Effect of temperature and exposure time on the stability of Some antioxidants, which are used in plastic Packing Industry, in food simulants

Additive migration levels in food simulants from polymeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions. In this work, the stability of four antioxidants: Butyleted hydroxy toluene (BHT), Bisphenol A (BPA), Pentaerythritol tetrakis (3,5-di-tert-butyl-4-hydroxyhydrocinnamate) (Irganox 1010), and Octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox 1076), was studied in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oil- which is a fatty food simulant- simulant D), at different temperatures 20, 40 and 70 ºC, during 20 days. Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector. In general, the studied compounds appeared to be more stable in both Ethanol (95%) and simulant B than in simulants A and C.

Effect of temperature and exposure time on the stability of Plasticizers, which are used in plastic Packing Industry, in food simulants

Additive migration levels in food simulants from polymeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions. In this work, the stability of Dibutyl adipate (DBA), Diisobutyl adipate(DIBA), Diisobutyl phthalate (DIBP), Di-noctyl phthalate (DnOP),and Diethylhexyl sebacate (DEHS).,was studied in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oilwhich is a fatty food simulant, simulant D), at different temperatures 20, 40 and 70 ºC, during 20 days. Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector at 270 nm. The stability of the studied compounds appeared to be least of all in simulant B, then in simulant A, and finally in simulant C., When temperature and exposure time increase., on the other hand, the increase in temperature and exposure time have greatly less effect on the stability of plasticizers in ethanol %95,as a substitute for olive oil-which is a fatty food simulant.

Effect of temperature and exposure time on the stability of plasticizers, which are Used in plastic Packing Industry, in food simulants

Additive migration levels in food simulants from polymeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions. In this work, the stability of two plasticizers: Diethylhexyl phthalate (DEHP) and Dibutyl phthalate (DBP) was studies in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oil- which is a fatty food simulant- simulant D), at different temperatures 20, 40 and 70 C0, during 20 days. Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector. In general, DEHP and DBP plasticizers appeared to be more stable in both Ethanol (95%) and simulant C than in simulants A and B, while, they are less stable, even at low temperatures, in Simulant B than in simulant A .