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Chen S, Wang S. Assessment of comprehensive PAH index in roasted Tan lamb by two-dimensional correlation spectroscopy combined with hyperspectral imaging. J Food Sci 2024; 89:4791-4805. [PMID: 39037347 DOI: 10.1111/1750-3841.17135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/24/2024] [Accepted: 05/03/2024] [Indexed: 07/23/2024]
Abstract
Thermally processed meat may contain harmful compounds, including polycyclic aromatic hydrocarbons (PAHs). This study constructed, for the first time, the comprehensive PAH index (CPI) concentration (phenanthrene [26.47%], acenaphthene [21.83%], pyrene [18.64%], fluoranthene [17.11%], fluorene [8.49%], and anthracene [7.46%]). A visible near-infrared (Vis-NIR) hyperspectral image (HSI) system was employed to detect CPI in 150 roasted Tan lamb samples. Furthermore, two-dimensional correlation spectra were used to identify spectral features and reveal the order of chemical bond changes under the characteristic peaks at 579-737-631-449 nm. The results indicated that competitive adaptive reweighted sampling-multiple linear regression quantitative prediction model worked the best with calibration set coefficient of determination of 0.9161, calibration set coefficient of root mean square error of 2.3426 µg/kg, R-squared prediction of 0.8469, and root mean square error of prediction of 2.4119 µg/kg. Finally, PAH content distributions were visualized using the best prediction model. This study aimed to propose a feasible method for CPI in roasted Tan lamb detection based on Vis-NIR HSI coupled with multivariate analysis methods.
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Affiliation(s)
- Sichun Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Songlei Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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2
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Zhang X, Hu G, Xu C, Nie W, Cai K, Fang H, Xu B. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2838-2847. [PMID: 36700254 DOI: 10.1002/jsfa.12470] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/22/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Ginger and its extracts have been frequently used in food processing and pharmaceuticals. However, the influence of ginger and its key compounds on benzo[a]pyrene (BaP) production in meat processing has not been investigated. The purpose of this study was to explore the effect of application of ginger and its important active ingredients on BaP formation and the mechanism of inhibiting BaP formation in charcoal-grilled pork sausages. RESULTS The DPPH scavenging (23.59-59.67%) activity and the inhibition rate of BaP (42.1-68.9%) were significantly increased (P < 0.05) with increasing ginger addition. The active components extracted by supercritical carbon dioxide from ginger were identified by gas chromatography-mass spectrometry and 14 representative compounds (four terpenes, two alcohols, two aldehydes, four phenols and two other compounds, totaling 77.57% of the detected compounds) were selected. The phenolic compounds (eugenol, 6-gingerol, 6-paradol and 6-shogaol, accounting for 29.73% of the total composition) in ginger played a key role and had the strongest inhibitory effect on BaP (61.2-68.2%), whereas four other kinds of compound showed obviously feeble inhibitory activity (6.47-17.9%). Charcoal-grilled sausages with phenolic substances had lower values of thiobarbituric acid-reactive substances, carbonyl and diene (three classic indicators of lipid oxidation) (P < 0.05). CONCLUSION Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaomin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Gaofeng Hu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Chaoyang Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Wen Nie
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hongmei Fang
- Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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3
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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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4
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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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5
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Onopiuk A, Kołodziejczak K, Marcinkowska-Lesiak M, Poltorak A. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products. Food Chem 2022; 373:131506. [PMID: 34758433 DOI: 10.1016/j.foodchem.2021.131506] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/06/2021] [Accepted: 10/28/2021] [Indexed: 01/03/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.
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Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland.
| | - Klaudia Kołodziejczak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Andrzej Poltorak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
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6
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Ji S, Yin F, Zhang W, Song Z, Qin B, Su P, Zhang J, Kitazawa D. Occurrences, Sources, and Human Health Risk Assessments of Polycyclic Aromatic Hydrocarbons in Marine Organisms From Temperate Coastal Area. Front Ecol Evol 2022. [DOI: 10.3389/fevo.2022.850247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The pollution characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in marine organism species (6 species of fishes and 2 species of crustaceans) from the coastal area of the East China Sea were determined. The concentrations of 16 PAHs in the studied organisms ranged from 29.73 to 87.02 ng/g dw and 2- and 3-ring PAHs were the most abundant compounds in the aquatic organisms. The habitat, diet and predator-prey relationship have posed potential effects on the PAH accumulation in marine organisms. The source identification of PAHs was performed by using the molecular diagnostic ratios and principal component analysis (PCA). The results showed that the main sources of PAHs in the marine organisms were coal combustion, followed by mixture of gasoline combustion, oil combustion, crude oil spill and vehicle emissions. The incremental lifetime cancer risk of human via ingestion process of marine organisms in this sea area was also estimated and the assessment showed that it posed an acceptable but non-negligible risk to human health.
