Use of semi‐automated continuous solid‐phase extraction and gas chromatography–mass spectrometry for the determination of polycyclic aromatic hydrocarbons in alcoholic and non‐alcoholic drinks from Andalucía (Spain)

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

doi:10.1002/jsfa.9279

Cited by 29 publications

(17 citation statements)

References 29 publications

(79 reference statements)

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“…They are compounds that are relatively well soluble in water. A similar relationship was also noticed by Rascón et al (2019), who found light PAHs in range from 0.55 to 4800 ng/L in almost all samples, while BaP was detected at relatively high contents in two tea samples: 20 and 180 ng/L. Lin et al (2005) found only light PAHs whereas heavy (5-6 rings) PAHs were not detected.…”

Section: Polycyclic Aromatic Hydrocarbons In Dried Teas and Tea Infussupporting

confidence: 84%

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Ciemniak

Kuźmicz

Rajkowska-Myśliwiec

et al. 2019

J Consum Prot Food Saf

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The occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in 68 brands of teas, bought in Poland, was surveyed using ultrasonic extraction of dried teas and liquid-liquid extraction of infusions. The extracts were cleaned by solid phase extraction. The instrumental analysis was performed using gas chromatography coupled with mass spectrometry (GC-MS). The total content of 16 PAHs ( P 16PAHs) ranged from 41.5 to 2910.2 lg/kg in dried teas and from 52.9 to 2226.0 ng/L in infusions. Benzo(a)pyrene was found from below limit of quantification to 75.7 lg/kg in dried teas and from limit of detection to 18.7 ng/L in infusions. The least contaminated samples were herbal and fruit teas, while traditional black, green, red, and white teas, i.e. teas made of Camellia sinensis, were more polluted. Positive correlations between dried traditional teas and their infusions were observed. The mean transfer rates of P 16PAHs from dried materials into water ranged from 2.4 to 25.3%. The total toxicity of the tested teas largely corresponded to the sum of 4 PAHs ( P 4PAHs) chosen by the European Food Safety Authority as indicator of PAHs in food. Estimated PAHs uptake and margin of exposure pointed to low health risks associated with drinking tea infusions.

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Section: Polycyclic Aromatic Hydrocarbons In Dried Teas and Tea Infussupporting

confidence: 84%

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Ciemniak

Kuźmicz

Rajkowska-Myśliwiec

et al. 2019

J Consum Prot Food Saf

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“…Coelho Neto, D. M. et al (EM) [33][34][35][36] e a cromatografia gasosa acoplada ao espectrômetro de massas (CG-EM). [37][38][39][40][41][42] Dentre elas, o IV, têm-se mostrado uma técnica versátil na análise de cervejas. No estudo de Giovenzana e colaboradores 16 a técnica foi empregada para determinação de pH, enquanto que Mignani e colaboradores 18 obtiveram sucesso com a utilização da técnica na validadação de cervejas belgas.…”

Section: A Espectrometria De Massasunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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“…A 100-mL aliquot of the sample was taken and placed in a 250-mL amber screw cap bottle. Liquid-liquid extraction (LLE) was performed to separate compounds based on their relative solubilities in different immiscible liquids followed by [14,15]. In this method, the water sample poured into a Schott bottle with the mixture of hexane: dichloromethane (1:1 v/v) and sonicate for 10 minutes.…”

Section: Sample Collectionmentioning

confidence: 99%

Application of Selected Ion Monitoring-Gas Chromatography Mass Spectrometry (SIM-GCMS) for Quantification of Poly Aromatic Hydro Carbons in Surface Water from Sarawak, Mambong River (Malaysia)

Umaru¹,

Samling²,

Umaru³

2019

AJACR

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Background: Increasing activities have led to serious environmental problems due to Pullution caused by toxic materials such as poly aromatic carbons whose levels are rising in the environment. Objective: The study presented here carried out the ultra-trace Quantification of Poly Aromatic Hydro carbons in surface water using Selected Ion Monitoring with optimization Gas Chromatography Mass Spectrometry parameter. Methods: A Shimadzu QP 2010 Plus GCMS equipped with an auto-injector AOC-20i, 30 m x 0.25 mm x 0.25 um of BP-X5 capillary column (SGE, USA) was used to obtain the result of poly aromatic hydrocarbons to separate and quantify the PAH compounds as well as to identify the Polyromantic Hydrocarbon using USEPA. Results: The amount of polycyclic aromatic hydrocarbons (PAHs) at ultra-trace level in the surface water samples was estimated. Sixteen Poly Aromatic Hydro carbons were identified among which Naphthalene Pyrene (45.7 ng/L), Chrysene (59.38 ng/L), Benzo (g, h, i) perylene (40.35 ng/L) as the major pollutants in the water surface of Mambong River water. Total Poly Aromatic Hydro carbons (PAHs) concentrations ranged from 2.0 to 40 ng L-1 was detected in the river water. Conclusion: The Selected Ion Monitoring -Gas Chromatography Mass Spectrometry (SIM-GCMS) can be considered as sensitive and robust method to analyse PAHs contamination in environmental samples. Thus, help the researchers to uncover the critical areas of environmental pollution at ultra-trace level that many researchers were not able to explore.

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Use of semi‐automated continuous solid‐phase extraction and gas chromatography–mass spectrometry for the determination of polycyclic aromatic hydrocarbons in alcoholic and non‐alcoholic drinks from Andalucía (Spain)

Cited by 29 publications

References 29 publications

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Chemical Concepts Involved in Beer Production: A Review

Application of Selected Ion Monitoring-Gas Chromatography Mass Spectrometry (SIM-GCMS) for Quantification of Poly Aromatic Hydro Carbons in Surface Water from Sarawak, Mambong River (Malaysia)

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