Experimental design approaches to optimize ultrasound-assisted simultaneous-silylation dispersive liquid–liquid microextraction for the rapid determination of parabens in water samples

Abstract

This work describes a rapid solvent-minimized process to effectively determine four common paraben preservatives (methyl-, ethyl-, propyl- and butyl-paraben) in surface water samples.

Extraction of parabens from personal care products using a pH-responsive hydrophobic deep eutectic solvent: experimental design and COSMO-RS evaluations

“…The detection of parabens in vegetable oil 24 samples was performed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) which is more sensitive than HPLC-UV; however, the LODs were similar to those obtained in our method. Hsieh et al 7 also reported low LOD values in DLLME of parabens from water samples. However, our method is superior in terms of extraction time and precision.…”

“…However, these chemicals have some health and safety concerns associated with them including increasing the risk of cancer, skin irritation, and environmental pollution upon accumulation in either the human body or the environment. 1 Among different analytical methods [2][3][4][5][6][7][8] that have been employed for the extraction and/or purification of parabens from a diverse range of real matrices, liquid-liquid microextraction is the most used technique. This technique provides a fast and simple extraction of the target compounds from their origins.…”

Study on the Combined Toxicities and Quantitative Characterization of Toxicity Sensitivities of Three Flavor Chemicals and Their Mixtures to Caenorhabditis elegans

“…Personal care products have been detected in various environmental matrices and identified as emerging pollutants 1 that also pose a threat to organisms. 2 , 3 As the components of personal care products and food additives, flavors are also widely used in food production, such as biscuits, frozen foods, condiments, canned foods, and beverages. 4 Recent studies have found that flavors were also detected in aquatic environments.…”

“…Personal care products have been detected in various environmental matrices and identified as emerging pollutants that also pose a threat to organisms. , As the components of personal care products and food additives, flavors are also widely used in food production, such as biscuits, frozen foods, condiments, canned foods, and beverages . Recent studies have found that flavors were also detected in aquatic environments. , Most of the cosmetics contain flavors that often enter the environment through common ways, such as washing , and swimming, and some flavors are also mixed with antibiotics, steroids, anti-inflammatory drugs, sedatives, and diet pills .…”