Analytical methods for food-contact materials additives in olive oil simulant at sub-mg kg-1 level

E. J. Quinto-Fernández, C. Pérez-Lamela, J. Simal-Gándara

Research output: Contribution to journalArticleResearchpeer-review

29 Citations (Scopus)

Abstract

Methods of analysis for four additives (two antioxidants, IRGANOX 245 and 1035; an ultraviolet absorber, CHIMMASORB 81; and an optical brightening agent, UVITEX OB) in olive oil are reported. These additives have the potential to migrate from food-contact materials into the European Union fatty food simulant olive oil, which is the most difficult matrix for analysis. The additives were chosen because they differed in their chemically active groups, had different functions within the polymer, have low proposed specific migration limits and are commonly used in food-contact materials such as polystyrenes and polyolefins. The proposed analytical methods for the additives are simple, rapid, inexpensive and also broadly applicable to the aqueous food simulants. All methods were evaluated by constructing calibration curves, measurement of recovery and precision, and determining the limits of detection. Most of the methods involve direct injection of an olive oil solution for high-performance liquid chromatography analysis with ultraviolet-visible or fluorescence detection. The methods allowed establishment of additive stability and measurement of migration of the selected additives into olive oil at different time-temperature conditions used in migration studies into food simulants.
Original languageEnglish
Pages (from-to)678-683
JournalFood Additives and Contaminants
Volume20
Issue number7
DOIs
Publication statusPublished - 1 Jul 2003

Keywords

  • CHIMMASORB
  • EU food simulant olive oil
  • Food-contact plastics
  • HPLC fluorimetry
  • IRGANOX
  • UVITEX

Fingerprint Dive into the research topics of 'Analytical methods for food-contact materials additives in olive oil simulant at sub-mg kg<sup>-1</sup> level'. Together they form a unique fingerprint.

Cite this