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Gao J, Li X, Zheng Y, Qin Q, Chen D. Recent Advances in Sample Preparation and Chromatographic/Mass Spectrometric Techniques for Detecting Polycyclic Aromatic Hydrocarbons in Edible Oils: 2010 to Present. Foods 2024; 13:1714. [PMID: 38890942 PMCID: PMC11171805 DOI: 10.3390/foods13111714] [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: 05/06/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic aromatic hydrocarbon content. Consequently, the detection of polycyclic aromatic hydrocarbons in edible oils is critical for the promotion of human health. This paper reviews sample pretreatment methods, such as liquid-phase-based extraction methods, adsorbent-based extraction methods, and the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, combined with detection techniques like mass spectrometry and chromatography-based techniques for accurate quantification of polycyclic aromatic hydrocarbons in edible oils since 2010. An overview on the advances of the methods discussed herein, along with a commentary addition of current challenges and prospects, will guide researchers to focus on developing more effective detection methods and control measures to reduce the potential risks and hazards posed by polycyclic aromatic hydrocarbons.
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Affiliation(s)
- Jiayi Gao
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xingyue Li
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yuanyuan Zheng
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Qian Qin
- College of Medical Laboratory, Dalian Medical University, Dalian 116044, China
| | - Di Chen
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450001, China
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Wang B, Dou S, Wang S, Wang Y, Zhang S, Lin X, Chen Y, Ji C, Dai Y, Dong L. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study. Food Chem X 2024; 21:101174. [PMID: 38362527 PMCID: PMC10867582 DOI: 10.1016/j.fochx.2024.101174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/17/2024] Open
Abstract
Unsaturated aliphatic aldehyde oxidation plays a significant role in the deep oxidation of fatty acids to produce volatile chemicals. Exposing the oxidation process of unsaturated aliphatic aldehydes is crucial to completely comprehend how food flavor forms. In this study, thermal desorption cryo-trapping in conjunction with gas chromatography-mass spectrometry was used to examine the volatile profile of (E)-4-decenal during heating, and 32 volatile compounds in all were detected and identified. Meanwhile, density functional theory (DFT) calculations were used, and 43 reactions were obtained in the 24 pathways, which were summarized into the peroxide reaction mechanism (ROOH), the peroxyl radical reaction mechanism (ROO·) and the alkoxy radical reaction mechanism (RO·). Moreover, the priority of these three oxidative mechanisms was the RO· mechanism > ROOH mechanism > ROO· mechanism. Furthermore, the DFT results and experimental results agreed well, and the oxidative mechanism of (E)-4-decenal was finally illuminated.
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Affiliation(s)
- Binchen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Shaohua Dou
- College of Life and Health, Dalian University, Dalian 116622, Liaoning, China
| | - Shang Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yi Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Sufang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Xinping Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Yingxi Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Chaofan Ji
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Yiwei Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
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Sadighara P, Ghanbari R, Mahmudiono T, Kavousi P, Limam I, Fakhri Y. Concentration and probabilistic health risk assessment of benzo(a)pyrene in extra virgin olive oils supplied in Tehran, Iran. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:238-247. [PMID: 36371808 DOI: 10.1080/09603123.2022.2144629] [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: 07/30/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
One hundred and sixteen samples of extra virgin olive oils (VOOs) from markets of Tehran were analyzed by high-performance liquid chromatography (HPLC) to detect the amount of benzo (a)pyrene. The values of LOD and LOQ were calculated as 0.03 and 0.05 µg/kg, respectively. The concentration of benzo (a) pyrene was from 0.03 to 0.95 µg/kg. The results indicate that the levels of benzo (a) pyrene are lower than the limits approved. Target Hazard quotient (THQ) and Margin of Exposure (MOE) were estimated. The mean of THQ for adults and children was 0.0006 and 0.0028 and also mean of MOE for adults and children was 43,503 and 9438, respectively. The probabilistic health risk shows that THQ is less than 1 value; hence consumers are not at non-cancer risk. The mean of MOE value for adults was more than 10,000 but for children was less than 10,000. Hence, children are at health risk borderline.
