<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2222-145X</journal-id>
<journal-title><![CDATA[Reportes científicos de la FACEN]]></journal-title>
<abbrev-journal-title><![CDATA[Rep. cient. FACEN]]></abbrev-journal-title>
<issn>2222-145X</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Exactas y Naturales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2222-145X2026000100102</article-id>
<article-id pub-id-type="doi">10.18004/rcfacen.2026.17.e202602</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cuantificación de aditivos conservantes en mermeladas comerciales de guayaba mediante Cromatografía Líquida de Alta Resolución (HPLC)]]></article-title>
<article-title xml:lang="en"><![CDATA[Quantification of preservative additives in commercial guava jams by High-Performance Liquid Chromatography (HPLC)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benítez-Villalba]]></surname>
<given-names><![CDATA[Julio César]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cárdenas Fischer]]></surname>
<given-names><![CDATA[Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cristaldo-López]]></surname>
<given-names><![CDATA[Oscar Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arrúa-Martínez]]></surname>
<given-names><![CDATA[Liliana Antonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villalba-Villalba]]></surname>
<given-names><![CDATA[Nadia Mabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Exactas y Naturales Grupo de Investigación &#8220;Química y sus Aplicaciones en las Ciencias de la Vida&#8221; (QuíViDa)]]></institution>
<addr-line><![CDATA[San Lorenzo ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2026</year>
</pub-date>
<volume>17</volume>
<fpage>102</fpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2222-145X2026000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2222-145X2026000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2222-145X2026000100102&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El benzoato de sodio y el sorbato de potasio son aditivos ampliamente utilizados como conservantes en alimentos procesados, debido a su eficacia para prevenir alteraciones microbiológicas como la fermentación, el enmohecimiento y la putrefacción. De acuerdo con el Codex Alimentarius, el límite máximo permitido para cada uno de estos aditivos en productos como las mermeladas es de 1000 mg/kg, equivalente a 100 mg/100 g. En el presente estudio se desarrolló, validó y aplicó un método basado en Cromatografía Líquida de Alta Resolución (HPLC) para la cuantificación simultánea de ambos conservantes en cinco muestras comerciales de mermeladas de guayaba adquiridas en Paraguay. La validación intralaboratorio, realizada conforme a los lineamientos de la guía ICH Q2(R1), demostró excelente linealidad en el rango de trabajo (R² = 0,999 para ambos analitos), así como alta sensibilidad, con límites de detección (LOD) de 0,15 mg/L para benzoato de sodio y 0,18 mg/L para sorbato de potasio, y límites de cuantificación (LOQ) de 0,45 mg/L y 0,54 mg/L, respectivamente. La metodología evidenció adecuada precisión, reproducibilidad y selectividad para su aplicación en matrices alimentarias complejas. Su aplicación a muestras comerciales permitió cuantificar ambos conservantes en un rango de 19,05 a 153,59 mg/100 g para benzoato de sodio y desde valores inferiores al límite de detección hasta 95,13 mg/100 g para sorbato de potasio, observándose que dos de las muestras analizadas presentaron concentraciones de benzoato superiores al límite establecido. Los resultados confirman la utilidad del método cromatográfico validado como una herramienta analítica confiable para la evaluación composicional de productos procesados y como soporte técnico en actividades de control de calidad y aseguramiento analítico en la industria alimentaria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Sodium benzoate and potassium sorbate are widely used food additives employed as preservatives in processed foods due to their effectiveness in preventing microbiological alterations such as fermentation, mold growth, and spoilage. According to the Codex Alimentarius, the maximum permitted level for each of these additives in products such as jams is 1000 mg/kg, equivalent to 100 mg/100 g. In the present study, a High- Performance Liquid Chromatography (HPLC) method was developed, validated, and applied for the simultaneous quantification of both preservatives in five commercial guava jam samples acquired in Paraguay. Intr alaboratory validation, performed in accordance with the ICH Q2(R1) guideline, demonstrated excellent linearity within the working range (R² = 0.999 for both analytes), as well as high sensitivity, with limits of detection (LOD) of 0.15 mg/L for sodium benzoate and 0.18 mg/L for potassium sorbate, and limits of quantification (LOQ) of 0.45 mg/L and 0.54 mg/L, respectively. The methodology showed adequate precision, reproducibility, and selectivity for application in complex food matrices. Its application to commercial samples enabled the quantification of both preservatives within a range of 19.05 to 153.59 mg/100 g for sodium benzoate and from below the detection limit to 95.13 mg/100 g for potassium sorbate, with two samples presenting sodium benzoate concentrations exceeding the established regulatory limit. These results confirm the usefulness of the validated chromatographic method as a reliable analytical tool for the compositional evaluation of processed food products and as technical support for quality control activities and analytical assurance in the food industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aditivos alimentarios]]></kwd>
<kwd lng="es"><![CDATA[Conservantes]]></kwd>
<kwd lng="es"><![CDATA[Mermeladas comerciales]]></kwd>
<kwd lng="es"><![CDATA[Cromatografía líquida de alta resolución (HPLC)]]></kwd>
<kwd lng="en"><![CDATA[Food additives]]></kwd>
<kwd lng="en"><![CDATA[Preservatives]]></kwd>
<kwd lng="en"><![CDATA[Commercial jams]]></kwd>
<kwd lng="en"><![CDATA[High-performance liquid chromatography (HPLC)]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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