• Journal of Environmental Health Sciences
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• v.44 no.2
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• pp.115-123
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• 2018

Objectives: Preservatives, suspected to be endocrine disrupting chemicals, are widely used in feminine hygiene products for the prevention of deterioration. Information regarding the usage patterns of feminine hygiene products and the concentrations of preservatives in these products is limited. The present study was conducted to investigate the use of feminine cleansers among Korean women and quantify the concentration of preservatives in feminine cleansers. Methods: Approximately 500 women were recruited from the city of Busan in August 2017 and a questionnaire survey was conducted on the use of feminine cleansers. Several major feminine hygiene products (n=69) were identified and selected for analysis of 22 preservatives. Following appropriate preparation, the products were analyzed by HPLC/DAD. Results: Over 70% of the participating women used at least one feminine cleanser. Marital status and parity were associated with the frequency of use. Liquid was most frequently used form of feminine cleanser (66.6%). The greatest proportion of subjects answered that they use it 'one to two times per week' (36.5%). Among the 69 feminine cleansers, benzoic acid, sorbic acid, phenoxyethanol, and methyl paraben were detected at $144-4,428{\mu}g/g$, $195-1,470{\mu}g/g$, $269-4,237{\mu}g/g$, and $625-4,901{\mu}g/g$, respectively. BA was the most frequently detected (46.4%). Conclusions: In the present study, the characteristics of feminine cleanser use among Korean women were investigated. Based on an analysis of preservatives in the feminine hygiene products, one product was determined to exceed the maximum authorized concentration of MeP (0.4%). Our results will help refine exposure and risk assessment for toxic chemicals in feminine cleansers.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.

• Analytical Science and Technology
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• v.24 no.2
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• pp.127-134
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• 2011

Quantitative HPLC analysis for the determination of in herbal liquid preparations was improved from the general test method besides the Korean Pharmacopeia. Good chromatographic separation of samples containing parabens, interferences, and other pharmaceutical excipients was effectively achieved by using acetonitrile water (containing 1% glacial acetic acid) mixture (30:70 v/v) as mobile phase. To monitor preservatives (benzoic acid, parabens, sorbic acid, dehydroacetic acid, and their salts) in herbal liquid preparations, a group of 47 samples was divided into two different group: preservative labeled group and unlabeled group. From the results, the contents of preservatives in 31 samples of preservative labeled group fell under KFDA regulations, and the contents of dehydroacetic acid in 6 samples of preservative labeled group were not followed by KFDA regulations. Preservatives were detected in 3 samples out of 10 samples in preservative unlabeled group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1353-1360
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• 2011

This study was performed to investigate the antimicrobial effects against food-borne pathogens and antioxidant activity of Rhododendron brachycarpum ethanol-extract. The antimicrobial activity of the extract was determined using a paper disc-diffusion method, and the diameter of the clear zone was measured. The diameter of the clear zone in the presence of 10 mg of extract was maximal against Bacillus cereus among the three tested Gram-positive bacteria and against Escherichia coli O157:H7 among the five tested Gram-negative bacteria. Analysis of the minimum inhibitory concentration (MIC) showed that the extract exhibited a similar efficacy as that of sorbic acid, a well-known chemical preservative. The growth inhibitory effects of the extract at concentrations of 250, 500, 1,000, and 2,000 mg/L on food-borne pathogens were determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7. Growth of the microorganisms was not affected by the extract at concentrations up to 250 mg/L, but it was significantly (p<0.05) inhibited by the extract at concentrations higher than 1,000 mg/L. The antioxidant effects of the extract were examined via measurement of DPPH radical scavenging activity, inhibition of reactive oxygen species (ROS) generation using fluorescent dichlorofluorescien (DCF) assay, and prevention of peroxyl radical- and hydroxyl radical-induced supercoiled DNA breakage. The $IC_{50}$ of the extract for DPPH radical scavenging activity was about half that of ${\alpha}$-tocopherol, which was used as a positive control. DCF fluorescence intensity decreased as the concentration of the extract increased, demonstrating that ROS generation was inhibited in a concentration-dependent manner. The ROS inhibitory effect of the extract was higher than that of ascorbic acid. The extract prevented supercoiled DNA strand breakage induced by peroxyl radical and hydroxyl radical. Thus, the results of the present study demonstrate that the extract exhibits antimicrobial effects against food-borne pathogens as well as potent antioxidant capacity, suggesting that R. brachycarpum could be used as a natural antibacterial agent and effective antioxidant in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.857-863
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• 2004

The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kinnchi fermented for 50 days at 6$^{\circ}C$. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM l1324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the Preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 1$0^{\circ}C$. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mutkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.257-263
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• 2012

Cosmetics using natural materials which was purchased in retail stores, distributed in Gyeonggi province(32 samples) and online through internet(24 samples) were analyzed by pesticide residues and target preservatives for assessing the safety of it. Natural or organic certifications was identified in 22 samples among 56 samples and most of them were Ecocert. Pesticide residues was detected in 3 samples among 56 samples and each compound and concentration was permethrin(0.6 mg/kg), tricyclazole(11.7 mg/kg) and malathion(0.05 mg/kg). All of it was purchased through internet. Target preservatives was detected in 13 samples among 56 samples and one of them was over the maximum allowed concentration and the rest of them were within the maximum allowed concentration of the respective preservatives. The compound which was over the maximum allowed concentration was benzoic acid and compounds which were within the maximum allowed concentration were sorbic acid, benzoic acid and methylparaben. They were all identified substances in products and the number of detected preservatives in retail stores were higher than online samples purchased through internet. As a result of this study, The method of analyzing pesticide residues and limit in cosmetics using natural materials should be set up as soon as possible and the monitoring about preservatives in cosmetics using natural materials should be conducted on continuously.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.219-227
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• 2015

