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

B. Skláršová, P. Šimko, P. Šimon and E. Belajová
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B. Skláršová: Food Research Institute, Bratislava, Slovak Republic, *E-mail: peter.simko@vup.sk
P. Šimko: Food Research Institute, Bratislava, Slovak Republic, *E-mail: peter.simko@vup.sk
P. Šimon: Food Research Institute, Bratislava, Slovak Republic, *E-mail: peter.simko@vup.sk
E. Belajová: Food Research Institute, Bratislava, Slovak Republic, *E-mail: peter.simko@vup.sk

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S276-S279

Abstract: 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.

Keywords: polycyclic aromatic hydrocarbons; benzo(a)pyrene; polyethylene terephtalate; adsorption; packaging; kinetics (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10680-cjfs

DOI: 10.17221/10680-CJFS

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