Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it
Nowadays, Melamine- containers is widely use to because of heat- resistant. Due to the effects of Melamine- on human health, constant and long-term usage of Melamine- containers can be a source of Melamine- exposure to human body. The objective of this research was to measure the levels of Melamine-...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-12-01
|
| Series: | Data in Brief |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340918312563 |
| _version_ | 1819176907059494912 |
|---|---|
| author | Ehsan Haghi Mahmood Alimohammadi Sahar Asadnejad Fariba Razeghi Parisa Sadighara |
| author_facet | Ehsan Haghi Mahmood Alimohammadi Sahar Asadnejad Fariba Razeghi Parisa Sadighara |
| author_sort | Ehsan Haghi |
| collection | DOAJ |
| description | Nowadays, Melamine- containers is widely use to because of heat- resistant. Due to the effects of Melamine- on human health, constant and long-term usage of Melamine- containers can be a source of Melamine- exposure to human body. The objective of this research was to measure the levels of Melamine- migration from Melamine- ware-products into foods at different test conditions and Effect of food type and Time on it. Spectrophotometer UV/VIS method was used to detect the limits of Melamine- and the method was based on the in the complex of Melamine- formaldehyde and Uranin (a ketone group).The limit of detection (LOD) of the method was 0.2 (µg/ml) which is functional for measuring. Migration was less than the standard level of European Union (30 µg/ml). In this study, 3% acetic acid, distilled water and 15% ethanol were used as simulants. The results showed the temperature is an important factor in Melamine- migration and in 97% of cases, with increasing temperature from 30 to 90 there is a significant increase (P < 0.05) in Melamine- migration furthermore migration from acidic simulants was more than alcoholic and neutral ones (p < 0.001). Keywords: Melamine, Migration, Spectrophotometer, Temperature |
| first_indexed | 2024-12-22T21:18:07Z |
| format | Article |
| id | doaj.art-2cec99908207417ab5d9b81d0f7a5c75 |
| institution | Directory Open Access Journal |
| issn | 2352-3409 |
| language | English |
| last_indexed | 2024-12-22T21:18:07Z |
| publishDate | 2018-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Data in Brief |
| spelling | doaj.art-2cec99908207417ab5d9b81d0f7a5c752022-12-21T18:12:18ZengElsevierData in Brief2352-34092018-12-0121758762Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on itEhsan Haghi0Mahmood Alimohammadi1Sahar Asadnejad2Fariba Razeghi3Parisa Sadighara4Department of Environmental Health Engineering, Food Safety Division, School of Public Health and Center for Environmental Research, Tehran University of Medical Sciences, Tehran, IranDepartment of Environmental Health Engineering, School of Public Health and Center for Environmental Research, Tehran University of Medical Sciences, Tehran, IranDepartment of Environmental Health Engineering, Food Safety Division, School of Public Health and Center for Environmental Research, Tehran University of Medical Sciences, Tehran, IranDepartment of Environmental Health Engineering, Food Safety Division, School of Public Health and Center for Environmental Research, Tehran University of Medical Sciences, Tehran, IranDepartment of Environmental Health Engineering, Food Safety Division, School of Public Health and Center for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran; Correspondence to: Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.Nowadays, Melamine- containers is widely use to because of heat- resistant. Due to the effects of Melamine- on human health, constant and long-term usage of Melamine- containers can be a source of Melamine- exposure to human body. The objective of this research was to measure the levels of Melamine- migration from Melamine- ware-products into foods at different test conditions and Effect of food type and Time on it. Spectrophotometer UV/VIS method was used to detect the limits of Melamine- and the method was based on the in the complex of Melamine- formaldehyde and Uranin (a ketone group).The limit of detection (LOD) of the method was 0.2 (µg/ml) which is functional for measuring. Migration was less than the standard level of European Union (30 µg/ml). In this study, 3% acetic acid, distilled water and 15% ethanol were used as simulants. The results showed the temperature is an important factor in Melamine- migration and in 97% of cases, with increasing temperature from 30 to 90 there is a significant increase (P < 0.05) in Melamine- migration furthermore migration from acidic simulants was more than alcoholic and neutral ones (p < 0.001). Keywords: Melamine, Migration, Spectrophotometer, Temperaturehttp://www.sciencedirect.com/science/article/pii/S2352340918312563 |
| spellingShingle | Ehsan Haghi Mahmood Alimohammadi Sahar Asadnejad Fariba Razeghi Parisa Sadighara Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it Data in Brief |
| title | Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it |
| title_full | Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it |
| title_fullStr | Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it |
| title_full_unstemmed | Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it |
| title_short | Data on the levels of Melamine- migration from Melamine- ware products and effect of food type and time on it |
| title_sort | data on the levels of melamine migration from melamine ware products and effect of food type and time on it |
| url | http://www.sciencedirect.com/science/article/pii/S2352340918312563 |
| work_keys_str_mv | AT ehsanhaghi dataonthelevelsofmelaminemigrationfrommelaminewareproductsandeffectoffoodtypeandtimeonit AT mahmoodalimohammadi dataonthelevelsofmelaminemigrationfrommelaminewareproductsandeffectoffoodtypeandtimeonit AT saharasadnejad dataonthelevelsofmelaminemigrationfrommelaminewareproductsandeffectoffoodtypeandtimeonit AT faribarazeghi dataonthelevelsofmelaminemigrationfrommelaminewareproductsandeffectoffoodtypeandtimeonit AT parisasadighara dataonthelevelsofmelaminemigrationfrommelaminewareproductsandeffectoffoodtypeandtimeonit |