1
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Piochi M, Nervo C, Savo F, Chirilli C, Brunori A, Torri L. Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat. Food Res Int 2024; 192:114719. [PMID: 39147545 DOI: 10.1016/j.foodres.2024.114719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/28/2024] [Accepted: 06/28/2024] [Indexed: 08/17/2024]
Abstract
Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a 'gastronomic' tool to sensorially characterize and valorize cooked meat.
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Affiliation(s)
- Maria Piochi
- University of Gastronomic Sciences, Bra, CN, Italy.
| | - Chiara Nervo
- University of Gastronomic Sciences, Bra, CN, Italy
| | | | | | | | - Luisa Torri
- University of Gastronomic Sciences, Bra, CN, Italy
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2
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Lu J, Zhang Y, Zhou H, Cai K, Xu B. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chem 2024; 445:138718. [PMID: 38364501 DOI: 10.1016/j.foodchem.2024.138718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Yunkai Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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3
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Lin YJ, Liao PL, Wu YHS, Wang Y, Lin JT, Yang DJ. Evaluation of Appropriate Conditions for Efficient Simultaneous Determination of US EPA and EU Priority Polycyclic Aromatic Hydrocarbons in Various Food Categories and Assessment of Their Consumption Risk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3113-3141. [PMID: 38290521 DOI: 10.1021/acs.jafc.3c05897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2024]
Abstract
The QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions were optimized for efficient determination of the U.S. Environmental Protection Agency (US EPA) and European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) for the categories of grains, tuber & starchy vegetables, soy beans and products, fish & seafood, and poultry & meat, including raw materials and their corresponding products. The PAHs were analyzed using ultrahigh-performance liquid chromatography with temperature-controlled fluorescence detection and gas chromatography with tandem mass spectrometry. The established conditions had good accuracy, repeatability, and precision. Environmental pollution and processing methods influence the level of PAHs in samples. The low molecular weight PAHs were present in all raw materials, and processing increased high and low molecular weight PAHs in the products. The excess cancer risk for consumption of PAHs in cooked samples was mostly acceptable; a small number of samples might be of slight concern in certain age groups.
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Affiliation(s)
- Yi-Jun Lin
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, R.O.C
| | - Po-Lin Liao
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, R.O.C
| | - Yi-Hsien Samuel Wu
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, R.O.C
| | - Yi Wang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, R.O.C
| | - Jau-Tien Lin
- Department of Medical Applied Chemistry, Chung Shan Medical University, and Department of Medical Education, Chung Shan Medical University Hospital, 110, Section 1, Jianguo N. Road, Taichung 40201, Taiwan, R.O.C
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, R.O.C
- Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 100, Sec. 1, Economic and Trade Road, Taichung 406040, Taiwan, R.O.C
- Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung 41354, Taiwan, R.O.C
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4
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Harrison DM, Chang WC, Lin HT. Using QuEChERS and HPLC Method to Monitor the Background Concentration of Polycyclic Aromatic Hydrocarbons in Commercial Black Tea Leaves and Infusions in Taiwan. TOXICS 2024; 12:148. [PMID: 38393243 PMCID: PMC10893135 DOI: 10.3390/toxics12020148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/08/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024]
Abstract
Tea is an integral part of Taiwanese culture and is a popular drink as it contains many beneficial compounds. However, during the processing of tea, polycyclic aromatic hydrocarbons (PAHs) may form. This study investigated the concentrations of PAH4 in different black tea leaves and tea infusions based on the origin of the tea. The samples were extracted using QuEChERS, while the content of PAH4 was analyzed by high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD). The content of PAH4 in the tea leaves ranged from 2.88 µg/kg to 218.2 µg/kg (dry weight), with the highest concentration being found in teas from Vietnam. The concentration of BaP ranged from ND to 47.92 µg/kg. The release of PAH4 from tea leaves to tea infusions was significantly low, with the highest transfer being 25.8%. In this study, all PAH4 compounds in commercial black tea leaves can be detected by QuEChERS extraction with a simple HPLC method.
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Affiliation(s)
- Drewyan Minelly Harrison
- International Master Program of Agriculture, National Chung Hsing University, Taichung 402-202, Taiwan;
| | - Wei-Chung Chang
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402-202, Taiwan;
| | - Hsin-Tang Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402-202, Taiwan;
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402-202, Taiwan
- Department of Law, National Chung Hsing University, Taichung 402-202, Taiwan
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5
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Harrison DM, Chang WC, Lin HT. Dietary Exposure and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Black Tea Consumed in Taiwan. TOXICS 2024; 12:134. [PMID: 38393229 PMCID: PMC10892830 DOI: 10.3390/toxics12020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 01/30/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are organic compounds found in many foods and drinks, and there have been some concerns over these compounds due to their carcinogenic nature. This study evaluated the concentrations of PAH4 (BaP, BaA, BbF, and CHR) in different black tea infusions and drinks based on the origin of the tea. The release of PAH4 from tea leaves to tea infusions was significantly low, with the highest transfer being 25.81%. The mean concentrations of BaP and PAH4 in tea infusions were used to conduct a risk assessment for the Taiwanese population, which showed that the 19-65 age group had the highest estimated intake of PAH4 and BaP among all age groups. These results, however, also showed margin of exposure (MOE) values well above the benchmark of 10,000. This indicated that PAH exposure from black tea consumption for the Taiwanese population constitutes a low-level health concern.
