Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS

Rascón, Andrés J.; Azzouz, Abdelmonaim; Ballesteros, Evaristo

doi:10.1016/j.foodcont.2019.02.037

Cited by 32 publications

(9 citation statements)

References 33 publications

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“…Polycyclic aromatic hydrocarbons (PAHs) are well-known as persistent environmental contaminants and have carcinogenic, mutagenic, and/or endocrine-disrupting properties. − PAHs are unintentionally generated by incomplete combustion of organic substances, − then spread to air, soil, water, and sediments, and are found in cereals, vegetables, fruits, meat, and fish . A cohort study in China has estimated that Incremental Lifetime Cancer Risk (ILCR) related to exposure to PAHs via food consumption was 6.65 × 10 –5 (4.41 × 10 –5 to 1.02 × 10 –4 as interquartile range) .…”

Section: Introductionmentioning

confidence: 99%

“…1−3 PAHs are unintentionally generated by incomplete combustion of organic substances, 4−6 then spread to air, 7 soil, 8 water, 9 and sediments, 10 and are found in cereals, 11 vegetables, 12 fruits, 12 meat, 13 and fish. 13 A cohort study in China has estimated that Incremental Lifetime Cancer Risk (ILCR) related to exposure to PAHs via food consumption was 6.65 × 10 −5 (4.41 × 10 −5 to 1.02 × 10 −4 as interquartile range). 14 Dietary ingestion above the acceptable risk (10 −6 to 10 −4 ) as determined by the United States Environmental Protection Agency (US-EPA) 15 could be an important exposure pathway.…”

Section: ■ Introductionmentioning

confidence: 99%

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Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

Sei

Wang

Tokumura

et al. 2021

ACS Food Sci. Technol.

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Smoke-dried bonito is a traditional Japanese processed fish product containing considerable amounts of polycyclic aromatic hydrocarbons (PAHs). Their concentrations generally exceed the maximum levels under EU regulations. Although halogenated PAHs (XPAHs) have attracted attention owing to their high toxicities, no information on the occurrence of XPAHs in smoke-dried bonito is available. In this study, we investigated the occurrence of PAHs and XPAHs in smoke-dried bonito purchased in the Japanese market in 2020 and evaluated the contamination levels in terms of concentrations and incremental lifetime cancer risks (ILCRs). The total concentrations of PAHs were 419–1070 μg kg–1 and those of XPAHs were 0.306–1.01 μg kg–1. Because smoke-dried bonito is consumed in low amounts, the ILCR of PAH4 via dietary consumption of smoke-dried bonito was the lowest among those of other smoked foods. Smoking by hot-plate heating of wood chips should be one of the effective countermeasures to reduce PAH contamination.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

Sei

Wang

Tokumura

et al. 2021

ACS Food Sci. Technol.

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“…MAE, a relatively cheaper extraction method than SFE, involves application of electromagnetic waves-based thermal radiation energy with a unique heating mechanism for selective extraction of PAHs. In addition, the ultrasound/vortex-assisted extraction (UAE) method is also adopted along with the other extraction techniques [ 32 , 33 ], which utilizes ultrasound cavitation effect to accelerate solvent mobility resulting in a high mass transfer rate through enhanced solvent penetration. After extraction, the extract is usually purified by gel permeation chromatography (GPC), column chromatography with a suitable stationary phase, or solid phase extraction using adsorbents [ 11 , 16 ].…”

Section: Sample Preparation Methods For Pah Analysismentioning

confidence: 99%

Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water

Chen¹,

Inbaraj²,

Hsu³

2022

Journal of Food and Drug Analysis

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Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According to the International Agency for Research on Cancer (IARC), various PAHs are classified under Group 1 to 3 category, with Group 1 designated as carcinogenic to humans, Group 2A as probable carcinogen, Group 2B as possible carcinogen and Group 3 as noncarcinogenic. Therefore, it is imperative to develop rapid and highly sensitive analytical methods for determination of PAHs in food and water. This article aims to overview the recent advances of various chromatographic methods as well as electrochemical and SERS-based optical sensing methods for analysis of PAHs in food and water. Initially, several conventional sample preparation methods along with the advanced extraction for isolation of PAHs were summarized, followed by reviewing various gas chromatographic methods coupled with various detection techniques for PAHs analysis in various food products including meat/meat products, seafood, oil, milk/milk products, baby foods, honey, vegetable, cocoa products, tea/coffee, juice, rice, flour, noodle and cake. In addition, high performance liquid chromatographic methods coupled with fluorescence, diode array or mass/tandem mass detection techniques as well as an emerging supercritical fluid chromatographic technique employed for determination of PAHs in different food and water matrices were also overviewed. Finally, various electrochemical sensors and SERS-based optical sensors developed recently for onsite detection of PAHs were tabulated and discussed. Thus, this review article can provide a research update on chromatography and sensor-based analytical methods for PAH analysis as well as enable elucidation of research gaps for future studies.

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“…3 Hence, the identification and monitoring of PAHs is a worldwide concern. [2][3][4][5][6][7][8] PAHs are detected by high performance liquid chromatography (HPLC), 6,7 gas chromatography-mass spectrometry (GC-MS), 9,10 atmospheric pressure gas chromatography, 11,12 and different spectroscopies. 3,[13][14][15][16] These methods are sensi-tive and accurate, but are expensive and plagued by long analysis time, limiting their application, 17 in the field.…”

Section: Introductionmentioning

confidence: 99%

A poly(arylene ethynylene)-based microfluidic fluorescence sensor array for discrimination of polycyclic aromatic hydrocarbons

Ghohestani

Tashkhourian

Sharifi

et al. 2022

Analyst

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Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS

Cited by 32 publications

References 33 publications

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water

A poly(arylene ethynylene)-based microfluidic fluorescence sensor array for discrimination of polycyclic aromatic hydrocarbons

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