Diminution of migration of phthalic acid esters in tequila beverage by the year of production

Balderas‐Hernández, Víctor E.; Ornelas-Salas, José Tomás; Rosa, Ana; León‐Rodríguez, Antonio De

doi:10.1080/03601234.2019.1674103

Cited by 8 publications

(8 citation statements)

References 27 publications

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“…Balderas et al reported an average DEHP concentration of 1.5 mg kg −1 in tequilas produced in 2013, a value similar to the average DEHP obtained in the small factory. While the DEHP averages obtained in 2017 and 2018, of 0.3 and 0.2 mg kg −1 , respectively, were similar to those obtained in the medium factory [24].…”

Section: Discussionsupporting

confidence: 79%

“…For this reason, health authorities have established the maximum permissible limits (MPLs) for the concentration of phthalates in beverages and foods, as well as data on tolerable daily intake (TDI) (Table 1). Di-ethylhexyl phthalate (DEHP) is the most widely compound used as a plasticizer, and it has been detected in alcoholic beverages, such as wine [11][12][13][14][15][16][17][18], beer [19][20][21], plum spirit [22], brandy [15,23], and tequila [24]. alcoholic beverages includes metals like copper, and organic substances such as carbamates, microplastics, and phthalates, among others [3][4][5].…”

Section: Namementioning

confidence: 99%

“…Ye et al found 6.22 µg L −1 DBP and 7.76 µg L −1 DEHP in bottles of Chinese beer and concluded that the high contents of these PAEs incorporated in polyvinyl chloride gaskets in the lids or liquid dispensers were the source of phthalate contamination in bottled beers during transportation and storage [20]. Balderas et al documented the presence of phthalates in 295 tequila samples and reported that 78% of samples contained phthalates, among which DEHP was the most frequently found, ranging from 0.03 to 4.46 mg kg −1 , but they did not report the source of contamination [24].…”

Section: Namementioning

confidence: 99%

“…PAEs extraction followed by GC/MS analysis was performed using the GBT21911-2008 protocol [30], which is the standard technique accepted for the determination of phthalate esters in foods. This protocol has been validated and applied in a wide range of matrices for the analysis of PAEs, such as vegetable cans [31], plastic materials [31,32], alcoholic beverages [24], and microbiological culture media [33]. This protocol has been applied here for the first time in agave and vinasses and the recovery of DEHP was 88.5 to 108.3% and 82.9 to 107.4%, respectively (Supplementary Table S1).…”

Section: Quantification Of Paementioning

confidence: 99%

“…For the analysis, 1 µL of the sample was injected by using an automatic injector 7683 (Agilent Technologies) in splitless mode. Chromatographic conditions used were according to Balderas-Hernández et al [24]. The identity of compounds was determined by comparing the mass spectra obtained with the NIST 14 library (Gaithersburg, MD, USA), and the quantification was performed using commercial standards (Table 2).…”

Section: Quantification Of Paementioning

confidence: 99%

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Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process

Ornelas-Salas,

Tapia-Picazo,

De Leon-Rodriguez

2024

Foods

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The purpose of this study was to determine the origin, presence, and fate of the endocrine disruptor di-ethylhexil phthalate (DEHP) during tequila production. For this, three tequila factories (small, medium, and large) were monitored. DEHP concentrations in water, agave, additives, lubricating greases, neoprene seals, and materials of each stage process were analyzed using gas chromatography/mass spectrometry. DEHP mass balances were performed to identify the processes with significant changes in the inputs/outputs. DEHP was detected in agave at up to 0.08 ± 0.03 mg kg−1, water 0.02 ± 0.01 mg kg−1, lubricant greases 131.05 ± 2.80 mg kg−1, and neoprene seals 369.11 ± 22.52 mg kg−1. Whereas, tequila produced in the large, medium, and small factories contained 0.05 ± 0.01, 0.24 ± 0.04, and 1.43 ± 0.48 mg kg−1 DEHP, respectively. Furthermore, in waste materials (vinasses and bagasse) released, 534.26 ± 349.02, 947.18 ± 65.84, and 5222.60 ± 2836.94 mg of DEHP was detected for every 1000 L of tequila produced. The most significant increase in DEHP occurred during the sugar extraction and distillation stages. Results demonstrate that main raw materials, such as agave and water, contain DEHP, but lubricant greases and neoprene seals are the major sources of DEHP contamination. Identification of the contamination sources can help the tequila industry to take actions to reduce it, protect consumer health and the environment, and prevent circular contamination.

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Section: Discussionsupporting

confidence: 79%

Section: Namementioning

confidence: 99%

Section: Namementioning

confidence: 99%

Section: Quantification Of Paementioning

confidence: 99%

Section: Quantification Of Paementioning

confidence: 99%

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Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process

Ornelas-Salas,

Tapia-Picazo,

De Leon-Rodriguez

2024

Foods

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Measurement of phthalate acid esters in non-alcoholic malt beverages by MSPE-GC/MS method in Tehran city: chemometrics

Rezaei

Moazzen

Shariatifar

et al. 2021

Environ Sci Pollut Res

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The goal of this research was to assess the phthalic acid esters (DEP, DMP, BBP, DBP, DEHP, DnOP and total PAE) in non-alcoholic malt beverages bottled were magnetized with iron (MWCNT-Fe3O4) using Mass spectrometry is gas chromatography (GC-MS) in Tehran. The results showed that maximum and minimum of total phthalate esters in samples were 9483.93 and 2412.50 ng/l, respectively. The mean of DEHP (which has also been found to be carcinogenic) in all samples was lower than 5944.73 ng/l. The maximum concentration of DEHP in four samples was upper than 8957.87 ng/l. Multivariate techniques and heat-map visualization were used to assess the correlation among the type and levels of PAEs with brand, color, product date, pH, sugar, volume and gas pressure. Therefore, based on heat-map and principal component analysis (PCA) results, the Bis (2-ethyl hexyl) phthalate (DEHP) and total PAEs were the closest accessions, indicating that these variables had similar trends. Based on the results, it can be stated that due to the low average of total phthalate esters in non-alcoholic malt beverages, there is no serious health hazard of these compounds for humans.

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