Document Type : Full research article
Authors
1 Food Control Laboratory, Department of Food and Drug, Mashhad University of Medical Science, Mashhad, Iran
2 Department of Biochemistry, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
Abstract
Measuring preservative concentrations in food is crucial due to their potential health implications. Therefore, it is necessary to develop a reliable and validated analytical method for monitoring. This study focuses on the validation of a simple, sensitive and precise analytical approach using HPLC-DAD to concurrently assess sodium benzoate and potassium sorbate. The validation process resulted in exceptional outcomes, demonstrating strong linearity (R2 > 0.999), precision (RSD < 5%), and accuracy (recovery values ranging from 90.77% to 100.55%). Additionally, the method exhibited low limits of detection and quantification (0.8 and 2.65 mg L-1 for sodium benzoate, and 0.14 and 0.47 mg L-1 for potassium sorbate, respectively). The effectiveness of the validated method on different food metrics was shown by analyzing 110 samples of Olivier salad, dairy products and ketchup sauce from Mashhad, Iran. Comparison of the results with Iran's national standards revealed that the preservative concentrations in most samples were within the acceptable limits set by Iranian regulations.
Keywords
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