Determination of four priority polycyclic aromatic hydrocarbons (4PAHs) by GC-MS in traditional Turkish yoghurts

Investigation of a QuEChERS Based Method for Determination of Polycyclic Aromatic Hydrocarbons in Rat Plasma by GC/MS

Owing to their toxic effects on humans and the environment, sensitive biomonitoring of polycyclic aromatic hydrocarbons (PAHs) is essential and significant. In this work, a sensitive, simple and rapid bioanalytical method was established for the simultaneous determination of thirteen (PAHs) in rat plasma depending on QuEChERS as a preliminary step and gas chromatography/mass spectrometry (GC/MS) for identification. QuEChERS procedure was optimized where acetonitrile was employed for plasma samples extraction which was further cleaned using primary secondary amine as the sorbent material. Optimization of GC/MS conditions was performed to produce optimum selectivity of the proposed method. The method was fully validated for rat plasma samples where recoveries, matrix effects, limit of quantitation, linearity, and precision were evaluated. Linearity range was 5.0-100.0 ng/mL for most of the thirteen analytes. Average recoveries of the thirteen PAHs ranged between 85.57 % to 109.64 % in fortified rat plasma with standard deviations (SDs) less than 8.91 except for anthracene which showed 19.24. The limits of detection (LODs) and quantitation (LOQs) for the thirteen compounds ranged from 0.045 to 0.372 ppb and from 0.137 to 1.128 ppb respectively. The established method was successfully implemented to perform a minor toxicokinetic study in intraperitoneally dosed rats (0.25 and 2 mg/kg in vegetable oil). The thirteen PAHs were tracked in rat plasma samples for 6 h after administration, and most of the target compounds were recognized in plasma samples only at the higher dose.

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.