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Sadighara P, Abedini AH, Mahvi AH, Esrafili A, Mohammadi AA, Tarahomi A, Yousefi M. Benzo ( a) pyrene in infant foods: a systematic review, meta-analysis, and health risk assessment. REVIEWS ON ENVIRONMENTAL HEALTH 2024; 39:531-537. [PMID: 37053495 DOI: 10.1515/reveh-2022-0263] [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: 12/29/2022] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
Exposure of infants to chemicals during their development will have major effects on their health. One of the major exposures of infants to chemicals is through their food. The main structure of infant food is milk, which is high in fat. There is a possibility of accumulation of environmental pollution, including benzo (a) pyrene (BaP). In this systematic review, the amount of BaP in infant milk was surveyed for this purpose. The chosen keywords were: benzo (a) pyrene, BaP, Infant formula, dried milk, powdered milk, and baby food. A total of 46 manuscripts were found in the scientific database. After initial screening and quality assessment, 12 articles were selected for extraction of data. By meta-analysis, the total estimate of BaP in baby food was calculated to be 0.078 ± 0.006 μg/kg. Estimation of daily intake (EDI) and Hazard Quotient (HQ) for noncarcinogenic risk and Margin of exposure (MOE) for carcinogenic risk were also calculated for three age groups 0-6 months, 6-12 months, and 1-3 years. HQ was lower than 1 and MOE was more than 10,000 for three age groups. Therefore, there is no potential carcinogenic and non-carcinogenic risk for infant health.
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Affiliation(s)
- Parisa Sadighara
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amir Hossein Abedini
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amir Hossein Mahvi
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali Esrafili
- Department of Environmental Health Engineering, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Ali Akbar Mohammadi
- Department of Environmental Health Engineering, School of Public Health, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Arian Tarahomi
- Faculty of General Medicine, Semmelwei University, Budapest, Hungary
| | - Mahmood Yousefi
- Department of Environmental Health Engineering, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Student Research Committee, Iran University of Medical Sciences, Tehran, Iran
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Jeong J, Kim G, Lee JG. A review of food contamination with nitrated and oxygenated polycyclic aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment. Food Sci Biotechnol 2024; 33:2261-2274. [PMID: 39145122 PMCID: PMC11319709 DOI: 10.1007/s10068-024-01653-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/13/2024] [Accepted: 06/19/2024] [Indexed: 08/16/2024] Open
Abstract
Prolonged exposure to polycyclic aromatic hydrocarbons (PAHs) and their derivatives, particularly nitrated polycyclic aromatic hydrocarbons (NPAHs) and oxygenated polycyclic aromatic hydrocarbons (OPAHs), can result in adverse health effects and may carry higher toxicity risks compared to PAHs alone. Various extraction methods have been utilized for PAHs derivatives from food samples. The analytes are then analyzed using gas chromatography/mass spectrometry and high-performance liquid chromatography techniques. PAHs derivatives are increasingly being detected in the environment, prompting scrutiny from numerous researchers. Similarly, their presence in food is becoming a significant concern. The elevated levels of PAH derivatives found in smoked food may result in detrimental dietary exposure and pose potential health hazards. Furthermore, investigating the level of exposure to these contaminants in food is imperative, as their consumption by humans carries inherent risks. Consequently, this review concentrates on the toxicity, analysis, occurrence, and risk evaluation of NPAHs and OPAHs present in food sources.
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Affiliation(s)
- Jihun Jeong
- Department of Food and Biotechnology, National Seoul University of Science and Technology, Seoul, 01811 South Korea
| | - Geehyeon Kim
- Department of Food and Biotechnology, National Seoul University of Science and Technology, Seoul, 01811 South Korea
| | - Joon-Goo Lee
- Department of Food and Biotechnology, National Seoul University of Science and Technology, Seoul, 01811 South Korea
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Liu T, Zhang L, Pan L, Yang D. Polycyclic Aromatic Hydrocarbons' Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review. Foods 2024; 13:1977. [PMID: 38998483 PMCID: PMC11240991 DOI: 10.3390/foods13131977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/20/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
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.
