Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate

Rapeseed oil was spiked with benzo(a)pyrene [BaP] solution at the level of 29.4 μg/kg, filled into polyethylene terephtalate [PET] cylindrical shape receptacles and the BaP concentrations were followed for during 97 h by HPLC. During this time, the BaP concentrations decreased to 22.9 μg/kg due to a...

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Published inCzech Journal of Food Sciences Vol. 22; no. SI - Chem. Reactions in Foods V; pp. S276 - S279
Main Authors Skláršová, B., Šimko, P., Šimon, P., Belajová, E.
Format Journal Article
LanguageEnglish
Published Czech Academy of Agricultural Sciences 01.12.2004
Subjects
adsorption
benzo(a)pyrene
kinetics
packaging
polycyclic aromatic hydrocarbons
polyethylene terephtalate
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Summary:Rapeseed oil was spiked with benzo(a)pyrene [BaP] solution at the level of 29.4 μg/kg, filled into polyethylene terephtalate [PET] cylindrical shape receptacles and the BaP concentrations were followed for during 97 h by HPLC. During this time, the BaP concentrations decreased to 22.9 μg/kg due to an interaction of BaP with PET. Using a modified kinetic equation, the diffusion coefficient for BaP in the oil was determined. Calculation of the area occupied by a BaP molecule on PET surface suggests that either the multilayer adsorption or the diffusion of BaP into PET bulk came into account as the decisive factors bringing about the decrease of BaP concentrations in the oil.
ISSN:1212-1800
1805-9317
DOI:10.17221/10680-CJFS