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Affiliation(s)
- Drewyan Minelly Harrison
- International Master Program of Agriculture, National Chung Hsing University, Taichung 402-202, Taiwan;
| | - Wei-Chung Chang
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402-202, Taiwan;
| | - Hsin-Tang Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402-202, Taiwan;
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402-202, Taiwan
- Department of Law, National Chung Hsing University, Taichung 402-202, Taiwan
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Bharathi D, Lee J, F Albeshr M, Fahad Alrefaei A, Le TT, Mathimani T. Enhanced photocatalytic degradation of polycyclic aromatic hydrocarbon by graphitic carbonitride-nickel (g-C 3N 4-Ni) nanocomposite. CHEMOSPHERE 2023; 345:140464. [PMID: 37852378 DOI: 10.1016/j.chemosphere.2023.140464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 10/03/2023] [Accepted: 10/14/2023] [Indexed: 10/20/2023]
Abstract
The objective of the present study is to synthesize g-C3N4-Ni nanocomposites composed of graphitic carbon nitride and magnetic nickel nanoparticles for benzopyrene degradation, which is one of the most potent polycyclic aromatic hydrocarbons (PAH) molecules. The concocted g-C3N4-Ni nanocomposites contained confined nanospheres with a mean particle dimension of 22 nm. Batch adsorption studies revealed that a rise in adsorbent dosage elevates benzopyrene degradation percentage in both water and soil samples with respect to time. The increase in the benzopyrene concentration did not have much influence on the degradation efficiency, and hence, the minimal concentration of PAH molecule is essential for the effective adsorption by g-C3N4-Ni nanocomposites. The rise in pH tends to increase the degradation of Benzopyrene till 3 h of the incubation period, and beyond 3 h, the degradation percentage declines. With regard to the effect of light source, UV light has been shown to accelerate the degradation of benzopyrene by g-C3N4-Ni nanocomposites than sunlight. The adsorption kinetic and isotherm investigations have proven that the Pseudo-second order kinetic model and Freundlich isotherm model were appropriate for our study. Thus, the g-C3N4-Ni nanocomposites were found to be efficient as a photocatalyst for the adsorption of benzopyrene from environmental samples.
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Affiliation(s)
- Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Gyeongbuk, 38541, Republic of Korea
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Gyeongbuk, 38541, Republic of Korea
| | - Mohammed F Albeshr
- Department of Zoology, College of Sciences, King Saud University, P.O. Box. 2455, Riyadh, 11451, Saudi Arabia
| | - Abdulwahed Fahad Alrefaei
- Department of Zoology, College of Sciences, King Saud University, P.O. Box. 2455, Riyadh, 11451, Saudi Arabia
| | - T T Le
- Institute of Research and Development, Duy Tan University, Da Nang, Viet Nam; School of Engineering and Technology, Duy Tan University, Da Nang, Viet Nam
| | - Thangavel Mathimani
- Institute of Research and Development, Duy Tan University, Da Nang, Viet Nam; School of Engineering and Technology, Duy Tan University, Da Nang, Viet Nam.
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7
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Mortezazadeh F, Babanezhad E, Niknejad H, Gholami-Borujeni F. Global review, meta-analysis and health risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in chicken kebab using Monte Carlo simulation method. Food Chem Toxicol 2023; 181:114063. [PMID: 37777082 DOI: 10.1016/j.fct.2023.114063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/19/2023] [Accepted: 09/23/2023] [Indexed: 10/02/2023]
Abstract
The primary concern with Polycyclic Aromatic Hydrocarbons (PAHs) is their harmful effects on health, including the risk of causing cancer. This study aimed to investigate the occurrence and concentration of 16 priority PAHs (PAH16) in chicken kebabs using a systematic review approach with meta-analysis. Additionally, the study estimated the possible risk assessment of the potential carcinogenic and non-carcinogenic effects of PAHs on consumers of chicken kebabs using the Monte Carlo simulation (MCS) method. The researchers collected data on the concentration of PAHs in chicken kebabs (grilled, smoked, roasted, or barbecued) from 99 original articles searched in the Web of Science, PubMed, Scopus, Science Direct, and Google Scholar databases from 2012 to April 2022. The concentration of PAHs was then analyzed using meta-analysis, and the Monte Carlo simulation (MCS) was used to evaluate the associated human health risks. The analysis showed that 68.6%, 21.1%, 7.1%, and 3.2% of chicken kebabs were prepared by grilling, smoking, barbecuing, and roasting, respectively. The meta-analysis and health risk assessment indicated that the mean values of HQ (hazard quotient) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant PAHs were 1.64, 1.38 × 10^-2, 1.10 × 10^-1, 1.09 × 10^-1, 2.55 × 10^-2, 1.60 × 10^-1, 8.13 × 10^-1, and 6.20 × 10^-3, respectively. Additionally, the mean values of LTCR (Incremental Lifetime Cancer Risk) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant were 4.85 × 10^-10, 8.06 × 10^-13, 6.65 × 10^-12, 3.23 × 10^-12, 1.01 × 10^-12, 6.38 × 10^-12, 1.62 × 10^-11, and 6.20 × 10^-3, respectively. The consumption of chicken kebabs prepared by barbecuing was found to be associated with an increased risk of cancer due to the formation of carcinogenic compounds, including benzo[a]pyrene (BaP). However, the non-cancer risk ratio of consuming grilled chicken other than BaP was found to be less than 1 (HQ < 1), indicating that there is no risk of carcinogenesis caused by PAHs from the consumption of chicken kebabs worldwide. The calculated values of the LTCR caused by PAHs in the consumption of chicken kebab throughout life were compared to the maximum acceptable risk value suggested by the EPA, which in the strictest case equals one cancer case per 10,000 people. The results indicate that there is no risk of carcinogenesis caused by PAHs due to the consumption of chicken kebab worldwide.
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Affiliation(s)
- Fatemeh Mortezazadeh
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Esmaeil Babanezhad
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Hadi Niknejad
- Department of Environmental Health Engineering, Faculty of Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fathollah Gholami-Borujeni
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran.
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Singh L, Agarwal T. Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2023; 43:2380-2397. [PMID: 36802078 DOI: 10.1111/risa.14110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 06/18/2023]
Abstract
Tandoori cooking is a popular food preparation method in India involving a unique combination of grilling, baking, barbecuing, and roasting processes. This study determined the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in tandoori chicken and assessed the associated health risk. The sum of 16 PAHs concentration ranged from 25.4 to 3733 μg/kg with an average of 440 ± 853 μg/kg. Analyzed samples demonstrated major contribution of 2, 3, and 4 ring PAHs. Diagnostic ratios identified combustion and high-temperature processes as the main source favoring PAHs generation in these samples. Benzo(a)pyrene equivalents and incremental lifetime cancer risk (ILCR) estimates for different population groups (boys, girls, adult males, adult females, elderly males, elderly females) associated with dietary intake of these products ranged from 6.88E-05 to 4.13E-03 and 1.63E-08 to 1.72E-06, respectively. Since the ILCR values fell within the safe limits (1E-06, i.e., nonsignificant), the consumption of tandoori chicken may be considered as safe. The study emphasizes the need for extensive studies on PAHs formation in tandoori food products.
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Affiliation(s)
- Lochan Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Tripti Agarwal
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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Huang YF, Liao PL, Lin YJ, Huang SH, Samuel Wu YH, Teng CF, Yang DJ. Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk. Food Res Int 2023; 169:112947. [PMID: 37254371 DOI: 10.1016/j.foodres.2023.112947] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
The optimal conditions for simultaneous determination of the U.S. Environmental Protection Agency (US EPA) and European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) in coffee beans and coffee brews were developed. The QuEChERS (quick, easy, cheap, effective, rugged and safe) technology combined with high performance liquid chromatography - temperature-controlled fluorescence detection and gas chromatography - tandem mass spectrometry were used in the investigation. PAHs could be determined in commercially available green coffee beans (possibly caused by environmental contamination), and their PAHs content increased with the degree of roasting. Coffee beans brewed with the coffee machine released more PAHs into their brews than those brewed with the drip bag. The PAHs consumption risk of the brewed coffee samples was not high due to their low PAH level. Nevertheless, the methods of roasting and brewing and the amount of drinking could still be considered to reduce the intake of PAHs.
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Affiliation(s)
- Yu-Fang Huang
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Po-Lin Liao
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Jun Lin
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Shih-Han Huang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Hsieng Samuel Wu
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Chia-Fang Teng
- Shimadzu Scientific Instruments (Taiwan) Co., Ltd., 11 F, 37, Dongxing Road., Taipei 110055, Taiwan, ROC
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 100, Sec. 1, Economic and Trade Road, Taichung 406040, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung 41354, Taiwan, ROC.