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7
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Neves DA, Oliveira WDS, Petrarca MH, Rodrigues MI, Godoy HT. A multivariate approach to overcome chlorophyll interferences in the determination of polycyclic aromatic hydrocarbons in jambu (Acmella olerarea (L.) R.K. Jansen). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, Hounhouigan DJ, Scippo M. Chemical hazards in smoked meat and fish. Food Sci Nutr 2021; 9:6903-6922. [PMID: 34925818 PMCID: PMC8645718 DOI: 10.1002/fsn3.2633] [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: 11/10/2020] [Revised: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 01/01/2023] Open
Abstract
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Ahmed Igout
- Department of biomedical and preclinical SciencesFaculty of MedicineUniversity of LiègeLiègeBelgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience EngineeringUCLouvainLouvain‐la‐NeuveBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
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9
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Liu T, AgyeKum E, Ma S, Ye H, Li J, Gao M, Ni M, Zhang X, Wang X. Novel nanohybrids for effervescence enhanced magnetic solid-phase microextraction of wide-polarity organic pollutants in roasted meat samples. J Sep Sci 2021; 44:4313-4326. [PMID: 34661968 DOI: 10.1002/jssc.202100482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 09/22/2021] [Accepted: 10/09/2021] [Indexed: 11/10/2022]
Abstract
To simultaneously and efficiently extract pollutants with differential polarities, we herein fabricated and characterized a multifunctional nanocomposite. The novel nanohybrids used NiFe2 O4 as magnetic cores, and NH2 -MIL-101(Al), β-cyclodextrin and graphene oxide as functional components combined with magnetic cores. With the aid of graphene oxide's large π-conjugated system, NH2 -MIL-101(Al)'s strong adsorption to moderately/strongly polar chemicals, and β-cyclodextrin's specific recognition effect, the nanohybrids realized synergistically efficient extraction of polyaromatic hydrocarbons and bisphenols with a logKow range of 3-6. Combined with acidic and alkaline sources, the nanohybrids-based effervescent tablets were prepared. Based on effervescent reaction-enhanced nanohybrids-based efficient adsorption/extraction and high performance liquid chromatography and fluorescence detection, we successfully developed an excellent microextraction method for the simultaneous determination of both polyaromatic hydrocarbons and bisphenols in roasted meat samples. Several important variables were optimized as follows: Na2 CO3 and tartaric acid as acidic and alkaline sources, 900 μLof the mixed solvent (acetone and hexane at 2:1 by v/v) as the eluent, 5 min of elution time. Under optimized conditions, the novel method gave low limits of detection (0.07-0.30 μg kg-1 ), satisfactory recoveries (86.9-103.9%), and high precision (relative standard deviations of 1.9-6.7%) in roasted lamb, beef, pork, chicken, and sausage samples.
