Abstract
Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.
Subject
Organic Chemistry,Food Science
Reference4 articles.
1. Torrance, E. P. (1987). Teaching for creativity. İn S. G. Isaksen (Ed.), Frontiers of creativity research: Beyond the basics (pp. 189-215). Bearly Limited.
2. Torrance, E. P. (1993). Understanding creativity: Where to start? Psychological Inquiry, 4(3), 232-234.
3. A quiet revolution;Torrance;Journal of Creative Behavior,1989
4. Töremen, F. (2003). Creative school and administration. Educational Sciences: Theory and Practice, 3(1), 248-253.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献