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Amiri R, Akbari M, Moradikor N. Bioactive potential and chemical compounds of coffee. PROGRESS IN BRAIN RESEARCH 2024; 288:23-33. [PMID: 39168557 DOI: 10.1016/bs.pbr.2024.06.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
For decades, coffee has held the distinction of being the most commercially prominent food product and the most universally consumed beverage worldwide. Since the inauguration of the inaugural coffee house in Mecca toward the conclusion of the 15th century, coffee consumption has experienced exponential growth across the globe. Coffee, renowned globally as a beloved beverage, contains a diverse array of compounds known to benefit health. Its prominent phytochemistry contributes to its favorable reputation. Caffeine, a primary constituent, leads this intricate blend of bioactive substances, each exerting various physiological effects. Coffee is rich in potassium, magnesium, and vitamin B3. It encompasses lactones, diterpenes (such as cafestol and kahweol), niacin, and trigonellin, serving as a precursor to vitamin B3. This chapter aims to review and investigate the bioactive potential and chemical compounds of coffee. In the current study, different compounds are discussed. In conclusion, coffee is containing different compounds that can be impacted by different factors such as geographical condition, processing condition, etc.
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Affiliation(s)
- Roonak Amiri
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Mohsen Akbari
- Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran.
| | - Nasrollah Moradikor
- International Center for Neuroscience Research, Institute for Intelligent Research, Tbilisi, Georgia
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Muhammad Yunus F, Alias Y, Yahya N, Mohamad Zain NN, Raoov M. Poly-(ionic liquid) coated with magnetic nanoparticles for micro solid phase extraction of polycyclic aromatic hydrocarbons in food samples. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:495-512. [PMID: 38466777 DOI: 10.1080/19440049.2024.2326426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Accepted: 02/26/2024] [Indexed: 03/13/2024]
Abstract
Poly(methyl methacrylate-vinyl imidazole bromide) (poly-MMA-IL)-grafted magnetic nanoparticles were successfully developed and applied in the micro-magnetic solid phase extraction (μ-MSPE) for 16 types of polycyclic aromatic hydrocarbons (PAHs) from tea, fried food, and grilled food samples via gas chromatography flame ionization detector (GC-FID). One variable at a time (OVAT) and response surface methodology (RSM) were used for efficient optimization. The validation method showed a good coefficient of determination (R2) ranging from 0.9901 to 0.9982 (n = 3) with linearity of 0.2 μg L-1-500 μg L-1. Detection and quantification limits were 0.06 µg L-1-0.32 µg L-1 and 0.18 µg L-1-0.97 µg L-1. Additionally, satisfactory reproducibility was attained with intra-day and inter-day precisions having RSD ranges of 3.6%-11.1%. The spiked recovery value of 16 PAHs in fried food, grilled food and tea samples obtained from the night market in Malaysia ranged from 80%-12%, respectively.
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Affiliation(s)
- Faizah Muhammad Yunus
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Yatimah Alias
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
- University of Malaya Centre for Ionic Liquids, Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Noorfatimah Yahya
- Department of Toxicology, Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Penang, Malaysia
| | - Nur Nadhirah Mohamad Zain
- Department of Toxicology, Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Penang, Malaysia
| | - Muggundha Raoov
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
- University of Malaya Centre for Ionic Liquids, Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02178-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe monitoring of food contaminants is of interests to both food regulatory bodies and the consumers. This literature review covers polycyclic aromatic hydrocarbons (PAHs) with regard to their background, sources of exposures, and occurrence in food and environment as well as health hazards. Furthermore, analytical methods focusing on the analysis of PAHs in tea, coffee, milk, and alcoholic samples for the last 16 years are presented. Numerous experimental methods have been developed aiming to obtain better limits of detections (LODs) and percent recoveries as well as to reduce solvent consumption and laborious work. These include information such as the selected PAHs analyzed, food matrix of PAHs, methods of extraction, cleanup procedure, LOD, limits of quantitation (LOQ), and percent recovery. For the analysis of tea, coffee, milk, and alcoholic samples, a majority of the research papers focused on the 16 US Environmental Protection Agency PAHs, while PAH4, PAH8, and methylated PAHs were also of interests. Extraction methods range from the classic Soxhlet extraction and liquid–liquid extraction to newer methods such as QuEChERS, dispersive solid-phase microextraction, and magnetic solid-phase extraction. The cleanup methods involved mainly the use of column chromatography and SPE filled with either silica or Florisil adsorbents. Gas chromatography and liquid chromatography coupled with mass spectrometry or fluorescence detectors are the main analytical instruments used. A majority of the selected combined methods used are able to achieve LODs and percent recoveries in the ranges of 0.01–5 ug/kg and 70–110%, respectively, for the analysis of tea, coffee, milk, and alcoholic samples.