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Affiliation(s)
- Tingting Liu
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China.,Jiangsu Key Laboratory of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Evans AgyeKum
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Sai Ma
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Hanzhang Ye
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Jiani Li
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Ming Gao
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Min Ni
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China.,Jiangsu Key Laboratory of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Xiaofan Zhang
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
| | - Xuedong Wang
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, P.R. China
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10
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Jinadasa B, Moreda-Piñeiro A, Fowler SW. Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1967378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- B.K.K.K. Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka
- Le Blanc-Mesnil, France
| | - Antonio Moreda-Piñeiro
- Department of Analytical Chemistry, Nutrition, & Bromatology, Faculty Of Chemistry, Universidade De Santiago De Compostela. Avenida Das Ciencias, Santiago De Compostela, Spain
| | - Scott W. Fowler
- School of Marine & Atmospheric Sciences, Stony Brook University, Stony Brook,New York, USA
- Institute Bobby, Cap d’Ail, France
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11
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Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee. Food Chem 2021; 364:130440. [PMID: 34186482 DOI: 10.1016/j.foodchem.2021.130440] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/14/2021] [Accepted: 06/19/2021] [Indexed: 01/10/2023]
Abstract
This study compared different extraction methods [sonication, alkaline hydrolysis, supramolecular solvent microextraction (SUPRAS) and Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS)] along with their greenness. An analytical method was validated for determination of USEPA's listed 16 polycyclic aromatic hydrocarbons' (PAHs) in cooked chicken and roasted coffee using high pressure liquid chromatography-fluorescence detector (HPLC-FLD) with a C18 column. The recoveries with QuEChERS ranged between 62.26 and 103.85% (except Naphthalene and Fluorene) and 52.63-78.69% (except Naphthalene) for chicken and coffee respectively while poor recoveries were observed with conventional methods. With SUPRAS, heavy PAHs' recovery in chicken was 71.33-112.23%. Limits of detection (LOD) were 0.03-0.06 ng/mL, regression coefficient values were 0.97-0.99 for 6.25-37.50 ng/mL quantification range. Relative standard deviation was found to be below 22%. The time and energy consumption per sample was 42.50 and 69.06 fold and 77.52 and 139.50 fold less with SUPRAS and QuEChERS method respectively as compared to alkaline hydrolysis.
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12
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Kim HJ, Cho J, Jang A. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2020; 343:128453. [PMID: 33168259 DOI: 10.1016/j.foodchem.2020.128453] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/08/2020] [Accepted: 10/19/2020] [Indexed: 12/30/2022]
Abstract
The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin, pork belly, and chicken thigh) was evaluated. Meats were grilled using a standardized technique until an internal temperature of 71-75 °C was reached. The limits of quantitation, relative recoveries, and precisions of the PAH analyses using GC/MS were 0.03-0.31 μg/kg, 73.5-120.5%, and 0.54-5.02%, respectively. Meats grilled using extruded charcoal showed the highest levels of PAHs (p < 0.0001) among the different charcoals. Additionally, higher levels of 4 PAHs were found in pork belly than beef loin and chicken thigh meat, due to its high fat content (p < 0.0001). The effects of charcoal and meat types showed a high coefficiency (p < 0.0001). These results indicated that the combination of white charcoal and low-fat meat could reduce PAHs formation in charcoal-grilled meat.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
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13
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Zhang W, Zhou P, Liu W, Wang H, Wang X. Enhanced adsorption/extraction of five typical polycyclic aromatic hydrocarbons from meat samples using magnetic effervescent tablets composed of dicationic ionic liquids and NiFe2O4 nanoparticles. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113682] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Magdalena Surma, Sadowska-Rociek A, Cieślik E, Sznajder-Katarzyńska K. Application of Zirconium Based Sorbent for the Xenobiotics Determination in Food of Animal Origin. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820070175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Ghorbani M, Najafi Saleh H, Barjasteh-Askari F, Nasseri S, Davoudi M. The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2020; 18:345-354. [PMID: 32399245 PMCID: PMC7203328 DOI: 10.1007/s40201-020-00457-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 02/10/2020] [Indexed: 06/11/2023]
Abstract
PURPOSE Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. METHODS A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018. RESULTS Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030-4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689-4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162-8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628-2.266; P < 0.001 in studies with >7 PAHs). CONCLUSIONS It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
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Affiliation(s)
- Mohammad Ghorbani
- Department of Public Health, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Hossein Najafi Saleh
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Fateme Barjasteh-Askari
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Simin Nasseri
- Center for Water Quality Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran
| | - Mojtaba Davoudi
- Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Environmental Health Engineering, School of Health, Mashhad University of Medical Sciences, 18th Daneshgah Street, Mashhad, Iran
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16
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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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17
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Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Wang H, Wang C, Li C, Xu X, Zhou G. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. J Food Prot 2019; 82:684-690. [PMID: 30917041 DOI: 10.4315/0362-028x.jfp-18-420] [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: 11/11/2022]
Abstract
HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation have no direct relation.
