Multi-matrix HPLC investigation of preservatives employing a recent validated method: A Monte Carlo simulation approach to health risks in Bangladeshi processed foods and healthcare

Abstract

To determine the amounts of benzoic acid, sorbic acid, methylparaben, and propylparaben in an assortment of products, this study provides a validated HPLC-PDA method. Linearity, recovery, accuracy, precision, sensitivity, specificity, system suitability, and robustness were all examined throughout validation in compliance with ICH criteria. The method of measurement showed high reliability, precision, and linear calibration curves (5–50 mg/L) with correlation values over 0.999, demonstrating that it is suitable for consistent analysis. Reliability across various matrices was validated by robustness testing. Goods such as fruit juices, ketchup, cakes, herbal goods, and pharmaceuticals were subjected to health risk assessments including CDI, THQ, and HI. Significant sorbate and high benzoate levels, in particular in herbal products (up to 6636 mg/kg), were found in processed meals, while methylparaben surpassed the recommended limit in some herbal and pharmaceutical products. Levels of propylparaben remain low. Risk evaluations revealed that consumption of herbal products was the main cause of significant worry, especially for children with lower body weights. THQ levels below the threshold were found in Monte Carlo simulations (5th, median, and 95th percentiles), indicating that food preservatives provide little non-carcinogenic risk to the majority of the population.