Measurement of Phthalate Acid Esters (Paes) in Sauces of Tehran Using by the Mspe (Fe3o4@Mil-100 and Fe3o4@Sio2@Polythiophene)-Gc/Ms Method Publisher



Izadpanah F ; Shariatifar N ; Ahmadloo M ; Karimi N ; Moazzen M ; Marvdashti LM
Source: Food Analytical Methods Published:2026

Abstract

In this study, MSPE-GC/MS (magnetic graphene solid-phase extraction-gas chromatography/mass spectrometry) technique was utilized to measure 6 indicator PAEs in sauce samples (including ketchup, Thousand Island dressing, mayonnaise, and mustard). The results of the validation method including R2, LOD, LOQ, recovery, and RSD were ranged from 0.993 to 0.998, from 0.021 to 0.126 µg/L, from 0.063 to 0.378 µg/L, from 98.2 to 102.8%, and from 6.4 to 7.9%, respectively. The average levels of total phthalates and DEHP in all sauce samples were 3.68 ± 1.84 and 2.46 ± 1.08 µg/L, respectively. Also, the highest average levels of total phthalates and DEHP were observed in ketchup sauce, which were 5.91 ± 1.07 and 3.71 ± 0.49 µg/L, respectively, and the lowest average levels of total phthalates and DEHP were observed in mustard sauce, which were 1.51 ± 0.29 and 0.97 ± 0.20 µg/L, respectively. Furthermore, the average levels of total phthalates in Thousand Island and mayonnaise sauce were 3.88 ± 0.94 and 3.42 ± 0.36 µg/L, respectively, and the average levels of DEHP were 2.69 ± 0.91 and 2.48 ± 0.33 µg/L, respectively. Also, samples at the production date had a lower contamination than samples at the expiration date. Finally, according to our findings, we can see that the level of phthalate is lower than existing standards and that consuming these four sauces is likely not dangerous for Iranian consumers. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2026.