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.

Autor: de Oliveira Arias JL; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Rocha CB; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Santos ALQS; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Marube LC; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Kupski L; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Caldas SS; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil., Primel EG; Post-Graduate Program in Technological and Environmental Chemistry, Escola de Química e Alimentos, Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Universidade Federal do Rio Grande, Av Itália, km 8, Rio Grande, RS 96201-900, Brazil. Electronic address: eprimelfurg@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Sep 30; Vol. 293, pp. 112-119. Date of Electronic Publication: 2019 Apr 25.
DOI: 10.1016/j.foodchem.2019.04.094
Abstrakt: 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.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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