Enrichment of benzo[a]pyrene in vegetable oils and determination by HPLC-FL

Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products

“…Generation of wood smoke during curing is a typical example of incomplete combustion, and undoubtedly PAHs are generated and released into the various smoked products (Phillips, 1999;Stołyhwo and Sikorski, 2005). PAH compounds are a very well-known class of ubiquitous ecotoxicants that are harmful to human health, with some known to be carcinogenic (Vazquez Troche et al, 2000;Kishikawa et al, 2003;Janoszka et al, 2004;Davina and Yusty, 2005;Okuda et al, 2006;Tfouni et al, 2007). Food processing methods such as smoking and cooking at high temperatures are known major sources of PAH contamination (Guillen et al, 1997;Phillips, 1999).…”

Residues of Pesticides and Polycyclic Aromatic Hydrocarbons in Olive and Olive-Pomace Oils by Gas Chromatography/Tandem Mass Spectrometry

“…The combined use of this spectroscopic technique and LC provides a powerful tool for PAH routine analyses (Tamakawa, 2004). Thus, benzo(a)pyrene present in vegetable oils has been determined by extraction with acetonitrile, concentration in a rotavapor, redissolution in n-hexane, purification of the extract in a silica gel cartridge and fluorimetric detection following liquid chromatography (Vázquez Troche et al, 2000). Also, high-molecular-weight PAHs in vegetable and olive-pomace oils have been determined by CLC with fluorimetric detection following solid-phase extraction on silica gel; the detection limits thus obtained ranged from 0.01 to 0.2 g kg 1 (Moreda et al, 2004).…”

Effect of cetyltrimethylammonium bromide on the migration of polyaromatic hydrocarbons in capillary electrokinetic chromatography

“…Moreover, usage of the high amount of toxic organic solvents and their costs are the other disadvantages of these methods. In this work, we used ACN for the extraction of oil sample since it is easier to remove and reaches lower quantification limits than the described methods [25].…”

“…The soybean oil sample (500 g) was cooked at 190 • C for 45 min using a commercial deep fryer (230 V, 900 W). Organic content of cooked oil was extracted with three portions (500 ml) of ACN addition [25]. The mixture was agitated manually for 5 min at each addition and centrifuged for 10 min at 6000 rpm.…”