Measurement of Phthalate Acid Esters (PAEs) in Sauces of Tehran Using by the MSPE (Fe3O4@MIL-100 and Fe3O4@SiO2@Polythiophene)-GC/MS Method

Key Points

• Phthalate acid esters were detected in various sauces, indicating possible contamination.
• Key metric revealed that over 60% of sauce samples contained detectable levels of PAEs.
• Assessment using the MSPE-GC/MS method revealed specific contamination profiles across different sauces.
• These findings highlight the need for stricter regulations on food safety, particularly in urban areas.