Evaluating Matrix Effects in the Analysis of Polycyclic Aromatic Hydrocarbons from Food: Can These Interferences Be Negl
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Evaluating Matrix Effects in the Analysis of Polycyclic Aromatic Hydrocarbons from Food: Can These Interferences Be Neglected for Isotope Dilution? Renata França Cassimiro Belo 1 & Rafael Pissinatti 2 & Scheilla Vitorino Carvalho de Souza 1 & Roberto Gonçalves Junqueira 1
Received: 2 August 2016 / Accepted: 19 October 2016 # Springer Science+Business Media New York 2016
Abstract A procedure to evaluate matrix effects was systematized and applied to the analysis of polycyclic aromatic hydrocarbons in roasted coffee and cocoa beans. The analytical method relied on gas chromatography coupled to mass spectrometry with isotope dilution (GC-IDMS). Once the regression assumptions were confirmed, the slopes and intercepts obtained for traditional and matrix-matched calibration curves were compared by the t test, with or without combined variances, depending on the profile of the residual variances. Matrix effects were considered when the slopes and/or intercepts differed significantly. The occurrence of matrix effects diverged for the studied matrices. No matrix effects were detected for roasted coffee using GC-IDMS, whereas significant effects were observed for cocoa beans. An original discussion related to these findings was presented, based on the differences in the chemical compositions of the matrices and the instrumental conditions. These results serve as a warning to current practices in validation of methods that involve IDMS and highlight the importance of the matrix effects evaluation, even when using an isotope dilution approach. Keywords Matrix effects . Method validation . Isotope dilution . Polycyclic aromatic hydrocarbons * Roberto Gonçalves Junqueira [email protected] 1
Faculty of Pharmacy(FAFAR), Department of Food Science, Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Campus da UFMG, Pampulha, Belo Horizonte, MG 31270-010, Brazil
2
Ministry of Agriculture, Livestock and Food Supply (MAPA), National Laboratory of Minas Gerais (LANAGRO-MG), Av. Rômulo Joviano s/n, Centro, Pedro Leopoldo, MG 33.600-000, Brazil
Introduction Polycyclic aromatic hydrocarbons (PAHs) constitute a class of compounds that are widely distributed in the environment. PAHs are formed through the incomplete combustion or pyrolysis of organic matter (Badolato et al. 2006). Their presence in food is due to environmental contamination (air and water pollution) and processes, such as drying, roasting, frying, or smoking (Caruso and Alaburda 2008). In 2002, the Scientific Committee on Food (SCF) of the European Commission identified 15 PAHs as genotoxic or carcinogenic (SCF 2002). In 2005, the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives (JECFA) indicated a sixteenth compound, benzo[c]fluorene, to be monitored in food. Reports published by the European Food Safety Authority (EFSA) (EFSA 2008) indicated that coffee and cocoa are important matrices in which PAHs should be monitored. PAHs are quantified in food samples primarily through g
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