Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Abstract

A B S T R A C TBackground and Objectives: Food preservatives have become an essential element nowadays; they play an important role during food transportation. This will preserve the food for a long duration from the spoilage. High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is introduction and optimization of a new method for simultaneous determination of four preservatives (SB, PS, MP and PP) in foodstuff by high performance liquid chromatography (HPLC). Materials and Methods:Important factors in extraction, separation and determination processes were optimized using the one-variable-at-a-time method. For optimization, all tests were performed two times. Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP and PP in some food samples was determined using the proposed method. Results:The results showed that the obtained chromatogram of extract was free of significant interference. The preservatives' recoveries ranged from 88% to 110 %. Limit of detection and limit of quantitation for the preservatives were 0.2 mg kg -1 and 0.5 mg kg -1 , respectively. Concentration of SB, PS, MP and PP in the 20 studied samples was in the range of N. D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg -1 , respectively. Conclusions:The acceptable performance and reliability of the proposed method as a simple, efficient and fast method for determination of SB, PS, MP and PP in the food samples were demonstrated.

Evaluation of Benzoate and Sorbate Preservatives contents in Mayonnaise Sauce and Salad Dressings in Urmia, Iran

“…Similarly, in another study, the concentration of sodium benzoate and potassium sorbate in several Iranian food products, including mayonnaise, cake, olive salad, and toast were reported in the standard acceptable range, except for the concentration of potassium sorbate in one sample of cakes [6]. Besides, the level of sodium benzoate and potassium sorbate in mayonnaise in another research in Iran were reported to be below the acceptable level of 750 ppm [18], [19]. However, they detected higher levels of sodium benzoate and lower levels of potassium sorbate compared to our study.…”

Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

“…Sorbic Acid Methyl paraben Propyl Paraben Many analytical methods such as TLC, 24 capillary electrophoresis, 25,26 gas chromatography, [27][28][29] and spectrophotometry have been reported to determine preservatives. The most common analytical method for determination of BA, SA and parabens is RP-HPLC.…”