This study was conducted to determine 10 preservatives (benzyl alcohol (BAl), phenoxyethanol (PE), benzoic acid (BA), sorbic acid (SA), methyl paraben (MP), ethyl paraben (EP), propyl paraben (PP), isopropyl paraben (IPP), butyl paraben (BP), isobutyl paraben (IBP)) levels in 125 cosmetics (n = 125) for children by the simultaneous analysis of HPLC. The detection ranges were as follows; 0.01 ~ 0.91% (n = 35) for PE, 0.01 ~ 0.48% (n = 28) for BA, 0.01 ~ 0.78% (n = 9) for BAl, 0.01 ~ 0.11% (n = 3) for SA, 0.04 ~ 0.21% (n = 8) for MP, 0.02 ~ 0.09% (n = 8) for PP, and 0.04% (n = 1) for EP. The order of detection rates was cleanser (63%) > cream (48%) > sunscreen (46%) > lotion (38%) > oil (13%). At least one of target preservatives was contained in 50% (63/125) of samples and the content of the detected preservatives was within maximum allowed amount established by KFDA. Phenoxyethanol and benzoic acid were used more frequently than paraoxybenzoate esters (parabens) in cosmetics for children and the detected parabens was mainly the mixture of methyl paraben and propyl paraben.

• Analytical Science and Technology
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• v.33 no.6
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• pp.233-239
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• 2020

This study was performed to develop an analytical method using Carrez reagents as the precipitant to effectively and easily remove proteins and lipids while pretreating samples for the simultaneous determination of preservatives, including dehydroacetic acid (DHA), sorbic acid (SA), benzoic acid (BA), methyl ρ-hydroxybenzoate (MP), ethyl ρ-hydroxybenzoate (EP), propyl ρ-hydroxybenzoate (PP), isopropyl ρ-hydroxybenzoate (IPP), butyl ρ-hydroxybenzoate (BP), and isobutyl ρ-hydroxybenzoate (IBP). The effective selectivity was determined by HPLC separation analysis for nine preservatives in the test solution, after removing interfering materials such as lipids and proteins. The method developed in this study showed excellent linearity at 0.999 or higher. The limit of detection (LOD) ranged from 0.09 to ~0.12 mg/L and the limit of quantitation (LOQ) was ~0.280.37 mg/L. The results of the recovery test on processed foods, including pickles, cheeses, processed meat products, beverages, sauces, and emulsified foods showed DHA, SA, BA, MP, EP, IPP, PP, IBP, and BP at 90.9~107.7 %, 85.4~113.7 %, 90.7~111.6 %, 84.5~111.2 %, 81.3~110.9 %, 82.5~102.2 %, 81.1~110.0 %, 80.9~109.0 %, and 82.4~110.3 %, respectively. The probability of the simultaneous analytical method developed in this study as a quantitative method was confirmed for various processed foods.

• International Journal of Industrial Entomology and Biomaterials
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• v.24 no.1
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• pp.29-35
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• 2012

Bumblebees are widely used to pollinate various crops, especially tomato, in greenhouses and fields. Here, we investigated whether different sugar solutions have any effects on the oviposition and colony development of Bombus terrestris queens. The types of sugar solution used were a white sugar solution, brown sugar solution, dark brown sugar solution, and prepared sugar solution; all solution contained with a 40% sugar concentration and 0.3% sorbic acid. Among these sugar solutions, B. terrestris queens reared on the white sugar solution exhibited the best results; the rates of oviposition, colony foundation and progeny-queen production were $75.0{\pm}11.0$, $33.0{\pm}9.6$ and $21.7{\pm}7.3$, respectively, which corresponded to 1.1-33.0-fold increases over the results of other sugar solutions. Queens reared on the prepared sugar solution did not found any colonies. The death rate within one month was lowest for the queens reared on the white sugar solution at $26.1{\pm}10.9%$, which was 1.2-2.0-fold lower than the rate for the other sugar solutions. Furthermore, the numbers of progeny produced by queens reared on the white sugar solution, $131.4{\pm}38.8$ workers and $51.0{\pm}40.6$ queens, were also higher, corresponding to 1.1-1.2-fold increases compared to queens raised on the other sugar solutions. Therefore, the white sugar solution was the favorable sugar solution for the egg-laying and colony developmental characteristics of B. terrestris queens.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.310-319
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• 2010

This survey was conducted to monitor the food additives, heavy metals, and microbial contamination of the dried marine products like squids, pollacks, and shrimps, including jerked beef. They were purchased from supermarkets and traditional markets in Gwangju from February to December 2009. A total of 101 samples were tested. Sorbic acid, one of the additives, was detected in 29 samples of them (32.2%) and the contents were from 21.4 to 244.2 mg/kg. Among heavy metals, lead was detected, ranging from 0.000 to 0.594 mg/kg and cadmium, from 0.000 to 0.679 mg/kg and mercury, from 0.001 to 0.947 mg/kg. Sodium was detected, ranging from 0.6 to 1.7%. Aerobic bacteria were detected from 81 samples (80.2%), coliform bacteria, from 10 samples (9.9%) and Bacillus cereus, causing food poisoning, was isolated from 3 samples (3.0%).