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Reverse-phase high-performance liquid chromatography (RP-HPLC) method for simultaneous determination of sodium benzoate and potassium sorbate in beverages was developed using high speed column. The simple and rapid reverse-phase method for quantitative determination of both preservatives was established on LiChroCART® Purospher STAR RP-18e (30 mm × 4 mm; 3 μm) column, mobile phase consisted of acetonitrile-phosphate buffer (pH = 3.5) in volume ratio of 8:92 (v/v), flow rate of 1 mL min−1, ultraviolet (UV) detection at 195 nm for sodium benzoate and 260 nm for potassium sorbate, and constant column temperature at 25 °C. Linearity, precision, accuracy, limit of quantification (LOQ), and limit of detection (LOD) were tested for method validation. Linearity range for sodium benzoate was 6.04–200.27 mg L−1 (R 2 = 0.999) while, for potassium benzoate (R 2 = 0.999), 12.19–406.36 mg L−1. The RSD values ≤1.03% demonstrate excellent intra-day precision. LOD for sodium benzoate and potassium sorbate was 0.004 and 0.003 mg L−1, while LOQ was 0.012 and 0.009 mg L−1, respectively. This method was applied for quantitative determination of investigated preservatives in beverages which were taken from Macedonian markets.

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the recommendation of the WHO but comparing the Hungarian Diet and Nutritional Status Survey of 2009–2014, it shows an increasing tendency, and the main sources are sugar sweetened beverages. Among female young adults (between the ages of 18 and 34

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Acta Alimentaria
Authors: E. Ivanišová, K. Meňhartová, M. Terentjeva, L. Godočíková, J. Árvay, and M. Kačániová

. Essawet , N.A. , Cvetkovic , D. , Velicanski , A. , Čanadanovič-Brunet , J. , Vulic , J. , Maksimovic , V. & Markov , S. ( 2015 ): Polyphenols and antioxidant activities of kombucha beverage enriched with CoffeeBerry

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from beverages (i.e. 1.6 and 2 litres, respectively). The Public Health Office in Slovakia provides a national recommendation for children from the age of ten and adults for 2–2.5 litres of fluid per day. The water requirements for individuals can vary

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Ozer , B.H. & Kirmaci , H.A. (2009): Functional milks and dairy beverages. Int. J. Dairy Technol., 63 , 1–6. Kirmaci H.A. Functional milks and dairy beverages

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. & Wardleworth (1978): The identification of distilled alcoholic beverages. J. Inst. Brew. , 84 , 93-96. The identification of distilled alcoholic beverages. J. Inst. Brew

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Acta Alimentaria
Authors: N. Khantisophon, D. Montet, G. Loiseau, S. Rakshit, W. Stevens, and R. Ray

.R. (1997): Particle size distribution in heat-processed beverage prepared from roasted peanut. Fd Res. int. , 30 , 59–64. Beuchat L.R. Particle size distribution in heat

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Acta Alimentaria
Authors: M. Seifert, W. Dorn, R. Müller, S. Holzinger, and M. Anke

The molybdenum content of food in Germany varies between 10 and 6000 μg kg −1 dry matter. Cereal products, sugar- and starch-rich food, luxury food, bread, rolls, cake, spices and most kinds of fruits deliver 10–400 μg Mo kg −1 dry matter. Herbs and vegetables are generally rich in molybdenum, for example, cucumber can store up to 4000 μg Mo kg −1 dry matter as well as pulses. Animal products, with exception of liver and kidney, are poor in molybdenum. Vegetable foodstuffs as part of mixed diets in Germany deliver 70% of the human intake, animal foodstuffs about 20% and beverages less than 10%.

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, B. ( 2017 ): Lactic acid bacteria stress response to preservation processes in the beverage and juice industry . Acta Biochim. Pol. , 64 , 459 – 464 . Castro

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. G ruenwald , J. ( 2009 ): Novel botanical ingredients for beverages . Clin. Dermatol. , 27 , 210 – 216 . H olsinger , V.H. , P osati , L.P. & D evilbiss , E.D. ( 1974 ): Whey

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