Abstract
The objective of this work was to analyze the bisphenols’ and phthalates’ (PAEs) migration from meat packages (of sausages, Winnies, and ham found in Mexican markets) to a water simulant. The determination of these compounds was realized by high performance liquid chromatography (HPLC) and diode array detection (DAD) at a wavelength of 254 nm. The mobile phase utilized was a mixture of acetonitrile:H2O (70 : 30). Elution was performed isocratically at a temperature of 25°C and at a flow rate of 1 mL min−1. The LOQs obtained for BPA, DEP, BADGE, DBP, BisDMA, DHP, DOP, and PA in µg mL−1 were 0.53, 2.09, 0.85, 1.45, 5.81, 1.03, 3.12, and 29.6, respectively. Calibration curves exhibited an adequate determination coefficient for all compounds (R2 >0.999). Excellent accuracy and precision in measurements (% RSD) were achieved. The recovery study showed good applicability of the method (percentage recovery 80% to 106%). The BPA, BADGE, DBP, and DOP concentrations found in samples exceeded the simulant migration limits (SMLs) established by the European Union. The contribution of the current investigation was to provide information related to the presence of bisphenols and PAEs in the package of meat products, highlighting the health risks associated with their exposure.
Highlights
Flexible plastic packaging is applied to a huge variety of products to protect food during all stages of the supply chain [1]. e vacuum packages are usually employed in the packaging of meat products and can be composed of thermoplastic material, which is popular because of its userfriendly, safe processing, and they can be melted, shaped, and cooled into a dimensionally stable part in a matter of seconds
The migration of monomers, oligomers, and food additives may occur because of direct contact with the food [2]. Some examples of these compounds are the bisphenols used as stabilizers in the manufacturing of polyvinyl chloride (PVC), and phthalates (PAEs), which are the diesters of phthalic acids and the most common plasticizers in plastic packaging [3, 4]
The PAEs are hydrolyzed to monoesters by esterases or lipases present in the salivary gland, intestine, and liver [7, 8]. e most frequent phthalates in foods are dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP), di n-octyl phthalate (DOP), butyl benzyl phthalate Journal of Chemistry (BBzP), diethyl hexyl phthalate (DEHP), phthalic acid (PA), among others [9]
Summary
Flexible plastic packaging is applied to a huge variety of products to protect food during all stages of the supply chain [1]. e vacuum packages are usually employed in the packaging of meat products and can be composed of thermoplastic material, which is popular because of its userfriendly, safe processing, and they can be melted, shaped, and cooled into a dimensionally stable part in a matter of seconds. E objective of this work was to analyze (1) the PAEs (DEP, DBP, DHP, DOP, and PA) and bisphenols (BPA, BADGE, and BisDMA) migration from meat packages (of sausages and ham collected from Mexican markets) to a food simulant (water) and (2) the validation and application of a selective, robust, and reliable methodology for their identification and quantification using an HPLC-DAD technique.
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