تأثير درجة الحرارة و زمن التعريض في ثبات بعض مضادات الأكسدة المستخدمة في صناعة العبوات البلاستيكية في النظم المحاكية للغذاء

Abstract EN

Additive migration levels in food simulants from polymeric 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 four antioxidants: Butyleted hydroxy toluene (BHT), Bisphenol A (BPA), Pentaerythritol tetrakis (3,5-di-tert-butyl-4-hydroxyhydrocinnamate) (Irganox 1010), and Octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox 1076), was studied in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oil- which is a fatty food simulant- simulant D), at different temperatures 20, 40 and 70 ºC, during 20 days.

Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector.

In general, the studied compounds appeared to be more stable in both Ethanol (95%) and simulant B than in simulants A and C.