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Neste trabalho foi avaliado e otimizado um método para extração e quantificação de benzo [a]pireno (B[a]P) em amostras de café das espécies conillon (Coffea canephora) e arabica (Coffea arabica), verde e torrado em pó. A influência do processo de torração na formação do B[a]P também foi estudada. Estas amostras foram extraídas com acetona, seguidas por saponificação, extração com ciclohexano e purificação em coluna de silica-gel. A quantificação foi feita por CLAE por eluição isocrática em fase reversa com detector de fluorescência. Os limites de detecção e quantificação foram de 0,03 e 0,10 μg kg -1 respectivamente. O intervalo de recuperação foi de 76 a 116% para concentrações entre 1,00 e 3,00 μg kg -1. Os resultados obtidos para o B[a]P foram de 0,47 a 12,5 μg kg -1 para amostras de café em pó torradas, e não foi detectado a presença de B[a]P em amostras de café verde. Portanto, o controle dos parâmetros de torração é fundamental na obtenção de um produto de boa qualidade, sem prejuízos à saúde da população. A method for extracting and quantifying benzo[a]pyrene (B[a]P) was evaluated and improved for samples of green and roasted ground Arabica (Coffea arabica) and Conillon (Coffea canephora)Brazilian coffees. The influence of the roasting process in B[a]P formation was considered too. These samples were extracted with acetone, followed by saponification and cyclohexane extraction. The extracts were cleaned by chromatography on a silica-gel. The quantification was done by HPLC with reversed-phase and fluorescence detection under isocratic conditions. The detection and quantification limits were 0.03 μg kg -1 and 0.10 μg kg -1, respectively. The recovery ranged from 76 to 116% for concentrations between 1.00 and 3.00 μg kg -1. The values obtained for B[a]P concentrations were from 0.47 to 12.5 μg kg -1 for samples of ground roasted coffee. B[a]P was absent in the green coffee samples. The control of the roasting parameters is fundamental for obtaining a good quality product.

This study aimed to evaluate the effect of the distillation time and the sample mass on the total SD 2 content in integral passion fruit juice (Passiflora sp). For the SD 2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANDVA). For a 95% confidence limit, it was found that the proposed amendments to the distillation time, sample mass, and the interaction between distilling time x sample mass were not significant (p > 0.05) in determining the SD 2 content in passion fruit juice. In view of the results that were obtained it was concluded that for integral passion fruit juice it was possible to reduce the distillation time and the sample mass in determining the SD 2 content by the Monier-Williams method without affecting the result.

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