Bisphenol A (BPA) is a chemical widely used in production of consumer goods. It has come under study recently after being labeled as an endocrine disruptor (ED), mostly causing adverse effects in infants and young children. It has been associated with diabetes, cardiovascular disease, and abnormal maturation, among other medical problems. Because it is so commonly used in product development, humans are exposed to BPA through various means, such as ingestion or dermal absorption. It is a concern that the combined exposure could cause serious effects even in small doses. In canned foods, the chemical is made into an epoxy resin to provide a protective lining along the inside of the can. BPA migration occurs when the free BPA moves from the lining into the contents of the can. This study used a standard addition method, along with fluorescence spectrophotometry to quantify BPA concentrations in the linings of canned foods. After removing the can’s original contents and replacing it with HPLC-grade H<sub>2</sub>O, BPA levels ranged from 0.7 ± 0.5 to 1.2 ± 0.5 µg/mL. In the original liquid though, concentrations vacillated between 43.5 ± 0.7 and 95 ± 4 µg/mL. After the application of heat, values stretched from 39 ± 2 to 94 ± 12 µg/mL. The results confirmed the presence of bisphenol-A in all of the cans, and indicated that there was no effect on migration of BPA after heating the samples.

Determination of bisphenol-A (BPA) in canned goods from Arkansas markets using fluorescence spectrophotometry

249th National Meeting (2015)

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