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Affiliation(s)
- Tengfei Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Taihu Area Institute of Agricultural Sciences, Suzhou 215106, China
| | - Li Zhang
- Suzhou Vocational University Center for Food Safety and Nutrition, Suzhou 215104, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Daifeng Yang
- Jiangsu Taihu Area Institute of Agricultural Sciences, Suzhou 215106, China
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Liu L, Peng M, Xu K, Xia H, Peng X, Peng L, Zhang JZ. Molecularly imprinted fluorescence assay based on lead halide perovskite quantum dots for determination of benzo(a)pyrene. Mikrochim Acta 2023; 190:380. [PMID: 37695413 DOI: 10.1007/s00604-023-05951-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 08/09/2023] [Indexed: 09/12/2023]
Abstract
Molecularly imprinted polymers with methylammonium lead halide perovskite quantum dots (MIP@MAPbBr3 PQDs) have been prepared and applied to the determination of benzo(a)pyrene (BaP) for the first time. The photoluminescence (PL) of MIP@MAPbBr3 PQDs was enhanced due to the surface passivation of defects by BaP. PL excitation and emission spectra, X-ray diffraction, Fourier transform infrared, and time-resolved PL studies suggest that the interaction between MIP@MAPbBr3 PQDs and BaP is a dynamic process. After MIP@MAPbBr3 PQDs were incubated with BaP, the benzene ring in the molecular structure of BaP can interact with MIP@MAPbBr3 PQDs through π electrons, which reduces non-radiative recombination of MIP@MAPbBr3 PQDs and lengthens excited state lifetime. The PL intensity of the MIP@MAPbBr3 PQDs-BaP system was monitored at 520 nm with 375 nm excitation. Under optimized conditions, the PL intensity of MIP@MAPbBr3 PQDs is linear with the concentration of BaP in the 10 to 100 ng·mL-1 range, with a detection limit of 1.6 ng·mL-1. The imprinting factor was 3.9, indicating excellent specificity of MIP@MAPbBr3 PQDs for BaP. The MIP@MAPbBr3 PQDs were subsequently applied to the PL analysis of BaP in sunflower seed oil, cured meat, and grilled fish samples, achieving recoveries from 79.3 to 107%, and relative standard deviations below 10%. This molecularly imprinted fluorescence assay improves the selectivity of BaP in complex mixtures and could be extended to other analytes.
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Affiliation(s)
- Li Liu
- Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan, 430064, China
- Department of Chemistry and Biochemistry, University of California, Santa Cruz, CA, 95064, USA
| | - Maomin Peng
- Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan, 430064, China
| | - Ke Xu
- Multiscale Crystal Materials Research Center, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen, 518055, China
| | - Hong Xia
- Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan, 430064, China
| | - Xitian Peng
- Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China.
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan, 430064, China.
| | - Lijun Peng
- Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan, 430064, China
| | - Jin Z Zhang
- Department of Chemistry and Biochemistry, University of California, Santa Cruz, CA, 95064, USA.
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Shah MM, Ahmad K, Boota S, Jensen T, La Frano MR, Irudayaraj J. Sensor technologies for the detection and monitoring of endocrine-disrupting chemicals. Front Bioeng Biotechnol 2023; 11:1141523. [PMID: 37051269 PMCID: PMC10083357 DOI: 10.3389/fbioe.2023.1141523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
Endocrine-disrupting chemicals (EDCs) are a class of man-made substances with potential to disrupt the standard function of the endocrine system. These EDCs include phthalates, perchlorates, phenols, some heavy metals, furans, dimethoate, aromatic hydrocarbons, some pesticides, and per- and polyfluoroalkyl substances (PFAS). EDCs are widespread in the environment given their frequent use in daily life. Their production, usage, and consumption have increased many-fold in recent years. Their ability to interact and mimic normal endocrine functions makes them a potential threat to human health, aquatics, and wild life. Detection of these toxins has predominantly been done by mass spectroscopy and/or chromatography-based methods and to a lesser extent by advanced sensing approaches such as electrochemical and/or colorimetric methods. Instrument-based analytical techniques are often not amenable for onsite detection due to the lab-based nature of these detecting systems. Alternatively, analytical approaches based on sensor/biosensor techniques are more attractive because they are rapid, portable, equally sensitive, and eco-friendly. Advanced sensing systems have been adopted to detect a range of EDCs in the environment and food production systems. This review will focus on advances and developments in portable sensing techniques for EDCs, encompassing electrochemical, colorimetric, optical, aptamer-based, and microbial sensing approaches. We have also delineated the advantages and limitations of some of these sensing techniques and discussed future developments in sensor technology for the environmental sensing of EDCs.