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Affiliation(s)
- Huiyuan Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
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19
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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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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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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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22
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Quantification of monohydroxylated polycyclic aromatic hydrocarbons in human urine samples using solid-phase microextraction coupled with glass-capillary nanoelectrospray ionization mass spectrometry. Anal Chim Acta 2017; 973:68-74. [DOI: 10.1016/j.aca.2017.04.009] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 03/27/2017] [Accepted: 04/02/2017] [Indexed: 12/21/2022]
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23
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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Sci 2017; 125:10-15. [DOI: 10.1016/j.meatsci.2016.11.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 11/10/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022]
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El-Shahawi MS, Bashammakh AS, Alwael H, Alsibaai AA, Dowaidar AM. Adsorption characteristics of polycyclic aromatic hydrocarbons from non-aqueous media using activated carbon derived from phenol formaldehyde resin: kinetics and thermodynamic study. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:4228-4240. [PMID: 26160120 DOI: 10.1007/s11356-015-4936-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 06/22/2015] [Indexed: 06/04/2023]
Abstract
Porous carbons were prepared by carbonization and activation of phenol formaldehyde resin by gasification with CO2 at 900 °C. Prepared activated carbon from phenol formaldehyde was characterized by measuring thermogravimetry (TG), differential thermal analysis (DTA), pH, surface area, porosity, and pore size distribution. The specific surface area (SSA) of these carbons ranges from 562 to 1904 m2/g, while their point of zero charge (pHPZC) varies from 2.6 to 8.8. The ability of the prepared activated carbon by gasification with CO2 at 900 °C from phenol formaldehyde resin (PFAC) to remove a series of polycyclic aromatic hydrocarbons (PAHs), e.g., naphthalene, fluorene, phenanthrene, pyrene, and fluoranthene, from mixtures of organic solvents with different polarities and chemical structures was tested. The adsorption capacity increases with the increasing the SSA and pHPZC of the carbons, confirming the roles of dispersive interactions. The kinetics and thermodynamics of the adsorption of phenanthrene as a model compound of PAH on PFAC in the organic solvent were studied. The adsorption capacity became notably greater with an increase in contact time and initial phenanthrene concentration.
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Affiliation(s)
- M S El-Shahawi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah, 21589, Saudi Arabia.
- Department of Chemistry, Faculty of Science, Damiatta University, Damiatta, Egypt.
| | - A S Bashammakh
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah, 21589, Saudi Arabia
| | - H Alwael
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah, 21589, Saudi Arabia
| | - A A Alsibaai
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah, 21589, Saudi Arabia
| | - A M Dowaidar
- Department of Chemical Engineering, Faculty of Engineering, UAE University, Al-Ain, United Arab Emirates
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Mohammad SA, Ghanemi K, Larki A. Simultaneous extraction of polycyclic aromatic hydrocarbons through the complete dissolution of solid biological samples in sodium hydroxide/urea/thiourea aqueous solution. J Chromatogr A 2016; 1476:9-18. [DOI: 10.1016/j.chroma.2016.11.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 11/12/2016] [Accepted: 11/15/2016] [Indexed: 01/03/2023]
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Zelinkova Z, Wenzl T. The Occurrence of 16 EPA PAHs in Food - A Review. Polycycl Aromat Compd 2015; 35:248-284. [PMID: 26681897 PMCID: PMC4673601 DOI: 10.1080/10406638.2014.918550] [Citation(s) in RCA: 210] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 04/03/2014] [Indexed: 01/05/2023]
Abstract
Occurrence and toxicity of polycyclic aromatic hydrocarbons (PAHs) have been extensively studied in countries all over the world. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. The U.S. Environmental Protection Agency (EPA) proposed in the 1970 to monitor a set of 16 PAHs which are frequently found in environmental samples. This article reviews the suitability of the 16 EPA PAHs for the assessment of potential health threats to humans stemming from the exposure to PAHs by food ingestion. It presents details on analysis methods, the occurrence of PAHs in food, regulatory aspects, and related risk management approaches. In addition, consideration is given to newer evaluations of the toxicity of PAHs and the requirements for risk assessment and management stemming from them.
