within 1.5 to 2 hours. Analysis of the PA among 43 samples of SC of all five sample groups (S1∼S5) revealed a PA detection frequency of 93% (40 samples). Additionally, the highest and average concentration of PA was 69.5 mg/kg, and 25.3 mg/kg, respectively. The mean values of PA found in S1 (produced in China) and S2 (produced in Korea) were 39.2 mg/kg and 21.7 mg/kg, respectively; however, these values did not differ significantly, and the possibility of intentional addition during processing was low (PA was confirmed not to have been used in treating of S2). The average daily exposure of PA associated with intake of 100 g of SC (with PA 25.3 mg/kg) was 0.042 mg/kg?bw/d. The exposure level of PA was 35.3% of 0.119 mg/kg?bw/d (the average Korean exposure levels in 2017) and 8.6% of 0.486 mg/kg?bw/d (the average Korean eaters’ exposure level in 2017). Additionally, the exposure level of PA was 0.2∼6.0% of 0.7∼21.1 mg/kg?bw/d, the average exposure for EU consumers in 2014. Based on these results, the low levels of PA detected in SC, if not added as a preservative, should be considered as naturally occurring unless there is no risk to consumers’ health.
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KEYWORD
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propionic acid, GC-FID, seasoned cod, acetone extraction, natural origin
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