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Affiliation(s)
- Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | | | - Intissar Limam
- Laboratory of Materials, Treatment and Analysis, National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet; and High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunisia
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
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4
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Liu Q, Wu P, Zhou P, Luo P. Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China. Foods 2023; 12:foods12040811. [PMID: 36832888 PMCID: PMC9956083 DOI: 10.3390/foods12040811] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
A total of 139 vegetable oils and 48 frying oils produced in China were tested for the levels of 15 Environmental Protection Agency-regulated polycyclic aromatic hydrocarbons (PAHs). The analysis was completed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). The limit of detection and limit of quantitation were ranged between 0.2-0.3 and 0.6-1 μg/kg, respectively. The average recovery was 58.6-90.6%. The highest mean of total PAHs was found in peanut oil (3.31 μg/kg), while the lowest content was found in olive oil (0.39 μg/kg). In brief, 32.4% of vegetable oils exceeded the European Union maximum levels in China. The detected level of total PAHs in vegetable oils was lower than the frying oils. The mean dietary exposure to PAH15 ranged from 0.197 to 2.051 ng BaPeq/kg bw/day. The margin of exposure values was greater than 10,000, and the cumulative probabilities of the incremental lifetime cancer risk of different age groups were less than the priority risk level (10-4). Therefore, there was no potential health concern for specific populations.
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Affiliation(s)
- Qing Liu
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Pinggu Wu
- Zhe Jiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Pingping Zhou
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Pengjie Luo
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China
- Correspondence: ; Tel.: +86-10-52165432; Fax: +86-10-52165485
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Zhu Z, Xu Y, Huang T, Yu Y, Bassey AP, Huang M. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Monitoring and Occurrence of Heavy PAHs in Pomace Oil Supply Chain Using a Double-Step Solid-Phase Purification and HPLC-FLD Determination. Foods 2022; 11:foods11182737. [PMID: 36140863 PMCID: PMC9498164 DOI: 10.3390/foods11182737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/22/2022] [Accepted: 09/01/2022] [Indexed: 01/18/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants generated by both spontaneous and anthropogenic incomplete combustion processes of organic matter. Contamination of PAHs in vegetable oils can result from several factors and processes, including environmental contamination, oil processing, and migration from food contact materials. The determination of PAHs in edible oil presents a challenge because of the complexity of the matrix. Since PAHs are present at lower levels than triglycerides, it is necessary to isolate the compounds of interest from the rest of the matrix. To this purpose, a new purification approach based on a double solid-phase extraction (SPE) step followed by high performance liquid chromatography–fluorometric detector (HPLC-FLD) analysis was developed. The method involves a first purification step by using a 5 g silica SPE cartridge, previously washed with dichloromethane (20 mL), dried completely, and then conditioned with n-hexane (20 mL). The triglycerides are retained by the silica, while the PAH-containing fraction is eluted with a mixture of n-hexane/dichloromethane (70/30, v/v). After evaporation, the residue is loaded on a 5 g amino SPE cartridge and eluted with n-hexane/toluene (70/30, v/v) before HPLC-FLD analysis. The focus was the evaluation of the contribution of the various phases of the pomace oil supply chain in terms of the heavy PAHs (PAH8) concentration. Data collected showed that pomace contamination increased (by 15 times) as storage time increased. In addition, the process of pomace drying, which is necessary to reduce its moisture content before solvent extraction of the residual oil, appeared to significantly contribute to the total heavy PAHs content, with increases in value by up to 75 times.