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Binello A, Cravotto G, Menzio J, Tagliapietra S. Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods. Food Chem 2020; 344:128631. [PMID: 33261994 DOI: 10.1016/j.foodchem.2020.128631] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/08/2020] [Accepted: 11/10/2020] [Indexed: 01/04/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are considered to be potentially genotoxic and carcinogenic in humans. These ubiquitous environmental pollutants may derive from the incomplete combustion and pyrolysis of organic matter. Coffee is an extensively consumed drink, and its PAHs contamination is not only ascribed to environmental pollution, but mainly to the roasting processes. Although no fixed limits have yet been set for residual PAHs in coffee, the present review intends to summarise and discuss the knowledge and recent advances in PAHs formation during roasting. Because coffee origin and brewing operations may affect PAHs content, we thoroughly analysed the literature on extraction and purification procedures, as well as the main analytical chromatographic methods for both coffee powders and brews. With regards to the safety of this appreciated commodity, the control on the entire production chain is desirable, because of coffee beverage could contribute to the daily human intake of PAHs.
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Affiliation(s)
- Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10235 Turin, Italy.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10235 Turin, Italy.
| | - Janet Menzio
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10235 Turin, Italy.
| | - Silvia Tagliapietra
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10235 Turin, Italy.
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dos Santos RR, Vidotti Leal LD, de Lourdes Cardeal Z, Menezes HC. Determination of polycyclic aromatic hydrocarbons and their nitrated and oxygenated derivatives in coffee brews using an efficient cold fiber-solid phase microextraction and gas chromatography mass spectrometry method. J Chromatogr A 2019; 1584:64-71. [DOI: 10.1016/j.chroma.2018.11.046] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/14/2018] [Accepted: 11/20/2018] [Indexed: 12/27/2022]
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Quantitative Analysis of Polycyclic Aromatic Hydrocarbons at Part Per Billion Levels in Fish Oil by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME–GC–MS). J Chromatogr Sci 2018; 57:87-92. [DOI: 10.1093/chromsci/bmy086] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Indexed: 01/18/2023]
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Okaru AO, Rullmann A, Farah A, Gonzalez de Mejia E, Stern MC, Lachenmeier DW. Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures. BMC Cancer 2018; 18:236. [PMID: 29490609 PMCID: PMC5831222 DOI: 10.1186/s12885-018-4060-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Accepted: 01/29/2018] [Indexed: 12/03/2022] Open
Abstract
Background Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later research on other beverage groups such as tea and coffee, which are also consumed very hot, found associations with increased risk of oesophageal cancer as well. The risk may therefore not be inherent in any compound contained in mate, but due to temperature. The aim of this study was to quantitatively assess the risk of PAH in comparison with the risk of the temperature effect using the margin of exposure (MOE) methodology. Methods The human dietary benzo[a]pyrene (BaP) and PAH4 (sum of benzo[a]pyrene, benzo[a]anthracene, chrysene, and benzo[b]fluoranthene) exposure through consumption of coffee, mate, and tea was estimated. The oesophageal cancer risk assessment for both PAH and temperature was conducted using the MOE approach. Results Considering differences in the transfer of the PAH from the leaves of mate and tea or from the ground coffee to the infusion, and considering the different preparation methods, exposures may vary considerably. The average individual exposure in μg/kg bw/day arising from consumption of 1 cup (0.2 L) of infusion was highest for mate (2.85E-04 BaP and 7.22E-04 PAH4). The average per capita exposure in μg/kg bw/day was as follows: coffee (4.21E-04 BaP, 4.15E-03 PAH4), mate (4.26E-03 BaP, 2.45E-02 PAH4), and tea (8.03E-04 BaP, 4.98E-03 PAH4). For all individual and population-based exposure scenarios, the average MOE for BaP and PAH4 was > 100,000 independent of beverage type. MOE values in this magnitude are considered as a very low risk. On the contrary, the MOE for the temperature effect was estimated as < 1 for very hot drinking temperatures, corroborating epidemiological observations about a probable oesophageal cancer risk caused by this behaviour. Conclusions The temperature effect but not PAH exposure may pose an oesophageal cancer risk. Consumer education on risks associated with consumption of ‘very hot’ beverages and policy measures to threshold serving temperatures should be discussed. Electronic supplementary material The online version of this article (10.1186/s12885-018-4060-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Alex O Okaru
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187, Karlsruhe, Germany.,Department of Pharmaceutical Chemistry, University of Nairobi, Off Ngong Road, P.O. Box 19676-00202, Nairobi, Kenya
| | - Anke Rullmann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187, Karlsruhe, Germany
| | - Adriana Farah
- Nutrition Institute, Centre of Health Sciences, Federal University of Rio de Janeiro, Bloco J - Av. Carlos Chagas Filho 373, Ilha do Fundão, Rio de Janeiro, Brazil
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois, 228 ERML, 1201 W. Gregory Drive, Urbana, IL, 61801, USA
| | - Mariana C Stern
- Department of Preventive Medicine, Norris Comprehensive Cancer Center, Keck School of Medicine of USC, Los Angeles, CA, USA
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187, Karlsruhe, Germany.
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Brunquell J, Morris S, Snyder A, Westerheide SD. Coffee extract and caffeine enhance the heat shock response and promote proteostasis in an HSF-1-dependent manner in Caenorhabditis elegans. Cell Stress Chaperones 2018; 23:65-75. [PMID: 28674941 PMCID: PMC5741582 DOI: 10.1007/s12192-017-0824-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 01/05/2023] Open
Abstract
As the population ages, there is a critical need to uncover strategies to combat diseases of aging. Studies in the soil-dwelling nematode Caenorhabditis elegans have demonstrated the protective effects of coffee extract and caffeine in promoting the induction of conserved longevity pathways including the insulin-like signaling pathway and the oxidative stress response. We were interested in determining the effects of coffee and caffeine treatment on the regulation of the heat shock response. The heat shock response is a highly conserved cellular response that functions as a cytoprotective mechanism during stress, mediated by the heat shock transcription factor HSF-1. In the worm, HSF-1 not only promotes protection against stress but is also essential for development and longevity. Induction of the heat shock response has been suggested to be beneficial for diseases of protein conformation by preventing protein misfolding and aggregation, and as such has been proposed as a therapeutic target for age-associated neurodegenerative disorders. In this study, we demonstrate that coffee is a potent, dose-dependent, inducer of the heat shock response. Treatment with a moderate dose of pure caffeine was also able to induce the heat shock response, indicating caffeine as an important component within coffee for producing this response. The effects that we observe with both coffee and pure caffeine on the heat shock response are both dependent on HSF-1. In a C. elegans Huntington's disease model, worms treated with caffeine were protected from polyglutamine aggregates and toxicity, an effect that was also HSF-1-dependent. In conclusion, these results demonstrate caffeinated coffee, and pure caffeine, as protective substances that promote proteostasis through induction of the heat shock response.
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Affiliation(s)
- Jessica Brunquell
- Department of Cell Biology, Microbiology, and Molecular Biology, College of Arts and Sciences, University of South Florida, 4202 E. Fowler Ave, ISA 2015, Tampa, FL, 33620, USA
| | - Stephanie Morris
- Department of Cell Biology, Microbiology, and Molecular Biology, College of Arts and Sciences, University of South Florida, 4202 E. Fowler Ave, ISA 2015, Tampa, FL, 33620, USA
| | - Alana Snyder
- Department of Cell Biology, Microbiology, and Molecular Biology, College of Arts and Sciences, University of South Florida, 4202 E. Fowler Ave, ISA 2015, Tampa, FL, 33620, USA
| | - Sandy D Westerheide
- Department of Cell Biology, Microbiology, and Molecular Biology, College of Arts and Sciences, University of South Florida, 4202 E. Fowler Ave, ISA 2015, Tampa, FL, 33620, USA.
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9
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Quantification techniques for important environmental contaminants in milk and dairy products. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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10
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Wang M, Cheng C, Liu C, Yang Y. Hollow Fiber Supported Ionic Liquids Liquid-Phase Micro-extraction Followed by High-Performance Liquid Chromatography for the Determination of Polycyclic Aromatic Hydrocarbons in Milk Samples. J Chromatogr Sci 2017; 56:74-80. [DOI: 10.1093/chromsci/bmx075] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Accepted: 07/29/2017] [Indexed: 11/14/2022]
Affiliation(s)
- Meng Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Yunnan Province, Kunming 650500, China
| | - Chunsheng Cheng
- Yunnan Province Food Safety Research Institute, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Yunnan Province, Kunming 650500, China
| | - Chunbo Liu
- Technology Center of Yunnan Tobacco Industry Limited Liability Company, No. 727, Jingming South Road, Chenggong District, Yunnan Province, Kunming 650231, 650231, PR China
| | - Yaling Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Yunnan Province, Kunming 650500, China
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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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Shi Y, Wu H, Wang C, Guo X, Du J, Du L. Determination of polycyclic aromatic hydrocarbons in coffee and tea samples by magnetic solid-phase extraction coupled with HPLC–FLD. Food Chem 2016; 199:75-80. [DOI: 10.1016/j.foodchem.2015.11.137] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 11/25/2015] [Accepted: 11/28/2015] [Indexed: 10/22/2022]
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Guatemala-Morales GM, Beltrán-Medina EA, Murillo-Tovar MA, Ruiz-Palomino P, Corona-González RI, Arriola-Guevara E. Validation of analytical conditions for determination of polycyclic aromatic hydrocarbons in roasted coffee by gas chromatography–mass spectrometry. Food Chem 2016; 197:747-53. [DOI: 10.1016/j.foodchem.2015.10.135] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2014] [Revised: 10/16/2015] [Accepted: 10/28/2015] [Indexed: 10/22/2022]
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Novel identification strategy for ground coffee adulteration based on UPLC–HRMS oligosaccharide profiling. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.084] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Russo MV, Avino P, Perugini L, Notardonato I. Fast analysis of nine PAHs in beer by ultrasound-vortex-assisted dispersive liquid–liquid micro-extraction coupled with gas chromatography-ion trap mass spectrometry. RSC Adv 2016. [DOI: 10.1039/c5ra24873f] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
An Ultrasound-Vortex-Assisted Dispersive Liquid–Liquid Micro-Extraction (USVADLLME) procedure coupled with Gas Chromatography-Ion Trap Mass Spectrometry (GC-IT/MS) is proposed for the fast analysis of nine polycyclic aromatic hydrocarbons in beer.
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Affiliation(s)
- Mario Vincenzo Russo
- Dipartimento Agricoltura
- Ambiente e Alimenti
- Università del Molise
- 86100 Campobasso
- Italy
| | | | - Luisa Perugini
- Dipartimento Agricoltura
- Ambiente e Alimenti
- Università del Molise
- 86100 Campobasso
- Italy
| | - Ivan Notardonato
- Dipartimento Agricoltura
- Ambiente e Alimenti
- Università del Molise
- 86100 Campobasso
- Italy
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Iwegbue CMA, Agadaga H, Bassey FI, Overah LC, Tesi GO, Nwajei GE. Concentrations and Profiles of Polycyclic Aromatic Hydrocarbons in Some Commercial Brands of Tea-, Coffee-, and Cocoa-Based Food Drinks in Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.908906] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Determination of Polycyclic Aromatic Hydrocarbons in Coffee and Coffee Substitutes using Dispersive SPE and Gas Chromatography-Mass Spectrometry. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9876-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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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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Zhang X, Xie S, Paau MC, Zheng B, Yuan H, Xiao D, Choi MM. Ultrahigh performance liquid chromatographic analysis and magnetic preconcentration of polycyclic aromatic hydrocarbons by Fe3O4-doped polymeric nanoparticles. J Chromatogr A 2012; 1247:1-9. [DOI: 10.1016/j.chroma.2012.05.047] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/07/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
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21
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Budryn G, Nebesny E, Żyżelewicz D, Oracz J, Miśkiewicz K, Rosicka-Kaczmarek J. Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100324] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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22
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Kumari R, Chaturvedi P, Ansari NG, Murthy RC, Patel DK. Optimization and validation of an extraction method for the analysis of polycyclic aromatic hydrocarbons in chocolate candies. J Food Sci 2011; 77:T34-40. [PMID: 22133078 DOI: 10.1111/j.1750-3841.2011.02488.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Chocolate is a key ingredient in many foods such as milk shakes, candies, bars, cookies, and cereals. Chocolate candies are often consumed by mankind of all age groups. The presence of polycyclic aromatic hydrocarbons (PAHs) in chocolate candies may result in health risk to people. A rapid, precise, and economic extraction method was optimized and validated for the simultaneous determination of polycyclic aromatic hydrocarbons in chocolate candy by high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GS-MS) as a confirmatory technique. The method was optimized by using different solvents for liquid-liquid extraction, varying volume of de-emulsifying agent, and quantity of silica gel used for purification. The HPLC separation of 16 PAHs was carried out by C-18 column with mobile phase composed of acetonitrile : water (70 : 30) in isocratic mode with runtime of 20 min. Limit of detection, limit of quantification (LOQ), and correlation coefficients were found in the range of 0.3 to 4 ng g⁻¹, 0.9 to 12 ng g⁻¹, and 0.9109 to 0.9952, respectively. The exploration of 25 local chocolate candy samples for the presence of PAHs showed the mean content of benzo[a]pyrene as 1.62 ng g⁻¹, which representing the need to evaluate effective measures to prevent more severe PAHs contamination in chocolate candies in future. PRACTICAL APPLICATION Chocolate is one of the most favorite food items among people, especially children. Chocolate candies are often consumed by mankind of all age groups. Chocolate candies are often consumed by children in large quantities. The presence PAHs in chocolate candies may result in health risk to people. In the present study, a precise and cost effective rapid method was employed for the determination of PAHs, which can be employed for daily routine analysis of PAHs in chocolate products.
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Affiliation(s)
- Rupender Kumari
- Analytical Chemistry Section, CSIR-Indian Institute of Toxicology Research (CSIR-IITR), Lucknow, Uttar Pradesh, India
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23
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Wang C, Lin M, Liu Y, Lei H. A dendritic nanosilica-functionalized electrochemical immunosensor with sensitive enhancement for the rapid screening of benzo[a]pyrene. Electrochim Acta 2011. [DOI: 10.1016/j.electacta.2010.12.028] [Citation(s) in RCA: 21] [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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24
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Determination of polycyclic aromatic hydrocarbons in commercial roasted coffee beans. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0205-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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25
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Plaza-Bolaños P, Frenich AG, Vidal JLM. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. J Chromatogr A 2010; 1217:6303-26. [DOI: 10.1016/j.chroma.2010.07.079] [Citation(s) in RCA: 190] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2010] [Revised: 07/26/2010] [Accepted: 07/30/2010] [Indexed: 10/19/2022]
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26
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Vieira MA, Maraschin M, Rovaris AA, Amboni RDDMC, Pagliosa CM, Xavier JJM, Amante ER. Occurrence of polycyclic aromatic hydrocarbons throughout the processing stages of erva-mate (Ilex paraguariensis). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:776-82. [PMID: 20349373 DOI: 10.1080/19440041003587310] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The presence of polycyclic aromatic hydrocarbons (PAHs) in mate (Ilex paraguariensis) is believed to be due to the degradation of mate compounds and the burning of wood during the "sapeco" (rapid drying process) and the final drying steps, which are the most important processing stages in mate production. Due to the high toxicity of these compounds, studies on their presence in mate are extremely important. The aim of this study was to evaluate PAH levels in mate throughout the processing stages of its production. The PAHs were measured in samples collected at different stages of mate processing. Total PAHs content ranged widely (443-9001 microg/kg) in the samples, with the highest PAHs levels recorded during the mate drying step. The results indicate that the processing method currently used in mate production may lead to an increase in PAHs levels in the final product.
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Affiliation(s)
- Manoela Alano Vieira
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil
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27
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Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: Analytical method by GC–MS, profile, levels and sources. Food Chem Toxicol 2009; 47:819-26. [DOI: 10.1016/j.fct.2009.01.011] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain. EFSA J 2008. [DOI: 10.2903/j.efsa.2008.724] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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29
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Houessou JK, Goujot D, Heyd B, Camel V. Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3648-3656. [PMID: 18433138 DOI: 10.1021/jf073233j] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Roasting is a critical process in coffee production, as it enables the development of flavor and aroma. At the same time, roasting may lead to the formation of nondesirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, Arabica green coffee beans from Cuba were roasted under controlled conditions to monitor PAH formation during the roasting process. Roasting was performed in a pilot-spouted bed roaster, with the inlet air temperature varying from 180 to 260 degrees C, for roasting conditions ranging from 5 to 20 min. Several PAHs were determined in both roasted coffee samples and green coffee samples. Different models were tested, with more or less assumptions on the chemical phenomena, with a view to predict the system global behavior. Two kinds of models were used and compared: kinetic models (based on Arrhenius law) and statistical models (neural networks). The numbers of parameters to adjust differed for the tested models, varying from three to nine for the kinetic models and from five to 13 for the neural networks. Interesting results are presented, with satisfactory correlations between experimental and predicted concentrations for some PAHs, such as pyrene, benz[a]anthracene, chrysene, and anthracene.
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Affiliation(s)
- Justin Koffi Houessou
- AgroParisTech and INRA, UMR214 Ingénierie Analytique Pour la Qualité des Aliments, F-75005 Paris, France
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30
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Tamakawa K. Chapter 17 Polycyclic Aromatic Hydrocarbons. FOOD CONTAMINANTS AND RESIDUE ANALYSIS 2008. [DOI: 10.1016/s0166-526x(08)00017-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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31
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Induction of CYP1A2 by heavy coffee consumption in Serbs and Swedes. Eur J Clin Pharmacol 2007; 64:381-5. [DOI: 10.1007/s00228-007-0438-6] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2007] [Accepted: 11/29/2007] [Indexed: 12/31/2022]
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32
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Houessou JK, Maloug S, Leveque AS, Delteil C, Heyd B, Camel V. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9719-9726. [PMID: 17941690 DOI: 10.1021/jf071745s] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Roasting is a critical process in coffee production as it enables the development of flavor and aroma. At the same time, roasting may lead to the formation of nondesirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, Arabica green coffee beans from Cuba were roasted under controlled conditions to monitor PAH formation during the roasting process. Roasting was performed in a pilot spouted bed roaster, with the inlet air temperature varying from 180 to 260 degrees C, using both dark (20 min) and light (5 min) roasting conditions. Several PAHs were determined in both roasted coffee samples and green coffee samples. Also, coffee brews, obtained using an electric coffee maker, were analyzed for final estimation of PAH transfer coefficients to the infusion. Formation of phenanthrene, anthracene, and benzo[a]anthracene in coffee beans was observed at temperatures above 220 degrees C, whereas formation of pyrene and chrysene required 260 degrees C. Low levels of benzo[g,h,i]perylene were also noted for dark roasting under 260 degrees C, with simultaneous partial degradation of three-cycle PAHs, suggesting that transformation of low molecular PAHs to high molecular PAHs occurs as the roasting degree is increased. The PAH transfer to the infusion was quite moderate (<35%), with a slightly lower extractability for dark-roasted coffee as compared to light-roasted coffee.
