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Benzene in soft drinks
Benzene in soft drinks is of potential concern due to the carcinogenic nature of the molecule. This contamination is a public health concern and has caused significant outcry among environmental and health advocates. Benzene levels are regulated in drinking water nationally and internationally, and in bottled water in the United States, but only informally in soft drinks. The benzene forms from decarboxylation of the preservative benzoic acid in the presence of ascorbic acid (vitamin C) and metal ions (iron and copper) that act as catalysts, especially under heat and light. Hot peppers naturally contain vitamin C ("nearly as much as in one orange") so the observation about soft drinks applies to pepper sauces containing sodium benzoate, like Texas Pete.
The major cause of benzene in soft drinks is the decarboxylation of benzoic acid in the presence of ascorbic acid (vitamin C, E300) or erythorbic acid (a diastereomer of ascorbic acid, E315). Benzoic acid is often added to drinks as a preservative in the form of its salts sodium benzoate (E211), potassium benzoate (E 212), or calcium benzoate (E 213). Citric acid is not thought to induce significant benzene production in combination with benzoic acid, but some evidence[which?] suggests that in the presence of ascorbic or erythorbic acid and benzoic acid, citric acid may accelerate the production of benzene.[citation needed]
The proposed mechanism begins with hydrogen abstraction by the hydroxyl radical, which itself is produced by the Cu2+-catalysed reduction of dioxygen by ascorbic acid:
Other factors that affect the formation of benzene are heat and light. Storing soft drinks in warm conditions speeds up the formation of benzene.
Calcium disodium EDTA and sugars have been shown to inhibit benzene production in soft drinks.
The International Council of Beverages Associations (ICBA) has produced advice to prevent or minimize benzene formation.
Various authorities have set limits on benzene content in drinking water. The following limits are given in parts per billion (ppb; μg/kg).
The EPA and California have set public health goals for benzene of 0 ppb and 0.15 ppb.
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Benzene in soft drinks
Benzene in soft drinks is of potential concern due to the carcinogenic nature of the molecule. This contamination is a public health concern and has caused significant outcry among environmental and health advocates. Benzene levels are regulated in drinking water nationally and internationally, and in bottled water in the United States, but only informally in soft drinks. The benzene forms from decarboxylation of the preservative benzoic acid in the presence of ascorbic acid (vitamin C) and metal ions (iron and copper) that act as catalysts, especially under heat and light. Hot peppers naturally contain vitamin C ("nearly as much as in one orange") so the observation about soft drinks applies to pepper sauces containing sodium benzoate, like Texas Pete.
The major cause of benzene in soft drinks is the decarboxylation of benzoic acid in the presence of ascorbic acid (vitamin C, E300) or erythorbic acid (a diastereomer of ascorbic acid, E315). Benzoic acid is often added to drinks as a preservative in the form of its salts sodium benzoate (E211), potassium benzoate (E 212), or calcium benzoate (E 213). Citric acid is not thought to induce significant benzene production in combination with benzoic acid, but some evidence[which?] suggests that in the presence of ascorbic or erythorbic acid and benzoic acid, citric acid may accelerate the production of benzene.[citation needed]
The proposed mechanism begins with hydrogen abstraction by the hydroxyl radical, which itself is produced by the Cu2+-catalysed reduction of dioxygen by ascorbic acid:
Other factors that affect the formation of benzene are heat and light. Storing soft drinks in warm conditions speeds up the formation of benzene.
Calcium disodium EDTA and sugars have been shown to inhibit benzene production in soft drinks.
The International Council of Beverages Associations (ICBA) has produced advice to prevent or minimize benzene formation.
Various authorities have set limits on benzene content in drinking water. The following limits are given in parts per billion (ppb; μg/kg).
The EPA and California have set public health goals for benzene of 0 ppb and 0.15 ppb.