Oxidative Degradation of Bisphenol A by Fruit Homogenates
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages C529–C533, November 2005
How to Cite
Imanaka, M., Yamabe, S.-I., Yamamoto, J., Koezuka, K., Take, S., Sato, A. and Sasaki, K. (2005), Oxidative Degradation of Bisphenol A by Fruit Homogenates. Journal of Food Science, 70: C529–C533. doi: 10.1111/j.1365-2621.2005.tb08300.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050094 Submitted 2/15/05, Revised 3/17/05, Accepted 6/7/05.
- oxidative degradation;
- Bisphenol A;
- fruit homogenates;
- polyphenol compound
ABSTRACT: The oxidative degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high-performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK-1 and UK-2) from BPA were detected on HPLC chromatograms (280 nm). UK-1 and UK-2 were identified to be 2-(3,4-dihydroxyphenyl)-2-(4-ydroxyphenyl) propane, (3-OH-BPA) and 4-[1-(3,4-dihydroxyphenyl)-isopropyl]benzene-1,2-diol, (3,3′-diOH-BPA), respectively, by HPLC-MassPectrometry (LC-MS). In the process of incubation, the peak of 3-OH-BPA attained the maximum value in the 1st 20 min, and that of 3,3′-diOH-BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3-OH-BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3′-diOH-BPA in only 10 min. 3, 3′-diOH-BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3-OH-BPA and 3, 3′-diOH-BPA in some fruit homogenates.