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Shavali-Gilani P, Yazdanfar N, Jahed-Khaniki G, Molaee-Aghaee E, Sadighara P. The effect of flavorings on PAHs level in the roasted sunflower seeds. Sci Rep 2023; 13:17508. [PMID: 37845402 PMCID: PMC10579291 DOI: 10.1038/s41598-023-44994-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/14/2023] [Indexed: 10/18/2023] Open
Abstract
The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography-mass spectrometry (GC-MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4-3.2 mg kg-1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.
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Affiliation(s)
- Parisa Shavali-Gilani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Najmeh Yazdanfar
- Iranian Research and Development Center for Chemical Industries, ACECR, Tehran, Iran
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ebrahim Molaee-Aghaee
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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2
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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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3
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Lai B, Cui G, Wang H, Song Y, Tan M. Identification of fluorescent nanoparticles from roasted sweet potato (Ipomoea batatas) during normal cooking procedures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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4
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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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Gilbertson JJ, Allen RW, Gribble GW. A Simple Synthesis of Phenanthrene. ORG PREP PROCED INT 2020. [DOI: 10.1080/00304948.2020.1714320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Robert W. Allen
- Department of Chemistry, Dartmouth College, Hanover, New Hampshire
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Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons. Journal of Food Science and Technology 2018; 56:737-745. [PMID: 30906031 PMCID: PMC6400737 DOI: 10.1007/s13197-018-3532-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/14/2018] [Accepted: 11/23/2018] [Indexed: 11/03/2022]
Abstract
The aim of this research was to establish the effect of mild roasting on coffee beans contamination level by polycyclic aromatic hydrocarbons (PAHs). The materials investigated were green Arabica and Robusta coffee beans imported from different countries, as well as those already roasted. The experiment was carried out in a coffee-roasting plant, with the use of an electric coffee roaster, at the temperature of 125-135 °C for 25-26 min. PAHs analysis was conducted by means of high-performance liquid chromatography with fluorescence and diode array detectors (HPLC-FLD/DAD). Results had been verified by means of gas chromatography with mass spectrometry. Contamination level for 19 PAHs, 15 of which were heavy PAHs included on the list of European Union Scientific Committee in Food, varied from 4.29 to 16.17 µg/kg in roasted coffee beans, whereas in green coffee beans varied from 8.66 to 76.63 µg/kg. The results of statistical analysis showed that the contamination level in roasted coffee beans was significantly lower than that in green beans. The applied parameters of roasting did not lead to the occurrence of conditions in which PAHs, especially heavy ones, would possibly be formed. On the contrary, the roasting process itself had significantly reduced the PAHs content in the final product. The reason for this phenomenon was relatively high volatility of light PAHs.
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Kuźmicz K, Ciemniak A. Assessing contamination of smoked sprats (Sprattus sprattus) with polycyclic aromatic hydrocarbons (PAHs) and changes in its level during storage in various types of packaging. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2018; 53:1-11. [PMID: 29083985 DOI: 10.1080/03601234.2017.1369306] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The analysis of material used in this study demonstrated that the amount of polycyclic aromatic hydrocarbons (PAHs) in smoked sprats varies from the level below the lowest detection limit in muscles up to 9.99 µg kg-1 of benzo[a]pyrene (BaP) in fish skin. Such a high level of PAHs in skin was reported only in one of six batches of sprats, while mean BaP level was at 1.69 µg kg-1. Regardless such a high BaP level in skin, its concentration in muscles did not exceed the maximum acceptable level. The study objective was to assess to what extent packaging materials adsorb PAH compounds from food. Changes in the PAH levels were monitored in fish during their storage in packages made of various materials. The storage time was from 0 to 168 hours. The obtained results varied considerably, therefore their scatter did not allow to confirm unequivocally the preliminary hypothesis about the reduction of PAHs due to their migration to packaging material. However, analysis of the packaging used in this study demonstrated a significant increase in the level of total 16 PAHs. When high-density polyethylene (HDPE) packaging was analysed, a six-fold increase in the total 16 PAHs was observed comparing to the blank sample.
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Affiliation(s)
- Kamila Kuźmicz
- a Faculty of Food Sciences and Fisheries , West Pomeranian University of Technology , Szczecin , Poland
| | - Artur Ciemniak
- a Faculty of Food Sciences and Fisheries , West Pomeranian University of Technology , Szczecin , Poland
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8
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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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9
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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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10
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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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11
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Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2734-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Soltani M, Omid M, Alimardani R. Egg volume prediction using machine vision technique based on pappus theorem and artificial neural network. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3065-71. [PMID: 25892810 PMCID: PMC4397291 DOI: 10.1007/s13197-014-1350-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2014] [Accepted: 04/01/2014] [Indexed: 12/01/2022]
Abstract
Egg size is one of the important properties of egg that is judged by customers. Accordingly, in egg sorting and grading, the size of eggs must be considered. In this research, a new method of egg volume prediction was proposed without need to measure weight of egg. An accurate and efficient image processing algorithm was designed and implemented for computing major and minor diameters of eggs. Two methods of egg size modeling were developed. In the first method, a mathematical model was proposed based on Pappus theorem. In second method, Artificial Neural Network (ANN) technique was used to estimate egg volume. The determined egg volume by these methods was compared statistically with actual values. For mathematical modeling, the R(2), Mean absolute error and maximum absolute error values were obtained as 0.99, 0.59 cm(3) and 1.69 cm(3), respectively. To determine the best ANN, R(2) test and RMSEtest were used as selection criteria. The best ANN topology was 2-28-1 which had the R(2) test and RMSEtest of 0.992 and 0.66, respectively. After system calibration, the proposed models were evaluated. The results which indicated the mathematical modeling yielded more satisfying results. So this technique was selected for egg size determination.
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Affiliation(s)
- Mahmoud Soltani
- />Center of Research & Development of ETKA Organization, Tehran, Iran
| | - Mahmoud Omid
- />Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Reza Alimardani
- />Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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13
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Iwegbue CM, Edeme JN, Tesi GO, Bassey FI, Martincigh BS, Nwajei GE. Polycyclic aromatic hydrocarbon concentrations in commercially available infant formulae in Nigeria: Estimation of dietary intakes and risk assessment. Food Chem Toxicol 2014; 72:221-7. [DOI: 10.1016/j.fct.2014.06.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 06/27/2014] [Accepted: 06/29/2014] [Indexed: 10/25/2022]
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14
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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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15
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Polycyclic aromatic hydrocarbons in the bakery chain. Food Chem 2013; 141:1-9. [DOI: 10.1016/j.foodchem.2013.03.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2012] [Revised: 01/21/2013] [Accepted: 03/04/2013] [Indexed: 11/20/2022]
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16
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Ciecierska M, Obiedziński M. Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.046] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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A simple method for the determination of polycyclic aromatic hydrocarbons (pah) in edible oil employing solid phase extraction (SPE) cartridge purification. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0073-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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18
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Kim SE, Kim JH, Lee SW, Lee MJ. A Study of Roasting Conditions on Benzo[a]pyrene Content in Coffee Beans. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.1.134] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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19
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Hwang CF, Chen CC, Ho CT. Contribution of coffee proteins to roasted coffee volatiles in a model system. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03078.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Ciecierska M, Obiedziński M. Polycyclic aromatic hydrocarbons in infant formulae, follow-on formulae and baby foods available in the Polish market. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.01.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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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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