Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods. (1st January 2021)

• Record Type: Journal Article
• Authors: Chiang, Chow-Feng; Hsu, Kuo-Chiang; Tsai, Tseng-Yu; Cho, Chih-Yun; Hsu, Chuan-Hsiang; Yang, Deng-Jye
• Is Part Of: Food chemistry. Volume 334(2021)
• Publication Date: 2021-01-01
• Subjects: Polycyclic aromatic hydrocarbons (PAHs) -- QuEChERS (quick, easy, cheap, effective, rugged and safe) -- Extraction -- Food matrix -- Cooked food -- Food material; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127471
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The developed QuEChERS conditions could extract EU priority PAHs from various foods. The conditions for determining the PAHs had good accuracy and precision. The conditions for determining the PAHs also meet the EU and TFDA specifications. The PAHs contents in the 19 most popular cooked foods in Taiwan were determined. Cooking methods and environmental pollution would affect the PAHs contents in food. Abstract: Optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision were established to rapidly extract the European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) from various food matrices (Category: Poultry and Meat, Fish and seafood, Grains, Soy beans and products, Root vegetables and Coffee). The QuEChERS conditions combined with the established high performance liquid chromatography-fluorescence detection conditions were used to rapidly determine the PAHs in 19 popular cooked foods in Taiwan and their corresponding original materials. These conditions also meet the EU and Taiwan Food and Drug Administration specifications. Charcoal grilled, gas stove grilled and smoked foods had higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. In addition to the effects of cooking methods, the contamination of original materials by PAHs in the environment should also have an important impact on the contents of PAHs in these cooked foods.