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An investigation of the stability of BADGE in foods and the reaction products formed
Project Code: A03050;
- Coulier, L., Bradley, E.L., Bas, R.C., Verhoeckx, K.C.M., Driffield, M., Harmer, N., Castle, L. (2010) Analysis of reaction products of food contaminants and ingredients: Bisphenol A diglycidyl ether (BADGE) in canned foods. Journal of Agricultural and Food Chemistry 58: 4873-82. DOI: 10.1021/jf904160a
Central Science Laboratory
Castle, L ;
TNO BIBRA International Ltd.
Food and Environment Research Agency, Sand Hutton, York YO41 1LZ
The finding in the mid-1990’s of bisphenol A diglycidyl ether (BADGE) migration from certain can coatings led to an explosion of publications on the measurement of BADGE and its then-known reaction products. These products are formed by BADGE reacting with hydrochloric acid in heated polyvinyl chloride lacquers to form chlorohydrins, and with water to form the corresponding mono- and diols. Although the formation of these reaction products is well documented, it is believed that they do not account for all the products that can derive from BADGE when it migrates into some foods. For example, when BADGE was spiked into tuna and then processed under typical canning conditions of 121
C for 30 minutes, the added BADGE disappeared almost completely and could not be accounted for by the known reaction products. It was postulated that the BADGE epoxy groups could be reacting with nucleophiles in the food.
This work aimed to confirm that BADGE levels decayed in some canned foods and that new reaction products formed between BADGE and food components. In addition it was hoped that new knowledge and understanding could be gained on the extent of these interactions and the identity and concentration of reaction products.
BADGE may be considered as an example of a more general case, especially for epoxy additives but also for other reactive substances, for which information on reaction products and transformation products is desirable.
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