Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC)

Silva, Vilma Mota da; Veloso, Márcia Cristina da Cunha; Oliveira, Aline Santana de; Santos, Gislaine Vieira dos; Pereira, Pedro Afonso de Paula; Andrade, Jaílson Bittencourt de

doi:10.1016/j.talanta.2005.08.071

Cited by 17 publications

(17 citation statements)

References 19 publications

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“…Steam distillation extraction (SDE) with a pentane-diethylether (DEE) mixture was applied by Mota da Silva et al (2005) for extraction of several brominated phenols from fish. Brominated phenols are rather volatile analytes when substituted with one or two bromine atoms, otherwise they can be regarded as semi-volatile.…”

Section: Methods Of Analysismentioning

confidence: 99%

“…Separation and detection of 2,4-, 2,6-DBP and 2,4,6-TBP is also achieved using high performance liquid chromatography (HPLC) coupled with ultraviolet (UV) detection (wavelength 286 nm) (Mota da Silva et al, 2005). This method is fairly simple, but at the cost of higher detection limits compared to the GC approaches.…”

Section: Methods Of Analysismentioning

confidence: 99%

“…Volatile brominated phenols are flavour components in seafood and from that perspective, several methods release the analytes from the matrix by volatilisation. Steam distillation extraction (SDE) with a pentane-diethylether (DEE) mixture was applied by Mota da Silva et al (2005) for extraction of several brominated phenols from fish. Whitfield et al (1997) performed SDE (with pentane/DEE) for extraction of several brominated phenols in prawn samples and Fuller et al (2008) also used SDE followed by acetylation and solid phase microextraction (SPME).…”

Section: Methods Of Analysismentioning

confidence: 99%

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Scientific Opinion on Brominated Flame Retardants (BFRs) in Food: Brominated Phenols and their Derivatives

2012

EFSA Journal

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EFSA was asked by the European Commission to deliver a scientific opinion on brominated phenols and their derivatives, other than tetrabromobisphenol A (TBBPA) or its derivatives, in food. Brominated phenols and their derivatives comprise a complex group of brominated flame retardants, used as reactive as well as additive flame retardants in a large range of resins and polyester polymers. A call for data was issued by EFSA in December 2009. No data on brominated phenols or their derivatives were submitted to EFSA. A limited number of occurrence data, covering the food group "Fish and other seafood", was identified in the literature. Data from European sampling showed that 2,4,6-tribromophenol (2,4,6-TBP) predominates over the other brominated phenols. Toxicity studies are scarce and mostly relates to 2,4,6-TBP. The main targets are liver and kidneys. In a limited repeated dose oral toxicity study a no-observed-adverse-effect level (NOAEL) for 2,4,6-TBP of 100 mg/kg b.w. per day was identified. 2,4,6-TBP was not genotoxic in bacterial tests in vitro, and not in vivo, but induced chromosomal aberrations in mammalian cells in vitro. No long-term toxicity or carcinogenicity studies with 2,4,6-TBP were identified. The CONTAM Panel concluded that due to the limitations and uncertainties in the current database, the establishment of a health based guidance value for 2,4,6-TBP was not appropriate. Therefore, the Panel derived a margin of exposure to assess the level of possible health concern for high consumers of fish, molluscs and crustaceans. The CONTAM Panel concluded that it is unlikely that current dietary exposure to 2,4,6-TBP in the European Union would raise a health concern. Also exposure of infants to 2,4,6-TBP via breast feeding is unlikely to raise a health concern. Due to lack of data a risk assessment of the other brominated phenols or their derivatives is not possible. for the support provided to this scientific opinion.The limited toxicokinetics data suggest that, following oral administration to rats, 2,4,6-TBP is rapidly absorbed, distributed in different tissues such as kidney, lung and liver and eliminated, mainly via urine, within 48 hours. No information was found on metabolic pathways of 2,4,6-TBP. No data on the other brominated phenols considered in this opinion were identified.Data on the toxicity of brominated phenols are generally lacking and most of the sparse information available relates to 2,4,6-TBP. In a few short-term oral toxicity studies in rats, liver and kidneys were the main targets. In a repeated dose oral toxicity study, which was combined with a reproduction/developmental toxicity screening test, a no-observed-adverse-effect level (NOAEL) for 2,4,6-TBP of 100 mg/kg b.w. per day was identified. In the reproduction/developmental phase of this study, reduced neonatal viability and reduced neonatal body weights were observed at a dose of 1 000 mg/kg b.w. per day. The NOAEL for developmental toxicity was 300 mg/kg b.w.2,4,6-TBP did not induce gene mutations in bacterial cells, but in...

