Effect of Gamma-Radiation on Migration Behavior of Dioctyladipate and Acetyltributylcitrate Plasticizers from Food-Grade Pvc and Pvdc/Pvc Films into Olive Oil
Φόρτωση...
Ημερομηνία
Συγγραφείς
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
Food-grade PVC and PVDC/PVC films containing 28.3 % dioctyladipate (DOA) and 5.0 % acetyltributylcitrate (ATBC) plasticizers, respectively, were brought into contact with olive oil and were irradiated with gamma-radiation [Co-60] at doses equal to 4 kGy and 9 kGy corresponding to ''cold pasteurization''. irradiation was carried out at 8-10 degrees C and samples were subsequently stored at 4-5 degrees C. Contaminated oil samples were analysed for DOA and ATBC at intervals between 7 h and 97 h of contact, using an indirect GC method. identical nonirradiated (control) samples were also analysed for DOA and ATBC content. Results showed no statistically significant differences in migrated amounts of DOA and ATBC between irradiated and non-irradiated samples. Neither were differences observed between samples irradiated at 4 kGy and 9 kGy. This was supported by identical LR spectra recorded for irradiated and non-irradiated samples and leads to the conclusion that at such intermediate radiation doses (less than or equal to 9 kGy) the migration characteristics of both PVC and PVDC/PVC films are not affected. The amount of DOA that migrated into olive oil was dependent on time, reaching equilibrium after approximately 47 h of contact (302.8 mg/l). The amount of ATBC that migrated into olive oil was non-detectable (< 1 mg/l) for all samples stored at 4-5 degrees C after 97 h. In non-irradiated samples (PVDC/PVC in contact with oil) stored at 20 degrees C, small amounts of migrated ATBC were determined (3.3 and 5.1 mg/l after 29 h and 94 h of contact respectively). Furthermore, in thermally treated samples heated to 80 degrees C for 30 min and 60 min, the respective amounts of migrated ATBC determined were 2.9 mg/l and 19.3 mg/l.
Περιγραφή
Λέξεις-κλειδιά
microwave cooking, irradiated foods, dioctylphthalate, products, poultry
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://A1995RJ83000016
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας