Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

Determination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction

A simple, rapid and low-cost determination method of benzo(a)pyrene in fried and baked foods was proposed by high performance liquid chromatography combined with vesicular coacervative supramolecular solvent (SUPRAS) extraction. The vesicular coacervate was composed of 1-octanol and tetrabutylammonium bromide. 200 mg of dried samples with 600 μL SUPRAS could be mixed to extract benzo(a)pyrene. Neither evaporation nor further clean-up steps for the extracts were needed. The overall sample treatment took approximately 30 min, and several samples could be simultaneously treated using conventional lab equipment. Then, benzo(a)pyrene was analyzed via liquid chromatography-fluorescence detection. Parameters affecting the extraction efficiency were investigated and optimized. The results showed good linearity of benzo(a)pyrene with the coefficients of determination (R ²) of more than 0.9999 in the range of 0.1-50.0 µg/kg. The limit of detection of the method was 0.11 µg/kg. Recoveries for spiked samples in the range of 1-10 µg/kg were between 89.86 and 100.01%, with relative standard deviations from 1.20 to 3.20%. Benzo(a)pyrene was present in food samples (including instant noodles, biscuits, rice crust and fried bread stick) at concentrations in the range of 0.08-0.39 µg/kg according to the proposed method. The proposed pretreatment method significantly reduces the analysis time. Furthermore, the solventless approach is in accordance with the green chemistry development trend and has significant application prospects.

Development of QuEChERS Method for the Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Using GC-MS from Qatar

A simple and fast method for the determination of PAHs in smoked meat samples was described. The QuEChERS (Z-Sep) procedure was used for sample preparation. Gas chromatograph-mass spectrometer with electron ionization (EI) was used to separate and detect the PAHs. All 16 common PAHs were analyzed successfully. Matrix-matched calibration was applied. Spiked samples were performed at 1 ng/g (n=10) and 10 ng/g (n=10) for two days. Overall recoveries of PAHs were within 74 to 117%, with RSDs within 1.15 to 37.57% and 1 and 10 ng/g wet weight for first and second day, respectively. In most of the analyzed smoked meat samples, there were no exceeded levels compared to the maximum levels declared by Commission Regulation (EU) number 835/2011. The method can be recommended for routine analysis for laboratories having a large number of samples.

Modern Procedures for Removal of Hazardous Compounds From Foods

This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. To the opposite, polyethylene terephthalate (PET) in contact with vegetable oils is able to absorb only PAHs on active center deposited on its surface without deeper migration into plastic bulk and therefore this type of elimination process is less effective. Overall, migration processes are affected by polarity of food matrix and package materials, presence of compounds able to compete for adsorption center on PET surface, the time of interactions, and, of course, imbalance of PAH chemical potentials in individual systems.