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Journal of Food Quality and Hazards Control، جلد ۸، شماره ۲، صفحات ۶۶-۷۰
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عنوان انگلیسی Risk Assessment of Phthalate Compounds in Bottled Water Consumed in Isfahan, Iran
چکیده انگلیسی مقاله Background: Phthalates are main ingredients of polyethylene terephthalate (PET) bottles used for storage of water. These compounds can cause adverse effects on human health. The purpose of this study was the quantification of the amounts of phthalates migrated in bottled water as well as the risk assessment of those compounds. Methods: This cross sectional study was performed on 15 PET bottled water samples of popular brands distributed in Isfahan city, Iran. The samples were immediately sent to laboratory for analysis. Amounts of Phthalic Anhydride (PA), di-2 ethylhexyl phthalate (DEHP), di-buthyl phthalate (DBP), di-ethyl phthalate (DEP), and terphthalic acid (TPA) in bottled water samples were measured using Gas Chromatography-Mass Spectrometry (GC-MS) analysis. Risk assessment of migrated compounds were calculated and compared with Hazard Quito (HQ) standards. Results: The ranges of PA, DEHP, DBP, and TPA were 2.3-26, 171-845, 30-2251, and 24-657 ppb, respectively. DEP was not found in none of the analyzed samples. HQ levels of DEHP, TPA, and DBP were more than 1 in bottled water.  Conclusion: In the current study, the concentration of DEHP, TPA, and DBP in some bottled water of Isfahan, Iran were higher than the permitted limits. Also, HQ levels of these three migrated compounds were more than 1 in bottled water that is alarming for public health in this region of Iran. DOI: 10.18502/jfqhc.8.2.6470
کلیدواژه‌های انگلیسی مقاله Drinking Water, Polyethylene Terephthalates, Phthalic Acid, Risk Assessment, Iran
نویسندگان مقاله | F. Esteki
Student Research Committee, Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran


| H. Karimi
Student Research Committee, Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran


| M. Moazeni
Student Research Committee, Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran


| Z. Esfandiari
Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran


| M. Zarean
Student Research Committee, Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran


| H. Pourzamani
Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1268-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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