Phthalates levels in olive oils and olive pomace oils marketed in Turkey.

Autor: Kıralan, S. Sezer, Toptancı, İsra, Öncül Abacıgil, Tuba, Ramadan, Mohamed Fawzy
Předmět:
Zdroj: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment; Aug2020, Vol. 37 Issue 8, p1332-1338, 7p, 3 Charts, 1 Graph
Abstrakt: Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET), glass and metal] obtained from local markets in Turkey in 2019, were analysed using GC-MS for the presence of benzyl butyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), diisononyl phthalate (DINP), dibutyl phthalate (DBP), and diisodecyl phthalate (DIDP). The average recoveries of the 5 phthalates in olive oils were 87%-100%, with limits of quantification (LOQs) of 0.09–2.28 mg/kg. DEHP was the abundant phthalate in all olive oil samples ranging from below the LOQ (0.23 mg/kg) to 602 mg/kg. In all analysed samples, the levels of DINP and DIDP were less than their LOQ, thus these phthalates were not detected. The highest DEHP content was found in an olive oil sample containing 602 mg/kg, whilst 5 samples did not contain detectable phthalate esters. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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