Fast and simple method of simultaneous preservative determination in different processed foods by QuEChERS and HPLC-UV: Method development, survey and estimate of daily intake

Arias, Jean Lucas de Oliveira; Rocha, Caroline Borges; Santos, Ana Luisa Queiroz Silva; Marube, Liziane Cardoso; Kupski, Larine; Caldas, Sergiane Souza; Prímel, Ednei Gilberto

doi:10.1016/j.foodchem.2019.04.094

Cited by 25 publications

(3 citation statements)

References 38 publications

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“…So far, analysis based on high performance liquid chromatography were the "gold method" for paraben quantification. But the analytical procedure was time-consuming and sophisticated sample cleanup was demanded [3][4] , therefore may not able to fulfi ll the requirement of fast and reliable screening.…”

Section: Food Science and Human Wellnessmentioning

confidence: 99%

Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

Chen¹,

Xi²

2024

Food Science and Human Wellness

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As a widely used food preservative, methyl paraben was experimentally evidenced with serious hormonelike adverse effects. Herein, a high performance thin-layer chromatography platformed bioluminescent bioautography and image analysis for the selective quantifi cation and confi rmation of methyl paraben was proposed and validated in vinegar and coconut juice. First, the detectability of the bioautography to the analyte on different layer materials was estimated, revealing that normal silica gel was the best choice. After that, the liquid of sample extract and working solution were separated to overcome the background noises due to co-extracted matrices. The separation result was then coupled to the optimized bioautography, enabling instant and straightforward screening of the targeted compound. For accurate quantifi cation, bioluminescent inhibition pattern caused by the analyte was processed by image analysis, giving useful sensitivity (LOD > 16 mg/kg), precision (RSD < 10.1%) and accuracy (spike-recovery rate 76.9%-112.2%). Finally, the suspected result was confi rmed by determining its MS fi ngerprint, further strengthening the reliability of screening.

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Section: Food Science and Human Wellnessmentioning

confidence: 99%

Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

Chen¹,

Xi²

2024

Food Science and Human Wellness

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“…In the literature, Arias, J.L.O. et al employed the QuEChERS technique and HPLC-UV method to determine preservatives in various processed foods, analyzing benzoic acid, sorbic acid, and methyl paraben in 82 samples [30]. Wu Yi, Zhou Lujun, and Huang Cheng, among others, individually employed high-performance liquid chromatography to detect multiple additives [31][32][33].…”

Section: Actual Sample Analysismentioning

confidence: 99%

Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry

Wang,

Hu,

Chen

et al. 2023

Foods

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(1) Background: Preservatives may pose a potential threat to human health. To ensure food safety, this study has devised a method that concurrently detects a dozen preservatives (acetic acid, propionic acid, dehydroacetic acid, benzoic acid, sorbic acid, dimethyl fumarate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, isopropyl parahydroxybenzoate, butyl parahydroxybenzoate, and isobutyl parahydroxybenzoate) in pastry, utilizing gas chromatography–mass spectrometry. (2) Methods: The pastry samples were acidified with hydrochloric acid, extracted with acetonitrile via vortexing, purified by hexane and saturated with sodium chloride solution to remove lipids and impurities, and then concentrated via nitrogen blowing. The method was then quantitatively analyzed using GC-MS with the internal standard method after methanol re-dissolution. (3) Results: The results showed that the content of the 12 preservatives had good linearity within the range of 1.0–50 μg/mL, with correlation coefficients all greater than 0.99. The method detection limit was 0.04–2.00 mg/kg and the quantification limit was 0.12–6.67 mg/kg. The average recovery rates of the samples at three different spiked concentrations of low, medium, and high were 70.18–109.22%, and the relative standard deviations were 1.82–9.79% (n = 6). (4) Conclusions: This method requires a small amount of sample, has high sensitivity, and is simple and fast to operate, making it suitable for the simultaneous determination of 12 preservatives in pastry. This approach contributes to the effective surveillance and regulation of preservative usage in pastries, thereby safeguarding public well-being.

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“…As acidic preservatives, PS and SA are used to inhibit the growth of mold and microorganisms, however, the excessive use of preservatives in agricultural products can create threats to human health. [1] There are several technologies [2,3] used to measure PS and SA content, such as high-performance liquid chromatography, gas chromatography, and mass spectroscopy. Although these technologies are sensitive and accurate, they are time-consuming, expensive, and require sophisticated sample preparation processes performed by specialists.…”

Section: Introductionmentioning

confidence: 99%

Determination of potassium sorbate and sorbic acid in agricultural products using THz time-domain spectroscopy*

Jiang

Liu

et al. 2020

Chinese Phys. B

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The aim of this study was to investigate the feasibility of detecting potassium sorbate (PS) and sorbic acid (SA) in agricultural products using THz time-domain spectroscopy (THz-TDS). The absorption spectra of PS and SA were measured from 0.2 to 1.6 THz at room temperature. The main characteristic absorption peaks of PS and SA in polyethylene and powdered agricultural products with different weight ratios were detected and analyzed. Interval partial least squares (iPLS) combined with a particle swarm optimization and support vector classification (PSO-SVC) algorithm was proposed in this paper. iPLS was used for frequency optimization, and the PSO-SVC algorithm was used for spectrum analysis of the preservative content based on the optimal spectrum ranges. Optimized PSO-SVC models were obtained when the THz spectrum from the PS/SA mixture was divided into 11 or 12 subintervals. The optimal penalty parameter c and kernel parameter g were found to be 1.284 and 0.863 for PS (0.551–1.487 THz), 1.374 and 0.906 for SA (0.454–1.216 THz), respectively. The preliminary results indicate that THz-TDS can be an effective nondestructive analytical tool used for the quantitative detection of additives in agricultural products.

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Fast and simple method of simultaneous preservative determination in different processed foods by QuEChERS and HPLC-UV: Method development, survey and estimate of daily intake

Cited by 25 publications

References 38 publications

Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry

Determination of potassium sorbate and sorbic acid in agricultural products using THz time-domain spectroscopy*

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