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Affiliation(s)
- Justin Koffi Houessou
- AgroParisTech, UMR AgroParisTech/INRA 214 IAQA, 16 Rue Claude Bernard, 75231 Paris cedex 05, France
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33
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Varlet V, Serot T, Monteau F, Le Bizec B, Prost C. Determination of PAH profiles by GC–MS/MS in salmon processed by four cold-smoking techniques. ACTA ACUST UNITED AC 2007; 24:744-57. [PMID: 17613060 DOI: 10.1080/02652030601139946] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
An analytical method based on gas chromatography/tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentrations in smoked fish and assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three smoke-exposure times were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are 100 times lower than the legal limit (5 microg kg(-1)) concerning the principal PAH, i.e. benzo[a]pyrene. To compare different smoking processes, the toxic equivalent quantity (TEQ) approach was chosen. Smouldering leads to the highest TEQ, while liquid smoke leads to the lowest TEQ.
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Affiliation(s)
- Vincent Varlet
- Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Ecole Nationale Vétérinaire de Nantes,atlanpôle La Chantrerie, route de Gachet, BP 50707, 44307 Nantes Cedex 3, France
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34
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Houessou JK, Delteil C, Camel V. Investigation of sample treatment steps for the analysis of polycyclic aromatic hydrocarbons in ground coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7413-21. [PMID: 17002402 DOI: 10.1021/jf060802z] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Sample treatment procedures were tested for the determination of polycyclic aromatic hydrocarbons (PAHs) in ground coffee. Pressurized liquid extraction (PLE), under different conditions, was combined with several cleanup methods, namely in situ purification, C18-silica solid-phase extraction (SPE), silica SPE, acid digestion, and alkaline saponification. Soxhlet extraction and direct alkaline saponification were also tested. Best results were obtained using PLE with hexane/acetone 50:50 (v/v) under 150 degrees C. Alkaline saponification followed by cyclohexane extraction and silica SPE was required to eliminate interferent compounds. Finally, 11 PAHs could be quantified in ground coffee with limits of detection in the range of 0.11-0.18 microg kg(-1). Application to ground Arabica coffee lots from Colombia revealed the presence of several PAHs, giving an overall toxicity equivalence in the range of 0.16-0.87 microg kg(-1). PAH identification was performed using both high-performance liquid chromatography-diode array detection and gas chromatography coupled to mass spectrometry.
