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http://dx.doi.org/10.13103/JFHS.2022.37.5.297

Determination and Validation of Synthetic Antioxidants in Processed Foods Distributed in Korea  

Park, Hyeon-Ju (Department of Food Science and Technology, Seoul National University of Science and Technology)
Seo, Eunbin (Department of Food Science and Technology, Seoul National University of Science and Technology)
Park, Jin-Wook (Department of Food Science and Technology, Seoul National University of Science and Technology)
Yun, Choong-In (Research Institute of Food and Biotechnology, Seoul National University of Science and Technology)
Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.5, 2022 , pp. 297-305 More about this Journal
Abstract
Antioxidants are food additives that extend the shelf life of food products by preventing lipid rancidity caused by active oxygen. They can either be naturally-derived or manufactured synthetically via chemical synthesis. In this study, method validation of five synthetic antioxidants, namely butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, propyl gallate, and disodium ethylenediaminetetraacetic acid, was performed using a high performance liquid chromatography-ultraviolet visible detector, and the method applicability was evaluated by analyzing foods containing antioxidants. The coefficient of determination (R2) average was 0.9997, while the limit of detection and limit of quantification were 0.02-0.53 and 0.07-1.61 mg/kg, respectively. The intra and inter-day accuracies and precisions were 83.2±0.7%-98.7±2.1% and 0.1%-5.7% RSD, respectively. Inter-laboratory validation for accuracy and precision was conducted using the Food Analysis Performance Assessment Scheme quality control material. The results satisfied the guidelines presented by the AOAC International. In addition, the expanded uncertainty was less than 16%, as recommended by CODEX. Consequently, to enhance public health safety, the results of this study can be used as basis data for evaluating the intake of synthetic antioxidants and assessing their risks in Korea.
Keywords
Food additives; Synthetic antioxidants; High-performance liquid chromatography; Method validation; Measurement uncertainty;
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