Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study

The aim of this study was to evaluate the level of six phthalate acid esters (PAE) and associated health risks in butter and cheese samples, using the magnetic solid‐phase extraction with gas chromatography/mass spectrometry (MSPE‐GC/MS) technique. In this study, the limit of detection (LODs), limit of quantifications (LOQs) and the recovery percentages were 0.26–1.02, 0.78–3.06 μg/kg and 98.6–102%. The results showed that in all samples, the mean total PAEs was 9.76 ± 2.39 μg/kg (in the range of 6.33–14.49 μg/kg) and the average of Bis (2‐ethylhexyl)phthalate (DEHP) was 2.9 ± 0.88 μg/kg (in the range of 1.84–4.24 μg/kg), which is lower than the standard level (EFSA set PAE standard levels between 0 and 50 μg/kg in food and US Environmental Protection Agency (EPA) set 6 μg/L for DEHP in drinking water). Moreover, the average total PAEs in all butter samples were 11.52 ± 2.03 μg/kg (in the range of 7.82–14.49 μg/kg) and the average of DEHP was 3.53 ± 0.73 μg/kg (in the range of 2.05–4.24 μg/kg) and the average total PAEs in all cheese samples were 8.00 ± 1.02 μg/kg (in the range of 6.33–9.91 μg/kg) and the average of DEHP was 2.26 ± 0.43 μg/kg (in the range of 1.84–3.04 μg/kg). The rank order of the estimated THQ (target hazard quotient) values based on the 95% percentile (in all samples) was DEHP > DBP (dibutyl phthalate) > BBP (butylbenzyl phthalate) > DEP (diethyl phthalate). The ILCR (Incremental Life Cancer Risk) assessment found that phthalates (DEHP) in dairy product samples are not of concern to humans. Finally, since the amount of these pollutants was less than the existing standards, it can be concluded that it does not pose any danger to Iranian consumers.