Analysis and quantitative estimation of phenolic antioxidants in polypropylene packaging for fat products

Abstract The aim of this work was to study the interactions between polypropylene (PP) food packaging for fatty products (margarine) and food simulant. For this purpose, a simulant (olive oil) was used in two different temperatures (20°C and 40°C). The interaction phenomena were investigated according to the rate of mass variation of PP samples with time and by using Fourier transform infrared spectroscopy, scanning electron microscopy and high-performance liquid chromatography (HPLC). The results showed the presence of two phenomena – migration of additives and sorption of the simulant, with the phenomena more pronounced at 40°C. Furthermore, the HPLC analysis identified the presence of Irganox 1010 and Irgafos 168 as antioxydants and allowed to carry out a kinetic study of Irganox 1010 migration. The concentration of Irganox 1010 decreased from 13.35 to 4.76 mg/kg at a temperature of 40°C and to 5.85 mg/kg at a temperature of 20°C after 10 days of contact with olive oil. The Irgafos 168 migration could not be evaluated because it is very sensitive to oxidation.