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Affiliation(s)
- Muhammad Musaddiq Shah
- Department of Biological Sciences, Faculty of Sciences, University of Sialkot, Sialkot, Pakistan
| | - Khurshid Ahmad
- College of Food Sciences and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Sonia Boota
- Department of Biological Sciences, Faculty of Sciences, University of Sialkot, Sialkot, Pakistan
| | - Tor Jensen
- Biomedical Research Center, Mills Breast Cancer Institute, Carle Foundation Hospital, Urbana, IL, United States
| | - Michael R. La Frano
- Metabolomics Core Facility, Roy J Carver Biotechnology Center, The University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Joseph Irudayaraj
- Biomedical Research Center, Mills Breast Cancer Institute, Carle Foundation Hospital, Urbana, IL, United States
- Department of Bioengineering, The University of Illinois at Urbana-Champaign, Urbana, IL, United States
- Micro and Nanotechnology Laboratory, The University of Illinois at Urbana-Champaign, Urbana, IL, United States
- *Correspondence: Joseph Irudayaraj,
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Ma X, Wu S. Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Crit Rev Food Sci Nutr 2022; 64:4882-4903. [PMID: 36384378 DOI: 10.1080/10408398.2022.2146652] [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] [Indexed: 11/18/2022]
Abstract
Oxygenated polycyclic aromatic hydrocarbons (OPAHs) are polycyclic aromatic hydrocarbons (PAHs) functionalized with at least one carbonyl group and are generally thought to be more toxic than PAHs. In this review, the physical-chemical properties, toxicity, occurrence, and potential sources of OPAHs in food were comprehensively discussed. The toxicities of 1,2-naphthoquinone, 1,4-naphthoquinone, 6H-benzo[cd]pyren-6-one, benzo[a]anthracene-7,12-quinone and 9,10-phenanthrenequinone were prominent among the OPAHs. Both 1,4-naphthoquinone and 1,2-naphthoquinone exhibited strong genotoxicity, cytotoxicity, and developmental toxicity. 6H-benzo[cd]pyren-6-one and benzo[a]anthracene-7,12-quinone showed high genotoxicity and cardiovascular toxicity. Although 9,10-phenanthrenequinone showed no genotoxicity, it exhibited almost the strongest cytotoxicity. For the majority of foods, the concentrations of OPAHs and PAHs were on the same order of magnitude. OPAHs tend to be positively correlated with the corresponding PAH concentrations in oil and fried food, while for barbequed food and seafood, no obvious correlation was found. In addition, 9-fluorenone, 9,10-anthraquinone, benzanthrone and 1,2-acenaphthenequinone had high abundance in food. Environmental pollution, food composition, storage conditions, heating methods, and other treatments influence the accumulation of OPAHs in food. Furthermore, oxygen and water played an important role in the transformation from PAHs to OPAHs. In short, this review guides the evaluation and further reduction of OPAH-related health risks in food.
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Affiliation(s)
- Xin Ma
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Characterization of a new sustainable supramolecular solvent and application to the determination of oxy-PAHs in meat, seafood and fish tissues. Food Chem 2022; 405:134731. [DOI: 10.1016/j.foodchem.2022.134731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 11/21/2022]
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Sonego E, Bhattarai B, Duedahl-Olesen L. Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. Foods 2022; 11:2446. [PMID: 36010446 PMCID: PMC9407348 DOI: 10.3390/foods11162446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 12/26/2022] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.
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Affiliation(s)
- Elisa Sonego
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro, 5, 00185 Rome, Italy
| | - Bina Bhattarai
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
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Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chem 2022; 381:132309. [DOI: 10.1016/j.foodchem.2022.132309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 12/24/2021] [Accepted: 01/29/2022] [Indexed: 11/19/2022]
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Zastrow L, Judas M, Speer K, Schwind KH, Jira W. Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties. Food Chem X 2022; 14:100351. [PMID: 36118985 PMCID: PMC9475699 DOI: 10.1016/j.fochx.2022.100351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 05/11/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022] Open
Abstract
The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 11H-benzo[b]fluorene-11-one, 6H-benzo[cd]pyren-6-one, 7H-benzo[de]anthracene-7-one, 9,10-dihydro-8H-benzo[a]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) and six PAHs (anthracene, fluorene, and PAH4) were investigated in barbecued meat and non-meat patties. The patties were prepared with ten setups (six replicates, each) of barbecue conditions defined by grill type, grate height, heating medium, and barbecue time. The highest median contents were observed with a disposable grill (OPAHs: 46.3 µg/kg; PAHs: 40.7 µg/kg) and a charcoal grill (OPAHs: 29.6 µg/kg; PAHs: 23.3 µg/kg). Fluoren-9-one and anthracene-9,10-dione were the dominant compounds within OPAHs, but also the four toxicologically most relevant OPAHs were detected with a total up to 11.8 µg/kg. Pairs of OPAHs and corresponding PAHs did not show strong correlations, as individual OPAHs and PAHs were affected differently by the barbecue conditions. No suitable markers for OPAH prediction could be found. We recommend to include OPAHs in future PAH investigations.
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