Antioxidants are food additives that extend the shelf life of food products by preventing lipid rancidity caused by active oxygen. They can either be naturally-derived or manufactured synthetically via chemical synthesis. In this study, method validation of five synthetic antioxidants, namely butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, propyl gallate, and disodium ethylenediaminetetraacetic acid, was performed using a high performance liquid chromatography–ultraviolet visible detector, and the method applicability was evaluated by analyzing foods containing antioxidants. The coefficient of determination (R2) average was 0.9997, while the limit of detection and limit of quantification were 0.02–0.53 and 0.07–1.61 mg/kg, respectively. The intra and inter-day accuracies and precisions were 83.2±0.7%–98.7±2.1% and 0.1%–5.7% RSD, respectively. Inter-laboratory validation for accuracy and precision was conducted using the Food Analysis Performance Assessment Scheme quality control material. The results satisfied the guidelines presented by the AOAC International. In addition, the expanded uncertainty was less than 16%, as recommended by CODEX. Consequently, to enhance public health safety, the results of this study can be used as basis data for evaluating the intake of synthetic antioxidants and assessing their risks in Korea.

ABSTRACT
Materials and Methods
    Sample collections
    Reagents and materials
    Analytical instrument
    Preparation of standard solutions
    Sample preparation
    Method validation
    Inter-laboratory validation
    Measurement uncertainty assessment
Results and Discussion
    Method validation
    Measurement uncertainty
    Inter-laboratory validation
    Application
Acknowledgement
국문요약
Conflict of interests
ORCID
References

• Hyeon-Ju Park(Department of Food Science and Technology, Seoul National University of Science and Technology)
• Eunbin Seo(Department of Food Science and Technology, Seoul National University of Science and Technology)
• Jin-Wook Park(Department of Food Science and Technology, Seoul National University of Science and Technology)
• Choong-In Yun(Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea)
• Young-Jun Kim(Department of Food Science and Technology, Seoul National University of Science and Technology) Corresponding author