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7
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Meng Z, Fan S, Yuan X, Li Q, Huang Y, Niu L, Shi G, Zhang Y. Rapid Screening of 22 Polycyclic Aromatic Hydrocarbons Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry. Front Nutr 2022; 9:949025. [PMID: 35903452 PMCID: PMC9320171 DOI: 10.3389/fnut.2022.949025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 06/10/2022] [Indexed: 12/05/2022] Open
Abstract
A method for simultaneous determination of 22 polycyclic aromatic hydrocarbons (PAHs) residues in vegetable oils by gas chromatography-electrostatic field orbitrap high resolution mass spectrometry (Orbitrap GC-MS) was established. The samples were vortexed with acetonitrile, centrifuged at 8,000 r/min for 5 min, and frozen at −70°C for 10 min. The extracts of upper layer were poured out, dried with nitrogen at 40°C, redissolved in dichloromethane, and measured by Orbitrap GC-MS. The matrix interference in vegetable oil could be effectively removed by determining the accurate mass number of target compounds under the full scan mode. Six typical vegetable oil samples (soybean oil, sesame oil, peanut oil, olive oil, rapeseed oil, sunflower oil) were used for method validation. The calibration curve displayed good linearity in the range of 1–100 ng/mL, with correlation coefficients > 0.9950. The limits of detection (LODs) were in the range of 0.10–0.60 μg/kg, and the limits of quantification (LOQs) were in the range of 0.35–2.00 μg/kg. The average spiked recoveries of 22 PAHs in 6 matrices at 5, 50 and 100 μg/kg levels were 76.4–115.4%, and the average relative standard deviations (RSDs) were 1.8–10.8%. The results showed that 22 PAHs were detected in 6 types of 90 edible vegetable oil samples in the Chinese market by this method. Meanwhile, the abundance of light PAHs (LPAHs) was higher than that of heavy PAHs (HPAHs), and its relative contribution of LPAHs to the total PAHs was higher. All levels of BaP conformed to the Chinese requirement of upper limit, 10 μg/kg. However, 13.3 and 11.1% of the samples exceeded the maximum limits of BaP and PAH4 set by EU, 2 and 10 μg/kg, respectively. The total concentrations of 22 PAHs (defined as PAH22) varies greatly among different oil species, and the average PAH22 contents were listed in descending order as follows: peanut oil > sesame oil > olive oil > rapeseed oil > soybean oil > sunflower seed oil. The established method effectively avoided interference from large amounts of lipids and pigments. Therefore, the method is simple, sensitive and suitable for rapid screening and confirmation of PAHs in vegetable oil.
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Affiliation(s)
- Zhijuan Meng
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Xiaoxuan Yuan
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yunxia Huang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Lisha Niu
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Guohua Shi
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- *Correspondence: Guohua Shi
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
- Yan Zhang
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Bartkiene E, Bartkevics V, Berzina Z, Klementaviciute J, Sidlauskiene S, Isariene A, Zeimiene V, Lele V, Mozuriene E. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies. Food Sci Nutr 2021; 9:5402-5414. [PMID: 34646511 PMCID: PMC8497834 DOI: 10.1002/fsn3.2495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 11/10/2022] Open
Abstract
The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Vadims Bartkevics
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Zane Berzina
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | | | - Vaida Zeimiene
- National Food and Veterinary Risk Assessment InstituteVilniusLithuania
| | - Vita Lele
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Erika Mozuriene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
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Zhang L, Wu P, Zhou H, Hu Z, Zhang N, Wang L, Zhao Y. Determination of 15 + 1 European Priority Polycyclic Aromatic Hydrocarbons in Smoked Meat Products by Saponification/Solid-Phase Extraction and Gas Chromatography-Mass Spectrometry. J Chromatogr Sci 2021; 60:298-307. [PMID: 34169320 DOI: 10.1093/chromsci/bmab087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/06/2021] [Accepted: 06/07/2021] [Indexed: 11/13/2022]
Abstract
A method for the determination of 15 + 1 European priority polycyclic aromatic hydrocarbons (EUPAHs) in smoked meat samples by saponification/solid-phase extraction and gas chromatography-mass spectrometry has been developed. Both saponification and solid-phase extraction conditions were optimized, which lead to shorter sample preparation time and excellent sensitivity and selectivity. The optimal saponification condition for the lipid extract of 5.00 g smoked food sample was 5 mL KOH (1.5 mol/L)-ethanol at 70°C for 5 min, and the shorter alkaline treatment time avoided the loss of volatile EUPAHs such as Benzo[c]fluorene. All the EUPAHs showed good linearity in the range between 5.0 and 50.0 ng/mL with correlation coefficients between 0.997 and 1.00. The estimated LODs for the EUPAHs were 0.15-0.30 μg/kg, while the LOQs were 0.50-1.0 μg/kg. The three spiking levels of EUPAHs were 1.0, 2.0 and 5.0 μg/kg, and the average recovery was between 75.2 and 99.6%, while the RSD were 2.3-12.4%. This sensitive and rapid method was successfully applied to smoked meat samples from Zhejiang Province of China, and the results revealed the presence of 13 EUPAHs. Benzo[a]pyrene (BaP) was found in 19 out of 20 samples, with concentration ranging from 0.51 to 4.57 μg/kg. The sum of concentrations of PAH4 (summation of benzo(a)pyrene, chrysene, benzo(a)anthracene, and benzo(b)fluoranthene) were 2.40-53.56 μg/kg.
