RESUMO
A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33â¯mgâ¯kg-1 and recoveries between 91 and 107%, with RSDâ¯≤â¯5.3%. Levels of preservatives were up to 2040â¯mgâ¯kg-1 for benzoates, up to 3185â¯mgâ¯kg-1 for sorbates and up to 452â¯mgâ¯kg-1 for methylparaben. Only four out of 82 samples under analysis were above the maximum level allowed by the legislation. Additionally, daily intakes of preservatives were estimated. Regarding benzoates, relatively high intakes were estimated (25% of the acceptable daily intake - ADI) in comparison with sorbates (5% of ADI) and parabens (<1% of ADI), when mean consumption is considered. This method is a good alternative to determining preservatives in different food samples.