The carcinogenic PAHs in breads, amount, analytical method and mitigation strategy, a systematic review study

Bread is one of the most consumed foods all over the world. Several contaminants are identified in bread. Polycyclic aromatic hydrocarbons (PAHs) is one of these contaminants. This systematic study evaluates the amount of four carcinogenic PAHs (PAH4) in various types of breads. To conduct this study, a comprehensive search was carried out using keywords of polycyclic aromatic hydrocarbons, PAHs, PAH4, and bread, with no time limitations. 17 articles were selected and fully evaluated. The observed range of PAH4 concentrations in bread varied from non-detected (ND) to 20.66 µg/kg. In the sample preparation process for analysis, an ultrasonic bath was predominantly utilized. Most chromatographic methods are able to measure PAHs in food, but the GC-MS method has been used more. To mitigate PAH levels in bread, it is suggested to incorporate antioxidants during the bread-making process. Furthermore, the type of bread, the type of fuel used to bake the bread, the temperature and the cooking time were some of the factors affecting the amount of PAH. Restricting these factors could significantly reduce PAH content. Regarding the risk assessment conducted in the manuscript, it was determined that industrial breads are usually considered safe. However, some traditional breads may pose risks in terms of their potential PAH content.

Headspace solid-phase microextraction with gas chromatography-mass spectrometry determination of naphthalene in the composite food samples from the 2011 Canadian total diet study in Ottawa

A method based on isotope dilution headspace solid-phase microextraction, followed by gas chromatography and mass spectrometry, was developed for the determination of naphthalene in foods. Optimum method sensitivity was achieved by the addition of NaCl in water at saturation and with the sample solution incubated at 30°C for 15 min. The method had good repeatability, with relative standard deviations of 3.5 and 1.5% at 5 and 30 ng/ml, respectively. This method was used to determine naphthalene in 159 food composite samples collected from the 2011 Canadian Total Diet Study. Naphthalene was detected in 93 (58.9%) food composite samples, mostly in products of meat and cereal, fast food, and miscellaneous foods. Among the 93 samples, only 51 (54.8%) samples were found to contain naphthalene at levels above 1 ng/g, with a maximum of 35 ng/g found in the herbs and spices composite sample. Method detection limits, estimated for each one of the food composite samples by using the lower-abundance ionm/z 127, varied considerably because of the matrix effect, ranging from as low as 0.0022 ng/g for water to as high as 16 ng/g for fatty sample, with an average of 1.6 ng/g.

Determination of the levels of polycyclic aromatic hydrocarbons in toasted bread using gas chromatography mass spectrometry

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 μg/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 μg/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06–44.24 μg/kg and 3.08–278.66 μg/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28–15.01% and from 82.39% to 95.01% with RSD ±1.91–13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.

Screening-level ecological and human health risk assessment of polycyclic aromatic hydrocarbons in stormwater detention pond sediments of Coastal South Carolina, USA

Screening-level ecological and human health assessments were performed for polycyclic aromatic hydrocarbon (PAH) contamination in the sediments of 19 stormwater detention ponds located in coastal South Carolina. For ecological screening benchmarks, we used threshold and probable effect concentrations (TEC and PEC) derived from consensus-based sediment quality guidelines for individual PAH analytes and equilibrium partitioning sediment benchmarks-toxic units (SigmaESB-TU) derived for PAH mixtures. For human health benchmarks, we used preliminary remediation goals (PRGs). Sediments of five stormwater ponds (four commercial ponds and one residential pond with a large drainage area) exceeded PEC values for several PAH analytes and the SigmaESB-TU safe value of 1 for PAH mixtures. These same five stormwater ponds also exceeded the PRG values for five carcinogenic PAH analytes. These results suggest that the PAH levels in sediments from certain commercial and residential ponds have the potential to pose moderate to high risks for adverse, chronic effects to benthic organisms in situ and an increased risk of cancer to humans ex situ following excavation and on-site disposal. We recommend that sediment from these stormwater ponds be tested prior to excavation to determine the appropriate method of disposal. We also recommend that regulatory agencies enforce guidelines for periodic sediment removal as this should reduce both in situ and ex situ risks resulting from sediment PAH exposure.

Polycyclic aromatic hydrocarbon contamination in stormwater detention pond sediments in coastal South Carolina

The purpose of this study was to characterize the polycyclic aromatic hydrocarbon (PAH) contamination in the sediments of stormwater detention ponds in coastal South Carolina. Levels of the sum of PAH analytes were significantly higher in the sediments of commercial ponds compared to that of reference, golf course, low-density residential, and high-density residential ponds. Isomer ratio analysis suggested that the predominant source of PAHs were pyrogenic; however, many ponds had a PAH signature consistent with mixed uncombusted and combusted PAH sources. PAH levels in these sediments could be modeled using both pond drainage area and pond surface area. These results demonstrate that the sediment from most commercial ponds, and a few residential and golf course ponds, were moderately contaminated with PAHs. PAH levels in these contaminated ponds exceeded between 42% and 75% of the ecological screening values for individual PAH analytes established by US EPA Region IV, suggesting that they may pose a toxicological risk to wildlife.

