Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method

Polak-Śliwińska, Magdalena; Paszczyk, Beata; Śliwiński, Mariusz

doi:10.3390/molecules27206909

Cited by 7 publications

(6 citation statements)

References 34 publications

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“…Polak-Śliwińska i wsp. [10] wykazali, że sumaryczna zawartość WWA (15 związków) w 10 próbkach sera wędzonego wahała się w granicach 28,3 ÷ 53,3 μg/kg, natomiast niewędzonych -13,2 ÷ 18,5 μg/kg. Wyniki uzyskane przez Gula i wsp.…”

Section: Wyniki I Dyskusjaunclassified

“…[7]. Zazwyczaj suma 4WWA w badanych próbkach serów wędzonych była niższa i nie przekraczała 5 μg/kg [5,10,11]. Zdecydowanie wyższe wartości otrzymano jedynie w pracach Migdała i wsp.…”

Section: Wyniki I Dyskusjaunclassified

“…Z kolei Polak-Śliwińska i wsp. [10] odnotowali wyższe zawartości WWA w próbkach serów wędzonych niż niewędzonych.…”

Section: Wyniki I Dyskusjaunclassified

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Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych

SADOWSKA-ROCIEK,

SURMA,

STANASZEK

2023

zntj

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Background. Traditional cheeses, including smoked products, are one of the most recognizable products among consumers, due to their taste and relationship with regional history. However, the smoking process can be a source of cheese contamination due to the presence of some toxic compounds in smoke. The aim of the study was to analyze the content of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and non-smoked cheeses, as well as in industrial smoked cheeses (23 samples in total). The content of PAHs (18 compounds) was determined using the modified QuECHERS method with final detection by gas chromatography coupled with mass spectrometry. Results and conclusion. The total PAH content varied and ranged from 119.0 to 257.6 μg/kg in traditional non-smoked cheeses, 137.8 ÷ 625.1 μg/kg in traditional smoked cheeses and 131.8 ÷ 277.7 μg/kg in industrial smoked cheeses. Indeno[1,2,3-c,d]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene were not detected in any of the analyzed cheese samples, while naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, acenaphthylene, fluorene, phenanthrene, anthracene, fluoranthene were identified in all the tested samples. Benzo[a]pyrene was identified in nine cheese samples (6/11 samples of traditional smoked cheeses, one sample of non-smoked cheese and two out of seven samples of smoked cheeses from industrial production), in the range of 1.5 ÷ 6.5 μg/kg. The occurrence of the so-called PAH markers was found in both smoked and non-smoked cheeses, which suggests that contamination with the hydrocarbons being examined might occur as early as at the raw material production stage, before the smoking process. However, no statistically significant differences were found between the three groups of cheeses, both in the total PAH and the PAH4 sum.

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Section: Wyniki I Dyskusjaunclassified

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Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych

SADOWSKA-ROCIEK,

SURMA,

STANASZEK

2023

zntj

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“…Due to their harmful effects, PAHs are determined in a variety of food products [ 10 , 15 ]. Studies confirm that PAHs are present not only in thermally processed meat, but also in smoked cheese [ 16 ], coffee and tea [ 17 ], edible oils [ 18 , 19 ], toasted bread [ 20 ] and even yogurt and milk [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Bulanda

Janoszka

2023

IJERPH

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Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography–mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.

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“…The aim of the article is to compare the PAH content of different, often consumed types of food, and to discuss the effects of these compounds on the human body and identify methods for assessing human exposure to PAHs. [12,13,14]. The International Agency for Research, on Cancer (IARC) has classified many of these compounds as probably carcinogenic (IARC group 2A) or possibly carcinogenic (group 2B) [15], and one of them, BaP, as carcinogenic to humans (group 1) [16].…”

Section: Introductionmentioning

confidence: 99%

Mutagenic and carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food – occurrence, human health effects, and assessment methods of exposure

Maciejczyk,

Tyrpień - Golder,

Janoszka

et al. 2023

Med Srod.

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Introduction. Polycyclic aromatic hydrocarbons (PAHs) are formed during incomplete combustion of organic materials. They are ubiquitous in the environment; therefore, we are in constant contact with them. Aim. The purpose of this article is to compare different, often consumed, types of food due to their PAHs content, as well as to discuss the impact of these compounds on the human body, taking into account the methods for assessing human exposure to PAHs. State of the knowledge. It is indicated that processing procedures and cooking methods are the main factors of PAHs contamination of food. PAHs can get into food, especially during grilling and frying. The International Agency for Research, on Cancer (IARC) has classified many of these compounds as probably carcinogenic or possibly carcinogenic and one of them, benzo[a]pyrene, as carcinogenic to humans. In recent years, a lot of work has gone how to precisely and accurately quantify the PAHs that are present in food. Biological monitoring is widely used to assess the possible health risk. The effects of short-term human exposure are as well not yet clear. There are studies proving that chronic exposure to PAHs have a mutagenic, carcinogenic and teratogenic effects on the human body. Summary. PAHs are commonly found in food. Heat treatment affects the content of PAHs in food. PAHs negatively affect human health. Knowledge about biological activity of PAHs is important for a healthy society as well as the development of methods to assess exposure to PAHs.

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Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method

Cited by 7 publications

References 34 publications

Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych

Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Mutagenic and carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food – occurrence, human health effects, and assessment methods of exposure

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