Benzoic and salicylic acids concentration and determination in food and water mediums

Abstract

A review of literary data on the modern methods of sample preparation and definition of benzoic (BA) and salicylic acids (SA) in various objects, ranging from drinking and sewage waters to food products, is provided. The use of organic-inorganic polymer composite materials based on clays (bentonite, montmorillonite, vermiculite), commercial granulated active carbons, bio-spheres, polymeric sorbents of natural and synthetic origin, for concentrating BA and SA from aqueous mediums, including wastewater and soil solutions, are discussed. Schemes of obtaining and modifying the sorbents by surface-active substances, nanoparticles and metal cations are described. Limiting sorption values, sorbed compounds concentrations levels, sorption balance reaching times, and methods of sorbate determination in concentrates are given. Techniques of election, isolating, concentrating or extracting BA and SA from foodstuffs (alcoholic and non-alcoholic drinks, milk and dairy products, syrups, cereals, vegetables, fruits, etc.) are stated. The chromatographic (highperformance liquid, ionic, gas, thin-layer chromatography), electrochemical and spectrometric methods as well as capillary electrophoresis are recommended for the BA and SA determination in various objects. The analytes detection conditions, applied mobile and stationary phases, elution conditions, compositions of background solutions, characteristics of electrochemical determination, and also linear checks in various matrices, containing BA and SA, are presented.