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

• Published in: Food chemistry 2019-09, Vol.293, p.112-119
• Main Authors: de Oliveira Arias, Jean Lucas, Rocha, Caroline Borges, Santos, Ana Luisa Queiroz Silva, Marube, Liziane Cardoso, Kupski, Larine, Caldas, Sergiane Souza, Primel, Ednei Gilberto
• Format: Article
• Language: English
• Subjects: Benzoates; Daily intake; HPLC-UV; Parabens; Preservatives; QuEChERS; Sorbates
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.04.094

•Benzoate, sorbate and parabens were successfully extracted from processed foods by QuEChERS.•The method was inexpensive, fast and easy, being adequate for routine analysis.•Dairy food, beverages, sauces, jams, pastes and artificial sweeteners were analyzed.•Preservatives were determined in all food samples whose labels mentioned them.•Highest intakes were estimated to benzoates, up to 25% of acceptable daily intake. 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 (