A survey of phthalates in flavored olive oils from Turkey

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.1235212

İ. Toptancı, S. Kıralan, O. Ketenoglu

引用次数: 1

Abstract

Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.

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土耳其风味橄榄油中邻苯二甲酸酯的调查

邻苯二甲酸盐是一种有机污染物，在许多塑料食品包装材料中用作增塑剂。由于它们的亲脂性，油是人类接触邻苯二甲酸盐的主要来源。在本研究中，存在五种邻苯二甲酸酯;测定了不同材料调味的橄榄油中邻苯二甲酸二乙基己酯(DEHP)、邻苯二甲酸二丁酯(DBP)、邻苯二甲酸丁苯酯(BBP)、邻苯二甲酸二异壬酯(DINP)和邻苯二甲酸二异癸酯(DIDP)的含量，并于2020年在土耳其上市。样品中BBP、DINP、DIDP浓度均低于限定限。DEHP是所有样品中含量最高的邻苯二甲酸酯，浓度范围在< LOQ至1.81 mg/kg之间。佛手柑味油样品中DEHP含量最高(1.81 mg/kg)。25份样品中有9份检测到DBP，浓度为0.11至0.27 mg/kg。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality