Formation of polycyclic aromatic hydrocarbons from tobacco: The link between low temperature residual solid (char) and PAH formation

McGrath, Thomas E.; Wooten, Jan B.; Chan, W. Geoffrey; Hajaligol, Mohammad R.

doi:10.1016/j.fct.2006.12.010

Cited by 95 publications

(47 citation statements)

References 44 publications

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“…Bioaccumulation of PAH in vegetables depends on numerous factors including soil characteristics, PAH concentrations, and physiological characteristics of vegetables (Tao et al 2004). Several PAH exposure pathways exist, but food is considered as the major source (70% of the total exposure) of human to PAH (Falcó et al 2003;McGrath et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Human health risk due to consumption of vegetables contaminated with carcinogenic polycyclic aromatic hydrocarbons

Khan

Cao

2011

J Soils Sediments

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Purpose Polycyclic aromatic hydrocarbons (PAH) are persistent, toxic, and carcinogenic contaminants present in soil ecosystem globally. These pollutants are gradually accumulating in wastewater-irrigated soils and lead to the contamination of vegetables. Food chain contamination with PAH is considered as one of the major pathways for human exposure. This study was aimed to investigate the concentrations of PAH in soils and vegetables collected from wastewater-irrigated fields from metropolitan areas of Beijing, China. Origin of PAH, daily intake, and health risks of PAH through consumption of contaminated vegetables were studied. Materials and methods Soil samples were collected from the upper horizon (0-20 cm) of both wastewater-irrigated and reference sites and sieved (<2 mm mesh) and then followed by freeze-drying at −50°C and 123 ± 2 Pa. Standing vegetables were also collected from the same sites used for soil sampling and divided into roots and shoots, thoroughly washed with deionized water, and freeze-dried. PAH were extracted using the Soxhlet method with 200 mL DCM for 24 h, and the extracts were cleaned with silica adsorption chromatography prepared with silica gel, alumina, and capped with anhydrous sodium. The final concentrated extracts (soil and vegetable) were analyzed using gas chromatography-mass spectrometry (Agilent 6890). Bioaccumulation factors, daily intake of PAH, and carcinogenicity of PAH were calculated by different statistical equations. (BaP). The emission sources of PAH were both pyrogenic and petrogenic in nature. However, the total concentrations of PAH were lower than the permissible limits set by different countries like Canada, Denmark and Germany. Highest total PAH concentration was found in the shoots of Spinacia oleracea L., while lowest in the roots of Raphanus sativus. In this study, the values of total toxic BaP equivalent (TEQ) through consumption of vegetables were found in order of S. oleracea L.>Lactuca sativa L.> Brassica oleracea L.>Brassica napus>Brassica juncea L.>R. sativus L. The data indicate that the daily intake of BaP through consumption of vegetables for adults were lower than virtually safe dose set by the Dutch National Institute for Public Health and the Environment. Conclusions Our findings indicate that PAH concentrations in soil and vegetables were lower than their respective permissible limits set by different organizations. However, the highest intake of total PAH was estimated through consumption of S. oleracea L. for both adults and children.

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Section: Introductionmentioning

confidence: 99%

Human health risk due to consumption of vegetables contaminated with carcinogenic polycyclic aromatic hydrocarbons

Khan

Cao

2011

J Soils Sediments

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“…Recent epidemiological studies have revealed that dietary exposure to PAHs is associated with an increased risk of some human cancers [1]. For non-smokers, diet is the primary source of human exposure to PAHs, contributing to more than 70% of the total [2]. Traces of PAHs have been detected in various beverages and food, including drinking water [3], human milk [4], sugarcane juice [5], coffee [6], tea [7], wine [8], edible oils [9], smoked meats [10], honey [11], food supplements [12], fruits and vegetables [13] and so on.…”

Section: Introductionmentioning

confidence: 99%

Determination of Polycyclic Aromatic Hydrocarbons in Vegetables by Headspace SPME-GC

et al. 2011

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A simple, sensitive and inexpensive method has been developed for the quantitative determination of eight polycyclic aromatic hydrocarbons (PAHs) in vegetables based on headspace solid-phase microextraction coupled with gas chromatography using a sol-gel calix[6]arenecontaining fiber. Parameters related to the extraction efficiency such as extraction temperature, extraction time, ionic strength, stirring speed, and solvents' addition were evaluated and optimized. Owing to the good selectivity and high extraction capability of the sol-gel calix[6]arene-containing fiber, low detection limits of 0.04-2.32 ng g -1 and good linearities with linear correlation coefficients[0.9964 were obtained. The relative standard deviation values were \11.6% for all of the PAHs. Average recoveries ranged from 81.07 to 107.5%. The method was applied to analyze nine kinds of vegetables near South Lake, Wuhan, China. The total concentrations of PAHs in these vegetables were found to vary between 3.91 and 96.98 ng g -1 wet weight with 2-and 3-ring PAHs predominating. Generally speaking, PAHs levels in leafy vegetables were higher than those in fruit vegetables, and root and subterranean stem vegetables had the lowest levels. The effect of cooking methods on PAHs concentration in vegetables was tested, and the results showed that PAHs in vegetables reduced a little after blanching, and was not detected after stir-frying.

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“…It has recently been shown that approximately 86% of the total amount of tar condensate (defined here as: water + nicotine + other components) collected by a two-step pyrolysis of tobacco at 350 and 600 8C, respectively, formed at 350 8C [33]. This manuscript addresses the formation of phenolic compounds from the low temperature pyrolysis of three main tobacco types used in commercial cigarette products over the 350-600 8C temperature region.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compound formation from the low temperature pyrolysis of tobacco

McGrath

Brown

Meruva

et al. 2009

Journal of Analytical and Applied Pyrolysis

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Formation of polycyclic aromatic hydrocarbons from tobacco: The link between low temperature residual solid (char) and PAH formation

Cited by 95 publications

References 44 publications

Human health risk due to consumption of vegetables contaminated with carcinogenic polycyclic aromatic hydrocarbons

Human health risk due to consumption of vegetables contaminated with carcinogenic polycyclic aromatic hydrocarbons

Determination of Polycyclic Aromatic Hydrocarbons in Vegetables by Headspace SPME-GC

Phenolic compound formation from the low temperature pyrolysis of tobacco

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