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Section: Methods Of Analysismentioning

confidence: 99%

Section: Methods Of Analysismentioning

confidence: 99%

Section: Methods Of Analysismentioning

confidence: 99%

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Scientific Opinion on Brominated Flame Retardants (BFRs) in Food: Brominated Phenols and their Derivatives

2012

EFSA Journal

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“…A separação, identificação e quantificação geralmente são feitas por técnicas de cromatografia gasosa acoplada à espectrometria de massas (CG-EM) [2][3]35 . Em estudo recente, Silva et al 9 apresentam uma nova metodologia para isolamento, separação e identificação de bromofenóis em peixes do litoral da Bahia, Brasil, utilizando a técnica de cromatografia líquida de alta eficiência com detecção no ultravioleta (CLAE-UV).…”

Section: Figura 3 Bromofenóis Voláteis Relacionados Ao "Flavor" De Ounclassified

“…Dentre as substâncias que podem atuar e interferir na qualidade dos alimentos de origem marinha destacam-se os bromofenóis simples, exemplificados pelo 2 e 4-bromofenol (2-BF, 4-BF), 2,4 e 2,6-dibromofenol (2,4-DBF, 2,6-DBF) e 2,4,6-tribromofenol (2,4,6-TBF) 3 , os quais podem produzir, intensificar ou alterar o "flavor" desses alimentos. Estes bromofenóis têm sido encontrados em concentrações na ordem de ng g -1 em peixes marinhos, moluscos, crustáceos, sendo fortemente associados ao "flavor" agradável (marinado) ou desagradável (iodofórmico), em função de suas concentrações 3,[8][9][10][11][12] . A maioria dos estudos sobre o "flavor" de alimentos de origem marinha tem sido direcionada para peixes.…”

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Bromofenóis simples relacionados ao "flavor" de organismos marinhos

Silva¹,

Lopes²,

Andrade³

et al. 2007

Quím. Nova

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Recebido em 18/1/06; aceito em 4/8/06; publicado na web em 19/1/07 BROMINATED PHENOLS AS KEY FLAVOR COMPOUNDS FOUND IN MARINE ORGANISMS. The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g -1 ) these compounds produce a desirable marine -or ocean-like -flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.Keywords: bromophenol; flavor; marine organisms. INTRODUÇÃOA qualidade dos alimentos de origem marinha é determinada por uma variedade de fatores pré e pós-pesca, incluindo dieta, condições ambientais, processamento, estocagem, transporte e pode estar associada à presença de substâncias químicas. Dependendo da concentração, estas substâncias podem contribuir para melhorar ou piorar a qualidade desses alimentos, pois interferem diretamente em suas características sensoriais, tornado o "flavor" mais agradável ("on-flavor") ou desagradável ("off-flavor") [1][2][3][4] .Segundo a Associação Brasileira de Normas Técnicas (ABNT) 5 o termo "flavor" significa sabor. No entanto, de acordo com a literatura internacional, "flavor" se emprega no sentido mais amplo ou da percepção global integrada de todos os sentidos, no momento da degustação e ingestão de um alimento. A esta percepção sensorial, são somadas sensações subjetivas que estão associadas aos hábitos, aos padrões culturais e à sensibilidade de cada indivíduo (Figura 1). Assim, a análise do "flavor" deve considerar também as sensações auditivas, visuais e táteis, além das gusto-olfativas 6,7 .Dentre as substâncias que podem atuar e interferir na qualidade dos alimentos de origem marinha destacam-se os bromofenóis simples, exemplificados pelo 2 e 4-bromofenol (2-BF, 4-BF), 2,4 e 2,6-dibromofenol (2,4-DBF, 2,6-DBF) e 2,4,6-tribromofenol (2,4,6-TBF) 3 , os quais podem produzir, intensificar ou alterar o "flavor" desses alimentos. Estes bromofenóis têm sido encontrados em concentrações na ordem de ng g -1 em peixes marinhos, moluscos, crustáceos, sendo fortemente associados ao "flavor" agradável (marinado) ou desagradável (iodofórmico), em função de suas concentrações 3,[8][9][10][11][12] .A maioria dos estudos sobre o "flavor" de alimentos de origem marinha tem sido direcionada para peixes. O primeiro relato sobre "off-flavor" em peixes data de 1558, quando Conrad Gesner observou que o músculo do peixe Tinca tinca poderia ...

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Degradation mechanism of ammonia nitrogen synergistic with bromate under UV or UV/TiO2

Zeng

Zeng²,

Luo³

et al. 2022

Environ Sci Pollut Res

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Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC)

Cited by 17 publications

References 19 publications

Scientific Opinion on Brominated Flame Retardants (BFRs) in Food: Brominated Phenols and their Derivatives

Scientific Opinion on Brominated Flame Retardants (BFRs) in Food: Brominated Phenols and their Derivatives

Bromofenóis simples relacionados ao "flavor" de organismos marinhos

Degradation mechanism of ammonia nitrogen synergistic with bromate under UV or UV/TiO2

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