Science Journal of Chemistry
Volume 7, Issue 3, June 2019, Pages: 62-66
Received: Jul. 31, 2019;
Accepted: Aug. 20, 2019;
Published: Sep. 12, 2019
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Femi Francis Oloye, Department of Chemical Sciences, Adekunle Ajasin University, Akungba Akoko, Nigeria
UV spectroscopy was employed to understand the possible interaction between ascorbic acid (AA) and sodium benzoate (SB). The absorbance of each of the preservatives was taken singly (285 and 291nm for SB and AA, respectively) and the spectrum of a common drink that contained the two preservatives was recorded. Then the interaction of AA with SB was monitored by varying the concentration of AA in SB, reaction temperature and exposure to sunlight. The peaks of AA and SB disappeared and a new peak emerged at higher wavelength upon addition of AA to SB, suggesting a redshift and incorporation of AA in SB. Sunlight and temperature (≤body temperature) did not cause AA and SB to react or changes in the wavelength of maximum absorbance. Addition of AA into a typical fizzy drink did not result in new peak suggesting AA did not create any new products by its addition to this product, which already contained AA and SB at the recommended level. However, the addition of a higher amount of AA into the fizzy drinks cause a noticeable red shift from 287.5 to 295nm. Thus caution should be taken when taking AA with SB containing products.
Femi Francis Oloye,
Spectroscopic Investigation of the Mixture of Ascorbic Acid and Sodium Benzoate, Science Journal of Chemistry.
Vol. 7, No. 3,
2019, pp. 62-66.
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
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