Migration of Bisphenol A (BPA) from Epoxy Can Coatings to Jalapeño Peppers and an Acid Food Simulant
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- 作者：Elvia M. Munguia-Lopez ; Elizabeth Peralta ; Alberto Gonzalez-Leon ; Claudia Vargas-Requena ; and Herlinda Soto-Valdez
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：December 4, 2002
- 年：2002
- 卷：50
- 期：25
- 页码：7299 - 7302
- 全文大小：80K
- 年卷期：v.50,no.25(December 4, 2002)
- ISSN：1520-5118
文摘
Effects of heat processing, storage time, and temperature on migration of bisphenol A (BPA) froman epoxy type can coating to an acid food simulant and jalapeño peppers were determined.Commercial jalapeño pepper cans (8 oz, dimensions 211 × 300) were stored at 25 
C for 40, 70,and 160 days. A solution of 3% acetic acid was canned in 211 × 300 cans from the same batchused for jalapeño peppers. Heat processing was applied to two-thirds of the cans, and the remainingcans were not heat processed. Cans were stored at 25 and 35 C for 0, 40, 70, and 160 days.Results showed that there is a minimal effect of heat treatment. An effect of storage time on migrationof BPA during the first 40 days at 25 C was observed. An increase on migration of BPA was observedwith storage time at 35 C. The highest level of migration was 15.33 
g/kg of BPA at 160 days at 35C. A correction factor of ~0.4 was calculated for migration under simulating conditions of storagecompared to the real ones. The highest level of BPA found in jalapeño peppers cans, surveyed fromthree supermarkets, was 5.59 ± 2.43 g/kg. Migration of BPA, performed according to the Europeanand Mercosur conditions, was 65.45 ± 5.29 g/kg. All the migration values found in this study werebelow those legislation limits (3 mg/kg).Keywords: Bisphenol A; epoxy resins; canned jalapeño peppers
C for 40, 70,and 160 days. A solution of 3% acetic acid was canned in 211 × 300 cans from the same batchused for jalapeño peppers. Heat processing was applied to two-thirds of the cans, and the remainingcans were not heat processed. Cans were stored at 25 and 35 C for 0, 40, 70, and 160 days.Results showed that there is a minimal effect of heat treatment. An effect of storage time on migrationof BPA during the first 40 days at 25 C was observed. An increase on migration of BPA was observedwith storage time at 35 C. The highest level of migration was 15.33 g/kg of BPA at 160 days at 35C. A correction factor of ~0.4 was calculated for migration under simulating conditions of storagecompared to the real ones. The highest level of BPA found in jalapeño peppers cans, surveyed fromthree supermarkets, was 5.59 ± 2.43 g/kg. Migration of BPA, performed according to the Europeanand Mercosur conditions, was 65.45 ± 5.29 g/kg. All the migration values found in this study werebelow those legislation limits (3 mg/kg).Keywords: Bisphenol A; epoxy resins; canned jalapeño peppers