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Affiliation(s)
- Liqun Zhang
- Center for Disease Control and Prevention of Hangzhou, Hangzhou 310021, P. R. China
| | - Pinggu Wu
- Center for Disease Control and Prevention of Zhejiang Province, Hangzhou 310009, P. R. China
| | - Hua Zhou
- Center for Disease Control and Prevention of Quzhou, Quzhou 324000, P. R. China
| | - Zhengyan Hu
- Center for Disease Control and Prevention of Zhejiang Province, Hangzhou 310009, P. R. China
| | - Nianhua Zhang
- Center for Disease Control and Prevention of Zhejiang Province, Hangzhou 310009, P. R. China
| | - Liyuan Wang
- Center for Disease Control and Prevention of Zhejiang Province, Hangzhou 310009, P. R. China
| | - Yongxin Zhao
- Center for Disease Control and Prevention of Zhejiang Province, Hangzhou 310009, P. R. China
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Bertoz V, Purcaro G, Conchione C, Moret S. A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils. Foods 2021; 10:324. [PMID: 33546477 PMCID: PMC7913741 DOI: 10.3390/foods10020324] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/27/2021] [Accepted: 01/29/2021] [Indexed: 01/26/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.
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Affiliation(s)
- Valentina Bertoz
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (V.B.); (C.C.); (S.M.)
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège Bât, G1 Chimie des Agro-Biosystèmes, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Chiara Conchione
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (V.B.); (C.C.); (S.M.)
| | - Sabrina Moret
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (V.B.); (C.C.); (S.M.)
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11
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Cotugno P, Massari F, Aresta A, Zambonin C, Ragni R, Monks K, Avagyan L, Böttcher J. Advanced Gel Permeation Chromatography system with increased loading capacity: Polycyclic aromatic hydrocarbons detection in olive oil as a case of study. J Chromatogr A 2021; 1639:461920. [PMID: 33530008 DOI: 10.1016/j.chroma.2021.461920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/14/2021] [Accepted: 01/16/2021] [Indexed: 11/26/2022]
Abstract
Gel permeation chromatography (GPC) is herein used as size exclusion clean-up technique for highly sensitive and straightforward detection of Polycyclic Aromatic Hydrocarbons (PAHs) in olive oil samples. An advanced chromatographic system has been developed to isolate a series of PAHs with cancerogenic potential, including PAH4 (benzo(a)pyrene BaP, benzo(a)anthracene BaA, benzo(b)fluoranthene BbF and chrysene Chry) reported in the European Regulation. The system avails of two glass chromatographic columns and a switching valve, that allow removal of interfering analytes in olive oil without resorting to any preliminary extraction process. A seven-fold increase of the loaded sample amount versus conventional chromatographic systems (1 g vs 0.150 g) has been pursued, as well as improved PAHs detection and quantification limits (LOD-LOQ for PAH4: 0.21-0.70 ng/g for BaA, 0.26-0.86 ng/g for Chry, 0.23-0.76 ng/g for BbF, 0.32-1.06 ng/g for BaP), in accordance with the continuous need of more and more reducing these limits in food analysis by the European Regulation. The protocol developed represents a highly innovative and efficient analytical method for organic pollutants in complex biological matrices as olive oil, that can have huge impact on technology for PAHs detection in food samples, being suitable for both industrial and small-scale laboratories.
