Abstract:
:A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg-1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were up to 2040 mg kg-1 for benzoates, up to 3185 mg kg-1 for sorbates and up to 452 mg kg-1 for methylparaben. Only four out of 82 samples under analysis were above the maximum level allowed by the legislation. Additionally, daily intakes of preservatives were estimated. Regarding benzoates, relatively high intakes were estimated (25% of the acceptable daily intake - ADI) in comparison with sorbates (5% of ADI) and parabens (<1% of ADI), when mean consumption is considered. This method is a good alternative to determining preservatives in different food samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
de Oliveira Arias JL,Rocha CB,Santos ALQS,Marube LC,Kupski L,Caldas SS,Primel EGdoi
10.1016/j.foodchem.2019.04.094subject
Has Abstractpub_date
2019-09-30 00:00:00pages
112-119eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30759-9journal_volume
293pub_type
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