Table 2.

Validation data of the analytical method from the selected samples fortified at 20, 40 and 100 mg/kg with preservatives (DHA, SA, BA, MP, EP) standards

Preservative	Linearity (r2)	LOD (mg/kg)	LOQ (mg/kg)	Recovery ± SD (%)		Precision (%RSD)
				Commodity	Range	Intra-day	Inter-day
DHA	0.9999	0.16	0.49	Soysauce	102 ± 2.12–107 ± 1.95	1.47–3.16	1.02–1.82
				Jam	101 ± 4.04–106 ± 2.91	1.54–4.67	1.59–4.01
				Cheese	104 ± 1.55–106 ± 4.05	0.72–1.48	0.54–3.83
BA	0.9999	0.16	0.48	Soysauce	104 ± 0.64–109 ± 0.69	1.17–2.96	0.61–1.93
				Jam	104 ± 0.96–110 ± 1.75	0.07–3.45	0.25–1.58
				Cheese	92.7 ± 1.66–104 ± 1.21	1.79–4.57	1.16–2.17
SA	0.9999	0.15	0.45	Soysauce	101 ± 2.60–107 ± 1.95	1.02–1.82	1.45–2.97
				Jam	101 ± 4.04–110 ± 2.32	1.59–4.01	1.28–4.96
				Cheese	105 ± 0.31–106 ± 4.05	0.54–3.83	0.29–3.78
MP	0.9999	0.27	0.81	Soysauce	104 ± 0.64–109 ± 0.69	0.61–1.93	1.43–3.19
				Jam	105 ± 0.24–110 ± 1.75	0.25–1.58	0.23–3.58
				Cheese	97.3 ± 1.98–104 ± 1.21	1.16–2.17	2.04–4.39
EP	0.9998	0.31	0.93	Soysauce	93.3 ± 5.52–101 ± 3.30	3.27–5.92	1.00–7.72
				Jam	87.7 ± 2.98–104 ± 5.43	0.84–5.57	3.40–5.81
				Cheese	90.7 ± 3.39–99.4 ± 7.09	2.12–4.47	3.74–7.14

SD^* standard deviation