Formaldehyde, the simplest molecule of the aldehyde group, is a gaseous compound at room temperature and pressure, is colorless, and has a strong, pungent odor. It is soluble in water, ethanol, and diethyl ether and is used in solution or polymerized form. Its maximum daily dosage established by the EPA is 0.2 μg g−1 of body weight whereas that established by the WHO is between 1.5 and 14 mg g−1: it is in category 1A of carcinogens by IARC. From an analytical point of view, formaldehyde is traditionally analyzed by HPLC with UV-Vis detection. Nowadays, the need to analyze this compound quickly and in situ is increasing. This work proposes a critical review of methods for analyzing formaldehyde in food using sensing methods. A search carried out on the Scopus database documented more than 50 papers published in the last 5 years. The increase in interest in the recognition of the presence of formaldehyde in food has occurred in recent years, above all due to an awareness of the damage it can cause to human health. This paper focuses on some new sensors by analyzing their performance and comparing them with various no-sensing methods but focusing on the determination of formaldehyde in food products. The sensors reported are of various types, but they all share a good LOD, good accuracy, and a reduced analysis time. Some of them are also biodegradable and others have a very low cost, many are portable and easy to use, therefore usable for the recognition of food adulterations on site.
This review would like to show the state of the art regarding the coupling of High-Performance Liquid Chromatography (HPLC) with Electrochemical Detection (ED). Since a universal detector for HPLC is not available, the electrochemical detection methods, thanks to their versatility and specificity, are competitive with respect to the detectors currently used. The papers present in literature on HPLC-ED technique are analyzed and discussed: for example, they regard the development of analytical determinations of resveratrol, rosmarinic acid, aromatic heterocyclic amines and glyphosate in food matrices such as meat, aromatic plants, vegetables, fruit and tomato juices. These papers show that electrochemical sensors used as detectors for HPLC can offer better sensitivity values than other detectors. Furthermore, the use of specific working potentials allows avoid matrix interferences to be avoided by almost exclusively determining the analytes of interest. It should be underlined that HPLC-ED methods have a selectivity that allows for limitation of the sample preparation and clean-up procedures to a minimum, making them quick and easy to apply. In addition, these methods offer advantages such as the possibility of direct analysis, that derivatization is often not necessary, the cost-effectiveness of the instrumentation and the possibility of regenerating the electrodes which allows numerous analyses in succession.
Indoor air quality has become a topic of great concern. Burning incense has recently been identified as one of the primary sources of volatile organic compounds, specifically benzene, in an indoor setting. The current paper aims to evaluate volatile organic compound (VOC) emissions, particularly benzene, within indoor environments through the utilization of an experimental clean room. Experimental findings showed that 10 types of incense sticks emitted benzene in concentrations between 11.1 and 66.5 μg m−3, which were 2.5 lower than the limit suggested for non-occupation indoor exposure (160 μg m−3), identified by the American Association of Industrial Hygienists (ACGIH). Furthermore, a correlation between the dimensions (diameter and length) of the combustible parts in an incense stick was investigated and indicated a slight influence on the release of benzene. Taking into consideration the substantial influence benzene has on human health, coupled with a lack of precise legislation regarding indoor air quality in residential settings, this research serves as an initial investigation into the noteworthy effects of burning incense in private and public indoor settings.
In this study, a simple, fast, and effective methodology has been developed for the detection and quantification of seven phthalates potentially released in hot drinks from disposable containers used in vending machines. The authors determined the optimal conditions to be applied during the various steps of extraction of seven phthalates (DMP, DEP, DBP, DiBP, DEHP, DNOP, and DDP) from hot beverages using a model solution. The extraction and preconcentration technique used was ultrasound–vortex-assisted dispersive liquid–liquid microextraction (UVA-DLLME) followed by gas chromatographic analysis obtaining recoveries from 66.7% to 101.2% with precision and reproducibility <6.3% and <11.1%, respectively. The influence of waiting time, from the dispensing of the drink to its actual consumption, for the extraction of molecules was investigated, obtaining a temporal release profile slightly shifted towards the PAEs with higher molecular weight and vice versa for those with low molecular weight. In addition, the best instrumental parameters to be applied during the analysis of the extracts obtained were established. This optimization was carried out using GC-FID, whereas the analysis of real samples was carried out by means of GC-IT/MS for ultra-trace analysis purposes; limits of detection (LODs) ranging between 0.8 ng mL−1 and 15.4 ng mL−1 and limits of quantification (LOQs) from 1.6 ng mL−1 to 35.8 ng mL−1, both of them lower than those found by FID, were obtained.
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