Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils

Drábová, Lucie; Tomaniová, Monika; Kalachová, Kamila; Kocourek, Vladimı́r; Hajšlová, Jana; Pulkrabová, Jana

doi:10.1016/j.foodcont.2013.03.018

Cited by 44 publications

(45 citation statements)

References 22 publications

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“…PAHs can form in foods during production processes, such as smoking, drying and roasting, and may be present in a variety of products, such as oils, fats, vegetables, fruit and coffee (Camargo et al, 2007;Drabova et al, 2013;Tfouni et al, 2014;Wang et al, 2011;Xu et al, 2013 (Brasil, 2003(Brasil, , 2004(Brasil, , 2007.…”

Section: Introductionmentioning

confidence: 99%

Ozone in polycyclic aromatic hydrocarbon degradation

et al. 2018

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Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.Keywords: contamination; corn; drying.Practical Application: Analyze the degradation of polycyclic aromatic hydrocarbons in maize after ozonation.

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Section: Introductionmentioning

confidence: 99%

Ozone in polycyclic aromatic hydrocarbon degradation

et al. 2018

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“…Excluding smokers and occupationally exposed populations, most individuals are exposed to PAHs mainly from dietary intake [2][3][4], whereas commercial edible oils are one of the most contributing sources because of the lipophilic nature of PAHs [5,6]. Contamination of vegetable oils can mainly be a consequence of environmental pollution of the raw oilseeds used for their production [7,8], or may be because of some technological processes, such as direct smoke-drying, solvent extraction, and use of mineral oils [6,9].…”

Section: Introductionmentioning

confidence: 99%

“…A large number of studies have been published on the extraction and purification processes that are essential to determine PAHs in vegetable oils, and an overview of published articles is given by Drabova et al [7]. Commonly used preparation techniques usually include an extraction procedure (e.g., liquid-liquid extraction [5,10], pressurized liquid extraction [11], supercritical fluid extraction [12], and solid-phase microextraction [13]) followed by one or more purification steps (e.g., solid-phase extraction [1,7] and gel permeation chromatography [14,15]).…”

Section: Introductionmentioning

confidence: 99%

“…Commonly used preparation techniques usually include an extraction procedure (e.g., liquid-liquid extraction [5,10], pressurized liquid extraction [11], supercritical fluid extraction [12], and solid-phase microextraction [13]) followed by one or more purification steps (e.g., solid-phase extraction [1,7] and gel permeation chromatography [14,15]). For the determination of multiple PAHs in edible oils, both high-performance liquid chromatography (HPLC) coupled with fluorescence detection (FLD) [1,10,12] and gas chromatography (GC)-mass spectrometry (MS) [5,16,17] are widely used.…”

Section: Introductionmentioning

confidence: 99%

“…For the determination of multiple PAHs in edible oils, both high-performance liquid chromatography (HPLC) coupled with fluorescence detection (FLD) [1,10,12] and gas chromatography (GC)-mass spectrometry (MS) [5,16,17] are widely used. The challenges, advantages, and disadvantages of HPLC-FLD and GC-MS methods applied in PAH analysis have been thoroughly discussed in some research articles [7,15,[18][19][20]. In general, HPLC-FLD does not allow determination of PAHs (such as acenaphthylene) that have weak or no fluorescence absorption ability, which makes it impossible to detect or quantitate them with use of a fluorescence detector.…”

Section: Introductionmentioning

confidence: 99%

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One-step solvent extraction followed by liquid chromatography–atmospheric pressure photoionization tandem mass spectrometry for the determination of polycyclic aromatic hydrocarbons in edible oils

Shi

Liu

et al. 2015

Anal Bioanal Chem

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A method for rapid analysis of 16 polycyclic aromatic hydrocarbons (PAHs) in edible oils has been developed on the basis of a simplified solvent extraction and liquid chromatography-atmospheric pressure photoionization tandem mass spectrometry performed in multiple reaction monitoring mode. The briefness of the experimental procedure, the use of milliliters of acetonitrile for extraction without any further cleanup process, the short analysis time, and the excellent sensitivity and selectivity demonstrated the advantages of this practical and environmentally friendly method. All the analytes exhibited satisfactory recoveries at three spiking levels (the recoveries ranged from 77.8 to 106.4%), and the relative standard deviations were lower than 10%. The limits of quantitation of this method for the 16 PAHs were in the range of 0.02-0.43 μg/kg. The validated method was successfully applied for the determination of PAHs in coconut oil reference material (BCR-458) and real edible oil samples. The results suggested that a large-scale investigation of the concentration of PAHs in vegetable oils in China is required.

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Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

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Nowadays, the popularity of plant-based edible oils is on the rise; they are gaining the interest of consumers because of their functional and health-promoting properties (Vasseghian et al., 2020). Moreover, consumers are increasingly choosing nontraditional oils in search of new food sensory properties and greater functionality.For this reason, edible oils prepared from sea buckthorn, mustard, flaxseed, hempseed, and camelina seeds at small-scale agriculture companies are gaining popularity.Oil prepared from sea buckthorn has a high content of palmitoleic acid; however, oils prepared from seeds and pulp have a different fatty acid (FA) profile (Ciesarová et al., 2020). Sea buckthorn seeds contain 12.5% oil, and the whole fruits, on average, 10% (Zielińska & Nowak, 2017). In addition, sea buckthorn is rich in tocopherols and other bioactive compounds (Olas, 2018;Tudor et al., 2020).

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Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils

Cited by 44 publications

References 22 publications

Ozone in polycyclic aromatic hydrocarbon degradation

Ozone in polycyclic aromatic hydrocarbon degradation

One-step solvent extraction followed by liquid chromatography–atmospheric pressure photoionization tandem mass spectrometry for the determination of polycyclic aromatic hydrocarbons in edible oils

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

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