Investigation of the amount of bisphenol A in commercial bottled water (offered in Ardabil market) and optimization of ozonation to reduce it

Document Type : Research Paper


1 PhD Graduate of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran

2 Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran

3 Associate Professor, Department of Chemistry, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran

4 Associate Professor, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran


Bisphenol A is a chemical substance that impairs estrogenic endocrine and the presence of BPA in water causes various problems for human health. The present study aims to evaluate the amount of BPA in bottled waters in Ardabil and to optimize the ozone condition for reducing it in water. For this purpose, 5 samples were selected out of 13 brands of bottled water. One sample of each brand was tested on the first day and 4 other samples were tested after 30 days of storage at temperatures of 5, 15, 25, and 40 °C using a high-performance liquid chromatography device. To determine the ozonation efficiency, at first, the concentration of consuming ozone, pH of the environment, duration of ozonation, and initial concentration of BPA were optimized and then tested under optimal conditions. On the first day, the amount of BPA in all brands was within the limits allowed by the Department of Health of America (20 µg/L). By increasing the temperature of storage, the amount of BPA increased in all samples and at 40 °C, its amount exceeded the allowable limit in 3 brands. Optimal conditions are achieved at an ozone concentration of 6 mg/l, pH equal to 7, concentration of dissolved BPA equal to 10 mg/l, and ozonation time in 10 minutes. Furthermore, ozonation in these conditions removed 90% of BPA in water. In general, it can be declared that the contamination of BPA in bottled waters increases during preservation, and especially at temperatures higher than a refrigerator (out of the refrigerator), and ozonation under optimized condition is an effective method to reduce it.


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