MIGRATION OF SOME HARMFUL ORGANIC COMPOUNDS FROM POLYETHYLENE TEREPHTHALATE BOTTLES TO SOME FOOD MATERIALS DURING STORAGE

Abstract

Phthalates are a group of diesters of ortho-phthalic acid that are widely used in the manufacture of plastics. Phthalates are not covalently bound to the plastic matrix and can thus leach into food during its production, trading and storage. This study investigated the migration of phthalate derivatives from Polyethylene terephthalate bottles (PET) into different food stuffs. Thirty Samples of different food stuffs and pH (nine bottles from each of vinegar, Juice, water and three bottles from milk) packed in (PET) bottles with volume capacity of 1000 ml, were collected randomly from local markets at zero time (production date from 1-7 day) at different condition of preservation (4, 20 and 40ºC) and at different storage periods (zero time, two and four months). Liquid-liquid extraction method was used to separate phthalate compounds from samples. The concentration of phthalates derivative was determined by using gas chromatography (GC) with mass spectrometry (MS). Great amount of migration was observed at 40 ºC and less amount of migration was found at 4 ºC. The highest migration level was noticed with DEHP followed by DBP and then BBP. Storage condition at 4 ºC (after four months), recorded most migration for DEHP, DBP and BBP was in vinegar 37, 23.5, 4.7μg/L followed by orange juice 31.5, 11.9, 1.8 μg/L and then bottled water 27,18.2,1.4μg/L respectively. Also at 20ºC after four months concentrations of DBP, BBP showed values in vinegar 23.7,10.8 μg/L more than orange juice and bottled water while DEHP showed the most value was in bottled water 46μg/L. In addition after four months of storage at 40ºC the most migration for the three components DEHP, DBP and BBP was recorded in bottled water and reached to 62.5, 41.0 and 16.5 µg/l followed by vinegar 51.9, 36.4 and 15.4μg/L then orange juice 43.8, 25.7 and 8.3 μg/L. The highest hypossis values at the end of expiry date for DEHP, DBP and BBP reached to (309, 218 and 88) μg/L for bottled water at 40ºC, (205,180 and 86) μg/L for vinegar at 40ºC and (223, 131 and 30) μg/L for orange juice at 40ºC.