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Updated: Jul 15, 2026
High Content Screening Analysis to Evaluate the Toxicological Effects of Harmful and Potentially Harmful Constituents (HPHC)
Published on: May 10, 2016
Bisphenol A concentrations in isot spice and associated health risk assessment using Monte Carlo simulation in
Cemile Öncü1, Mehmet Emin Aydemir1, Mehmet Nuri Giraz1
1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, Türkiye.
Abstract:
Bisphenol A (BPA) is a well-known endocrine-disrupting chemical, yet its potential migration into traditional spice matrices during processing remains a critical and overlooked food safety concern. To address this knowledge gap, this study presents the first comprehensive investigation of BPA concentrations in isot spice and assesses the associated dietary health risks. A total of 46 samples (23 homemade and 23 industrial) from Şanlıurfa, Turkey, were analyzed using a validated ELISA kit, along with pH and CIELAB color parameters. Estimated Daily Intake (EDI) and Target Hazard Quotient (THQ) were calculated for adult and pediatric populations using Monte Carlo simulations. BPA concentrations ranged from 0.40 to 361.30 μg/kg (mean: 73.88 ± 19.15 μg/kg) in homemade samples and from 0.49 to 285.39 μg/kg (mean: 67.15 ± 14.87 μg/kg) in industrial samples, with no significant differences between groups (p > 0.05). While dietary risks were within safe limits according to US EPA doses, assessment based on stricter European Food Safety Authority (EFSA) thresholds revealed that THQ values significantly exceeded 1, particularly for children, indicating potential chronic health risks. These findings highlight the prevalence of BPA in traditional spices and underscore the need for improved production and packaging practices to reduce consumer exposure.
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