Comparative assessment of gastrointestinal irritant potency in man of tin(II) chloride and tin migrated from packaging

Boogaard, Peter J.; Boisset, Michel; Blunden, Steve; Davies, Scot; Ong, Teng Jin; Taverne, Jean-Pierre

doi:10.1016/s0278-6915(03)00216-3

Cited by 53 publications

(29 citation statements)

References 12 publications

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“…A limited number of case reports of acute gastrointestinal disorders after consumption of food containing high concentrations (700 ppm or above) of tin have been reported, but there is little evidence for an association between the consumption of food containing tin at concentrations up to 200 ppm and significant acute adverse gastrointestinal effects (32,33).…”

Section: Foodmentioning

confidence: 99%

The role of diet in the overlap between gastroesophageal reflux disease and functional dyspepsia

Chirilă¹,

Morariu²,

Bărboi³

et al. 2016

Turk J Gastroenterol

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Section: Foodmentioning

confidence: 99%

The role of diet in the overlap between gastroesophageal reflux disease and functional dyspepsia

Chirilă¹,

Morariu²,

Bărboi³

et al. 2016

Turk J Gastroenterol

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“…Only limited reports are available on the toxicological effects of inorganic tin as present in canned foods, resultant from dissolution on the tin coating [1]. The main potential hazard from acute ingestion seems to be gastric irritation in some individuals exposed to high levels [2]. The maximum limit of 250 mg kg −1 for tin in canned foods and 150 mg kg −1 for tin in canned beverages was recommended by World Health Organization [3].…”

Section: Introductionmentioning

confidence: 99%

Tin Content Determination in Canned Fruits and Vegetables by Hydride Generation Inductively Coupled Plasma Optical Emission Spectrometry

Rončević

Benutić²,

Nemet

et al. 2012

International Journal of Analytical Chemistry

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Tin content in samples of canned fruits and vegetables was determined by hydride generation inductively coupled plasma atomic emission spectrometry (HG-ICP-OES), and it was compared with results obtained by standard method of flame atomic absorption spectrometry (AAS). Selected tin emission lines intensity was measured in prepared samples after addition of tartaric acid and followed by hydride generation with sodium borohydride solution. The most favorable line at 189.991 nm showed the best detection limit (1.9 μg L−1) and limit of quantification (6.4 μg kg−1). Good linearity and sensitivity were established from time resolved analysis and calibration tests. Analytical accuracy of 98–102% was obtained by recovery study of spiked samples. Method of standard addition was applied for tin determination in samples from fully protected tinplate. Tin presence at low-concentration range was successfully determined. It was shown that tenth times less concentrations of Sn were present in protected cans than in nonprotected or partially protected tinplate.

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“…At pH >2, Sn(II) forms Sn(OH) 2 , which has low solubility under anoxic conditions, whereas Sn(IV) presents in form of Sn(OH) 4 under oxic conditions at lower pHs than 8.0 (Kassoufab et al 2013). Tin is widely used for the production of beverage cans in food industry and as a corrosion protective coating component (Perring and Basic-Dvorzak 2002;Boogaard et al 2003). However, the used tin for packaging of food and beverage samples dissolves into the samples depending on the quantity of food ingested and pH, oxidation state, extent of complexation or adsorption, and solubility (Blunden and Wallace 2003).…”

Section: Introductionmentioning

confidence: 99%

“…However, the used tin for packaging of food and beverage samples dissolves into the samples depending on the quantity of food ingested and pH, oxidation state, extent of complexation or adsorption, and solubility (Blunden and Wallace 2003). According to EC 1881/2006, maximum limit for tin (in mg kg −1 wet weight) are as follows: (i) 200 mg kg −1 in canned foods other than beverages, (ii) 100 mg kg −1 in canned beverages including fruit and vegetable juices, and (iii) 50 mg kg −1 in baby food (Boogaard et al 2003;Abedi and Ebrahimzadeh 2013). Due to the acidity, presence of oxidizing reagents, food matrix, and storage conditions such as temperature/time, affect the rate of dissolution of tin into canned food and beverage (Perring and Basic-Dvorzak 2002;Sunday et al 2013;Morte et al 2012), the level of tin may be greater than the amounts above.…”

Section: Introductionmentioning

confidence: 99%

An Inexpensive and Sensitive Method for Speciative Determination of Sn(IV), Sn(II), and Total Sn as Sn(IV) in Selected Beverages by Micellar Improved Spectrophotometry

Altunay

Gürkan

2014

Food Anal. Methods

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In the present study, an inexpensive, selective, and micellar sensitive spectrophotometric method for Sn(IV) was developed at 537 nm. The method is based on the formation of ternary complex of Sn(IV) with tartaric acid and Celestine blue in the presence of sodium dodecyl sulfate (SDS) and polyethylene glycol tert-octylphenyl ether (Triton X-114) at pH 3.5. The analytical variables affecting cloud point extraction (CPE) efficiency were optimized in detail. Under the optimized conditions, the calibration graph was linear in the range of 4-350 μg L −1 with changing dye concentration for Sn(IV) ions. The limits of detection and quantification of the method were found to be 1.3 and 4.3 μg L −1 for Sn(IV), respectively. Relative standard deviation (RSDs) for five replicate determinations at 20 and 100 μg L −1 concentration levels were 4.4 and 1.5 %, respectively. Recovery values of spiked samples were obtained in range of 97.7-103.3 %. Matrix effect on the extraction efficiency were also investigated. The method was successfully applied to the determination of Sn(II), Sn(IV) and total Sn in some selected beverages before and after pretreatment with H 2 O 2 in acidic media, prior to analysis. Validity of the method was controlled through the analysis of two certified reference materials. It has been observed that the results are highly compatible with the certified values.

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Comparative assessment of gastrointestinal irritant potency in man of tin(II) chloride and tin migrated from packaging

Cited by 53 publications

References 12 publications

The role of diet in the overlap between gastroesophageal reflux disease and functional dyspepsia

The role of diet in the overlap between gastroesophageal reflux disease and functional dyspepsia

Tin Content Determination in Canned Fruits and Vegetables by Hydride Generation Inductively Coupled Plasma Optical Emission Spectrometry

An Inexpensive and Sensitive Method for Speciative Determination of Sn(IV), Sn(II), and Total Sn as Sn(IV) in Selected Beverages by Micellar Improved Spectrophotometry

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