Phthalate acid esters in pickled vegetables packaged in polyethylene terephthalate container: Occurrence, migration, and estrogenic activity-associated risk assessment

Abstract

Phthalate acid esters (PAEs) in plastic products such as plastic-based containers are not chemically bonded. The migration of these compounds from the wall of the plastic containers into the water and food packaged is a health concern. The current work investigates the aspects leading to PAEs migration from the wall of polyethylene terephthalate (PET) containers into pickled vegetables and their estrogenic–based risk evaluation. Six PAEs compounds with control priority (dimethyl phthalate, diethyl phthalate, di-n-butyl phthalate, butyl benzyl phthalate, bis (2-Ethylhexyl) phthalate, and di-n-octyl phthalate) were characterized and analyzed using 40 samples of pickles packaged in PET containers. It was found that the concentration of diethyl phthalate and di-n-butyl phthalate exceeded the EU limits (1.5 and 0.3 mg/kg, respectively). A positive and significant relation between PAEs concentration in pickles and storage temperature, storage time, and exposure to sunlight has been observed (P-value < 0.05). In contrast, a negative and significant relationship between pH and PAEs concentration has been detected (P-value < 0.05). The risk assessment of human daily intake indicated a diethyl phthalate safety factor lower than 1 (0.63 for adults and 0.39 for children), suggesting an increased health risk. Also, indexes of estrogenic activity associated-risk assessment were significantly high, indicating a high probability of adverse effects for human health.