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High performance liquid chromatographic determination of food additives in blackberry wine

Since food additives are widely used in the food industry and due to their potential adverse health effects and consumer safety, the purpose of this study was to evaluate the content of food additives in Croatian blackberry wines. Fifteen samples were collected during 2006 - 2007 and classified into two groups according to growing blackberry: conventional and organic samples. The chromatographic system consisted of a Dionex HPLC Pump P680, Automated Sample Injector ASI-100, Termostatted Column Compartment TCC-100 and UVD170S Detector. The separation of the compounds was completed on an Acclam™ C18 (4.6 x 250mm, 5 µm, Dionex, USA) with suitable guard column. The mobile phase consisted of solvent A (acetonitrile ; 12%) and solvent B (10 mM phosphate buffer (pH 5.0) ; 88%). The flow rate was kept at 1.2 mL/min with an isocratic mode and the column temperature was maintained at 25°C. Total running time was 25 min for each sample with the injection volume of 5 µL. The eluting compounds were detected at 202 nm (saccharin, salicylic acid and aspartame), 206 nm (caffeine), 227 nm (acesulfame-K and benzoic acid) and 256 nm (sorbic acid). The obtained results showed that the concentrations of benzoic acid in the analyzed blackberry wines varied from 4.36 to 18.55 mg/L. The presence of sorbic acid has been detected in seven samples and the values were in the range of 1.43 – 54.48 mg/L. Salicylic acid is a natural component of blackberry fruit and the content of this phytochemical in the studied wines were between 1.99 to 13.55 mg/L. The saccharin concentrations were detected in three samples and the highest value was 31.51 mg/L. The concentration of acesulfame-K and aspartame were found to be below the detection limit of the method in the investigated blackberry wines. As expected, caffeine was not detected in the analyzed blackberry wines, because there is no the available literature data about caffeine content in any kind of wine. Moreover, no significant difference was found between the contents of investigated food aditives regarding the process of growing blackberry. In addition, these results underlined the importance that all detected data were below the maximum permitted concentration proposed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

blackberry wine; food additives; HPLC

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