RT Journal Article
T1 Initial phthalates fingerprint and hydrochemical signature as key factors controlling phthalates concentration trends in PET-bottled waters during long storage times
A1 Becerra Herrera, Mercedes
A1 Arismendi, Daniel
A1 Molina Balmaceda, Alejandra
A1 Uslar, Jorge
A1 Manzo, Valentina
A1 Richter, Pablo
A1 Caraballo Monge, Manuel Antonio
AB Phthalate acid esters (PAEs) concentration in bottled water and different factors (water pH, storage time, sunlightexposure, and temperature) that affect/control them have become hot topics during recent years. Nevertheless,quite contradictory results and disagreements on the effects of these factors have been published. In anattempt to find some consensus on this topic, a comprehensive study considering the combined effect of longstorage times (longer than a year) and the water hydrochemical signature (including water pH, elementalcomposition and the presence/absence of dissolved CO2) was performed using the four most commonlyconsumed bottled water brands on the Chilean market. Each water brand was analyzed between 10 or 14different times, depending on the brand (in total 97 samples were studied).Following the concept of the hydrochemical signature typically used in hydrogeology to classify types ofwaters, the notion of a water phthalate fingerprint was proposed. Finally, concerning the effect of long storagetimes, this study demonstrates that all the trends (increase, decrease or steady) of the Total PAEs concentrationare possible; and these trends are controlled by the specific hydrochemical signature and phthalate fingerprint ofthe bottled water.
PB Elsevier
SN 0308-8146
YR 2021
FD 2021-09
LK https://hdl.handle.net/10272/23094
UL https://hdl.handle.net/10272/23094
LA eng
NO Becerra-Herrera, M., Arismendi, D., Molina-Balmaceda, A., Uslar, J., Manzo, V., Richter, P., & Caraballo, M. A. (2022). Initial phthalates fingerprint and hydrochemical signature as key factors controlling phthalates concentration trends in PET-bottled waters during long storage times. In Food Chemistry (Vol. 372, p. 131248). Elsevier BV. https://doi.org/10.1016/j.foodchem.2021.131248
NO The authors would like to thank FONDECYT (Postdoctoral Projects 3210084 and 3160208, Initiation Project 11190579 and Regular Project 1180742), FONDEQUIP EQM170141, ANID (Project PAI79170018 and Doctoral fellowship 21200317), and Ramón y Cajal Project RYC2019-026496-I for financial support.
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026