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Affiliation(s)
- Pietro Cotugno
- Dipartimento di Biologia, Università degli Studi di Bari "Aldo Moro", via Orabona 4, 70126 Bari, Italy.
| | - Federica Massari
- Dipartimento di Biologia, Università degli Studi di Bari "Aldo Moro", via Orabona 4, 70126 Bari, Italy
| | - Antonella Aresta
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", via Orabona 4, 70126 Bari, Italy
| | - Carlo Zambonin
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", via Orabona 4, 70126 Bari, Italy
| | - Roberta Ragni
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", via Orabona 4, 70126 Bari, Italy
| | - Kate Monks
- KNAUER Wissenschaftliche Geräte GmbH, Hegauer Weg 38, 14163 Berlin, Germany
| | - Lilit Avagyan
- KNAUER Wissenschaftliche Geräte GmbH, Hegauer Weg 38, 14163 Berlin, Germany
| | - Juliane Böttcher
- KNAUER Wissenschaftliche Geräte GmbH, Hegauer Weg 38, 14163 Berlin, Germany
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12
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Altunoğlu Y, Yemişçioğlu F. Determination of polycyclic aromatic hydrocarbons in olives exposed to three different industrial sources and in their respective oils. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:439-451. [PMID: 33455560 DOI: 10.1080/19440049.2020.1861340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Atmospheric contamination of plant raw material with Polycyclic Aromatic Hydrocarbons (PAHs) helps explain their presence in edible vegetable oils. This study compared PAH contamination of Turkish olive fruits during their growing period on the tree and their respective oils from three different industrial sources (petroleum refinery, thermal power plant and heavy industry site). The method included liquid-liquid extraction solid-phase extraction for cleanup followed by HPLC with fluorescence detector. There were statistically significant differences between the three industrial sources in benzo[a]pyrene content, the sum of light, total PAHs and PAH4 (p˂0.05), but only slight differences in PAH profiles. The highest level of PAH compounds was measured in samples exposed to pollution from the petroleum refinery, nearly twice as high as samples exposed to the thermal power plant which showed the lowest contamination levels. None of the samples analysed exceeded the limits stipulated by current legislation. The transfer ratios of PAH compounds from olives to olive oil were 22.8-73.2%. This indicates that PAHs either diffuse directly from skin to oil within the fruit or transfer during oil extraction.
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Affiliation(s)
- Yeşim Altunoğlu
- Olive Research Institute, Republic of Turkey Ministry of Agriculture and Forestry Izmir, Izmir, Turkey
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13
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Ji J, Liu Y, Ma Y. Variations of Polycyclic Aromatic Hydrocarbons in Vegetable Oils During Seed Roasting Pre-Treatment. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1834414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Junmin Ji
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Yulan Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Yuxiang Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, PR China
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14
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Sánchez‐Arévalo CM, Olmo‐García L, Fernández‐Sánchez JF, Carrasco‐Pancorbo A. Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds. Compr Rev Food Sci Food Saf 2020; 19:3528-3573. [DOI: 10.1111/1541-4337.12637] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 01/18/2023]
Affiliation(s)
| | - Lucía Olmo‐García
- Department of Analytical Chemistry, Faculty of Science University of Granada Granada Spain
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15
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Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:59-112. [PMID: 32711866 DOI: 10.1016/bs.afnr.2020.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Numerous studies have demonstrated that dozens of polycyclic aromatic hydrocarbons (PAHs) are mutagenic, genotoxic and strongly carcinogenic. PAHs are found to be widely present in foods contaminated through multiple paths. Due to their lipophilic nature, these compounds easily accumulate in edible oils and fatty foods where they can range from no detection to over 2000μg/kg. Compared to precursor PAHs, researchers have seldom studied the presence of PAH derivatives, especially in food matrices. This chapter includes the physical and chemical characteristics of PAHs and their types, occurrence, sample pretreatment and instrumental determination methods, and their formation, change and control in edible oils and fatty foods. The occurrence and formation of PAH derivatives in foods are much less investigated compared to those of their precursor PAHs. Although the removal of matrix effects and accuracy remain difficult for current rapid determination methods, a prospective research direction of PAH analysis for large-scale screening is in demand. To date, physical absorption, chemical oxidation and biodegradation have been widely used in PAH removal techniques. Specific types of bacteria, fungi, and algae have also been used to degrade PAHs into harmless compounds. However, most of them can only degrade a range of LPAHs, such as naphthalene, anthracene and phenanthrene. Their ability to degrade HPAHs requires further study. Moreover, it is still a great challenge to maintain food nutrition and flavor during the PAH removal process using these methods.
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16
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Aliyar-Zanjani N, Piravi-Vanak Z, Ghavami M. Study on the effect of activated carbon with bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in bleached soybean oil. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0577181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Considering the importance of bleaching earth with activated carbon for reducing the Polycyclic aromatic hydrocarbons (PAHs) as an important chemical contaminant, this study was conducted to confirm the effects of the bleaching process on the reduction or elimination of the BαP index and 4 PAH (BαA, CHR, BβF, BαP) contents in soybean oil. The bleaching process was carried out with different amounts of bleaching earth (1% w/w) and activated carbon (0.1% up to 0.5% w/w). A HPLC/FLD device was employed to determine the PAHs in the oil samples after undergoing extraction and clean-up procedures. The results of linearity indicated that there was a linear response with high linear regression coefficients of determination for all the 4 PAHs analyzed. (R2 > 0.9950). Furthermore, the recovery percentage was calculated from 83.8% to 106.2%; LOD and LOQ were 0.06–0.2 μgkg−1 and 0.2–0.61 μgkg−1, respectively. An analysis of the PAH contents indicated that the bleaching process, including a 0.27% to 0.5% w/w activated carbon application led to the elimination of the PAH content. Since vegetable oils have been shown to be the major sources of PAHs in the diet, the industrial use of activated carbon during the bleaching of vegetable oils is highly recommended.
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17
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Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.015] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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18
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SILVA LDS, RESENDE O, BESSA JFV, BEZERRA IMC, TFOUNI SAV. Ozone in polycyclic aromatic hydrocarbon degradation. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.06817] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Osvaldo RESENDE
- Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brasil
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19
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Mohammadi A, Malek-Mohammadi Jahani S, Kamankesh M, Jazaeri S, Eivani M, Esmaeili S, Abdi S. Determination of Polycyclic Aromatic Hydrocarbons in Edible Oil Using Fast and Sensitive Microwave-assisted Extraction and Dispersive Liquid–Liquid Microextraction Followed by Gas Chromatography-Mass Spectrometry. Polycycl Aromat Compd 2018. [DOI: 10.1080/10406638.2018.1481110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Simin Malek-Mohammadi Jahani
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Research Laboratory of Spectroscopy & Micro and Nano Extraction, Department of Chemistry, Iran University of Science and Technology, Iran
| | - Sahar Jazaeri
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammadjavad Eivani
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeideh Esmaeili
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sajad Abdi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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20
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Ncube S, Madikizela L, Cukrowska E, Chimuka L. Recent advances in the adsorbents for isolation of polycyclic aromatic hydrocarbons (PAHs) from environmental sample solutions. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.12.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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21
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Strączyński G, Ligor T. Comprehensive Gas Chromatography: Food and Metabolomocs Applications. Crit Rev Anal Chem 2018; 48:176-185. [DOI: 10.1080/10408347.2017.1390426] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Tomasz Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina, Toruń, Poland
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska, Toruń, Poland
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22
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An KJ, Liu YL, Liu HL. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1596-1605. [DOI: 10.1080/19440049.2017.1338835] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ke-Jing An
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hai-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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23
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Zhang Y, Zhai X, Gao L, Jin J, Zhong Q, Sun C, Yan L, Liu R, Akoh CC, Jin Q, Wang X. Quality of Wood-Pressed Rapeseed Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2986-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Youfeng Zhang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xinyu Zhai
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Li Gao
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Jun Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Qianhui Zhong
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Chenchen Sun
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Linping Yan
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Ruijie Liu
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Casimir C. Akoh
- ; Department of Food Science and Technology; University of Georgia; Athens GA 30602-2610 USA
| | - Qingzhe Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xingguo Wang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
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24
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Guo T, Yong W, Jin Y, Zhang L, Liu J, Wang S, Chen Q, Dong Y, Su H, Tan T. Applications of DART-MS for food quality and safety assurance in food supply chain. MASS SPECTROMETRY REVIEWS 2017; 36:161-187. [PMID: 25975720 DOI: 10.1002/mas.21466] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 01/20/2015] [Accepted: 01/20/2015] [Indexed: 05/21/2023]
Abstract
Direct analysis in real time (DART) represents a new generation of ion source which is used for rapid ionization of small molecules under ambient conditions. The combination of DART and various mass spectrometers allows analyzing multiple food samples with simple or no sample treatment, or in conjunction with prevailing protocolized sample preparation methods. Abundant applications by DART-MS have been reviewed in this paper. The DART-MS strategy applied to food supply chain (FSC), including production, processing, and storage and transportation, provides a comprehensive solution to various food components, contaminants, authenticity, and traceability. Additionally, typical applications available in food analysis by other ambient ionization mass spectrometers were summarized, and fundamentals mainly including mechanisms, devices, and parameters were discussed as well. © 2015 Wiley Periodicals, Inc. Mass Spec Rev. 36:161-187, 2017.
