Abstract
Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration. Herein, we focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials. In the present study, a rapid, simple, green and reliable method was developed and validated for the determination of twelve chemical additives in edible vegetable oils using SFC together with a modified QuEChERS procedure. Under the optimum conditions, twelve additives were separated within 10 min, and the consumption of the organic solvent was significantly reduced, which improved the environmentally friendliness. The performance of the developed method was evaluated. Good linearity (r > 0.999) was obtained in the range of 0.20–20.0 µg/mL and 0.50–20.0 µg/mL, respectively. The limits of detection and limits of quantification of the twelve additives in vegetable oils were 0.05–0.15 µg/mL and 0.15–0.50 µg/mL, respectively. Recoveries of all the chemical additives for the spiked samples were between 60.9% and 106.4%, with relative standard deviations (RSD) lower than 9.9%. The results demonstrated that the proposed method was efficient, reliable and robust for the routine analysis of additives in edible vegetable oils and can be an alternative to the multi-residue analysis of chemical additives for other packaged foods.
Highlights
Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration [1]
We focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials
It has been reported that high exposure to plasticizers such as benzyl butyl phthalate (BBP), bis (2-ethylhexyl) phthalate (DEHP) and trioctyl trimellitate (TOTM) may cause potential damaging effects on the kidneys, liver and lungs [10]. 2-hydroxy-4-methoxybenzophenone (UV-9), 2,2 -dihydroxy-4-methoxy benzophenone (UV-24), octabenzone (UV-531) and 2(2-hydroxy-5-methylphenyl)benzo triazole (UV-P) are typical UV absorbers which are commonly used to prolong the stability and lifetime of materials since they can effectively prevent the degradation, such as yellowing, caused by solar radiation [11,12]
Summary
Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration [1]. We focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials. Plasticizers are widely used in packaging materials to improve flexibility and workability Since these additives are not chemically bound to polymers, they can be released from the packaging materials into foodstuffs during the production and storage process, under heat, pressure and contact with fatty or oily food [9]. Packaging materials contaminated with harmful chemical constituents and the migration of such chemical additives from packaging materials are the main reasons for the occurrence of contaminants in edible vegetable oils (e.g., antioxidants, photoinitiators, UV absorbers and plasticizers). The quick, easy, cheap, effective, rugged and safe (QuEChERS) method developed by Anastassuades et al [25] has received considerable attention due to its advantages such as simplicity, low solvent consumption and flexibility This methodology involves liquid partitioning with acetonitrile and purifying by dispersive solid-phase extraction (d-SPE). Five additives including TBHQ, BHA, 4-MBP, UV-9 and UV-P achieved the highest recoveries in 800 mg MgSO4 conditions
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