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Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant
The primary aromatic amines (PAAs) are food contaminants which may exist in packaged food. Polyurethane (PU) adhesives which are used in flexible packaging are the main source of PAAs. It is the unreacted diisocyanates which in fact migrate to foodstuff and then hydrolyze to PAAs. These PAAs include...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977034/ https://www.ncbi.nlm.nih.gov/pubmed/29888024 http://dx.doi.org/10.1155/2018/1651629 |
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author | Shahrestani, Morteza Tehrani, Mohammad Saber Shoeibi, Shahram Aberoomand Azar, Parviz Waqif Husain, Syed |
author_facet | Shahrestani, Morteza Tehrani, Mohammad Saber Shoeibi, Shahram Aberoomand Azar, Parviz Waqif Husain, Syed |
author_sort | Shahrestani, Morteza |
collection | PubMed |
description | The primary aromatic amines (PAAs) are food contaminants which may exist in packaged food. Polyurethane (PU) adhesives which are used in flexible packaging are the main source of PAAs. It is the unreacted diisocyanates which in fact migrate to foodstuff and then hydrolyze to PAAs. These PAAs include toluenediamines (TDAs) and methylenedianilines (MDAs), and the selected PAAs were 2,4-TDA, 2,6-TDA, 4,4′-MDA, 2,4′-MDA, and 2,2′-MDA. PAAs have genotoxic, carcinogenic, and allergenic effects. In this study, extraction methods were applied on a 3% acetic acid as food simulant which was spiked with the PAAs under study. Extraction methods were liquid-liquid extraction (LLE), dispersive liquid-liquid microextraction (DLLME), and solid-phase extraction (SPE) with C18 ec (octadecyl), HR-P (styrene/divinylbenzene), and SCX (strong cationic exchange) cartridges. Extracted samples were detected and analyzed by HPLC-UV. In comparison between methods, recovery rate of SCX cartridge showed the best adsorption, up to 91% for polar PAAs (TDAs and MDAs). The interested PAAs are polar and relatively soluble in water, so a cartridge with cationic exchange properties has the best absorption and consequently the best recoveries. |
format | Online Article Text |
id | pubmed-5977034 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-59770342018-06-10 Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant Shahrestani, Morteza Tehrani, Mohammad Saber Shoeibi, Shahram Aberoomand Azar, Parviz Waqif Husain, Syed J Anal Methods Chem Research Article The primary aromatic amines (PAAs) are food contaminants which may exist in packaged food. Polyurethane (PU) adhesives which are used in flexible packaging are the main source of PAAs. It is the unreacted diisocyanates which in fact migrate to foodstuff and then hydrolyze to PAAs. These PAAs include toluenediamines (TDAs) and methylenedianilines (MDAs), and the selected PAAs were 2,4-TDA, 2,6-TDA, 4,4′-MDA, 2,4′-MDA, and 2,2′-MDA. PAAs have genotoxic, carcinogenic, and allergenic effects. In this study, extraction methods were applied on a 3% acetic acid as food simulant which was spiked with the PAAs under study. Extraction methods were liquid-liquid extraction (LLE), dispersive liquid-liquid microextraction (DLLME), and solid-phase extraction (SPE) with C18 ec (octadecyl), HR-P (styrene/divinylbenzene), and SCX (strong cationic exchange) cartridges. Extracted samples were detected and analyzed by HPLC-UV. In comparison between methods, recovery rate of SCX cartridge showed the best adsorption, up to 91% for polar PAAs (TDAs and MDAs). The interested PAAs are polar and relatively soluble in water, so a cartridge with cationic exchange properties has the best absorption and consequently the best recoveries. Hindawi 2018-05-15 /pmc/articles/PMC5977034/ /pubmed/29888024 http://dx.doi.org/10.1155/2018/1651629 Text en Copyright © 2018 Morteza Shahrestani et al. http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Shahrestani, Morteza Tehrani, Mohammad Saber Shoeibi, Shahram Aberoomand Azar, Parviz Waqif Husain, Syed Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title | Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title_full | Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title_fullStr | Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title_full_unstemmed | Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title_short | Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant |
title_sort | comparison between different extraction methods for determination of primary aromatic amines in food simulant |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977034/ https://www.ncbi.nlm.nih.gov/pubmed/29888024 http://dx.doi.org/10.1155/2018/1651629 |
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