Effect of temperature and type of food simulant on antioxidant stability

Abstract

Additive migration levels in food simulants from polimeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions. In this work, the stability of some phenolic antioxidants and one oxidized phosphite antioxidant was studied in four food simulants: distilled water, 3% (w/v) acetic acid, 10% (v/v) ethanol, and the fatty food simulant olive oil, under different temperatures 5, 40, and 70°C, during ϳ20 days. Samples were analyzed by reversedphase high performance liquid chromatography (HPLC) with UV diode-array detector. In general, antioxidants appeared to be more stable in olive oil than in the aqueous simulants. Among aqueous simulants, water and 10% ethanol allowed the highest stability of antioxidants at low temperatures. The 3% acetic acid allowed good stability for the lowest phenolic compounds even at high temperatures, but the highest molecular weight compounds decomposed very fast even at low temperatures.

Experimental and theoretical study of LDPE: Evaluation of different food simulants and temperatures

“…At different time periods, samples were analyzed through HPLC, in order to obtain the concentration decrease of the antioxidant in the time (Dopico-García et al, 2006).…”

“…Some authors (Dopico-García et al, 2006;Feigenbaum, Bouquant, Hamdami et al, 1997;Hamdani & Feigenbaum, 1996;Rojas de Gante, 2002) have studied the thermal effect on specific migration under different temperature conditions, although little work has been reported on the suitability of alternative food simulants for migration testing at high temperatures (Galotto & Guarda, 2004). Widen, Leufven, and Nielsen(2004) showed that after 3 month storage, the migration of benzaldehyde form PET bottles into acetic acid increased by about the three times when the storage temperature increased from 20 to 40°C.…”

“…The stability of antioxidants I-3114, I-1035, I-245 and I-1098 in an olive oil food simulant and isooctane, has been studied by Demertzis and Franz (1998). Dopico-García, López-Vilariño, and González-Rodríguez (2006) studied the stability of some phenolic antioxidants in four food simulants: distilled water, 3% (w/v) acetic acid, 10% (v/v) ethanol, and olive oil, under different temperatures 5, 40, and 70°C. The stability of phosphite antioxidant Ultranox 626 in aqueous and fatty food Food Research International 44 (2011) 3072-3078 simulants, under different conditions of time and temperature, has been studied by Pérez-Lamela, Rijk, and Simal-Gándara (1998).…”

Determination of UV Absorbers and Light Stabilizers in Food Packing Bags by Magnetic Solid Phase Extraction Followed by High Performance Liquid Chromatography

“…Nowadays, the most common analysis method is chromatography, especially high-performance liquid chromatography (HPLC), because it has high separation efficiency and high sensitivity. In previous literature, liquid chromatography analysis has been used as the method for UV absorbers and stabilizers [11][12][13], while Abstract A novel and sensitive solid phase extraction method based on the adsorption of cetyltrimethylammonium bromide (CTAB) on the surface of Fe 3 O 4 nanoparticles was developed for the extraction and preconcentration of trace amounts of UV absorbers and light stabilizers in plastic packaging. The remarkable properties of Fe 3 O 4 @ CTAB including strong magnetization and high surface area were utilized in the magnetic solid phase extraction procedure, and satisfactory extraction recoveries (84.5-98.9 %) were obtained by using only 12 mg of magnetic adsorbent (200 µL, 60 mg mL −1 ).…”

A systematic study on the stability of UV ink photoinitiators in food simulants using GC

“…2,11,12 EU project AIR3-CT94-2360 studied the stability of many plastic additives in food simulants. 1,13 The study of the migration of ink components from food contact materials, at present, is very defi cient and says nothing about the stability of ink components in food simulants.…”