IDENTIFICATION OF BENZOIC ACID BY GC AND MASS SPECTROMETRY

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenoid compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavouring agents in food, cosmetic, hygiene, and pharmaceutical products. Benzoic acid (BA) is a commonly used antimicrobial preservative in food and beverages, especially in carbonated beverages, as it presents in its strongest antibacterial activity at pH 2.5–4.0. BA has inhibitory effects on the proliferation of bacteria and yeasts, a major cause of food spoilage. Although the addition of BA can extend the shelf life of drinks and prevent nutritional losses.Excessive intake of BA may cause diarrhea, abdominal pain, and other symptoms and even interfere with the intermediate metabolic processes of the body.