Determination Of Sodium Benzoate and Ascorbic Acid in Soft Drinks

Abstract

Objective: To measure the concentration of sodium benzoate and ascorbic acid in soft drink samples, to ensure compliance with permissible limits, and to assess the risk of benzene formation resulting from their reaction. Methodology: Samples were collected from 7 beverages (local and imported). Spectroscopic methods (UV-Vis) and iodine titration were used to measure the two substances. Results were compared with international standards. Results: PH ranged from 2.05 (most acidic: Al Ain) to 3.08 (least acidic: Shani). Ascorbic acid: 6.66–26.66 ppm (higher in Fanta, lower in Mirinda). Sodium benzoate: 16.76–49.98 ppm (higher in Fanta, lower in Al Ain). All concentrations fall within the limits permitted for food additives according to international standards, without representing nutritional fortification with Vitamin C. Most prone to benzene formation: Fanta and Shani. Conclusion: Levels are safe, but improper storage (heat, light) increases the risk of benzene formation. Recommendations: Improved transportation and storage, regular monitoring, and broader studies on benzene formation and its health effects