Determination of polycyclic aromatic hydrocarbons in food samples by automated on-line in-tube solid-phase microextraction coupled with high-performance liquid chromatography-fluorescence detection

Ishizaki, Atsushi; Saito, Keita; Hanioka, Nobumitsu; Narimatsu, Shizuo; Kataoka, Hiroyuki

doi:10.1016/j.chroma.2010.06.068

Cited by 189 publications

(103 citation statements)

References 38 publications

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“…PAHs can be found in complex mixtures widely spread throughout the environment (Ishizaki et al, 2010) and, for this reason, humans are usually exposed to these carcinogenic and mutagenic compounds through inhalation, skin absorption and contaminated water and food consumption (Farhadian et al, 2011;Linares et al, 2010). Apart smokers, dietary intake represents the major source of human exposure to PAHs (Farhadian et al, 2011;Martí-Cid et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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a b s t r a c tPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg À1 , with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg À1 , respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.

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Section: Introductionmentioning

confidence: 99%

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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“…Magnetic solid phase extraction simplified the collection of adsorbent disperse in the sample solution and offered ultra-trace analysis of PAHs in both coffee and tea samples [10]. Ishizaki and coresearchers demonstrated online in-tube solid phase microextraction (SPME) that was simple, selective, sensitive and rapid to extract PAHs from food samples [11]. These techniques minimize solvent usage and has gained significant attention.…”

Section: -2506mentioning

confidence: 99%

SIMPLE Μ-Solid PHASE EXTRACTION USING C18 FILM FOR THE EXTRACTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN COFFEE BEVERAGE

2018

MJAS

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Polycyclic aromatic hydrocarbons (PAHs) are produced as by-products in the coffee roasting process. A simple and efficient micro-solid phase extraction (µ-SPE) procedure coupled with high performance liquid chromatography and fluorescence detection has been developed for the simultaneous analysis of selected PAHs, namely phenanthrene (PHE) and benzo[a]pyrene (BaP) in coffee beverage. The method offered trace detection limits in the range of 0.003 to 0.1 µg/L and good relative recovery average in the range of 88.3 to 95.7%. The µ-SPE procedure has been simplified by employing C 18 film as an adsorbent. The method is beneficial in terms of rapidity, simple operation, in-expensive, consumption of micro volumes of solvent and biodegradable agarose film as the adsorbent holder. The method was then applied to analyse five coffee beverage samples and the results indicated the presence of BaP in the range of 1.0 to 1.9 µg/L. Keywords: agarose, polycyclic aromatic hydrocarbons, coffee, C 18 , micro-solid phase extraction Abstrak Hidrokarbon aromatik polisiklik (PAHs) dihasilkan sebagai produk sampingan dalam proses memanggang kopi. Suatu prosedur pengekstrakan mikro-fasa pepejal (µ-SPE) yang mudah dan cekap bergabung dengan kromatografi cecair berprestasi tinggi dan pengesanan pendarfluor telah dibangunkan untuk analisis serentak PAHs terpilih, iaitu fenanterena (PHE) dan benzo[a]pirena (BaP) dalam minuman kopi. Kaedah ini menawarkan had pengesanan surih dalam julat 0.003 hingga 0.1 µg/L dan purata perolehan semula relatif yang baik dalam julat 88.3 hingga 95.7%. Prosedur µ-SPE ini telah diringkaskan dengan menggunakan filem C 18 sebagai penjerap. Kaedah ini berfaedah daripada aspek ianya cepat, beroperasi mudah, tidak mahal, penggunaan isipadu pelarut yang mikro dan filem agarosa yang terdegradasi-bio sebagai pemegang penjerap. Kaedah ini kemudian diaplikasikan untuk menganalisa lima sampel minuman kopi dan keputusan menunjukkan kehadiran BaP dalam julat 1.0 hingga 1.9 µg/L.

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“…Diet is the largest source of human exposure to these contaminants (88-98%) (Tepe, Daferera, Sokmen, Sokmen, & Polissiou, 2005). Their presence in foods depends strongly on the cooking method with grilling and smoking of meat, fish and other meats as important sources of PAH formation in foods (Farhadian, Jinap, Abasa, & Sakara, 2010;Garcı´a Falco´n, Gonza´lez Amigo, Lage Yusty, & Simal Lozano, 1999;Garcı´a Falco´n, Gonza´lez Amigo, Lage Yusty, Lo´pez de Alda Villaiza´n, & Simal Lozano, 1996;Garcı´a-Falco´n, Cancho-Grande, & Simal-Ga´ndara, 2005;Ishizaki, Saito, Hanioka, Narimatsu, & Kataoka, 2010). In these foods, the production of PAHs increases linearly in the 400 to 10008C range.…”

Section: Aromatic Toxic Food Compounds (Pahs and Hcas)mentioning

confidence: 99%

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

Escobedo‐Avellaneda

Pateiro

Chotyakul

et al. 2011

CyTA - Journal of Food

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Determination of polycyclic aromatic hydrocarbons in food samples by automated on-line in-tube solid-phase microextraction coupled with high-performance liquid chromatography-fluorescence detection

Cited by 189 publications

References 38 publications

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

SIMPLE Μ-Solid PHASE EXTRACTION USING C18 FILM FOR THE EXTRACTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN COFFEE BEVERAGE

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

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