Baloul, HakimBelhaneche-Bensemra, NaimaBernaldo De Quirós, Ana RodriguezSendon, Raquel2021-03-212021-03-2120180334-6447DOI: 10.1515/polyeng-2017-0454https://www.degruyter.com/document/doi/10.1515/polyeng-2017-0454/htmlhttps://dspace.univ-boumerdes.dz/handle/123456789/6639The aim of this work was to study the interactions between polypropylene (PP) food packaging for fatty products (margarine) and food simulant. For this purpose, a simulant (olive oil) was used in two different temperatures (20°C and 40°C). The interaction phenomena were investigated according to the rate of mass variation of PP samples with time and by using Fourier transform infrared spectroscopy, scanning electron microscopy and high-performance liquid chromatography (HPLC). The results showed the presence of two phenomena – migration of additives and sorption of the simulant, with the phenomena more pronounced at 40°C. Furthermore, the HPLC analysis identified the presence of Irganox 1010 and Irgafos 168 as antioxydants and allowed to carry out a kinetic study of Irganox 1010 migration. The concentration of Irganox 1010 decreased from 13.35 to 4.76 mg/kg at a temperature of 40°C and to 5.85 mg/kg at a temperature of 20°C after 10 days of contact with olive oil. The Irgafos 168 migration could not be evaluated because it is very sensitive to oxidation.enPolypropyleneSpectroscopySorptionArticle