Oxidative Degradation of Bisphenol A by Fruit Homogenates

Abstract

: The oxidative degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high‐performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK‐1 and UK‐2) from BPA were detected on HPLC chromatograms (280 nm). UK‐1 and UK‐2 were identified to be 2‐(3,4‐dihydroxyphenyl)‐2‐(4‐ydroxyphenyl) propane, (3‐OH‐BPA) and 4‐[1‐(3,4‐dihydroxyphenyl)‐isopropyl]benzene‐1,2‐diol, (3,3′‐diOH‐BPA), respectively, by HPLC‐MassPectrometry (LC‐MS). In the process of incubation, the peak of 3‐OH‐BPA attained the maximum value in the 1st 20 min, and that of 3,3′‐diOH‐BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3‐OH‐BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3′‐diOH‐BPA in only 10 min. 3, 3′‐diOH‐BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3‐OH‐BPA and 3, 3′‐diOH‐BPA in some fruit homogenates.