Optimization of extraction conditions for polycyclic aromatic hydrocarbons determination in smoked rice using the high performance liquid chromatography-fluorescence detection

Fazeli, Fatemeh; Ardabili, Seyyed Mahdi Seyedain; Piravi‐Vanak, Zahra; Honarvar, Masoud; Mooraki, Nargess

doi:10.1007/s11694-020-00372-w

Cited by 7 publications

(7 citation statements)

References 39 publications

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“…Mixed PAHs' standard solutions containing 0.01, 0.1, 0.25, 0.5, 1, 2, and 4 µg/L of PAHs in acetonitrile were prepared from a working standard solution for the calibration curve. The calibration curves were prepared by using the peak areas as a function of the concentration of PAHs standards (Fazeli et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The analytical procedure proposed by Fazeli et al. (2020) was adopted. About 5 g of rice samples was extracted three times with 8 ml acetonitrile, shaken with a vortex mixer for 30 s, ultrasonicated for 5 min in an ultrasonic bath (with ultrasonic frequency 37 kHz and power effective 120 w), and centrifuged (centrifugal force: 2,325× g , 4,000 rpm) for 5.0 min.…”

Section: Methodsmentioning

confidence: 99%

“…The C 18 cartridges were eluted with 10 ml of dichloromethane/hexane (50/50) clean‐up solvent. The SPE extracts were evaporated to dryness, and their residuals were dissolved in 200 μl of acetonitrile and stored in the freezer until being injected into the HPLC device (Fazeli et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

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The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

Fazeli

Ardabili

Piravi‐Vanak³

et al. 2020

J. Food Process. Preserv.

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Polycyclic aromatic hydrocarbons (PAHs) are a group of lipophilic organic compounds consisting of two or more fused aromatic rings. Ingestion through contaminated food and water is a major route of human exposure to PAHs. Smoked products are important sources of dietary PAHs. Therefore, this study evaluated the effect of smoking times on the content of PAH compounds. The result showed that smoking duration had a significant effect on Benzo[a]pyrene (BaP) and 4PAH indices in both cultivars (Hashemi and Domsiah) between the three test groups (nonsmoked rice, rice smoked for 10 and 14 days) (p < .05). The level of BaP index in nonsmoked rice samples was lower than the permitted limit (1 μg/kg), but increased after smoking and exceeded the permitted limit. The 4PAH index was too high in both nonsmoked and smoked rice samples and the smoking process increased further. Finally, the smoking process had a significant direct effect on PAH compounds in Hashemi and Domsiah rice during the 14 days after smoking. Practical applications The polycyclic aromatic compounds have been identified as toxic compounds in most smoked food products such as meat, rice, and fish. The staple food of most people in the Middle East is rice, whose smoked form is mostly consumed. This source contains high amounts of polycyclic aromatic hydrocarbons. It is almost impossible to accurately measure them by traditional methods. The combination of the ultrasound‐assisted extraction method and high‐performance liquid chromatography with a fluorescence detection (HPLC/FLD) device can be a great help in accurately identifying these compounds in two varieties of smoked rice. Since most smoked rice workshops were traditionally built and operated, combustion conditions were usually not controlled properly and control criteria were not considered; therefore, smoked rice with high amounts of PAH compounds was produced. There is a need for replacement of the traditional smoking process with the industrial smoking process, use wood instead of paddy, revise the rice standard, and establish control limits for PAH compounds, especially for smoked rice.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

Fazeli

Ardabili

Piravi‐Vanak³

et al. 2020

J. Food Process. Preserv.

Self Cite

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“…In particular, benzo [a]pyrene (BaP) is the deadliest carcinogenic PAHs [2,3] and is often seen as representing the overall level of PAH contamination because its content correlates well with the total content of PAHs in contaminated environmental samples. The analytical methods for the determination of BaP mainly include high-performance liquid chromatography, gas chromatography-mass spectrometry, flame ionization detector gas chromatography [4][5][6][7] and fluorescence spectroscopy [8]. However, most of these methods have disadvantages, such as expensive instruments, complex sample preparation and poor selectivity, which limit their further application.…”

Section: Introductionmentioning

confidence: 99%

A photoelectrochemical sensor based on β‐cyclodextrin‐modified MoS ₂ quantum dots‐WS ₂ nanosheet composites for the detection of benzo [a]pyrene

Shi

Wang

et al. 2022

Micro & Nano Letters

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A photoelectrochemical sensor has been developed for the detection of the polycyclic aromatic hydrocarbon pollutant benzo [a]pyrene (BaP). An n‐butyl lithium intercalation stripping method is applied to prepare tungsten disulphide nanosheets (WS2 NSs). WS2 NSs and β‐cyclodextrin (β‐CD)‐modified MoS2 quantum dots (QDs) are then compounded by hydrogen bonding between the amino and hydroxyl groups. After assembly on an indium tin oxide electrode, the energy level matching and synergistic photoelectric effect between β‐CD‐MoS2 QDs and WS2 NSs reduced the combination of photogenerated electrons and holes and an enhanced photocurrent signal is observed. As a result of the host–guest interaction between β‐CD and BaP, BaP could bind to the β‐CD‐MoS2 QDs in the nanocomposites, which hinders the electron migration to the electrode and weakened the photocurrent signal. Thus, the trace detection of BaP is realized. The rate of photocurrent change is also related to the BaP concentration from 1 to 20 nmol/L with a detection limit of 0.33 nmol/L. In summary, a highly sensitive and selective photoelectrochemical sensor for the detection of BaP is successfully constructed.

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“…Multistep cleanup procedures and techniques are required for isolation of PAHs including column chromatography, solid‐phase extraction (SPE), microwave‐assisted extraction (MAE), fluid extraction (SFE), gel permeation chromatography (GPC), accelerated solvent extraction (ASE), liquid‐liquid extraction with organic solvents and solid‐phase microextraction (SPME) (Purcaro et al., 2007; Zang et al., 2020). The main analytical procedures, such as HPLC/FLD (high‐performance liquid chromatography with fluorescence detection) (Fazeli et al., 2020; Sun et al., 2020) and GC/MS (Akdoğan & Gürsoy, 2020; Kwok et al., 2020), are employed for quantitative and qualitative evaluation of PAHs in food.…”

Section: Introductionmentioning

confidence: 99%

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

Siddique

Zahoor

Ahmad

et al. 2021

Food Science & Nutrition

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The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.

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Optimization of extraction conditions for polycyclic aromatic hydrocarbons determination in smoked rice using the high performance liquid chromatography-fluorescence detection

Cited by 7 publications

References 39 publications

The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

A photoelectrochemical sensor based on β‐cyclodextrin‐modified MoS ₂ quantum dots‐WS ₂ nanosheet composites for the detection of benzo [a]pyrene

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

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Optimization of extraction conditions for polycyclic aromatic hydrocarbons determination in smoked rice using the high performance liquid chromatography-fluorescence detection

Cited by 7 publications

References 39 publications

The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

A photoelectrochemical sensor based on β‐cyclodextrin‐modified MoS 2 quantum dots‐WS 2 nanosheet composites for the detection of benzo [a]pyrene

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

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A photoelectrochemical sensor based on β‐cyclodextrin‐modified MoS ₂ quantum dots‐WS ₂ nanosheet composites for the detection of benzo [a]pyrene