Evaluation of Sodium Benzoate as a Preservative in Apple Juice after Different Periods of Storage in Sunlight on rats’

Document Type : Original Article


1 Biochemistry department - Faculty of science – Helwan University

2 National Nutrition Institute( NNI)

3 Central health laboratories – Ministry of health

4 Field studies and survey department- National Nutrition Institute

5 Food science department - National Nutrition Institute


Preservatives boost food safety and expiration date by restricting microorganisms. It is considered xenobiotic; metabolism happens within the liver and may cause tissues inflammation and potential risk factors in the evolution of the various chronic ailments. This study was objective to inspect the effect of apple juice containing sodium benzoate (SB) after storage for 2 and 4 months within sunlight on rats' livers. In three storage stages: the juice containing SB was estimated by high-performance liquid chromatography (HPLC) to limit SB value. Ninety white male rats were distributed to three collections (10 rats/set): Normal, SB solution, and juice containing SB during the three storage stages for month/ stage. The biological evaluation like feed intake (FI) and rats' growth, biochemical factors “liver functions”, biomarker oxidation in liver tissue such as glutathione reductase GSH and Malondialdehyde MDA, the liver histological examination were evaluated. The results were indicated that in the three storage stages, the FI and growth rates were significantly elevated within G2 compared to the healthy rats G1. Set 2 has the highest liver enzymes values during the assorted stages. The healthy group had the highest GSH and the lowest MDA value all period. The conclusion: SB has harmed the rats’ livers in both groups, chemical solution SB and juice containing SB via the oxidation condition and liver enzymes.


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