DETERMINATION OF PARABEN IN READY-TO-EAT FOODSTUFFS OF THAILAND USING HPLC-PDA
DOI:
https://doi.org/10.55766/sujst12061Keywords:
Chemical Hazards in Food, HPLC, Paraben, Thai Food ProductsAbstract
Parabens are synthetic preservatives added to food products to extend shelf life by suppressing microbial growth in consumer products. Their application in food manufacturing is common, particularly in beverages, seasonings, canned products and snack items. However, parabens are classified as endocrine-disrupting chemicals (EDCs), and their presence in food has become a public health concern. This study assessed the occurrence and levels of parabens in ready-to-eat food products. A total of 113 samples representing nine food categories, beverages, dairy products, fats and oils, canned fish, grains and nuts, processed fruits, pickled vegetables, snacks, and condiments, were collected and analyzed. A high-performance liquid chromatography system equipped with a photodiode array detector (HPLC–PDA) was optimized and validated to quantify five parabens after liquid–liquid extraction. The method demonstrated appropriate analytical performance and enabled reliable detection of methyl (MeP), ethyl (EtP), propyl (PrP), isobutyl (iso-BuP), and butyl paraben (BuP). Concentrations of MeP, EtP, PrP, iso-BuP, and BuP ranged from <LOD to 12,787.97 µg/g, <LOD to 526.36 µg/g, <LOD to 1,962.73 µg/g, <LOD to 3,431.49 µg/g, and <LOD to 2,016.39 µg/g, respectively. Beverages exhibited the highest proportion of samples exceeding the legal limit, with 25.81% surpassing the maximum concentration permitted by Thailand’s Ministry of Public Health (Notification No. 418). This study provides the first quantitative evidence in Thailand of the simultaneous determination of five parabens in ready-to-eat foods using a validated HPLC–PDA method, highlighting the importance of regulatory monitoring and consumer protection.
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