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Bisphenol F in mustard: recent facts and detection by LC–MS/MS

Author:
Daniela Reger, Melanie Pavlovic, Michaela Pietschmann-Keck, Richard Klinger
Source:
Journal für Verbraucherschutz und Lebensmittelsicherheit 2017 v.12 no.2 pp. 131-137
ISSN:
1661-5751
Subject:
bisphenol A, bisphenol F, foods, isomers
Abstract:
Beside the well characterized bisphenol A, bisphenol F was recently detected in foodstuff (mustard). In this study, the formation mechanism of bisphenol F from sinalbin was verified. After optimizing the LC–MS/MS- method, the appearance of the different Bisphenol F-isomers in various mustard samples were evaluated. The highest concentrations were found in medium hot mustard, the lowest were found in hot mustard. In all samples, 4,4′-bisphenol F was quantified as the most frequent isomer. Only a few mustard samples showed 2,4′-bisphenol F in low concentrations.
Agid:
5752149