Polycyclic aromatic hydrocarbon contamination in South Carolina salt marsh-tidal creek systems: relationships among sediments, biota, and watershed land use

Sediments and biota from 11 tidal creeks were sampled and classified into forested, suburban, and urban/industrial watershed land-use categories. Total PAH levels ( summation operatorPAH(16)) in sediments were significantly higher in urban/industrialized creeks (5,795 +/- 1,173 ng/g) compared to suburban (793 +/- 131 ng/g) and forested (238 +/- 34 ng/g) creeks. No differences in summation operatorPAH(16) levels among land-use classifications were found for either oligochaetes (Monopylephorus rubroniveus) or grass shrimp (Palaemonetes pugio). However, summation operatorPAH(16) levels in grass shrimp were related to sediment summation operatorPAH(16) levels and summation operatorPAH(16) levels in oligochaetes and grass shrimp eggs were related to impervious cover in the watershed. Diagnostic ratios suggest that the primary sources of PAH in suburban and urban/industrialized creeks are pyrogenic. Carcinogenic PAH contents of sediments and biota were related to impervious cover. While human exposures to these sediment-associated carcinogens were not assessed, levels of several carcinogenic PAHs in sediments of urban/industrial tidal creeks were above the levels that represent an increased cancer risk in humans.

Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

Some polycyclic aromatic hydrocarbons (PAHs), particularly those with a high molecular weight, have been classified as probably carcinogens to humans by the International Agency for Research on Cancer (IARC). The significance of the determination of PAHs is reflected by the special attention of the European Union, which is paying to regulate the maximum allowed levels of PAHs in foodstuffs such as smoked foods. Like other thermally processed foodstuffs, toasted bread can contain these carcinogenic chemicals, not only due to a contamination at source but also during toasting. In order to check PAHs generated from toasting in sandwich bread, several treatment conditions were evaluated: direct toasting (flame-toasting, coal-grilling or gas oven-toasting) or indirect toasting (electric oven-toasting). PAHs were extracted by solid-liquid extraction (SLE) and determined by liquid chromatography with fluorescence detection (LC-FD). Based on the results, the used toasted technique would strongly affect in PAH levels in the final product. No samples obtained by electric oven and toaster were polluted; otherwise the samples toasted by charcoal and flame grilling presented very important levels. Up to 350μg/kg of total PAHs were detected in toasted samples by wood flame. Differences between different ways of toasting could be ascribed to deposition of PAHs from smoke. Finally, several commercial toasted samples of bread were tested to determine PAHs. Overall, the PAH levels were very low. Benzo[a]pyrene ranged from no detectable to 0.23μg/kg.

Occurrence of naphthalene in honey consumed in Turkey as determined by high-pressure liquid chromatography

This study is the first report on an investigation of the naphthalene concentration in samples of contaminated honey consumed in Turkey. Naphthalene was detected using high-performance liquid chromatography with a diode array detector at 220 nm. In one suspected contaminated specimen, the presence of naphthalene was confirmed by gas chromatography with mass spectrometry (GC-MS) at a concentration of 1.13 microg/kg. The limit of detection was 0.023 microg/g and the limit of quantification was 0.078 microg/g with signal-to-noise ratios of 3 and 10, respectively. A total of 100 samples of commercially available honey obtained from markets (53 samples) and street bazaars (47 samples) were analyzed. Mean naphthalene recovery from honey known to be contaminated with 1 microg/g was 80.4% (SD = 4.84%, n = 7).

Validation of methodology for simultaneous determination of synthetic dyes in alcoholic beverages by capillary electrophoresis

In this work a method of analysis for synthetic dyes was developed using capillary electrophoresis in alcoholic beverages. The analyses were carried out with fused silica capillary, with 73 cm effective length, at 35 degrees C, buffer phosphate solution of 10 mmol/L with sodium dodecyl sulphate 10 mmol/L, pH 11, and +25 kV of voltage. For dye analyses, three wavelengths in the visible region were used for the qualitative and quantitative determination of the 11 synthetic dyes allowed in Brazil: 450, 525 and 625 nm for the yellow, red and blue dyes, respectively. The detection limits varied from 0.4 to 2.5 microg/mL and the quantification limits varied from 1.3 to 7.1 microg/mL. The average recovery was 92.6 and 104.0% at two levels of concentration. Repeatability for standards and spiked sample showed that the calculated values were greater than the observed values, demonstrating the precision of the method. The proposed and validated method was used to analyze some alcoholic beverage samples, consisting of 12 red wines, 9 coolers, 6 aromatized spirits, 7 bitters, 3 cocktails and 8 liquors from different Brazilian manufacturers. The results showed the coolers, bitters and red wines did not have synthetic dyes, but dyes were found in six of the eight analyzed liquor samples. In all the samples of cocktails and spirits, the presences of dyes were observed. No analyzed sample exceeded the limit established by Brazilian legislation (maximum 30 mg/100 mL).