Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/195081
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEstimates Of The Mean Per Capita Daily Intake Of Benzoic And Sorbic Acids In Brazil.pt_BR
dc.contributor.authorTfouni, S A Vpt_BR
dc.contributor.authorToledo, M C Fpt_BR
unicamp.authorS A V Tfouni, Department of Food Science, Faculty of Food Engineering, State University of Campinas, UNICAMP, Caixa Postal 6121, 13081- 970, Campinas-SP, Brazil.pt_BR
unicamp.author.externalM C F Toledo,pt
dc.subjectBenzoatespt_BR
dc.subjectBeveragespt_BR
dc.subjectBrazilpt_BR
dc.subjectChromatography, High Pressure Liquidpt_BR
dc.subjectDairy Productspt_BR
dc.subjectDiet Surveyspt_BR
dc.subjectFood Preservativespt_BR
dc.subjectHumanspt_BR
dc.subjectLegislation, Foodpt_BR
dc.subjectSorbic Acidpt_BR
dc.description.abstractThe daily intakes of benzoates and sorbates from selected food categories were estimated in Brazil in 1999. The Budget method was used as a first screening procedure for the estimation of the safety aspects of the maximum permitted levels of benzoates and sorbates established by the Brazilian food legislation. This screening indicated that benzoates should be further investigated. In a second step, the daily intakes of these preservatives were assessed by combining measured levels of these additives with national food consumption data derived from a household economic survey and a packaged good market survey. Benzoate and sorbate levels in soft drinks, fruit juices, margarine, yoghurt and cheese were determined by HPLC with a photodiode array detector (detection at 228 nm for benzoic acid, 260 nm for sorbic acid). The estimated intakes of benzoates and sorbates for the average consumer were below the ADIs, ranging from 0.3 to 0.9 and 0.2 to 0.3 mg kg(-1) body weight, respectively. Soft drinks were identified as the main source of benzoates representing >80% of the estimated intake.en
dc.relation.ispartofFood Additives And Contaminantspt_BR
dc.relation.ispartofabbreviationFood Addit Contampt_BR
dc.date.issued2002-Julpt_BR
dc.identifier.citationFood Additives And Contaminants. v. 19, n. 7, p. 647-54, 2002-Jul.pt_BR
dc.language.isoengpt_BR
dc.description.volume19pt_BR
dc.description.firstpage647-54pt_BR
dc.rightsfechadopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn0265-203Xpt_BR
dc.identifier.doi10.1080/02652030210125119pt_BR
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/12113659pt_BR
dc.date.available2015-11-27T12:49:08Z-
dc.date.accessioned2015-11-27T12:49:08Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T12:49:08Z (GMT). No. of bitstreams: 1 pmed_12113659.pdf: 217602 bytes, checksum: 0f54939a715b3a7f7e26886596162034 (MD5) Previous issue date: 2002en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/195081-
dc.identifier.idPubmed12113659pt_BR
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