Importance of control of enzymatic degradation for determination of bisphenol A from fruits and vegetables

Jeong Hun Kang, Fusao Kondo, Yoshiki Katayama

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15 Citations (Scopus)


The purpose of this study was to develop an analytical method for determination of bisphenol A (BPA) from fruits and vegetables. The present method developed for extraction of BPA from samples was based on solid-phase extraction (SPE) method and solvent extraction. Recovery results in the samples spiked with a 10 ng/ml BPA [no detection (<1 ng/g) to 77%] were lower than those in the samples with a 50 ng/ml BPA (26-96%). The fact that the low recovery results were caused by BPA degradation by enzymes is found. These problems were proved by the pH (pH ≤3) and the heating treatment (at ≥80°C for 5 min). However, because the heating treatment at temperatures of ≥80°C for 5 min is more difficult and time-consuming method than the pH control, we suggest that the pH control is useful to prevent BPA degradation. Good recovery results (82-101%) were obtained from all fruit and vegetable samples after pH treatment (pH ≤3). Effective elimination of impurities and a good detection limit (1 ng/g) were obtained with a method involving two SPE cartridges (OASIS HLB and Sep-Pak Florisil cartridge).

Original languageEnglish
Pages (from-to)114-117
Number of pages4
JournalAnalytica Chimica Acta
Issue number1
Publication statusPublished - Jan 5 2006


All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Environmental Chemistry
  • Spectroscopy

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