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Food Chem. 2014 Aug 1;156:73-80. doi: 10.1016/j.foodchem.2014.01.075. Epub 2014 Jan 30.

Effect of bottling and storage on the migration of plastic constituents in Spanish bottled waters.

Author information

1
Laboratorio Dr. Oliver-Rodés S.A., Moreres, 21 (Polígon Estruc), 08820 El Prat de Llobregat, Spain; Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, 08034 Barcelona, Catalonia, Spain.
2
Laboratorio Dr. Oliver-Rodés S.A., Moreres, 21 (Polígon Estruc), 08820 El Prat de Llobregat, Spain.
3
Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, 08034 Barcelona, Catalonia, Spain. Electronic address: slbqam@cid.csic.es.

Abstract

Bottled water is packaged in either glass or, to a large extent, in plastic bottles with metallic or plastic caps of different material, shape and colour. Plastic materials are made of one or more monomers and several additives that can eventually migrate into water, either during bottle manufacturing, water filling or storage. The main objective of the present study was to carry out a comprehensive assessment of the quality of the Spanish bottled water market in terms of (i) migration of plastic components or additives during bottling and during storage and (ii) evaluation of the effect of the packaging material and bottle format on the migration potential. The compounds investigated were 5 phthalates, diethylhexyl adipate, alkylphenols and bisphenol A. A set of 362 bottled water samples corresponding to 131 natural mineral waters and spring waters sources and 3 treated waters of several commercial brands were analysed immediately after bottling and after one-year storage (a total of 724 samples). Target compounds were detected in 5.6% of the data values, with diethyl hexyl phthalate and bisphenol A being the most ubiquitous compounds detected. The total daily intake was estimated and a comparison with reference values was indicated.

KEYWORDS:

Alkylphenols; Bisphenol A; Bottled water; Migration; Phthalate; Total daily intake

PMID:
24629940
DOI:
10.1016/j.foodchem.2014.01.075
[Indexed for MEDLINE]

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