Assessment of epoxidized soy bean oil (ESBO) migrating into foods: comparison with ESBO-like epoxy fatty acids in our normal diet.

Epoxidized soy bean oil (ESBO) was found to be toxic for rats, but the toxic constituent is unknown. It became an issue as the migration from the gaskets in the lids for jars into oily foods regularly far exceeds the European legal limit (overall migration limit and specific migration limit derived from the tolerable daily intake (TDI)). In the context of risk management it was of interest to determine the epoxidized fatty acids of ESBO in those foods of our normal diet which are expected to contain the highest concentrations, i.e., oxidized edible oils (including degraded frying oils), fried foods, bakery ware and roasted meat. The contribution of epoxy oleic acid from ESBO to our diet turned out to be negligible. If this acid were the toxic component in ESBO, the toxicological assessment would primarily be a warning regarding oxidized fats and oils. The contribution of diepoxy linoleic acid from ESBO might be similar to the exposure from oxidized fats and oils of our diet, whereas the intake of triepoxy linolenic acid from ESBO exceeds that from normal food by around two orders of magnitude. Hence use of an epoxidized edible oil virtually free of linolenic acid would be inconspicuous in our diet.

Epoxidized soy bean oil migrating from the gaskets of lids into food packed in glass jars. Analysis by on-line liquid chromatography-gas chromatography.

The migration of epoxidized soy bean oil (ESBO) from the gasket in the lids of glass jars into foods, particularly those rich in edible oil, often far exceeds the legal limit (60 mg/kg). ESBO was determined through a methyl ester isomer of diepoxy linoleic acid. Transesterification occurred directly in the homogenized food. From the extracted methyl esters, the diepoxy components were isolated by normal-phase LC and transferred on-line to gas chromatography with flame ionization detection using the on-column interface in the concurrent solvent evaporation mode. The method involves verification elements to ensure the reliability of the results for every sample analyzed. The detection limit is 2-5 mg/kg, depending on the food. Uncertainty of the procedure is below 10%.

Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.

Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.

Blank problems in trace analysis of diethylhexyl and dibutyl phthalate: investigation of the sources, tips and tricks.

The analysis of phthalates, particularly that of di(2-ethylhexyl)phthalate (DEHP) and dibutyl phthalate (DBP), is notorious for blank problems. Methods and tools are listed to identify the sources and reduce the system contamination to below 1 pg DEHP and DBP or below 1 ng mL(-1) of sample solution. Once direct contact with phthalate-containing plastic articles is ruled out, the air is the major source, primarily via absorption to the surfaces of laboratory glass ware. A main improvement was achieved by cleaning solvents with aluminium oxide permanently left in the reservoirs. The data enables to estimate the contamination to be expected and to design methods keeping blanks below a critical threshold.

Injector-internal thermal desorption from edible oils performed by programmed temperature vaporizing (PTV) injection.

Injector-internal thermal desorption is a promising technique for the analysis of a wide range of food components (e.g., flavors) or food contaminants (e.g., solvent residues, pesticides, or migrants from packaging materials) in edible oils and fats or fatty food extracts. Separation from the fatty matrix occurs during injection. Using programmed temperature vaporizing (PTV) injection, the oily sample or sample extract was deposited on a small pack of glass wool from which the components of interest were evaporated and transferred into the column in splitless mode, leaving behind the bulk of the matrix. Towards the end of the analysis, the oil was removed by heating out the injector and backflushing the precolumn. The optimization dealt with the gas supply configuration enabling backflush, the injector temperature program (sample deposition, desorption, and heating out), separation of the sample liquid from the syringe needle and positioning it on a support, deactivation of the support surface, holding the plug of fused silica wool by a steel wire, and the analytical sequence maintaining adsorptivity at the desorption site low. It was performed for a mixture of poly(vinyl chloride) (PVC) plasticizers in oil or fatty food. Using MS in SIM, the detection limit was below 0.1 mg/kg for plasticizers forming single peaks and 1 mg/kg for mixtures like diisodecyl phthalate. For plasticizers, RSDs of the concentrations were below 10%; for the slip agents, oleamide and erucamide, it was 12%. The method of incorporating PTV injection was used for about one year for determining the migration from the gaskets of lids for glass jars into oily foods.

Exposure of babies to C15-C45 mineral paraffins from human milk and breast salves.

Mineral paraffins widely occur in foods, but are also ingredients of body lotions, lip sticks, and breast salves. In this study it is shown that mineral paraffins are detectable in human milk. Thirty three human milk samples were found to contain mineral C(15)-C(45) paraffins at a mean concentration of 95+/-215mg/kg fat and a maximum of 1300mg/kg. The mineral paraffins found in human milk had average molecular weights between C(23) and C(33), and often more than half of the paraffins were below C(25). Beside exposure of babies via human milk, the intake by direct licking off salves (in the worst case consisting of vaseline) from the breast of their nursing mothers may be much higher. In a worst case situation, daily intake from breast care products by babies is estimated to reach 40mg/kg bw. Many compositions do not comply with the specifications and a temporary group ADI of 0-4mg/kg bw established by the SCF. This possible exposure of babies either calls for a toxicological re-evaluation of the mineral paraffins or for measures ensuring that exposure of babies is reduced.