From Preservative to Carcinogen: RP‐HPLC Quantification of Sodium Benzoate and Benzene in Marketed Food Products in India

ABSTRACT Under specific stress conditions such as high temperature, low pH, and in the presence of ascorbic acid or metal ions, sodium benzoate (SB) can degrade into benzene (BEN), a known human carcinogen. This raises significant toxicological concerns and necessitates sensitive analytical methods for the simultaneous quantification of SB and BEN. This study aimed to develop and validate two reversed‐phase high‐performance liquid chromatography methods for the estimation of SB and BEN in food matrices, including degraded samples. Method 1 enabled simultaneous estimation using a mobile phase of sodium acetate buffer (pH 3.5) and MeoH (35:65, v/v). Method 2 was specifically designed for trace‐level detection of BEN using acetonitrile:water (20:80, v/v). Forced degradation studies were conducted in two food samples (mayonnaise and beverage) under acidic, basic, neutral, oxidative, thermal, and photolytic conditions. Validation followed International Council for Harmonization of Technical Requirements for Pharmaceutical Use for Quality (R1) guidelines. Both methods exhibited excellent linearity (regression coefficient ≥0.997), intra‐ and inter‐day precision (relative standard deviation <2%), and recovery (98.0%–101.7%). BEN formation was most pronounced under acidic and photolytic conditions, especially in fat‐rich matrices. The validated methods are robust and suitable for routine monitoring of SB and BEN in food products, supporting regulatory oversight and consumer safety.