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Register a new userEffect of temperature and exposure time on the stability of Some antioxidants, which are used in plastic Packing Industry, in food simulants
تأثير درجة الحرارة و زمن التعريض في ثبات بعض مضادات الأكسدة المستخدمة في صناعة العبوات البلاستيكية في النظم المحاكية للغذاء
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يمكن أن تتأثر نسب المضافات (additives) المهاجرة من المواد البوليمرية إلى الـنظم المحاكيـة للغذاء بثبات هذه المضافات في شروط إجراء اختبارات الهجرة. درِس في هذا العمـل ثبـات مـضادات الأكسدة الأربعة الآتية: هيدروكسي التولوين المطعم بثالثي البوتيل (BHT) و البـيس فنـول A) BPA ( و تتراكيس (3 ،5 – ثنائي ثالثي بوتيل - 4 - هيدروكسي هيدرو سينامات) بنتا إريتريتـول ( Irganox 1010 (و3)-3,5 -ثنائي ثالثي بوتيل -4 -هيدروكسي فينيل) بروبيونـات أوكتاديـسيـل ( Irganox 1076 (في النظم المحاكية المائية /A /و/B /و/C / و الإيتانول (95 (%النظام البديل عن زيت الزيتـون (النظـام المحاكي للدسـم D ( و ذلك في درجات مختلفة من الحرارة (20 و40 و70 ° C (خلال مدة (20( يوماً. حلِّلت العينات فيما بعد باستخدام تقانة الكروماتوغرافيا الـسائلة عاليـة الأداء HPLC المـزودة بمكشاف الـ UV .تُبدي المركبات المدروسة - بشكل عام- ثباتاً في كل من الإيتانول (95 (%والنظـام المحاكي /B /أعلى مما هو عليه في النظامـين /A /و/ C .
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.
References used
Figg. E. K. (1980). Migration of Components from Plastics – Packing materials into Packed goods–Test methods and diffusion models., Appl. Polymer Science., 6: 187 – 252
Czerniawski. B., Pogorzelska. Z. (1997). Investigations on Overall Migration of Various Plastic Materials and Articles used in Contact with Foods Stuffs., Packag Technol Sci. 10: 261 – 270
Vijoyalakshmi. N.S., Bald Evraj. P., Mohadeviah. M. (1999). Effect of Time and Temperature on the Overall Migration of Additives from Plastics into Food Simulants., Food Packaging Department., Central Food Technological Research Institute, India., 22-26
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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), Di
isobutyl 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.
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: Diethyl
hexyl 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 .
In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
This research demonstrated a way to study the thermal properties
of raw and recycled High Density Polyethylene HDPE which is
used to make oil containers. Also, the research has dealt with the
effect of recycling on blow molding process used to manufacture
these containers.
Four varieties of grape raisins where made in traditional way and
investigated for their chemical composition, mineral elements and total
antioxidanst capacity. Results reveals that there were significant differences in
the average percentage of m
oisture and carbohydrate between varieties,
whereas the protein, fat and ashes percentages were not significant. Results of
minerals analysis showed that blue raisins had the highest amount of Calcium,
phosphorous and potassium with a level of 66 mg, 193 mg and 989 mg in 100 g
raisins respectively. In addition, the total polyphenol contents by Folin-
Ciocalteau assay were higher in blue (257 mg) and red raisins (213mg) when
compared to the others varieties and vitamin C was 45mg/100g and 34 mg/100g
in blue and red raisins respectively. The antioxidant activity of raisins was
assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay.
The amount of raisins needed to scavenge 50% of DPPH radical (EC50) was
similar for all varieties ranging from about 4.18 mg to 6.41 mg. Total
antioxidants capacity were in descending order blue >red > white > green
raisins. Therefore, the consumption of raisins is considered to contribute the
intake of antioxidants and minerals in Syrian diet .
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