PARABENS: PROPERTIES, APPLICATION, METHODS FOR DETERMINATION
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55870Keywords:
parabens, preservatives, determination methods, high performance liquid chromatographyAbstract
Modern food industry, cosmetic, and pharmaceutical manufacturing are based on extensive use of preservatives and antimicrobial substances. Methyl- (E-218), propyl- (E-216), ethyl- (E-214), butyl- and benzyl-parahydroxybenzoate, having trade name parabens are used as preservatives. Paraben efficiency as preservatives is conditioned by their antibacterial and fungicidal properties. Based on the preservative effect these ethers considerably surpass free para-hydroxybenzoic acid and its salts. Unlike benzoic and sorbic acids parabens preserve their activity not only in acid, but also in neutral mediums. To control paraben content in consumer products the following methods are used: high-performance liquid chromatography (HPLC) with spectrophotometric or fluorimetric determination, gas-liquid chromatography, gas chromatography-mass spectrometry, electrokinetic capillary chromatography, microemulsion electrokinetic chromatography, micellar liquid chromatography, capillary electrophoresis combined with mass spectrometry, and also spectrophotometric method and potentiometric acid-base titration.
Literature data analysis shows that most effective methods for paraben determination are gas and high-performance liquid chromatography as well as capillary electrophoresis method. However, the wide spread acceptance of these methods is complicated by expensive equipment.
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