Phthalate Sample Preparation Methods and Analysis in Food and Food Packaging: a Review
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Phthalate Sample Preparation Methods and Analysis in Food and Food Packaging: a Review Nur Zatil Izzah Haji Harunarashid 1
&
Lee Hoon Lim 1 & Mohammad Hilni Harunsani 1
Received: 25 February 2017 / Accepted: 10 May 2017 # Springer Science+Business Media New York 2017
Abstract A review on phthalate esters or phthalic acid esters (PAEs), chemicals of concern since a few decades ago that are widely used as plasticizers in food processing and packaging, is presented taking into account the background of such compounds, the metabolism, human exposure to PAEs, the sources and occurrence in food as well as the toxicological aspects and human health effects. In addition, 45 novel research articles that were published between 2002 and 2017 were identified and their results were tabulated showing the PAEs analysed, food matrix of PAEs, methods of sample preparation/extraction, methods of instrumental analysis and quantitation, percentage recovery and limit of detection (LOD) of the instrument for ease of comparison and referencing. In general, it was found that in the last 15 years, the number of PAEs analysed has increased from the commonly analysed 8 PAEs, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DIBP), di-n-butyl phthalate (DBP), butyl benzyl phthalate (BBP), dicyclohexyl phthalate (DCHP), di-n-octyl phthalate (DNOP) and di-(2-ethylhexyl) phthalate (DEHP) to as many as 23 PAEs. The methods of sample preparation have also progressed from the simple liquid-liquid extraction using organic solvents to solid-phase
* Nur Zatil Izzah Haji Harunarashid [email protected] Lee Hoon Lim [email protected] Mohammad Hilni Harunsani [email protected] 1
Chemical Sciences, Faculty of Science, Universiti Brunei Darussalam, Tungku Link Road, Bandar Seri Begawan BE1410, Brunei Darussalam
microextraction techniques to the more recent head-space or direct immersion solid-phase microextraction methods. Whereas for the analysis of PAEs, gas chromatography and liquid chromatography are still the preferred methods with improved LOD of analysis ranging from approximately 10 ppm for fatty foods to 1–60 ppt for water, juices and cooking oil samples. Keywords Phthalates . PAEs . Food packaging . Sample preparation . Gas chromatography . Liquid chromatography
Introduction Food products are complex mixtures comprising of naturally occurring compounds such as lipids, carbohydrates, proteins, vitamins, organic acids and aromas and other different substances which generally originate from mechanical procedures, agrochemical treatments and packaging materials. They are produced and distributed around the world, hence prompting extremely stringent regulations to ensure the nourishment quality and safety in reference to food contaminants (Gallart-Ayala et al. 2013). Food contaminants may be referred to as the presence of an array of redundant chemical compounds other than accustomed ingredients or natural food constituents which can derive from field environmental pollutants. For instance, these contamin
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