Method Development and Validation of Preservatives Determination (Benzyl Alcohol, Ethylene Glycol Monophenyl Ether, Methyl Hydroxybenzoate, Ethyl Hydroxybenzoate, Propyl Hydroxybenzoate, and Butyl Hydroxybenzoate) using HPLC

Rapid Determination of Preservatives in Cosmetics Using a Core-Shell Column

Preservatives are frequently added to cosmetics to maintain product quality. Our laboratory quantifies 11 preservatives in cosmetics each year for regulatory purposes. In laboratories, many manufactures also analyze the preservatives in their products for quality control. To analyze many cosmetic samples, a rapid analysis method is required for efficiency. In this study, we developed a rapid method for the simultaneous determination of 11 regulated preservatives in cosmetics using a core-shell column by high-performance liquid chromatography. In this method, the 11 preservatives were separated within 17 min, which was approximately half the time reported in the previous study. The peak resolution for each preservative was >2.6, the correlation coefficients of the calibration curves were >0.9988, the percent recoveries were 92.0-111.9% and the relative standard deviations were <3.5% (n = 3). The relative standard deviations among 6 researchers were <4.7%. Thus, it is an effective rapid determination method for the analysis of preservatives in cosmetics.

Electrochemical sensing platform with gold nanoparticles capped by PDDA for benzyl alcohol determination

An electrochemical sensor has been developed, by modifying screen-printed carbon devices (SPCE) with photochemically synthesized gold nanoparticles (AuNP), to determine benzyl alcohol, a preservative widely used in the cosmetic industry. To obtain the AuNP with the best properties for electrochemical sensing applications, the photochemical synthesis was optimized using chemometric tools. A response surface methodology based on central composite design was used to optimize the synthesis conditions, as irradiation time, and the concentrations of metal precursor and the capping/reducing agent (poly(diallyldimethylammonium) chloride, PDDA). The anodic current of benzyl alcohol on SPCE modified with the AuNP was used as response of the system. The best electrochemical responses were obtained using the AuNP generated by irradiating for 18 min a 7.20 [Formula: see text] 10^-4 mol L^-1 AuCl₄^--1.7% PDDA solution. The AuNP were characterized by transmission electron microscopy, cyclic voltammetry and dynamic light scattering. The nanocomposite-based sensor formed by the optimal AuNP (AuNP@PDDA/SPCE) was used to determine benzyl alcohol by linear sweep voltammetry in 0.10 mol L^-1 KOH. The anodic current at + 0.017 ± 0.003 V (vs. AgCl) was used as analytical signal. Detection limit obtained under these conditions was 2.8 µg mL^-1. The AuNP@PDDA/SPCE was applied to determine benzyl alcohol  in cosmetic samples.

In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

Iron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe³⁺ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.