Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study

Shahsavari, Saeed; Shariatifar, Nabi; Arabameri, Majid; Mahmoudi, Razzagh; Moazzen, Mojtaba; ghajarbeygi, peyman

doi:10.1111/1471-0307.12849

Cited by 15 publications

(10 citation statements)

References 50 publications

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“…In addition, acetonitrile is compatible with both LC–MS and GC–MS. Analysis of pesticides in livestock, including high-fat samples, has been performed using the modified QuEChERS method [ 13 , 19 , 29 , 30 ]. Acetonitrile combined with other solvents has been studied for use in the extraction step [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

Simultaneous Determination of Pyrethroid Insecticides in Foods of Animal Origins Using the Modified QuEChERS Method and Gas Chromatography-Mass Spectrometry

Kim

Shu²,

Choi

2022

Foods

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Pyrethroid insecticides are used in agriculture to treat parasites in livestock. This study developed a simultaneous residue analysis method to measure seventeen pyrethroid insecticides in foods of animal origin, including beef, pork, chicken, milk, and eggs. The method, which comprises instrumental analysis using gas chromatography-tandem mass spectrometry and a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method for pretreatment, was optimized to verify the applicability of the method. A mixture of acetonitrile, ethyl acetate, and original salt (MgSO4 4 g, NaCl 1 g) was used as the extraction solvent and salt. MgSO4 (150 mg) primary secondary amine (25 mg) and graphitized carbon black (25 mg) were selected for dispersive solid phase extraction (d-SPE). The method limit of quantitation was 0.01 mg/L, and the linearity of the matrix-matched calibration curves was reasonable (R2 > 0.99). Recovery tests were performed at three concentrations (LOQ, 10 LOQ, and 50 LOQ). Good recoveries (75.2109.8%) and reproducibility (coefficient of variation <10%) were obtained. The matrix effects were in the range of –35.8 to 56.0%. The established method was fully validated and can be used as an official analytical method for quantifying pyrethroid insecticides in animal commodities.

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Section: Resultsmentioning

confidence: 99%

Simultaneous Determination of Pyrethroid Insecticides in Foods of Animal Origins Using the Modified QuEChERS Method and Gas Chromatography-Mass Spectrometry

Kim

Shu²,

Choi

2022

Foods

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“…Method quantification (LOQ, LOD, precision, accuracy, recovery, linearity and evaluation) using GC‐QqQ‐MS/MS was based on research performed by Shahsavari et al . (2022)).…”

Section: Methodsmentioning

confidence: 99%

“…The preparation was done according to a previous study that measured the same contaminant with this technique in ice cream and cream (Shahsavari et al . 2022).…”

Section: Methodsmentioning

confidence: 99%

“…The EDI of PCB compounds through the ingestion of cheese was calculated using Eqn (1) (Shahsavari et al . 2022):

EDI = \frac{C \times {IR}_{i} \times {ED}_{i} \times {EF}_{i}}{BW \times AT},

where EF i is the frequency of exposure (350 day/year), C is the concentration of the six NDL‐PCB analytes in cheese (ng/kg), IR i is the cheese daily intake (16 g/day), ED i is the time period of the six NDL‐PCB analytes, AT (day) is the averaging time and BW (kg) is the human body weight (EPA 2015; Nabizadeh et al . 2018; Shahsavari et al .…”

Section: Methodsmentioning

confidence: 99%

“…To evaluate the carcinogenic risk of the six NDL‐PCB analytes, the incremental lifetime cancer risk (ILCR) was applied based on the consumption of cheese samples that was calculated by Eqn (2) (Shahsavari et al . 2022).

ILCR = EDI \times SF,

…”

Section: Methodsmentioning

confidence: 99%

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Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran

Shariatifar

Maftahi

Tooryan

et al. 2022

Int J of Dairy Tech

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This study focused on the measurement of non‐dioxin‐like polychlorinated biphenyls (NDL‐PCBs) in cheese samples (traditional and commercial cheese) by a modified QuEChERS (quick, easy, cheap, effective, rugged and safe) method by gas chromatography (GC) coupled with triple‐quadrupole (QqQ) tandem mass spectrometry (MS/MS). The recovery of NDL‐PCBs was in the range of 93.22–109.19%, and relative standard deviation (RSD) was in the range of 4.24–9.04%. Also, the limit of detections (LODs) and the limit of quantifications (LOQs) for the PCB analytes ranged from 0.04 to 0.14 ng/g and 0.120 to 0.420 ng/g respectively. The results showed that the mean level of Ʃ6‐NDL‐PCBs in cheese samples was 9.83 ± 3.12 ng/g and maximum was 18.27 ng/g fat, which was lower than the European Union (EU) standard levels (40 ng/g fat in dairy products). The estimated daily intake of 6 NDL‐PCBs through cheese consumption was lower than the tolerable daily intake. Incremental lifetime cancer risk for children and adults due to six PCBs was 7.03E‐6 and 3.14E‐5, which was lower than the acceptable risk level (10−4).

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Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

Aliabbasi,

Emam‐Djomeh

2024

eFood

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Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow characteristics, and antimicrobial properties. Furthermore, nanomaterials are crucial in enhancing sensory aspects like taste and overall consumer appeal. The integration of nanostructures in dairy products can modify the structural and functional characteristics of these products, leading to improvements in texture and being nutritious. Moreover, incorporation of nano materials in dairy products could enhance rheological properties by improving emulsion stability and consistency, modifying material viscosity to influence flow behavior, and easily interacting with other components in the product matrix, thereby impacting properties such as creaminess and mouthfeel. Antimicrobial nanomaterials with elevated surface‐to‐volume ratio. play a crucial role in preventing spoilage and ensuring product safety. The potential advantages and challenges linked to using nanotechnology in dairy desserts and ice cream are examined, highlighting the importance of further research in this evolving field.

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Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study

Cited by 15 publications

References 50 publications

Simultaneous Determination of Pyrethroid Insecticides in Foods of Animal Origins Using the Modified QuEChERS Method and Gas Chromatography-Mass Spectrometry

Simultaneous Determination of Pyrethroid Insecticides in Foods of Animal Origins Using the Modified QuEChERS Method and Gas Chromatography-Mass Spectrometry

Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran

Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

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