scholarly journals Concentrations of Seven Phthalate Monoesters in Infants and Toddlers Quantified in Urine Extracted from Diapers

Author(s):  
Fiorella Lucarini ◽  
Marc Blanchard ◽  
Tropoja Krasniqi ◽  
Nicolas Duda ◽  
Gaëlle Bailat Rosset ◽  
...  

Carrying out exposure studies on children who are not toilet trained is challenging because of the difficulty of urine sampling. In this study, we optimized a protocol for urine collection from disposable diapers for the analysis of phthalate metabolites. The exposure of Swiss children (n = 113) between 6 months and 3 years of life to seven phthalates was assessed by gas chromatography–mass spectrometry measurements. The study showed limited exposures to phthalates, with only 22% of the samples containing some of the metabolites investigated. The three most frequently detected metabolites were monoethyl phthalate, mono-cyclohexyl phthalate, and mono-benzyl phthalate. We also detected mono-n-octyl phthalate and mono(3,5,5-trimethylhexyl) phthalate, which have rarely been observed in urine from infants and toddlers; therefore, di-n-octyl phthalate and bis(3,5,5-trimethylhexyl) phthalate can be considered as potentially new emerging phthalates. This study presents an initial snapshot of the Swiss children’s exposure to phthalates and provides a promising approach for further phthalate biomonitoring studies on young children using disposable diapers as urine sampling technique.

Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.


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