Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods
- PDF / 904,572 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 91 Downloads / 234 Views
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods Marta Silva 1 & Olga Viegas 1,2
&
Armindo Melo 1,3 & Daniela Finteiro 1 & Olívia Pinho 1,2 & Isabel M. P. L. V. O. Ferreira 1
Received: 30 April 2018 / Accepted: 10 July 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract A fast and simple method for analysis of 14 PAHs in grilled and smoked muscle foods using acetonitrile based-extraction was validated. The optimum amounts of magnesium sulfate and sodium chloride that promoted phase separation of acetonitrile extract containing PAHs from water phase were selected by Central Composite Design. Matrix-matched calibration curves were constructed by adding different concentrations of PAHs and then subjected to extraction followed by HPLC with fluorescent detection. An excellent linearity for all compounds applying weighed least squares linear regression procedure was achieved. LODs and LOQs were lower than 0.12 and 0.39 ng g−1 respectively. Validation was done according to International Conference on Harmonization recommendations for 14 PAHs. The criteria for 4 EU marker PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) established by European Comission Regulation No. 836/2011 was also accomplished. Repeatability and reproducibility were lower than 8 and 13.3%, and the most of recoveries fall in the range of 80–110% in different grilled and smoked muscle foods. The proposed method is a robust tool for determination of PAHs in grilled and smoked muscle foods, being easy to perform in short time. Keywords Muscle foods . Polycyclic aromatic hydrocarbons . Acetonitrile-based extraction . Response surface methodology . Weighted linear regression model . HPLC-FLD
Introduction Consumption of barbecued, grilled, and smoked meat have been linked with cancer risk being polycyclic aromatic hydrocarbons (PAHs) pointed out as one of the potential carcinogenic agents (Bouvard et al. 2015). Muscle foods can be contaminated with PAHs during smoking or when cooked over open flames. PAHs can result from the incomplete combustion of the wood/charcoal or from fat that drips from the food onto * Olga Viegas [email protected] 1
LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4099-313 Porto, Portugal
2
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal
3
Departamento de Saúde Ambiental, Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal
the flames and burns resulting in smoke generation that carry PAHs and deposit them on food surface (Singh et al. 2016). European Commission (2011a) established maximum levels for PAHs in Bmeat and meat products that have undergone a heat treatment process known to potentially result in formation of PAH, i.e, only grilling and barbecuing^ and amended the previ
Data Loading...