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Affiliation(s)
- Tianyang Guo
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Wei Yong
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, P.R. China
| | - Yong Jin
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, P.R. China
| | - Liya Zhang
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Jiahui Liu
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Sai Wang
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Qilong Chen
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Yiyang Dong
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Haijia Su
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
| | - Tianwei Tan
- Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, P.R. China
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25
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Krajian H, Odeh A. Levels of 15 + 1 EU Priority Polycyclic Aromatic Hydrocarbons in Different Edible Oils Available in the Syrian Market. Polycycl Aromat Compd 2016. [DOI: 10.1080/10406638.2016.1220958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- H. Krajian
- Department of Chemistry, Atomic Energy Commission of Syria, Damascus, Syria
| | - A. Odeh
- Department of Chemistry, Atomic Energy Commission of Syria, Damascus, Syria
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26
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Hao X, Yin Y, Feng S, Du X, Yu J, Yao Z. Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:24932-24942. [PMID: 27665461 DOI: 10.1007/s11356-016-7671-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 09/09/2016] [Indexed: 06/06/2023]
Abstract
The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaPeq) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaPeq of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaPeq (231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.
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Affiliation(s)
- Xuewei Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Yong Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Sijie Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xu Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jingyi Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhiliang Yao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
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27
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Hua H, Zhao X, Wu S, Li G. Impact of refining on the levels of 4-hydroxy- trans -alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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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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29
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A Simple Fluorescence Spectroscopic Approach for Simultaneous and Rapid Detection of Four Polycyclic Aromatic Hydrocarbons (PAH4) in Vegetable Oils. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0515-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Shi LK, Zhang DD, Liu YL. Incidence and survey of polycyclic aromatic hydrocarbons in edible vegetable oils in China. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.037] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Amlashi NE, Hadjmohammadi MR. Utilization of water-contained surfactant-based ultrasound-assisted microextraction followed by liquid chromatography for determination of polycyclic aromatic hydrocarbons and benzene in commercial oil sample. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2016. [DOI: 10.1007/s13738-016-0834-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Shi LK, Zhang DD, Liu YL. Survey of polycyclic aromatic hydrocarbons of vegetable oils and oilseeds by GC-MS in China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:603-11. [DOI: 10.1080/19440049.2016.1144935] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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33
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Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.003] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Tranchida PQ, Purcaro G, Maimone M, Mondello L. Impact of comprehensive two-dimensional gas chromatography with mass spectrometry on food analysis. J Sep Sci 2015; 39:149-61. [DOI: 10.1002/jssc.201500379] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 05/28/2015] [Accepted: 07/08/2015] [Indexed: 02/06/2023]
Affiliation(s)
- Peter Q. Tranchida
