scholarly journals Dialkylketones in Paperboard Food Contact Materials—Method of Analysis in Fatty Foods and Comparative Migration into Liquid Simulants Versus Foodstuffs

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 915
Author(s):  
Antía Lestido-Cardama ◽  
Ángela Störmer ◽  
Roland Franz
Keyword(s):  
Gas Chromatography ◽  
Edible Oils ◽  
Food Samples ◽  
Contact Materials ◽  
Food Contact ◽  
Flame Ionization ◽  
Federal Institute ◽  
Sunflower Oils ◽  
Sizing Agents ◽  
Migration Limit

Dialkyl diketene dimers are used as sizing agents in the manufacture of paper and board for food contact applications to increase wetting stability. Unbound residues can hydrolyze and decarboxylate into dialkylketones. These non-intentionally added substances (NIAS) have potential to migrate to fatty foods in contact with those packaging materials. In Germany, the Federal Institute for Risk Assessment (BfR) established a specific migration limit (SML) of 5 mg/kg for the transfer of these dialkylketones into foodstuffs. In order to investigate the differences between simulants and real foods, an analytical method was optimized for extraction and quantification of dialkylketones in edible oils and fatty foods by gas chromatography coupled with flame ionization detection (GC-FID), and additionally by gas chromatography with mass spectrometry (GC-MS), to confirm their identification and to quantify them in case of interferences. Dialkylketones are separated from the extracted fat by alkaline saponification of the triglycerides. Dialkylketones migration from paper-based food contact articles into organic solvents isooctane and dichloromethane, in olive and sunflower oils, and in fatty foods (croissants, Gouda, cheddar cheese, and salami was studied). As a result, it was found that the simulating tests, including the edible oil extraction tests, gave migration values that exceeded the SML largely, while the migration with the food samples were largely below the SML.

Detection of Tricresyl Phosphates and Determination of Tri-o-Cresyl Phosphate in Edible Oils

1985 ◽  
Vol 68 (6) ◽  
pp. 1074-1076
Author(s):  
Mahishi N Krishnamurthy ◽  
S Rajalakshmi ◽  
Om Prakash Kapur
Keyword(s):  
Gas Chromatography ◽  
Thin Layer ◽  
Stationary Phase ◽  
Ethyl Acetate ◽  
Edible Oils ◽  
Flame Ionization Detection ◽  
Tricresyl Phosphate ◽  
Flame Ionization ◽  
Layer Chromatography

Abstract Tricresyl phosphate (TCP) in contaminated edible oils was extracted using acetonitrile and detected by thin layer chromatography as well as gas chromatography (GC). The chromatoplate was developed with isooctane-ethyl acetate (90 + 10) and visualized by spraying with 2,6- dichloroquinone chloroimide. TCP gives a characteristic blue-violet spot when heated at 100°C for 15 min. The method is direct and sensitive and can be used to detect as low as 2.5 p.g TCP or TOCP (tri-o-cresyl phosphate). GC was carried out using 10% OV-101 as the stationary phase and flame ionization detection for confirmation and quantitation of TOCP in oils.

scholarly journals Determination of Paraffins in Food Simulants and Packaging Materials by Liquid Chromatography with Evaporative Mass Detection and Identification of Paraffin Type by Liquid Chromatography/Gas Chromatography and Fourier Transform Infrared Spectroscopy

2000 ◽  
Vol 83 (2) ◽  
pp. 311-319 ◽  
Author(s):  
Jesús Simal-Gándara ◽  
Miguel Sarria-Vidal ◽  
Rinus Rijk
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Qualitative Method ◽  
Mass Detection ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact ◽  
Food Simulants ◽  
Fatty Food

Abstract A liquid chromatographic method with evaporative mass detection (EMD) is described for the determination of paraffins in food contact materials that do not contain polyolefin oligomers, or paraffins migrating from these materials into fatty food simulants or certain simple foods. A normal-phase column operating at maximum column efficiency separates nonparaffinic and paraffinic materials without resolving the latter into individual components, and EMD is used to quantitate the paraffins. An on-line qualitative method that uses liquid chromatography/gas chromatography with flame ionization detection discriminates between paraffin waxes and oils in food contact materials, food simulants, and certain simple foods; a Fourier transform infrared spectrophotometric qualitative method also discriminates between waxes and oils, but is usually restricted to food contact materials that do not contain polyolefins and to migration experiments with organic solvents as fatty food simulants (with some other fatty food simulants, paraffin type must then be identified in the food contact material).

scholarly journals Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran

2017 ◽  
Vol 1 (1) ◽  
pp. 27-30 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Mojtaba Yousefi ◽  
Hedayat Hosseini
Keyword(s):  
Vegetable Oils ◽  
Edible Oils ◽  
Solid Phase ◽  
The European Union ◽  
Hexane Content ◽  
Flame Ionization ◽  
Different Types ◽  
Sunflower Oils ◽  
Canola Oils ◽  
Solvent Residue

Solvent residue such as hexane in foodstuff, especially edible oil could be considered as the undesirable substances when exceeds maximum residue limit (MRL). The aim of this study is to determine the hexane content in various brands of edible oils. Totally forty samples (23 brands) of different types of vegetable oils including frying oils (n=14), blended oils (n=13), sunflower oils (n=6), corn oils (n=5) and canola oils (n=2) from Iran´s market were analyzed for hexane content using solid phase microextraction gas chromatography equipped with a flame-ionization detector (SPME)-GC-(FID). The hexane residue was detected in thirty-six out of forty examined samples, ranged from lower than LOD to 42.6 µg/kg. However, in all of them hexane content were below the MRL of 1 mg/kg which set by the European Union.

scholarly journals ANALYSIS OF BISPHENOL A IN INDONESIAN CANNED FOOD BY GAS CHROMATOGRAPHY

2018 ◽  
Vol 10 (1) ◽  
pp. 19 ◽  
Author(s):  
Herman Suryadi ◽  
Amiratul Haq Rasyid ◽  
Harmita .
Keyword(s):  
Gas Chromatography ◽  
Bisphenol A ◽  
Gas Flow ◽  
Storage Conditions ◽  
Food Samples ◽  
Sample Type ◽  
Canned Food ◽  
Flame Ionization ◽  
Accuracy And Precision ◽  
Group A

Objective: This study aimed to design and optimize a gas chromatography-flame ionization detection (GC-FID) method to determine the bisphenol A (BPA)content in Indonesian canned food samples.Methods: GC with Hewlett-Packard-1 capillary columns (length, 30 m; inside diameter, 0.25 mm; and film thickness, 0.25 μm) was used with a columntemperature of 150°C that was programmed to increase by 10°C/min to 260°C. Injector and detector temperatures were 280 and 300°C, respectively,the gas flow rate was 1.0 mL/min, and injection volume was 3.0 μL. Three types of canned food samples were prepared by ethyl acetate extraction andstored under four different conditions (4–8°C, 25–30°C, 40°C for 30 min, and 40°C for 60 min) to determine BPA migration levels.Results: Method validation (system compatibility, selectivity, calibration curve linearity, accuracy, and precision) was acceptable for BPAconcentrations ranging from 2 to 15 μg/mL, with a coefficient of correlation of 0.99983. The limits of detection and quantitation were 0.287 and0.956 μg/mL, respectively. Only one canned food sample type (Group A) showed BPA contamination under all storage conditions and exceeded therecommended guidelines for daily ingestion.Conclusion: The optimized GC-FID method was selective and relatively sensitive in the detection and quantitation of BPA. Furthermore, higherstorage temperatures and durations increased the level of BPA migration into food.

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