Determinação de hidrocarbonetos policíclicos aromáticos (HPAS) em guaraná em pó (Paullinia cupana)

Camargo, Mônica Cristiane Rojo de; Tfouni, Sílvia Amélia Verdiani; Vitorino, Sílvia Helena Pereira; Menegário, Thaís Feres; Toledo, Maria Cecília de Figueiredo

doi:10.1590/s0101-20612006000100036

Cited by 18 publications

(9 citation statements)

References 20 publications

(6 reference statements)

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“…1 Thus, variable levels of PAHs have been reported in different food categories and beverages including vegetables and fruits, cereals, oils and fats, smoked products, coffee and tea. [2][3][4][5][6][7][8][9][10][11][12] PAHs were evaluated by the International Programme on Chemical Safety (IPCS), the Scientific Committee on Food (SCF) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). SCF concluded that 15 Vol.…”

Section: Introductionmentioning

confidence: 99%

“…1,13 Studies conducted in Brazil and in many other countries have identified specific food categories as important sources of human exposure to PAHs, highlighting the oil and fat group. 3,4,11,[14][15][16][17][18] The presence of polycyclic aromatic hydrocarbons in vegetable oils may be attributed to (i) atmospheric contamination of plant material, (ii) direct drying of the plant material with combustion smoke before extraction, (iii) contamination through the solvent extraction and (iv) uptake by the oil plants from contaminated soils. 2,14 During the refining processes, the concentrations of these contaminants can be drastically reduced.…”

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confidence: 99%

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HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Camargo¹,

Antoniolli²,

Vicente³

2011

J. Braz. Chem. Soc.

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Um método usando cromatografia líquida de alta eficiência com detecção por fluorescência (HPLC-FLD) foi desenvolvido para a determinação simultânea de 13 hidrocarbonetos policíclicos aromáticos (HPAs) em óleos de soja. A preparação das amostras envolve etapas de extração líquido-líquido com dimetilformamida-água (9:1 v/v), seguida de extração e pré-concentração dos HPAs em fase sólida utilizando cartuchos C-18. O método apresentou bons níveis de recuperação para a maioria dos HPAs estudados com valores entre 71 e 115%. As curvas de calibração obtidas se mostraram lineares dentro das respectivas faixas de trabalho (R 2 > 0,999). Os limites de detecção (LOD) e quantificação (LOQ) variaram entre 0,02-0,76 µg kg -1 e 0,03-0,96 µg kg -1 , respectivamente. O método foi aplicado para avaliar a contaminação dos óleos de soja comerciais mais consumidos no mercado brasileiro. A presença de HPAs foi confirmada em todas as amostras analisadas com valores médios na faixa de 0,20 a 5,93 µg kg -1 .A method using high performance liquid chromatography with fluorescence detection (HPLC-FLD) was developed for the simultaneous determination of 13 polycyclic aromatic hydrocarbons (PAHs) in soybean oils. The sample preparation includes liquid-liquid extraction with dimethylformamide-water (9:1, v/v) followed by a clean-up and concentration step with C-18 SPE cartridges. The method showed good recoveries for most of the PAHs studied with values between 71 and 115%. The calibration curves were linear over the range tested (R 2 > 0.999). Detection and quantification limits varied between 0.02-0.76 µg kg -1 and 0.03-0.96 µg kg -1 , respectively. The analytical procedure was successfully applied to evaluate the contamination of most consumed brands of soybean oils commercially available in the Brazilian market. The presence of PAHs was confirmed in all samples analyzed with mean values ranging from 0.20 to 5.93 µg kg -1 .Keywords: polycyclic aromatic hydrocarbons (PAHs), soybean oils, HPLC-fluorescence, organic contaminants, food analysis IntroductionThe occurrence of polycyclic aromatic hydrocarbons (PAHs) in food has attracted so much attention in the last few years because it is directly related to food safety. PAHs represent an important class of chemical carcinogens formed during incomplete combustion of organic material. Food is a significant source of PAHs for which human are exposed and their presence originate predominately from environmental pollution, during food processing (drying and smoking) and cooking (grilling, roasting, frying etc Camargo et al. 1355 Vol. 22, No. 7, 2011 the exception of benzo [ghi]perylene, have also shown clear carcinogenic effects in various types of bioassays in experimental animals. 13 During the JECFA sixty fourth meeting in 2005, the IPCS assessments and SCF re-evaluation of 33 compounds pointed the conclusion that 13 PAHs were clearly carcinogenic and genotoxic (Figure 1). 1 Except for benzo [ghi]perylene and cyclopenta [cd]pyrene, the compounds were the same as those stated by SCF. 1,13 Stu...

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Camargo¹,

Antoniolli²,

Vicente³

2011

J. Braz. Chem. Soc.

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“…Os hidrocarbonetos aromáticos policíclicos são substâncias amplamente distribuídas no ambiente, formados principalmente em processos de combustão e pirólise de matérias orgânicas, como carvão e petróleo 50,51 , constituindo um grupo considerado altamente carcinogênico ou genotóxico 52 .…”

Section: Hidrocarbonetos Aromáticos Policíclicosunclassified

“…Entre os processamentos de alimentos em que ocorrem produção de HAP incluem-se defumação, secagem direta com madeira ou carvão (churrasco e parrillada, por exemplo) e torrefação 50,53 . Durante o processo de assar a carne na brasa, a gordura é pirolisada pela ação da chama direta na peça, assim como pelo calor do carvão, gerando os HAP carcinogênicos.…”

Section: Hidrocarbonetos Aromáticos Policíclicosunclassified

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

2009

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A produção de alimentos envolve inúmeras reações químicas, durante as quais podem ser geradas substâncias tóxicas ao organismo humano. A produção destas substâncias pode ocorrer de diferentes maneiras, variando em quantidade e em grau de toxicidade. Este trabalho objetivou estudar a produção de toxinas no processamento de alimentos, assim como as conseqüências da ingestão dessas substâncias para o ser humano. O estudo foi realizado a partir de extensa pesquisa bibliográfica. As principais reações na formação de compostos tóxicos apresentadas no decorrer do estudo são: degradação de lipídios, hidrogenação, pirólise e defumação. Entre as substâncias formadas, destacam-se: peróxidos, ácidos graxos trans, aminas heterocíclicas e hidrocarbonetos aromáticos policíclicos. O profissional nutricionista necessita conhecer como ocorre a formação de toxinas durante os variados processamentos que envolvem alimentos, assim como os riscos para a saúde de quem consome essas substâncias. Também é preciso propor técnicas de processamento adequadas, visando ao bem-estar do consumidor e à manutenção das propriedades nutricionais do alimento. Termos de indexação: Nutricionista. Produção de alimentos. Reações químicas. Substâncias tóxicas. A B S T R A C TFood production involves innumerable chemical reactions that may generate substances that are toxic to the human body. These substances can be produced in different ways, in varying amounts and degree of toxicity. The objective of this study was to investigate the production of toxins during food processing, as well as the

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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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Determinação de hidrocarbonetos policíclicos aromáticos (HPAS) em guaraná em pó (Paullinia cupana)

Cited by 18 publications

References 20 publications

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

Ozone in polycyclic aromatic hydrocarbon degradation

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