Hydrolysis studies on oleamide in simulated gastrointestinal fluids

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Abstract
Hydrolysis studies using simulated gastrointestinal fluids have been performed on oleamide, an important fatty acid amide slip additive used in plastics food packaging. Experiments have been conducted using the simulated gastrointestinal fluids, specified by the Scientific Committee for Food for hydrolysis studies, and with slightly modified preparations believed to be more representative of the in vivo situation. The degree of hydrolysis in simulated gastric fluids was found to be negligible after incubation for 4 h at 37°C. Addition of ‘bile salts’ to simulated intestinal fluid was found to significantly increase the degree of hydrolysis to about 95% loss of oleamide after incubation for 4 h at 37°C. Stoichiometric formation of oleic acid, an innocuous substance, was also demonstrated. It has therefore been concluded that ingestion of the very low levels of oleamide expected to migrate into most foods from food packaging is unlikely to pose a threat to the health of the consumer.