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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/48359
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dc.creatorMiriany Avelino Moreira Fernandezpt_BR
dc.creatorMarco Diogo Richter Gomes da Silvapt_BR
dc.creatorLeiliane Coelho Andrépt_BR
dc.creatorZenilda de Lourdes Cardealpt_BR
dc.creatorAlexandra Ribeiropt_BR
dc.date.accessioned2022-12-22T15:04:17Z-
dc.date.available2022-12-22T15:04:17Z-
dc.date.issued2018-
dc.citation.volume5pt_BR
dc.citation.issue1pt_BR
dc.citation.spage65pt_BR
dc.citation.epage71pt_BR
dc.identifier.doihttp://dx.doi.org/10.2174/2213240604666170823155633pt_BR
dc.identifier.issn2213-2414pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/48359-
dc.description.resumoBackground: Food comes into contact with many chemicals during cultivation and storage, such as alkylphenols and phthalates. These compounds can bring harm to human health and therefore its residual quantification in food is needed. Methods: In this study, a new method for determination of 4-octylphenol, 4-tert-octylphenol, 4-nonylphenol, 4-tert-butylphenol, dibutylphthalate and benzylbutylphthalate was developed using solid phase microextraction and comprehensive two-dimensional gas chromatography with flame ionization detection. Alkylphenols and phthalates were determined in commercially available frozen samples of carrots, potatoes, and corn. Results: The calibration curve was constructed in concentrations ranging from 0.5 to 6.0 µg L-1 for 4-tert-butylphenol, 4- nonylphenol, 4-octylphenol and benzylbutylphthalate and 0.2 to 6.0 µg L-1 for dibutylphthalate and 4-tert-octylphenol. The limits of detection ranged from 0.07 to 0.32 µg kg-1. The compounds 4-tert-octylphenol, dibutylphthalate and benzylbutylphthalate were found in carrot samples in concentrations that ranged from 0.4 to 2.5 µg kg-1. Dibutylphthalate was found in one corn sample in concentrations of 0.6 µg kg-1. None of the targeted compounds were found in potato samples. Conclusion: The developed method allows the quantification of alkylphenols and phthalates in low concentrations, and is therefore a good alternative to analysis of the studied compounds in vegetables samples.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofCurrent Chromatographypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectAlkylphenolspt_BR
dc.subjectComprehensive two-dimensional gas chromatographypt_BR
dc.subjectEndocrine disrupting chemicalspt_BR
dc.subjectPhthalatespt_BR
dc.subjectSPMEpt_BR
dc.subjectVegetablespt_BR
dc.subject.otherFenóispt_BR
dc.subject.otherCromatografia de gáspt_BR
dc.subject.otherExtração (Química)pt_BR
dc.subject.otherAlimentospt_BR
dc.subject.otherAnálisept_BR
dc.titleAnalysis of alkylphenols and phthalates in vegetables using SPME and comprehensive two-dimensional gas chromatographypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.eurekaselect.com/article/85443pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-1761-7376pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-1383-6299pt_BR
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