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Affiliation(s)
- Justin Koffi Houessou
- Institut National Agronomique Paris-Grignon, UMR 214 INA-PG/INRA, Ingénierie Analytique pour la Qualité des Aliments, 16 Rue Claude Bernard, 75231 Paris cedex 05, France
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35
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An SJ, Chen JK, Chen HJ, Chang W, Jiang YG, Wei QY, Chen XM. Characterization of 67 kD Laminin Receptor, a Protein Whose Gene Is Overexpressed on Treatment of Cells with Anti-Benzo[a]pyrene-7,8-Diol-9,10-Epoxide. Toxicol Sci 2006; 90:326-30. [PMID: 16431845 DOI: 10.1093/toxsci/kfj109] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The molecular mechanisms potentially related to tumorigenesis induced by anti-benzo[a]pyrene-7,8-diol-9,10-epoxide (anti-BPDE) were investigated by suppression subtractive hybridization of the human bronchial epithelial cells (16HBE) carcinoma induced by BPDE-transformed 16HBE cells (16HBE-C). The 67 kD laminin receptor gene (67LR1) is one of the screened overexpressed genes in 16HBE-C cells when compared with 16HBE. In order to understand the main functions of 67LR1 gene, we amplified the full length of 67LR1 gene using reverse transcription-polymerase chain reaction (RT-PCR) method. The amplified gene products were inserted into pcDNA 3.1 Directional TOPO expression vector. We then transfected 16HBE cells with this vector and derived stable transfected 16HBE cell lines containing the 67LR1 gene by using lipofectin and G418 selection protocols. The expression products of transfected genes were analyzed by semiquantitative RT-PCR. Soft agar growth assay was carried out to identify the malignant features of 67LR1 gene. The stable transfected cell lines can form colonies in soft agar. Further, the transfected cells showed morphological changes compared to the control cells, such as the obvious pseudopods. These data suggest that the 67LR1 gene may be related to malignant transformation induced by the anti-BPDE. The 67LR1 protein may be related to the directionality of cell movement.
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MESH Headings
- 7,8-Dihydro-7,8-dihydroxybenzo(a)pyrene 9,10-oxide/toxicity
- Animals
- Base Sequence
- Biomarkers, Tumor/genetics
- Carcinoma, Squamous Cell
- Cell Line, Tumor
- Cell Transformation, Neoplastic/drug effects
- Cell Transformation, Neoplastic/genetics
- Epithelial Cells
- Gene Expression Regulation, Neoplastic/drug effects
- Humans
- Mice
- Mice, Nude
- Molecular Sequence Data
- RNA/metabolism
- Receptors, Laminin/biosynthesis
- Receptors, Laminin/genetics
- Receptors, Laminin/metabolism
- Sequence Analysis, RNA
- Transfection
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Affiliation(s)
- She-Juan An
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan Hubei 430030, China
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36
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Nakagama H, Nakanishi M, Ochiai M. Modeling human colon cancer in rodents using a food-borne carcinogen, PhIP. Cancer Sci 2005; 96:627-36. [PMID: 16232193 PMCID: PMC11158313 DOI: 10.1111/j.1349-7006.2005.00107.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Animal models provide researchers with powerful tools to elucidate multistage mechanisms for cancer development and to gain further insights into the biological roles of various cancer-related genes in in vivo situations. As for colon cancer models in rodents, Apc-disrupted mice, including ApcMin, have been one of the most widely utilized animal models to dissect the molecular events implicated in the development of intestinal tumors. In rats, several models have been established using chemical carcinogens, including azoxymethane and 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP). The former is a representative colon carcinogenic alkylating agent, and the latter a heterocyclic amine produced while cooking meat and fish, which people are exposed to in ordinary life. It is of great importance to note that PhIP preferentially targets the colon and prostate gland in male rats, and the mammary glands in female rats. Cancers in these three organs are common in Western countries and are currently increasing in Japan, where modern dietary habits are rapidly becoming more like those of the West. In the present article, the history of PhIP-induced colon cancer models in rodents, activation/detoxification mechanisms of PhIP with regard to the formation of PhIP-DNA adducts, mechanistic approaches to dissect the molecular events involved in the development of colon cancer by PhIP, and epidemiological evidence of human exposure to PhIP are overviewed. The induction of Paneth cell maturation/differentiation in PhIP-induced colon cancers, genetic traits affecting susceptibility to colon carcinogenesis, and the biological relevance of colon cancer models in rodents to studying human colon carcinogenesis are also discussed.
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Affiliation(s)
- Hitoshi Nakagama
- Biochemistry Division, National Cancer Center Research Institute, 1-1 Tsukiji, 5-chome, Chuo-ku, Tokyo 104-0045, Japan.
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