Page 191 - Analytical method for food addtives

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E297: Fumaric acid and its salts

10.1 Introduction
The major food groups contributing to dietary intake of fumaric acid and its salts
are desserts and sugar confectionery with the maximum permitted level of 4000 mg/
kg being allowed in dry powdered dessert mixes, gel-like desserts and fruit
flavoured desserts. The ADI for fumaric acid + its salts is 6 mg/kg body weight/
day.

10.2 Methods of analysis
There are numerous methods published for the determination of fumaric acid in
foodstuffs. The majority of these methods are applicable to fruit juices, fruits,
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wines and beverages and are HPLC, 1–21 GC, GC/MS, 23,24 polarographic, capillary
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isotachophoresis (cITP) and cITP-CZE . A summary of them is given in Table
10.1, together with the matrices to which the methods are applicable. If statistical
parameters for these methods were available these have been summarised in Table
10.2. Methods need to be developed for the determination of fumaric acid in
desserts and sugar confectionery as these are the major food groups contributing to
dietary intake of fumaric acid and its salts.
A suitable method for the analysis of fumaric acid in apple juices was
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collaboratively trialled. The method consisted of dilution of the apple juice with
an equal volume of water and filtering the mixture through a 0.45 µm filter before
HPLC analysis. The fumaric acid was analysed using a C18 reversed phase
column, phosphate buffer gradient elution HPLC with UV detection at 210 nm.
The procedure for this method is given in the Appendix and the performance
characteristics are given in Table 10.3.