- “Scienze del Farmaco e Prodotti per la Salute” Department; University of Messina; Messina Italy
| | - Giorgia Purcaro
- Chromaleonts.r.l, c/o “Scienze del Farmaco e Prodotti per la Salute” Department; University of Messina; Messina Italy
| | - Mariarosa Maimone
- “Scienze del Farmaco e Prodotti per la Salute” Department; University of Messina; Messina Italy
| | - Luigi Mondello
- “Scienze del Farmaco e Prodotti per la Salute” Department; University of Messina; Messina Italy
- Chromaleonts.r.l, c/o “Scienze del Farmaco e Prodotti per la Salute” Department; University of Messina; Messina Italy
- University Campus Bio-Medico of Rome; Roma Italy
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35
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Khorshid M, Souaya ER, Hamzawy AH, Mohammed MN. QuEChERS Method Followed by Solid Phase Extraction Method for Gas Chromatographic-Mass Spectrometric Determination of Polycyclic Aromatic Hydrocarbons in Fish. Int J Anal Chem 2015; 2015:352610. [PMID: 25873966 PMCID: PMC4383500 DOI: 10.1155/2015/352610] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Revised: 12/04/2014] [Accepted: 12/06/2014] [Indexed: 01/21/2023] Open
Abstract
A gas chromatography equipped with mass spectrometer (GCMS) method was developed and validated for determination of 16 polycyclic aromatic hydrocarbons (PAHs) in fish using modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) method for extraction and solid phase extraction for sample cleanup to remove most of the coextract combined with GCMS for determination of low concentration of selected group of PAHs in homogenized fish samples. PAHs were separated on a GCMS with HP-5ms Ultra Inert GC Column (30 m, 0.25 mm, and 0.25 µm). Mean recovery ranged from 56 to 115%. The extraction efficiency was consistent over the entire range where indeno(1,2,3-cd)pyrene and benzo(g,h,i)perylene showed recovery (65, 69%), respectively, at 2 µg/kg. No significant dispersion of results was observed for the other remaining PAHs and recovery did not differ substantially, and at the lowest and the highest concentrations mean recovery and RSD% showed that most of PAHs were between 70% and 120% with RSD less than 10%. The measurement uncertainty is expressed as expanded uncertainty and in terms of relative standard deviation (at 95% confidence level) is ±12%. This method is suitable for laboratories engaged daily in routine analysis of a large number of samples.
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Affiliation(s)
- Mona Khorshid
- Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food (QCAP), Agricultural Research Center, Ministry of Agriculture and Land Reclamation, 7 Nadi Elsaid Street, Dokki, Giza 12311, Egypt
| | - Eglal R. Souaya
- Department of Chemistry, Faculty of Science, Ain Shams University, Cairo 11566, Egypt
| | - Ahmed H. Hamzawy
- Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food (QCAP), Agricultural Research Center, Ministry of Agriculture and Land Reclamation, 7 Nadi Elsaid Street, Dokki, Giza 12311, Egypt
| | - Moustapha N. Mohammed
- Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food (QCAP), Agricultural Research Center, Ministry of Agriculture and Land Reclamation, 7 Nadi Elsaid Street, Dokki, Giza 12311, Egypt
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Shi LK, Liu YL, Liu HM, Zhang MM. One-step solvent extraction followed by liquid chromatography–atmospheric pressure photoionization tandem mass spectrometry for the determination of polycyclic aromatic hydrocarbons in edible oils. Anal Bioanal Chem 2015; 407:3605-16. [DOI: 10.1007/s00216-015-8571-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 02/14/2015] [Accepted: 02/17/2015] [Indexed: 11/24/2022]
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37
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2-Hydroxypropyl beta-cyclodextrin for the enhanced performance of dual function extraction and detection systems in complex oil environments. J INCL PHENOM MACRO 2014. [DOI: 10.1007/s10847-014-0460-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Ferey L, Delaunay N, Rutledge DN, Huertas A, Raoul Y, Gareil P, Vial J, Rivals I. An experimental design based strategy to optimize a capillary electrophoresis method for the separation of 19 polycyclic aromatic hydrocarbons. Anal Chim Acta 2014; 820:195-204. [DOI: 10.1016/j.aca.2014.02.040] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 02/19/2014] [Accepted: 02/24/2014] [Indexed: 11/29/2022]
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