Abstract:
:The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-bottled water stored at different temperatures: 40, 50, and 60°C. In this study, temperature and the presence of CO2 increased the release of formaldehyde, acetaldehyde and antimony (Sb). In parallel, genotoxicity assays (Ames and micronucleus assays) and transcriptional-reporter gene assays for estrogenic and anti-androgenic activity were performed on bottled water extracts at relevant consumer exposure levels. As expected, and in accordance with the chemical formulations specified for PET bottles, neither phthalates nor UV stabilisers were present in the water extracts. However, 2,4-di-tert-butylphenol, a degradation compound of phenolic antioxidants, was detected. In addition, an intermediary monomer, bis(2-hydroxyethyl)terephthalate, was found but only in PET-bottled waters. None of the compounds are on the positive list of EU Regulation No. 10/2011. However, the PET-bottled water extracts did not induce any cytotoxic, genotoxic or endocrine-disruption activity in the bioassays after exposure.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bach C,Dauchy X,Severin I,Munoz JF,Etienne S,Chagnon MCdoi
10.1016/j.foodchem.2013.01.046subject
Has Abstractpub_date
2013-08-15 00:00:00pages
672-80issue
1-4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00070-8journal_volume
139pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128407
更新日期:2021-05-01 00:00:00
abstract::The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128572
更新日期:2021-05-15 00:00:00
abstract::Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.010
更新日期:2017-02-01 00:00:00
abstract::Tyrosinase is a key enzyme in the production of melanin in the human body, excessive accumulation of melanin can lead to skin disorders. Morin is an important bioactive flavonoid compound widely distributed in plants and foods of plant origin. In this study, the inhibitory kinetics of morin on tyrosinase and their bin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.106
更新日期:2014-11-15 00:00:00
abstract::Lotus seed kernel (LSK) has high starch content and possesses many bioactivities, which are mainly attributed to its phenolics. In the present study, LSK phenolics were extracted using aqueous glycerol, and the obtained phenolics and its starch properties were observed for their correlations. Response surface methodol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.022
更新日期:2019-02-15 00:00:00
abstract::The aim of this study was to investigate the proliferation effect of fractionated lotus seed resistant starch (LRS3-20%, LRS3-30%) and the structural changes following fermentation. Fractionated lotus seed resistant starch, especially LRS3-20%, promoted the proliferation of these probiotics, and Bifidobacterium longum...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.05.070
更新日期:2018-12-01 00:00:00
abstract::An efficient and reliable duplex SYBR Green real-time quantitative PCR (qPCR) method for beef products adulteration detection was developed based on bovine specific and vertebrate universal primers. By analyzing the numbers, positions (Tm value) of melting curve peaks of the duplex PCR products, we simultaneously iden...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127932
更新日期:2021-02-15 00:00:00
abstract::An accurate method for the analysis of γ-aminobutyric acid (GABA) in rice grain was developed using trimethylsilyl (TMS) derivatization and stable isotope dilution gas chromatography-mass spectrometry. When this method was used with GABA‑d6 as an internal standard (IS), the observed GABA concentration was maintained a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.036
更新日期:2018-11-15 00:00:00
abstract::Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.038
更新日期:2019-03-15 00:00:00
abstract::Baeckea frutescens is an aromatic shrub used in South China as an ornamental and as a spice. Four unusual C-methylated biflavonoids named baeckeins F-I (1-4) were isolated from the roots of B. frutescens. The baeckeins F-I possessed a unique carbon skeleton, a flavonol conjugated with a coumaronochromone molecule via ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.022
更新日期:2014-07-15 00:00:00
abstract::Sibutramine may be illicitly included in herbal slimming foods and supplements marketed as "100% natural" to enhance weight loss. Considering public health and legal regulations, there is an urgent need for effective, rapid and reliable techniques to detect sibutramine in dietetic herbal foods, teas and dietary supple...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.072
更新日期:2017-08-15 00:00:00
abstract::Three quality branded meats (n=68), "Vitela Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.12.008
更新日期:2012-06-01 00:00:00
abstract::Food safety issues are a great concern of the international community. Many methods to analyze and detect food contaminants have been widely researched because both biological and chemical contaminants in food can cause severe damage to human health. Several adsorbent materials have been utilized in the complicated pr...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.127255
更新日期:2020-11-15 00:00:00
abstract::Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.139
更新日期:2015-09-15 00:00:00
abstract::A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the rela...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.12.099
更新日期:2014-07-01 00:00:00
abstract::A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.097
更新日期:2016-04-15 00:00:00
abstract::Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2019.126043
更新日期:2020-05-15 00:00:00
abstract::The aim of this study was to prepare molecularly imprinted polymers (MIPs) with ampicillin (AMP) and to evaluate the feasibility of these materials for being used as solid phase extraction sorbent for the selective preconcentration and determination of AMP in cow milk samples. MIPs were synthesized by bulk polymerizat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.097
更新日期:2017-06-01 00:00:00
abstract::Chemical and electrochemical changes associated with controlled oxidation were measured in thirteen commercial white wines, in order to evaluate the potential of linear sweep voltammetry to provide relevant information on the oxidative behavior of individual wines. For a given amount of oxygen consumed, substantial di...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.104
更新日期:2018-12-15 00:00:00
abstract::Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125832
更新日期:2020-04-25 00:00:00
abstract::Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated wi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128262
更新日期:2021-03-30 00:00:00
abstract::A QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was optimized and validated for the simultaneous extraction of 12 trichothecenes (type A and type B) from baby foods, followed by gas chromatography-mass spectrometry (GC-MS) analysis. Using this methodology, limits of detection and quantification rang...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.047
更新日期:2015-09-01 00:00:00
abstract::Seventeen commercial chrysanthemum teas (Chrysanthemum morifolium and Coreopsis tinctoria) were extracted with hot-H2O, and examined and compared to the 75% methanol extracts for their chemical compositions using UPLC/Q-TOF-MS analysis. For the first time, 6, 8-C,C-diglucosylapigenin and eriodicyol-7-O-glucoside were ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.013
更新日期:2019-07-15 00:00:00
abstract::The edible, brown seaweed Saccharina japonica was prepared as powder in the size range 500-900 μm for the desorption release of allyl isothiocyanate (AITC). Powders were used as raw (containing lipids) and as de-oiled, where the lipid was removed. In general, de-oiled powders adsorbed larger masses of AITC after vapou...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.116
更新日期:2014-01-01 00:00:00
abstract::The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127188
更新日期:2020-05-30 00:00:00
abstract::A combination of switchable-hydrophilicity liquid-liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction is proposed for the determination of erythrosine using UV/Vis spectrophotometry at 520 nm. Under optimum conditions (i.e., 1.0 mL octylamine as the extraction solvent, 1....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2021.129053
更新日期:2021-01-14 00:00:00
abstract::Grain protein content (GPC) is an important quality determinant in barley. This research aimed to explore the relationship between GPC and diffuse reflectance spectra in barley. The results indicate that normalizing, and taking first-order derivatives can improve the class models by enhancing signal-to-noise ratio, re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.056
更新日期:2014-11-01 00:00:00
abstract::The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.091
更新日期:2014-02-15 00:00:00
abstract::Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128336
更新日期:2021-04-16 00:00:00
abstract::Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128221
更新日期:2021-04-16 00:00:00