Simultaneous analysis of 10 polycyclic aromatic hydrocarbons in roasted coffee by isotope dilution gas chromatography-mass spectrometry: Optimization, in-house method validation and application to an exploratory study

Pissinatti, Rafael; Nunes, Carolina Mariana; Souza, A. G.; Junqueira, Roberto Gonçalves; Souza, Scheilla Vitorino Carvalho de

doi:10.1016/j.foodcont.2014.11.003

Cited by 41 publications

(20 citation statements)

References 28 publications

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“…Because this statistic did not converge to zero in any model (2.198 for Twister TM , and 1.170 for microbeads sorption) it could be demonstrated that the residuals were independent, without a clear correlation and random distribution between successive points. Similar results have been reported by Pissinatti et al [49] in the analysis of polycyclic aromatic hydrocarbons in roasted coffee, with Durbin-Watson statistic values ranging from 1.159 to 2.654.…”

Section: Pcbs Sorption Capacitysupporting

confidence: 90%

Microbeads in Commercial Facial Cleansers: Threatening the Environment

Bayo

Martínez

Guillén

et al. 2017

CLEAN Soil Air Water

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The presence of primary microplastics in the environment isconsidered a major concern because of three main reasons: the physical damage to organisms that ingest them, the leaching of constituent contaminants such as monomers or additives, and the sorption of inorganic and organic chemicals. Microbeads collected from four facial cleansers, a personal care product commonly used by European consumers, have been analyzed in this paper. The variability in size distribution, specific surface area, the oxidation state of the polymer and the presence of whitening agents in one of the cosmetic formulations proved to be related with the ability to sorb heavy metals and polychlorinated biphenyls (PCBs), both in bi‐distilled water and treated urban effluents. The sorption process for heavy metals proved to be related to a physical mechanism, without a specific interaction between the adsorbate and the microbead. In the case of PCBs, low molecular weight congeners proved to be preferentially sorbed by oxidized polyethylene (Microbead‐B, MB‐B), although the maximum amount for total PCBs sorption was for the facial cleanser with TiO2 in its composition (Microbead‐A, MB‐A) and a moderate ecotoxicity. Regression models developed for PCBs showed a similar behavior of these pollutants in bi‐distilled and real treated urban effluents for microbeads, indicating that the exposed surface area was not the only mechanism responsible for sorption, but also the specific partitioning into the bulk microplastic.

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Section: Pcbs Sorption Capacitysupporting

confidence: 90%

Microbeads in Commercial Facial Cleansers: Threatening the Environment

Bayo

Martínez

Guillén

et al. 2017

CLEAN Soil Air Water

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“…Coupling the preparation step with analytical equipment is feasible such as SPME-HPLC or head space SPME-HPLC [ 47 ]. Separation and quantification of the PAH in infusions is by liquid chromatography with fluorescent detection (LC-FLD) [ 12 , 41 , 48 ] or by GC-MS [ 49 ], while in ground coffee LC-FLD [ 44 , 50 ], isotope dilution GC-MS [ 51 ], GC-MS/MS [ 52 ], or LC-UV [ 53 ], and in tea leaves, LC-UV [ 53 ], or GC-MS [ 49 ] have been utilized.…”

Section: Discussionmentioning

confidence: 99%

Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

Okaru¹,

Rullmann²,

Farah³

et al. 2018

BMC Cancer

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BackgroundConsumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later research on other beverage groups such as tea and coffee, which are also consumed very hot, found associations with increased risk of oesophageal cancer as well. The risk may therefore not be inherent in any compound contained in mate, but due to temperature. The aim of this study was to quantitatively assess the risk of PAH in comparison with the risk of the temperature effect using the margin of exposure (MOE) methodology.MethodsThe human dietary benzo[a]pyrene (BaP) and PAH4 (sum of benzo[a]pyrene, benzo[a]anthracene, chrysene, and benzo[b]fluoranthene) exposure through consumption of coffee, mate, and tea was estimated. The oesophageal cancer risk assessment for both PAH and temperature was conducted using the MOE approach.ResultsConsidering differences in the transfer of the PAH from the leaves of mate and tea or from the ground coffee to the infusion, and considering the different preparation methods, exposures may vary considerably. The average individual exposure in μg/kg bw/day arising from consumption of 1 cup (0.2 L) of infusion was highest for mate (2.85E-04 BaP and 7.22E-04 PAH4). The average per capita exposure in μg/kg bw/day was as follows: coffee (4.21E-04 BaP, 4.15E-03 PAH4), mate (4.26E-03 BaP, 2.45E-02 PAH4), and tea (8.03E-04 BaP, 4.98E-03 PAH4). For all individual and population-based exposure scenarios, the average MOE for BaP and PAH4 was > 100,000 independent of beverage type. MOE values in this magnitude are considered as a very low risk. On the contrary, the MOE for the temperature effect was estimated as < 1 for very hot drinking temperatures, corroborating epidemiological observations about a probable oesophageal cancer risk caused by this behaviour.ConclusionsThe temperature effect but not PAH exposure may pose an oesophageal cancer risk. Consumer education on risks associated with consumption of ‘very hot’ beverages and policy measures to threshold serving temperatures should be discussed.Electronic supplementary materialThe online version of this article (10.1186/s12885-018-4060-z) contains supplementary material, which is available to authorized users.

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“…The PAHs were determined in coffee by HPLC with different detection methods and GC-MS. (Shi et al, 2016;Guatemala-Morales et al, 2016;Ventura et al, 2003;Pissinatti et al, 2015). Seven types of PAHs were detected in coffee by HPLC with fluorimetric detection (Ventual et al, 2003) (benzo(a)anthracene, benzofluoranthene, benzo(a)pyrene, benzoperylene, dibenzoanthracene, indenopiren).…”

Section: Determination Of Polycyclic Aromatic Hydrocarbons (Pahs)mentioning

confidence: 99%

“…The PAH detection limit was in the range of 0.2 ng kg -1 , the linear range was between 0.2-10 µg L -1 . Ten polyaromatic hydrocarbons were determined in the roasted coffee by GC-MS on 24 commercial samples at levels of 1.00-11.29 µg kg -1 (Pissinatti et al, 2015).…”

Section: Determination Of Polycyclic Aromatic Hydrocarbons (Pahs)mentioning

confidence: 99%

Chromatographic Methods for Coffee Analysis: A Review

Yashin¹,

Yashin²,

Xia³

et al. 2017

JFR

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Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.

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Simultaneous analysis of 10 polycyclic aromatic hydrocarbons in roasted coffee by isotope dilution gas chromatography-mass spectrometry: Optimization, in-house method validation and application to an exploratory study

Cited by 41 publications

References 28 publications

Microbeads in Commercial Facial Cleansers: Threatening the Environment

Microbeads in Commercial Facial Cleansers: Threatening the Environment

Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

Chromatographic Methods for Coffee Analysis: A Review

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