Simultaneous Sample Preparation Method for Determination of 3-Monochloropropane-1,2-Diol and Polycyclic Aromatic Hydrocarbons in Different Foodstuffs

Sadowska-Rociek, Anna; Cieśłik, Ewa; Sieja, Krzysztof

doi:10.1007/s12161-016-0486-6

Cited by 16 publications

(6 citation statements)

References 13 publications

(12 reference statements)

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“…The volume of resulted acetonitrile-water extract was approximately 15 mL. The next steps of the analytical process, including the clean-up step, derivatisation with PBA, and the final determination of GC-MS, were performed according to a procedure previously developed and validated (Sadowska-Rociek et al 2016) that uses chromatography coupled to mass spectrometry (GC-MS) (Varian 4000 GC-MS, Agilent Technologies, USA).…”

Section: Free 3-mcpd Determinationmentioning

confidence: 99%

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

2017

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The formation of 3-monochloropropano-1,2-diol (3-MCPD) and its esters in seven fat-rich cereal food model systems was investigated. The models, consisting of triolein, various cereal or pseudocereal flours (buckwheat, corn, millet, oat, rice, wheat, and starch), sugar, NaCl and water, were subjected to thermal processing for 10 min at 200°C and then analysed in terms of the formation of the contaminants. The highest free 3-MCPD level was reached for the model with buckwheat flour (90.7 lg kg -1 ), and the lowest for the starch-containing model (control; 64.6 lg kg -1 ). For 3-MCPD esters, the content ranged from 924 lg kg -1 (starch) to 1145 lg kg -1 (oat flour). The experiment revealed the substantial influence of protein and some minerals (Mg, Fe, Cu, Zn) on the level of free 3-MCPD. In the case of 3-MCPD esters, high fat content in samples promoted ester formation, but an inhibitory effect of Na was also observed. The promoting (Mg, Fe, Cu) or inhibiting (Na) role of minerals on 3-MCPD formation was also confirmed with the use of metal ion solutions in different concentrations. The outcomes of the experiment suggest that the use of mineral-rich flours, such as buckwheat and oat flours in heat treatment together with lipids, may lead to increased formation of 3-MCPD and its esters.

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Section: Free 3-mcpd Determinationmentioning

confidence: 99%

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

2017

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“…The level of PAHs in leaves was promoted under hazy day 56 . And there were many problems were found in plant materials being contaminated by PAHs 67 , 68 . For the exposure to pollution, such as PAH pollutants, the leaves’ surface and structure changed 69 , e.g PM was found in stomata 70 .…”

Section: Discussionmentioning

confidence: 99%

Phyllostachys edulis forest reduces atmospheric PM2.5 and PAHs on hazy days at suburban area

Guo

Yang

et al. 2018

Sci Rep

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This study is aim to illustrate Phyllostachys edulis’ role in affecting air quality under hazy day and solar day. P. edulis is a crucial plants growing well at suburban area at China Southern. In this manuscript, on 2 weather conditions (hazy day; solar day), changes in atmospheric particulate matter (PM), polycyclic aromatic hydrocarbons (PAHs), associated volatile organic compounds (VOCs), and PAHs in leaves and soils were measured, with PM-detection equipment and the GC-MC method, in a typical bamboo forest at suburban areas. The results showed that: (1) Bamboo forest decreased atmospheric PM2.5 and PM10 concentrations significantly by 20% and 15%, respectively, on the hazy day nightfall time, when they were times higher than that on any other time. Also, similar effects on atmospheric PAHs and VOCs were found. (2) Significant increases in PAHs of leaves and soil were found inside the forest on the hazy day. (3) Bamboo forest also reduced the atmospheric VOC concentrations, and changed the compounds of 10 VOCs present in the highest concentration list. Thus, bamboo forests strongly regulate atmospheric PM2.5 through capture or retention, for the changes in atmospheric VOCs and increase in PAHs of leaves and soil.

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“…The sample extraction, clean-up, analysis and the solutions of calibration standards for all analytes were prepared according to our previous reports [19,20].…”

Section: Simultaneous Sample Preparation Methods For Pahs 3-mcpd and mentioning

confidence: 99%

“…It can be a new concept in view of its quickness, easiness, cheapness, effectiveness, ruggedness and safeness. As yet, this approach has shown its usefulness in the analysis of PAHs, 3-MCPD and AA in food [18][19][20]. However, to our best knowledge, the possibility of QuEChERS application for simultaneous sample preparation in the PAHs, 3-MCPD and AA analysis has still remained unexplored.…”

Section: Introductionmentioning

confidence: 99%

Assessment of thermal processing contaminant levels in dried and smoked fruits

Surma

Sadowska-Rociek

Cieśłik

2018

Eur Food Res Technol

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The paper reports the levels of thermal processing contaminants such as polycyclic aromatic hydrocarbons (PAHs), 3-monochloropropane-1,2-diol (3-MCPD) and acrylamide (AA) in 28 dried (raisins, dates, apricots, cranberries and plums-prunes) and 15 smoked (pears, apples and plums) fruit samples from Polish retail market. Analytes were determined using GC-SIM-MS, after being subjected to modified QuEChERS method. The results showed that almost all PAHs were detected in smoked fruit samples, except of dibenzo(a,h)anthracene, which was identified only in 4 from 15 samples. In case of dried fruits they were quantified in all 28 samples. The highest 3-MCPD content in group of smoked fruits was noted in plums (70.9 µg kg −1), while in dried fruits for raisins (33.0 µg kg −1). The lowest amount, with the value of 9.3 µg kg −1 was identified in dried raisins and cranberry. In the group of smoked fruits, the lowest AA amount was found in apple sample (19.6 µg kg −1) and the highest in sample of plums (730 µg kg −1) followed by pears sample (696 µg kg −1). The AA concentration in dried fruits ranged from < LOQ for dates sample, raisins, and cranberry samples to 141 µg kg −1 for plums sample in our best knowledge, the present paper is the first study concerning the level of the contamination by these heat-induced compounds in such a diversity of foodstuffs such as dried and smoked fruits.

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Simultaneous Sample Preparation Method for Determination of 3-Monochloropropane-1,2-Diol and Polycyclic Aromatic Hydrocarbons in Different Foodstuffs

Cited by 16 publications

References 13 publications

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

Phyllostachys edulis forest reduces atmospheric PM2.5 and PAHs on hazy days at suburban area

Assessment of thermal processing contaminant levels in dried and smoked fruits

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