Influence of a storage conditions on migration of bisphenol A from epoxy–phenolic coating to canned meat products

Branislav Stojanović, Ljubica Radović, Dejan Natić, Margarita Dodevska, Gordana Vraštanović-Pavičević, Milica Balaban, Steva Lević, Tanja Petrović, Vesna Antić

Abstract


The migration of bisphenol A (BPA) from epoxy-phenolic can coat­ing into canned meat products, produced for the needs of the Serbian Armed For­ces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coat­ing was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical mili­tary facilities. The samples of beef goulash (BG) produced in 2010‑2016, and the meatballs in tomato sauce (MB) produced in 2014–2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were ther­mostated on 20 and 40 °C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undam­aged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC–MS.


Keywords


BPA migration; canned food; can damage; storage temperature

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DOI: https://doi.org/10.2298/JSC181015100S

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