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Dutta K, Shityakov S, Zhu W, Khalifa I. High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Hui T, Fang Z, Li Y, Hamid N. Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Res Int 2022; 162:111911. [DOI: 10.1016/j.foodres.2022.111911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/25/2022] [Accepted: 09/07/2022] [Indexed: 11/26/2022]
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12
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Maia ML, Paíga P, Ramalhosa MJ, Delerue-Matos C, Calhau C, Domingues VF. Seasonal and Spatial Comparison of Polycyclic Aromatic Hydrocarbons Among Decapod Shrimp from Coastal Portugal. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2022; 109:511-517. [PMID: 35676382 DOI: 10.1007/s00128-022-03562-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/16/2022] [Indexed: 06/15/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous global pollutants that are lipophilic, bioaccumulative and can be both endocrine disruptors and carcinogens. In this study, we measured 18 PAHs among decapod shrimp samples (Palaemon spp.) collected during the spring and autumn from multiple locations along the Portuguese coastal, including local markets and aquaculture farms. ΣPAH concentrations in samples ranged from 3.14 to 320.48 ng/g (ww) with the highest value in this range detected in a sample provided from an aquaculture facility. Fifteen of the 18 scanned PAHs were present in shrimp samples. However, detectable concentrations (0.07 ng/g ww) of the carcinogenic benzo-a-pyrene occurred for a single sample only and approached method detection limits. No significant differences in shrimp ΣPAH concentrations were evident between the spring and autumn seasons. Target hazard quotient estimation suggested low probability of adverse health effects to consumers through consumption of shrimp from the study collection locations.
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Affiliation(s)
- Maria Luz Maia
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Drº António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
- Center for Research in Health Technologies and Information Systems, 4200-450, Porto, Portugal
| | - Paula Paíga
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Drº António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Maria João Ramalhosa
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Drº António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Drº António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Conceição Calhau
- Center for Research in Health Technologies and Information Systems, 4200-450, Porto, Portugal
- Nutrição e Metabolismo NOVA Medical School Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056, Lisbon, Portugal
| | - Valentina Fernandes Domingues
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Drº António Bernardino de Almeida, 431, 4200-072, Porto, Portugal.
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Wang S, Nan J, Bi C, Gao Y, Mu B, Wang J, Liang C. Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties. J Food Prot 2022; 85:1027-1035. [PMID: 35503966 DOI: 10.4315/jfp-22-020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 04/28/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study investigated the effects of different concentrations (0.0005, 0.005, 0.05, 0.25, and 0.5%) of onion extract (OE) and onion peel extract (OPE) on the formation of four polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork patties. Both OE and OPE inhibited the formation of four PAHs in charcoal-grilled pork patties, with the highest inhibition rate reaching 88.33% on 0.50% OE addition and 98.79% on 0.05 and 0.25% OPE addition. OPE has greater inhibitory effect on the formation of four PAHs than OE does; this may be related to OPE's higher concentrations of flavonoids and higher free-radical scavenging activities. Both OE and OPE worked to lower thiobarbituric acid reactive substance values of charcoal-grilled pork patties. The inhibitory effect of OE and OPE on four PAHs showed the same trend as their antilipid oxidation effects, but the correlation was not strong. In addition to antilipid oxidation, other pathways are also involved in the inhibition of PAH formation. HIGHLIGHTS
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Affiliation(s)
- Shitong Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Jingxi Nan
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengcheng Bi
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Yuqian Gao
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Baide Mu
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Juan Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengyun Liang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
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14
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Inbaraj BS, Sridhar K, Chen BH. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste. JOURNAL OF HAZARDOUS MATERIALS 2021; 415:125701. [PMID: 34088189 DOI: 10.1016/j.jhazmat.2021.125701] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/28/2021] [Accepted: 03/17/2021] [Indexed: 06/12/2023]
Abstract
This study aims to synthesize a magnetic activated carbon nanocomposite from green tea leaf waste (MNPs-GTAC) for evaluation of adsorption efficiency of 4 priority polycyclic aromatic hydrocarbons (PAHs). MNPs-GTAC contained spherically-shaped MNPs with cubic spinel structure, surface area at 118.8 m2/g, particle size at 8.6 nm and saturation magnetization at 34.2 emu/g. PAH adsorption reached a plateau at an MNPs-GTAC dose of 50 or 60 mg/L, pH of 2-4 and ionic strength of 0.1-10%, with PAH reduction in the presence of humic acid being compensated by addition of 0.1% sodium chloride. Kinetics was rapid attaining 80% removal within 5 min and the pseudo-second-order rate decreased in this order: Benzo[a]anthracene>Chrysene>Benzo[b]fluoranthene>Benzo[a]pyrene. Isotherm modeling revealed a Langmuir type-2 shape with the maximum adsorption capacity being 28.08, 22.75, 19.14 and 15.86 mg/g for Benzo[b]fluoranthene, Benzo[a]pyrene, Chrysene and Benzo[a]anthracene, respectively. Temperature study showed the PAH adsorption to be an endothermic and spontaneous process with increased randomness at solid-solution interface. Acetonitrile could completely recover the adsorbed PAH and MNPs-GTAC was successfully recycled 5 times with a minimum loss. Application to mineral water showed 86-98% and 72-89% removal for PAHs spiked respectively at 0.1 and 1 mg/L, while a complete removal was attained in tap and river waters.
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Affiliation(s)
| | - Kandi Sridhar
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; Department of Nutrition, China Medical University, Taichung 404, Taiwan.
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15
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Chiang SM, Ueng KC, Chen HS, Wu CJ, Yang YS, Yang DJ. Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples. Food Chem 2021; 358:129885. [PMID: 33933958 DOI: 10.1016/j.foodchem.2021.129885] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.
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Affiliation(s)
- Shih-Min Chiang
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC
| | - Kwo-Chang Ueng
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Cardiology, Chung Shan Medical University Hospital, Taichung 40201, Taiwan, ROC
| | - Hsiang-Shun Chen
- Department of Health Food, Chung-Chou University of Science and Technology, 6, Lane 2, Sec. 3, Shanjiao Rd., Yuanlin City, Changhua County 510, Taiwan, ROC
| | - Chia-Jung Wu
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Sun Yang
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Endocrinology and Metabolism, Chung Shan Medical University Hospital, 40201, Taiwan, ROC
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan, ROC.
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16
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Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso. TOXICS 2021; 9:toxics9030065. [PMID: 33803506 PMCID: PMC8002855 DOI: 10.3390/toxics9030065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 11/30/2022]
Abstract
Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.
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17
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Siddique R, Fawad Zahoor A, Ahmad H, Maqbool Zahid F, Abid M, Siddeeg A. Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat. Food Sci Nutr 2021; 9:1698-1703. [PMID: 33747480 PMCID: PMC7958538 DOI: 10.1002/fsn3.2144] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 01/06/2021] [Accepted: 01/08/2021] [Indexed: 01/10/2023] Open
Abstract
The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.
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Affiliation(s)
- Rabia Siddique
- Department of ChemistryGovernment College UniversityFaisalabadPakistan
| | | | - Hamad Ahmad
- Department of ChemistryUniversity of Management and Technology LahoreLahorePakistan
| | | | - Muhammad Abid
- Department of StatisticsGovernment College UniversityFaisalabadPakistan
| | - Azhari Siddeeg
- Department of Food EngineeringFaculty of EngineeringUniversity of GeziraWad MedaniSudan
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18
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Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Zhang Y, Chen X, Zhang Y. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation. Compr Rev Food Sci Food Saf 2021; 20:1422-1456. [DOI: 10.1111/1541-4337.12705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 12/11/2020] [Accepted: 01/01/2021] [Indexed: 01/09/2023]
Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xiaoqian Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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20
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SIDDIQUE R, ZAHOOR AF, AHMAD S, AHMAD H, MANSHA A, ZAHID FM, FAISAL S, AADIL RM. GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.34720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Sajjad AHMAD
- University of Engineering and Technology Lahore,, Pakistan
| | - Hamad AHMAD
- University of Management and Technology, Pakistan
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21
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Jelonek Z, Drobniak A, Mastalerz M, Jelonek I. Environmental implications of the quality of charcoal briquettes and lump charcoal used for grilling. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 747:141267. [PMID: 32777507 DOI: 10.1016/j.scitotenv.2020.141267] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/06/2020] [Accepted: 07/24/2020] [Indexed: 06/11/2023]
Abstract
Numerous studies have been conducted to assess air pollution and human health risks arising from exposure to outdoor cooking, but limited standards have been implemented around the world to assure fuel quality. While charcoal briquettes and lumps are a popular fuel choice for grilling, almost no data specifying their properties are available to consumers. Because the properties of fuels affect the flue gases, it is critical to understand how the quality of grilling briquettes and lumps translates not only into the quality of the grilled food, but, even more importantly, how their emissions impact human safety and the environment. The main purpose of this study is to investigate the impacts of the quality of charcoal briquettes and lumps on potentially harmful emissions during grilling. To analyze their quality, we used reflected light microscopy to identify a range of contaminants, including biomass, mineral matter, coal, coke, metal, rust, plastics, glues, and synthetic resins, in 74 commercially available products made in Poland, the United States of America, Ukraine, Germany, Belarus, the Czech Republic, and the Republic of South Africa. Our data show that majority of the products analyzed do not meet the existing quality standard EN 1860-2:2005 (E) of less than 1% contaminants, some of these products contain up to 26.6% of impurities. The amount of contaminants correlates with particulate matter, as well as CO and CO2. The contribution of biomass is especially significant because it can be used to predict harmful particulate matter emissions during grilling. The relationship between the composition of charcoal briquettes and lump charcoal and their emissions is particularly strong during the first 15 to 20 min after ignition (when emissions are the highest), therefore, this initial stage is especially unsafe to consumers, and staying away from the grill during this time is recommended.
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Affiliation(s)
- Zbigniew Jelonek
- University of Silesia in Katowice, Faculty of Natural Sciences, Institute of Earth Sciences, ul. Będzińska 60, 41-200 Sosnowiec, Poland
| | - Agnieszka Drobniak
- Indiana Geological and Water Survey, 611 N. Walnut Grove Ave., Bloomington, IN 47405, USA.
| | - Maria Mastalerz
- Indiana Geological and Water Survey, 611 N. Walnut Grove Ave., Bloomington, IN 47405, USA
| | - Iwona Jelonek
- University of Silesia in Katowice, Faculty of Natural Sciences, Institute of Earth Sciences, ul. Będzińska 60, 41-200 Sosnowiec, Poland
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22
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Maia ML, Sousa S, Correia-Sá ML, Delerue-Matos C, Calhau C, Domingues VF. Organochlorine pesticides, brominated flame retardants, synthetic musks and polycyclic aromatic hydrocarbons in shrimps. An overview of occurrence and its implication on human exposure. Heliyon 2020; 6:e04870. [PMID: 32964162 PMCID: PMC7490540 DOI: 10.1016/j.heliyon.2020.e04870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/20/2020] [Accepted: 09/03/2020] [Indexed: 12/27/2022] Open
Abstract
Shrimps are widely distributed in coastal areas, estuaries and rivers. Although this shellfish is a good source of nutrients, it can also accumulate environmental contaminants, such as organochlorine pesticides (OCPs), brominated flame retardants (BFRs), synthetic musks (SMs) and polycyclic aromatic hydrocarbons (PAHs). Due to their bioaccumulative properties, these pollutants are endocrine disruptors. In this review, an overview of the world's shrimp market, pollutants legislation and values found in shrimp samples will be discussed. Shrimps analysed from all continents showed the presence of contaminants, Asia being the continent with the highest values reported. The concentration values reached a maximum of 26100 ng/g wet weight (ww) for OCPs, of 226.45 ng/g ww for BFRs, of 12.1 ng/g ww for SMs and of 50650 ng/g ww for PAHs. Exposure data and risk, taken from different studies, are very variable and indicate that shrimp's consumption may represent a risk especially in certain geographic areas.
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Affiliation(s)
- Maria Luz Maia
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
- Center for Research in Health Technologies and Information Systems (Centro de Investigação em Tecnologias e Serviços de Saúde –CINTESIS), Porto, Portugal
| | - Sara Sousa
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
- Center for Research in Health Technologies and Information Systems (Centro de Investigação em Tecnologias e Serviços de Saúde –CINTESIS), Porto, Portugal
| | - Maria Luísa Correia-Sá
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Conceição Calhau
- Center for Research in Health Technologies and Information Systems (Centro de Investigação em Tecnologias e Serviços de Saúde –CINTESIS), Porto, Portugal
- Nutrition and Metabolism, NOVA Medical School, Universidade Nova de Lisboa, Campo dos Mártires da Pátria, 130, 1169-056, Lisbon, Portugal
| | - Valentina Fernandes Domingues
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
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Nor Hasyimah AK, Jinap S, Sanny M, Ainaatul AI, Sukor R, Jambari NN, Nordin N, Jahurul MHA. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1802302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. K. Nor Hasyimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - A. I. Ainaatul
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - R. Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. N. Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. Nordin
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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24
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Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments. Food Chem Toxicol 2020; 142:111400. [DOI: 10.1016/j.fct.2020.111400] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/26/2020] [Accepted: 04/30/2020] [Indexed: 11/18/2022]
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25
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Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods. Food Chem 2020; 334:127471. [PMID: 32688174 DOI: 10.1016/j.foodchem.2020.127471] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 06/01/2020] [Accepted: 06/29/2020] [Indexed: 11/22/2022]
Abstract
Optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision were established to rapidly extract the European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) from various food matrices (Category: Poultry and Meat, Fish and seafood, Grains, Soy beans and products, Root vegetables and Coffee). The QuEChERS conditions combined with the established high performance liquid chromatography-fluorescence detection conditions were used to rapidly determine the PAHs in 19 popular cooked foods in Taiwan and their corresponding original materials. These conditions also meet the EU and Taiwan Food and Drug Administration specifications. Charcoal grilled, gas stove grilled and smoked foods had higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. In addition to the effects of cooking methods, the contamination of original materials by PAHs in the environment should also have an important impact on the contents of PAHs in these cooked foods.
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26
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Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 2020; 164:108088. [DOI: 10.1016/j.meatsci.2020.108088] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/22/2022]
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27
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28
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Yao M, Khan IA, Cheng Y, Ang Y, Zhou X, Huang M. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks. J Food Prot 2020; 83:365-376. [PMID: 31971460 DOI: 10.4315/0362-028x.jfp-19-084] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 06/22/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS
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Affiliation(s)
- Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yun Ang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.,Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
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29
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Pirsaheb M, Dragoi EN, Vasseghian Y. Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1720750] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Meghdad Pirsaheb
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elena-Niculina Dragoi
- Faculty of Chemical Engineering and Environmental Protection “Cristofor Simionescu”, “Gheorghe Asachi” Technical University, Iasi, Romania
- Faculty of Automatic Control and Computer Engineering, “Gheorghe Asachi” Technical University of Iasi, Iasi, Romania
| | - Yasser Vasseghian
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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Masuda M, Wang Q, Tokumura M, Miyake Y, Amagai T. Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2019; 178:188-194. [PMID: 31009924 DOI: 10.1016/j.ecoenv.2019.04.046] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 06/09/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are unintentionally generated in foods that are cooked, and dietary ingestion of these PAHs is regarded as the dominant route of exposure to PAHs. Some chlorinated PAHs (ClPAHs) are more toxic than their corresponding parent PAHs and can also be generated in food during cooking. Knowledge of the concentrations of ClPAHs in cooked foods has been limited by the lack of an adequate analytical method for measuring ClPAH concentrations in cooked foods. In this study, we developed an analytical method for simultaneous determination of PAHs and ClPAHs in lipid-rich foods. The combination of a potassium hydroxide silica gel column and an activated carbon cartridge enabled us to simultaneously measure PAH and ClPAH concentrations in raw and grilled fish and meats. Twelve kinds of PAHs (e.g., fluorene [Fle], phenanthrene [Phe], fluoranthene [Flu], and pyrene [Pyr]) were detected in grilled foods. The concentrations ranged from below the limit of quantitation (<LOQ) to 310 ng g-1. We also detected 9-monochlorinated Phe (9-ClPhe), 3-monochlorinated Flu (3-ClFlu), 8-monochlorinated Flu (8-ClFlu), and 1-monochlorinated Pyr (1-ClPyr); those concentrations ranged from <LOQ to 0.16 ng g-1. The total concentrations of PAHs were significantly lower in gas-grilled meats than in charcoal-grilled meats. In contrast, the concentrations of ClPAHs were significantly higher in gas-grilled meats than in the charcoal-grilled meats. This pattern could be attributed to the difference of reaction temperatures needed to generate them. Toxic equivalent (TEQ) concentrations, which were calculated based on toxicities relative to benzo[a]pyrene (BaP), were much higher in the grilled foods (0.12-12 ng-BaPeq g-1) for PAHs than for ClPAHs (<LOQ to 0.026 ng-BaPeq g-1).
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Affiliation(s)
- Misato Masuda
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Qi Wang
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Masahiro Tokumura
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Yuichi Miyake
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
| | - Takashi Amagai
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
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31
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Zur Hausen H, Bund T, de Villiers EM. Infectious Agents in Bovine Red Meat and Milk and Their Potential Role in Cancer and Other Chronic Diseases. Curr Top Microbiol Immunol 2019; 407:83-116. [PMID: 28349283 DOI: 10.1007/82_2017_3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Red meat and dairy products have frequently been suggested to represent risk factors for certain cancers, chronic neurodegenerative diseases, and autoimmune and cardiovascular disorders. This review summarizes the evidence and investigates the possible involvement of infectious factors in these diseases. The isolation of small circular single-stranded DNA molecules from serum and dairy products of Eurasian Aurochs (Bos taurus)-derived cattle, obviously persisting as episomes in infected cells, provides the basis for further investigations. Gene expression of these agents in human cells has been demonstrated, and frequent infection of humans is implicated by the detection of antibodies in a high percentage of healthy individuals. Epidemiological observations suggest their relationship to the development multiple sclerosis, to heterophile antibodies, and to N-glycolylneuraminic acid (Neu5Gc) containing cell surface receptors.
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Affiliation(s)
- Harald Zur Hausen
- Deutsches Krebsforschungszentrum, Im Neuenheimer Feld 280, 69120, Heidelberg, Germany.
| | - Timo Bund
- Deutsches Krebsforschungszentrum, Im Neuenheimer Feld 280, 69120, Heidelberg, Germany
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El Husseini M, Mourad R, Abdul Rahim H, Al Omar F, Jaber F. Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycycl Aromat Compd 2019. [DOI: 10.1080/10406638.2019.1570952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Mohamad El Husseini
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Rabih Mourad
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Haifa Abdul Rahim
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Fawaz Al Omar
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Farouk Jaber
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
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33
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Lee JG, Lim T, Kim SH, Kang DH, Yoon HJ. Determination and risk characterization of polycyclic aromatic hydrocarbons of tea by using the Margin of Exposure (MOE) approach. Food Sci Biotechnol 2018; 27:1843-1856. [PMID: 30483449 PMCID: PMC6233403 DOI: 10.1007/s10068-018-0400-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/06/2018] [Accepted: 05/09/2018] [Indexed: 01/13/2023] Open
Abstract
Tea is one of the most frequently consumed drinks due to its favourite taste and the health benefit. Tea is produced by several processes and drying is very important step to develop the flavour and destroys the enzymes in tea. However, during drying tea, polycyclic aromatic hydrocarbons some of which are carcinogen and genotoxin are naturally produced. The risk of PAHs by drinking tea was characterized by determining contents of 4 PAHs in tea. 4 PAHs including Benz(a)anthracene (BaA), Chrysene (CHR), Benzo(b)fluoranthene (BbF) and Benzo(a)pyrene (BaP) were investigated by GC-MS in total 468 tea products, which were contaminated up to 4.63 ng g-1. Mate tea was the most highly contaminated by BaA, CHR, BbF and BaP and followed by Solomon's seal and Chrysanthemum. The Margin of Exposures calculated by the concentration of BaA, CHR, BbF and BaP and consumption amount of tea were higher than 10,000, and the risk of PAHs in tea were low concern to public health.
