Migration of Dioctylphthalate and Dioctyladipate Plasticizers from Food-Grade Pvc Films into Ground-Meat Products
| dc.contributor.author | Kondyli, E. | en |
| dc.contributor.author | Demertzis, P. G. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:41:50Z | |
| dc.date.available | 2015-11-24T16:41:50Z | |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8478 | |
| dc.rights | Default Licence | - |
| dc.subject | phthalate esters | en |
| dc.subject | edible oils | en |
| dc.subject | polyvinyl-chloride) | en |
| dc.subject | di-(2-ethylhexyl)adipate | en |
| dc.title | Migration of Dioctylphthalate and Dioctyladipate Plasticizers from Food-Grade Pvc Films into Ground-Meat Products | en |
| heal.abstract | The migration of dioctylphthalate (DOP) and dioctyladipate (DOA) plasticizers from polyvinyl chloride (PVC) films into ground meat of varying fat contents was studied at 4-degrees-C and -20-degrees-C. The amount of migrating plasticizer was determined indirectly after the extraction, saponification and quantification of the alcoholic constituent of the ester plasticizer using gas chromatography. The amount that had migrated ranged from approximately 2 to 80 mg per kilogram of meat (0.12-4.8 mg/dm2) after 8 days at 4-degrees-C and from 2 to 60 mg (0.13-4 mg/dm2) after 2 1/2 months at -20-degrees-C. The amount of migrating DOA was (under similar experimental conditions) higher than the respective amount of DOP. The migration to samples of lower fat content was proportionally lower. Mathematical treatment of the migration of both DOA and DOP showed that the rate-determining step in the migration process is that of the diffusion of the plasticizer from the bulk of the PVC film to its surface. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | Doi 10.1016/0308-8146(92)90108-E | - |
| heal.identifier.secondary | <Go to ISI>://A1992JJ03300001 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/030881469290108E/1-s2.0-030881469290108E-main.pdf?_tid=4aff2abe-37c9-11e3-947a-00000aacb35e&acdnat=1382082523_2539379612dd5a4b8f5aa9a515648854 | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 1992 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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