Food Research International
Volume 123, 2019, Pages 529-537

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS (Article)

da Silva Oliveira W. , Ubeda S. , Nerín C.* , Padula M. , Teixeira Godoy H.
  • a Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
  • b Department of Analytical Chemistry, GUIA Group, Aragon Institute of Engineering Research I3A, University of Zaragoza, Zaragoza, Spain
  • c Department of Analytical Chemistry, GUIA Group, Aragon Institute of Engineering Research I3A, University of Zaragoza, Zaragoza, Spain
  • d Packaging Technology Center, Institute of Food Technology (ITAL), Campinas, SP, Brazil
  • e Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil

Abstract

Baby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2′-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg−1). Furthermore, clarifying agents and glycerol derivatives were detected. Tritan baby bottle showed the migration of one slip additive. On the other hand, twenty compounds were detected in silicone baby bottles. Most of them were unknown compounds derived from acrylates. Once the migrants were identified, the risk assessment was carried out using the Threshold of Toxicological Concern (TTC) approach. The risk assessment of migrants coming from silicone samples showed levels above the threshold recommended as safe for babies. © 2019 Elsevier Ltd

Author Keywords

Migration Silicone Baby bottles Risk assessment Tritan Q-TOF

Index Keywords

Bottles UPLC Q-TOF MS Non-volatile compounds Specific migration Polypropylenes Baby bottles Tritan Silicones Volatile organic compounds Clarifying agents Q-TOF risk assessment migration
Link
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85065901964&doi=10.1016%2fj.foodres.2019.05.012&partnerID=40&md5=6c3189d8513cf1a76a3f65390b274340
DOI: 10.1016/j.foodres.2019.05.012
ISSN: 09639969
Original Language: English