A new extraction procedure for Bisphenol A (BPA) in canned foods

4^th European Chemistry Congress

May 11-13, 2017 Barcelona, Spain

Sharif H Arar and Mahmoud A Alawi

University of Jordan, Jordan

Posters & Accepted Abstracts: Chem Sci J

Abstract :

A new extraction procedure for the mutagenic BPA in canned food was developed employing an aqueous basic solution of 0.25 M K2CO3 and 0.10 M NaOH after spiking with BPA-d16 as internal standard. The BPA was next extracted into diethyl ether after acidification to pH=4 and centrifugation. Acetylation at dry basic conditions after diethyl ether evaporation was carried out for 30 minutes at 110 0C. Detection of the acetylated BPA was carried out by GC-EI/MS in the SIM mode with pulsed split-less mode. The method was applicable in terms of eliminating the use of solvents like acetonitrile and heptane for the extraction step, where long evaporation times that extend to several hours may have been needed to evaporate acetonitrile. Also removing lipids and precipitating most of the proteins at acidic conditions prior to diethyl ether extraction replacing heptane or hexane use. In addition acetylation is conducted in the absence of water without a freeze-drying step. The method was linear over the range 1�µg/L to 460 �µg/L with instrument detection limit (IDL) of 0.01 �µg/L and a limit of quantitation (LOQ) of 0.034 �µg/L. The method detection limit (MDL) ranged from 0.3�µg/Kg to 2.0 �µg/Kg (wet weight) based on 10 g sample and recovery range from 85% to 94%. BPA concentrations in tested canned foods from outlet stores ranged from < MDL to 57.5 �µg/Kg which were below the specific limit of BPA migration in food proposed by the EU and within the food safety and quality criteria. s.arar@ju.edu.jo