In summary, a simple, fast, and cheap colorimetry method was successfully developed and can be used as a screening method for calcium propionate in bread samples. A simple HPLC method was also developed and validated. Twenty-two bread samples were sampled from three areas near Bangkok, and the amounts of calcium propionate in these samples were determined using the developed colorimetry and HPLC methods. Determination results obtained from both methods were similar. From these results, it was seen that the developed colorimetry method was applicable as a screening method for calcium propionate in bread products.
Conflicts of interest
All authors declare no conflicts of interest.
Acknowledgments
This research was supported by the health promotion project of the Faculty of Pharmacy Mahidol University (project number 53-00-1253/0331-11) and Center of Excellence for Innovation in Drug Design and Discovery, Faculty of Pharmacy, Mahidol University.