Determination of hydrocarbon contamination in foods. A review

Purcaro, Giorgia; Barp, Laura; Moret, Sabrina

doi:10.1039/c6ay00655h

Cited by 39 publications

(34 citation statements)

References 125 publications

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“…The authors cite that mineral oil hydrocarbons enter food products by air in case of volatile compounds, in aquatic environments, through industrial processing (due to the use of food grade mineral oils like some lubricants, protective food coatings and some additives) and harvesting by machines or even during the contact with packaging. Ledesma et al 24 studied the effect of the smoking process of meat products as a source of carcinogenic PAH. In their report, they explain that the mechanism of PAH formation in the smoking process arises from the biomass pyrolysis.…”

Section: Environmental Impact and Health Effects Of Hydrocarbonsmentioning

confidence: 99%

Application of biosensors in the petrochemical industry: a mini review on the sensing platforms for polycyclic aromatic hydrocarbons detection

Vasconcellos¹,

Lins²,

Faria³

2019

IJBSBE

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The increased awareness of the hazardous effects of polycyclic aromatic hydrocarbons (PAHs) has been the target of several studies in the current literature. PAHs are a group of organic molecules derived from petroleum that contains from two to seven aromatic rings in their structure that have been largely emitted to the environment from natural but especially anthropogenic sources. In this research, we reviewed the main aspects concerning the effects of PAHs in the environment with a special focus on the biosensing platforms recently developed to detect these pollutants. Herein, we reported the use of biosensors as an alternative to the expensive, time-consuming and laborious traditional techniques commonly employed to detect PAHs. Most of the examined literature referred to the use of antibodies and DNA as biological elements to fabricate the sensors, and the electrochemical and optical mechanisms comprised the preferred transduction techniques for this purpose. Among the 16 PAHs present in the priority list established by the United States Environmental Protection Agency (US EPA) with respect to the toxicity and abundance, B[a]P was the pollutant most studied by researchers in the field of biosensors, who found limits of detection in the order of micro molar. Overall, the reviewed biosensors presented significant promise for the reliable, selective and sensitive detection of PAHs in the ecosystem.

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Section: Environmental Impact and Health Effects Of Hydrocarbonsmentioning

confidence: 99%

Application of biosensors in the petrochemical industry: a mini review on the sensing platforms for polycyclic aromatic hydrocarbons detection

Vasconcellos¹,

Lins²,

Faria³

2019

IJBSBE

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“…LC-FLD and gas chromatography with mass spectrometry detection (GC-MS), respectively. Excellent reviews have been previously published giving an extensive overview about PAHs determination, covering food and beverages, in general (Plaza-Bolaños et al, 2010;Purcaro et al, 2016;Sun, Wu, & Gong, 2019), and fats and oils, in particular (Moret & Conte, 2000;Rose, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Once they enter the organism, PAHs undergo a metabolic activation through the cytochrome P450 and, as a result of that transformation, electrophilic species are produced. Those metabolites are able to covalently bind to DNA molecules, leading to mutations and potential genotoxicity (Mafra et al., 2010; Purcaro, Barp, & Moret, 2016). In fact, the molecule of benzo(a)pyrene (BaP) has been classified as a human carcinogen (Group 1 carcinogens) by the International Agency for Research on Cancer (IARC) (IARC Working Group on the Evaluation of Carcinogenic Risks to Humans, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…This table also contains the corresponding fluorescence program (including excitation and emission wavelengths) applied in some articles to detect them. No maximum levels of PAHs were established until 2001, when the discovery of a pomace olive oil (POO) with alarming levels of PAHs in Czech Republic prompted that many European countries internally authorized maximum permitted levels for different groups of PAHs in olive pomace (Purcaro et al., 2016; Purcaro, Moret, & Conte, 2013). In 2002, the Scientific Committee on Food (SCF), which belongs to the European Union (EU) boards, identified another 15 PAHs (only eight of them were coincident with some of the EPA PAHs) as carcinogens/mutagens.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, for the last 15 years, the most generally applied methodology has consisted of a liquid–liquid extraction (LLE) followed by a solid‐phase extraction (SPE), and the subsequent individual separation and detection by LC–FLD and gas chromatography with mass spectrometry detection (GC–MS), respectively. Excellent reviews have been previously published giving an extensive overview about PAHs determination, covering food and beverages, in general (Plaza‐Bolaños et al., 2010; Purcaro et al., 2016; Purcaro et al., 2013; Sun, Wu, & Gong, 2019), and fats and oils, in particular (Moret & Conte, 2000; Rose, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Sánchez-Arévalo

Olmo-García

Carrasco-Pancorbo

2020

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils.

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Mineral Oil Hydrocarbons (MOSH/MOAH) in Edible Oils and Possible Minimization by Deodorization Through the Example of Cocoa Butter

Stauff¹,

Schnapka²,

Heckel³

et al. 2020

Euro J Lipid Sci & Tech

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Mineral oil hydrocarbons (MOH) are present in many fats and oils as well as foods prepared thereof. A survey of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in different types of vegetable fats and oils is reported. Contents of MOSH/MOAH were quantified using liquid chromatography online‐coupled to gas chromatography with flame‐ionization detection (LC‐GC‐FID). Cocoa butter (n = 142) showed levels from <LOQ (2.5 mg kg−1) to 162 mg kg−1 ΣMOSH (sum of C10–C50) and <LOQ to 55 mg kg−1 ΣMOAH, in palm oil (n = 21) ΣMOSH were quantified from <LOQ to 124 mg kg−1 and ΣMOAH from <LOQ to 39 mg kg−1. Sunflower oil showed lower levels: ΣMOSH were determined in the range of <LOQ to 17 mg kg−1 and MOAH were not observed at all. A possible influence of deodorization and a subsequent minimization of MOSH/MOAH was investigated. Systematic model‐experiments were performed on laboratory scale using spiked cocoa butter. Significant minimization of volatile MOH subfractions ≤C24 were observed at a deodorization temperature of 210 °C. Deodorization can be considered as an important processing step to reduce or even remove volatile MOSH/MOAH ≤C24.Practical Applications: Regardless of their possible entry routes into the food chain, volatile fractions of MOSH/MOAH can be removed by deodorizing vegetable fats and oils. This model‐study identifies the temperatures of deodorization that provide a significant improvement toward minimization of undesired MOSH/MOAH.

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Determination of hydrocarbon contamination in foods. A review

Abstract: Hydrocarbon contaminants in foods can be grouped into two main classes, based on the main process involved in their formation.

Cited by 39 publications

References 125 publications

Application of biosensors in the petrochemical industry: a mini review on the sensing platforms for polycyclic aromatic hydrocarbons detection

Application of biosensors in the petrochemical industry: a mini review on the sensing platforms for polycyclic aromatic hydrocarbons detection

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Mineral Oil Hydrocarbons (MOSH/MOAH) in Edible Oils and Possible Minimization by Deodorization Through the Example of Cocoa Butter

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