Background: Food comes into contact with many chemicals during cultivation and storage,
such as alkylphenols and phthalates. These compounds can bring harm to human health and therefore
its residual quantification in food is needed.
Methods: In this study, a new method for determination of 4-octylphenol, 4-tert-octylphenol,
4-nonylphenol, 4-tert-butylphenol, dibutylphthalate and benzylbutylphthalate was developed using
solid phase microextraction and comprehensive two-dimensional gas chromatography with flame ionization
detection. Alkylphenols and phthalates were determined in commercially available frozen samples
of carrots, potatoes, and corn.
Results: The calibration curve was constructed in concentrations ranging from 0.5 to 6.0 µg L-1 for
4-tert-butylphenol, 4- nonylphenol, 4-octylphenol and benzylbutylphthalate and 0.2 to 6.0 µg L-1 for
dibutylphthalate and 4-tert-octylphenol. The limits of detection ranged from 0.07 to 0.32 µg kg-1. The
compounds 4-tert-octylphenol, dibutylphthalate and benzylbutylphthalate were found in carrot samples
in concentrations that ranged from 0.4 to 2.5 µg kg-1. Dibutylphthalate was found in one corn sample
in concentrations of 0.6 µg kg-1. None of the targeted compounds were found in potato samples.
Conclusion: The developed method allows the quantification of alkylphenols and phthalates in low
concentrations, and is therefore a good alternative to analysis of the studied compounds in vegetables