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Affiliation(s)
- Joon-Goo Lee
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
- Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University, Sillim-dong, Gwanak-gu, Seoul 151-742 South Korea
| | - Taesuk Lim
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
| | - Sheen-Hee Kim
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University, Sillim-dong, Gwanak-gu, Seoul 151-742 South Korea
| | - Hae-Jung Yoon
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
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Jiang D, Wang G, Li L, Wang X, Li W, Li X, Shao L, Li F. Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China. Food Sci Nutr 2018; 6:2431-2439. [PMID: 30510744 PMCID: PMC6261233 DOI: 10.1002/fsn3.843] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 12/27/2022] Open
Abstract
There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10-4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH-containing grilled and fried meats, which could be useful for health management of the local consumers.
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Affiliation(s)
- Dafeng Jiang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Guoling Wang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Linlin Li
- Shandong Institute for Product Quality InspectionJinanChina
| | - Xiaolin Wang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Wei Li
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Xia Li
- Department of ChemistryLiaocheng UniversityLiaochengChina
| | - Lijun Shao
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Fenghua Li
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
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35
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Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0990-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Wang L, Hu W, Xia Y, Wang X. Associations between urinary polycyclic aromatic hydrocarbon metabolites and serum testosterone in U.S. adult males: National Health and nutrition examination survey 2011-2012. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:7607-7616. [PMID: 28120225 DOI: 10.1007/s11356-017-8407-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Accepted: 01/05/2017] [Indexed: 04/16/2023]
Abstract
Effects of environmental chemicals on human reproductive health and sex hormone levels have been reported for several years, but compared to other environmental chemicals, such as heavy metals, PCBs, triclosan, Phthalate, the links between polycyclic aromatic hydrocarbons (PAHs) and sex hormone levels have not been studied widely. Therefore, our purpose of research was to study the associations between urinary PAH metabolites and serum total testosterone (T) levels among men. The data was obtained from the independent cross-section wave (2011-2012) of the National Health and Nutrition Examination Survey (NHANES), including demographic, socioeconomic, dietary, health-related questions, examinations and laboratory test. All analyses were performed by R software (version 3.2.3), including one-way analysis of variance, multivariable linear regression, stratified analysis and heterogeneity test. Of 1102 American adults aged 20 and above included in the statistical analysis, we found that urinary 3-hydroxyfluorene and 2-hydroxyfluorene were significantly positively associated with serum T levels (β = 40.62, 95%CI = 21.78-59.46, P = 2.56 × 10-5; β = 35.17, 95%CI = 13.18-57.15, P = 1.75 × 10-3, respectively). The associations between urinary PAH metabolites and serum T levels signified a major public health problem over the world. Prospective work is needed to investigate the potential long-term health consequences of these findings.
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Affiliation(s)
- Lingling Wang
- State Key Laboratory of Reproductive Medicine, Institute of Toxicology, Nanjing Medical University, 101 Longmian Road, Nanjing, 211166, China
- Key Laboratory of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, 211166, China
| | - Weiyue Hu
- State Key Laboratory of Reproductive Medicine, Institute of Toxicology, Nanjing Medical University, 101 Longmian Road, Nanjing, 211166, China
- Key Laboratory of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, 211166, China
| | - Yankai Xia
- State Key Laboratory of Reproductive Medicine, Institute of Toxicology, Nanjing Medical University, 101 Longmian Road, Nanjing, 211166, China
- Key Laboratory of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, 211166, China
| | - Xinru Wang
- State Key Laboratory of Reproductive Medicine, Institute of Toxicology, Nanjing Medical University, 101 Longmian Road, Nanjing, 211166, China.
- Key Laboratory of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, 211166, China.
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38
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Recent Advances and Developments in the QuEChERS Method. COMPREHENSIVE ANALYTICAL CHEMISTRY 2017. [DOI: 10.1016/bs.coac.2017.01.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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39
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Singh L, Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem 2016; 199:768-81. [DOI: 10.1016/j.foodchem.2015.12.074] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/07/2015] [Accepted: 12/16/2015] [Indexed: 01/09/2023]
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40
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Lee JG, Kim SY, Moon JS, Kim SH, Kang DH, Yoon HJ. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2016; 199:632-8. [DOI: 10.1016/j.foodchem.2015.12.017] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 11/23/2015] [Accepted: 12/03/2015] [Indexed: 11/25/2022]
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41
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Engel E, Ratel J, Bouhlel J, Planche C, Meurillon M. Novel approaches to improving the chemical safety of the meat chain towards toxicants. Meat Sci 2015; 109:75-85. [DOI: 10.1016/j.meatsci.2015.05.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 05/12/2015] [Accepted: 05/15/2015] [Indexed: 02/07/2023]
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42
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