Phthalates migration and volatile organic compounds from silicone utensils

In the last years, silicone utensils such as cake molds, spatulas, spoons, and cups, have appeared in Brazilian homes. Characteristics of silicone as high-temperature resistance, elasticity, and chemical inertia are factors that have influenced its use as food contact material. Although with great use, Brazil does still not have information about the profile phthalates migration or percentual of organic compounds released from kitchenware made of silicone. Considering this, in this work the migration of phthalates from silicone kitchenware was evaluated into food simulants using gas chromatography-mass spectrometry. Moreover, the percentual of volatile organic compounds (VOC) was determined by gravimetry. For this, migration test was performed in 50% ethanol and 95% ethanol at 70°C/2h and 95°C/2h, respectively. Moreover, a method was validated in ethanol 50% and 95% for phthalates determination by GC-MS. Volatile organic compounds were determined by gravimetry. Twenty utensils made of silicone were evaluated. Phthalates migration was detected in 75% of the samples, mainly diisobutyl phthalate. Regarding VOC, only 10% of the sample evaluated released VOC below the limit established by BfR (0.5%). The results showed that investigate these materials is still important so that we can support regulatory agencies as well as propose measures to mitigate exposure of phthalates and other volatile organic compounds from food contact materials.