Title
Analysis of reaction products of food contaminants and ingredients: Bisphenol A diglycidyl ether (BADGE) in canned foods
Author
Coulier, L.
Bradley, E.L.
Bas, R.C.
Verhoeckx, K.C.M.
Driffield, M.
Harmer, N.
Castle, L.
TNO Kwaliteit van Leven
Publication year
2010
Abstract
Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The significant decay of BADGE was demonstrated by liquid chromatographic (LC) analysis of foodstuffs, that is, tuna, apple puree, and beer, spiked with BADGE before processing and storage. Life-science inspired analytical approaches were successfully applied to study the reactions of BADGE with food ingredients, for example, amino acids and sugars. An improved mass balance of BADGE was achieved by selective detection of reaction products of BADGE with low molecular weight food components, using a successful combination of stable isotopes of BADGE and analysis by LC coupled to fluorescence detection (FLD) and high-resolution mass spectrometric (MS) detection. Furthermore, proteomics approaches showed that BADGE also reacts with peptides (from protein digests in model systems) and with proteins in foods. The predominant reaction center for amino acids, peptides, and proteins was cysteine. © 2010 American Chemical Society.
Subject
Biology
Biomedical Research
Bisphenol A diglycidyl ether (BADGE)
Canned foods
Food ingredients
Food packaging
Reaction products
Stable isotopes
2,2 bis(4 glycidyloxyphenyl)propane
2,2-bis(4-glycidyloxyphenyl)propane
epoxide
article
food contamination
mass spectrometry
spectrofluorometry
Epoxy Compounds
Food Contamination
Mass Spectrometry
Spectrometry, Fluorescence
Malus x domestica
Scombridae
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http://resolver.tudelft.nl/uuid:7374e582-f885-4a0a-84d2-cb73b8acaff1
TNO identifier
408481
ISSN
0021-8561
Source
Journal of Agricultural and Food Chemistry, 58 (8), 4873-4882
Document type
article