Chemical analysis techniques and investigation of polycyclic aromatic hydrocarbons in fruit, vegetables and meats and their products. (30th March 2019)

• Record Type: Journal Article
• Authors: Lee, Yu-Na; Lee, Sihyoung; Kim, Jeong-Sook; Kumar Patra, Jayanta; Shin, Han-Seung
• Is Part Of: Food chemistry. Volume 277(2019)
• Page Start: 156
• Page End: 161
• Publication Date: 2019-03-30
• Subjects: Polycyclic aromatic hydrocarbons -- Fruit -- Vegetable -- Meat -- Carcinogen -- Limit of detection; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.10.114
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Determination of eight PAHs in fruits, vegetables, meats products, and their products. Method validation proceeded on non-fatty solid (fruit, vegetable) & fatty solid (meat) Good linearity gained for the PAHs at all concentrations (R 2 > 0.99) Recovery experiments for the PAHs ranged from 88.75 to ∼100.00% LOD was 0.08–0.25 µg/kg and LOQ was 0.24–0.75 µg/kg. Abstract: The current investigation was performed to evaluate the chemical analytical techniques for PAHs (organic, carcinogenic and mutagenic compounds) in food. It also determines the content of eight polycyclic aromatic hydrocarbons (PAHs) in frequently consumed fruit, vegetables, meats and their products. The methodology included saponification or ultrasonication, liquid-liquid extraction with solvents like n -hexane, clean-up using a silica solid phase extraction cartridge and a gas chromatography-mass spectrometry technique. A good linearity (R 2 > 0.99) was achieved for the PAHs at different concentrations. Recovery results for PAHs extended from 88.75 to ∼100.00%. The limit of detection was 0.08–0.25 µg/kg and the limit of quantification was 0.24–0.75 µg/kg. The mean concentration ( n = 3) of benzo[a]pyrene was not identified in fruits, was 0.05 µg/kg in vegetables, and 0.64 µg/kg in meat products. Overall concentration of the eight PAHs was 0.67 µg/kg in fruits, 0.82 µg/kg in vegetables, and 3.37 µg/kg in meat products.