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Affiliation(s)
- Zuzana Zelinkova
- European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Geel , Belgium
| | - Thomas Wenzl
- European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Geel , Belgium
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A Novel Micro Pressurized Liquid Extraction Method for Rapid Sample Preparation of Polycyclic Aromatic Hydrocarbons in Various Solids. CHROMATOGRAPHY 2015. [DOI: 10.3390/chromatography2030488] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Kamankesh M, Mohammadi A, Hosseini H, Modarres Tehrani Z. Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry. Meat Sci 2015; 103:61-7. [DOI: 10.1016/j.meatsci.2015.01.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 12/09/2014] [Accepted: 01/05/2015] [Indexed: 10/24/2022]
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Omar MMA, Elbashir AA, Schmitz OJ. Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry. Food Chem 2014; 176:342-9. [PMID: 25624242 DOI: 10.1016/j.foodchem.2014.12.091] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 12/20/2014] [Accepted: 12/20/2014] [Indexed: 10/24/2022]
Abstract
A sample preparation method based on modified Quick, Easy, Cheap Effective, Rugged and Safe (QuEChERS) with aluminum oxide (Al2O3) as dispersive solid phase extraction (dSPE) material and high performance liquid chromatography-linear trap quadruple-Orbitrap-mass spectrometry (HPLC LTQ-Orbitrap MS) was established. The performance of two analytical columns namely Kinetex C18 and Rezex ROA-organic acid was compared for acrylamide separation. The method was validated in term of matrix effect, linear range (standard addition method), limit of detection (LOD), limit of quantification (LOQ), precision (RSD%) and recovery. Good linearity (r(2)>0.9979) was achieved using standard addition method in the concentration range 0-200μgkg(-1). The LOD is in the range from 2.91 to 4.04μgkg(-1) and 1.50 to 3.94μgkg(-1) for C18 and ROA columns, respectively. The precision of the method was ⩽7.3% and 5.6% for C18 and ROA columns, respectively. Recoveries of acrylamide ranging from 90% to 97%, (n=3) were obtained. The proposed Al2O3 dSPE method was successfully applied to the analysis of acrylamide in real food samples.
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Affiliation(s)
- Mei Musa Ali Omar
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan; Central Laboratory, Ministry of Sciences & Technology, P.O. Box Office 7099, Khartoum, Sudan
| | - Abdalla Ahmed Elbashir
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan.
| | - Oliver J Schmitz
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany.
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Application of Accelerated Solvent Extraction for Simultaneous Isolation and Pre-cleaning Up Procedure During Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9977-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Polypyrrole Composite Film for Highly Sensitive and Selective Electrochemical Determination Sensors. Electrochim Acta 2014. [DOI: 10.1016/j.electacta.2014.03.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Viegas O, Yebra-Pimentel I, Martínez-Carballo E, Simal-Gandara J, Ferreira IMPLVO. Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2638-2643. [PMID: 24605876 DOI: 10.1021/jf404966w] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.
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Affiliation(s)
- Olga Viegas
- REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Quı́micas, Faculdade de Farmácia, Universidade do Porto , 4051-401 Porto, Portugal
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Moazzen M, Ahmadkhaniha R, Gorji ME, Yunesian M, Rastkari N. Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples. Talanta 2013; 115:957-65. [DOI: 10.1016/j.talanta.2013.07.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2013] [Revised: 07/02/2013] [Accepted: 07/04/2013] [Indexed: 10/26/2022]
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Purcaro G, Moret S, Conte LS. Overview on polycyclic aromatic hydrocarbons: occurrence, legislation and innovative determination in foods. Talanta 2012; 105:292-305. [PMID: 23598022 DOI: 10.1016/j.talanta.2012.10.041] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 10/08/2012] [Accepted: 10/11/2012] [Indexed: 11/24/2022]
Abstract
Polycyclic aromatic hydrocarbons are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. Thus the analysis of such compounds has always been of great importance. The aim of the present review, is not only to give an overview of the most recent sample preparation and analytical approaches (such as pressurized liquid extraction, solid-phase microextraction, supercritical fluid extraction, etc.), but also to introduce such a topic to researchers who want to approach it for the first time; therefore, the most significant references related to general aspects, such as formation, toxicity, risk assessment, occurrence in food, are reported and briefly discussed.
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Affiliation(s)
- Giorgia Purcaro
- Department of Food Science, University of Udine, via Sondrio 2A, Udine 33100, Italy.
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Viegas O, Novo P, Pinto E, Pinho O, Ferreira I. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods. Food Chem Toxicol 2012; 50:2128-34. [DOI: 10.1016/j.fct.2012.03.051] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Revised: 02/28/2012] [Accepted: 03/12/2012] [Indexed: 12/21/2022]
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Pérez-Palacios T, Petisca C, Melo A, Ferreira IMPLVO. Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9404-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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