Advanced Gel Permeation Chromatography system with increased loading capacity: Polycyclic aromatic hydrocarbons detection in olive oil as a case of study

Polycyclic Aromatic Hydrocarbons' Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Polycyclic aromatic hydrocarbons (PAHs) represent a category of persistent organic pollutants that pose a global concern in the realm of food safety due to their recognized carcinogenic properties in humans. Food can be contaminated with PAHs that are present in water, air, or soil, or during food processing and cooking. The wide and varied sources of PAHs contribute to their persistent contamination of food, leading to their accumulation within these products. As a result, monitoring of the levels of PAHs in food is necessary to guarantee the safety of food products as well as the public health. This review paper attempts to give its readers an overview of the impact of PAHs on crops, their occurrence and sources, and the methodologies employed for the sample preparation and detection of PAHs in food. In addition, possible directions for future research are proposed. The objective is to provide references for the monitoring, prevention, and in-depth exploration of PAHs in food.

Recent Advances in Sample Preparation and Chromatographic/Mass Spectrometric Techniques for Detecting Polycyclic Aromatic Hydrocarbons in Edible Oils: 2010 to Present

Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic aromatic hydrocarbon content. Consequently, the detection of polycyclic aromatic hydrocarbons in edible oils is critical for the promotion of human health. This paper reviews sample pretreatment methods, such as liquid-phase-based extraction methods, adsorbent-based extraction methods, and the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, combined with detection techniques like mass spectrometry and chromatography-based techniques for accurate quantification of polycyclic aromatic hydrocarbons in edible oils since 2010. An overview on the advances of the methods discussed herein, along with a commentary addition of current challenges and prospects, will guide researchers to focus on developing more effective detection methods and control measures to reduce the potential risks and hazards posed by polycyclic aromatic hydrocarbons.

Poly(divinylbenzene) as a fiber coating for headspace solid-phase microextraction of polycyclic aromatic hydrocarbons from river water

Porous polydivinylbenzene microspheres with high specific surface area were prepared by distillation-precipitation polymerization, and were used as the coating material in headspace solid phase microextraction for extracting polycyclic aromatic hydrocarbons. Compared with the other reported sorbents, PDVB exhibits lower cost and higher extraction efficiency, and the enrichment factors can reach 5963-16 720.

Multi-Residue Analysis of Chemical Additives in Edible Vegetable Oils Using QuEChERS Extraction Method Followed by Supercritical Fluid Chromatography

Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration. Herein, we focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials. In the present study, a rapid, simple, green and reliable method was developed and validated for the determination of twelve chemical additives in edible vegetable oils using SFC together with a modified QuEChERS procedure. Under the optimum conditions, twelve additives were separated within 10 min, and the consumption of the organic solvent was significantly reduced, which improved the environmentally friendliness. The performance of the developed method was evaluated. Good linearity (r > 0.999) was obtained in the range of 0.20−20.0 µg/mL and 0.50−20.0 µg/mL, respectively. The limits of detection and limits of quantification of the twelve additives in vegetable oils were 0.05−0.15 µg/mL and 0.15−0.50 µg/mL, respectively. Recoveries of all the chemical additives for the spiked samples were between 60.9% and 106.4%, with relative standard deviations (RSD) lower than 9.9%. The results demonstrated that the proposed method was efficient, reliable and robust for the routine analysis of additives in edible vegetable oils and can be an alternative to the multi-residue analysis of chemical additives for other packaged foods.

Highly selective fluorescence sensor sensing benzo[a]pyrene in water utilizing carbon dots derived from 4-carboxyphenylboronic acid

4-Carboxyphenylboronic acid was used as the single precursor to facilely prepare fluorescent carbon quantum dots by one-step solvothermal method. The as-obtained carbon dots (CDs) exhibited highly selective and sensitive for benzo[a]pyrene (BaP), and may be a splendid sensor for sensing BaP. The principle was that the as-prepared CDs could form a complex with BaP through hydrophobic interaction which causes the decrease of fluorescence intensity of CDs by static quenching principle. The constructed fluorescent sensor exhibited excellent linearity ranged from 0.002 to 0.06 μg mL^-1 and provided a low limit of detection of 0.16 ng mL^-1. The experimental results showed that this fluorescent sensor resulted in simplicity, rapidness, low cost, short analytical time, and high sensitivity and stability. Validation with real water samples endowed the sensor high reliability and feasibility for BaP determination in practical application in various samples.