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![HPLC chromatogram obtained from the 16 PAH listed by the US EPA (1, not analyzed small-molecule PAH; 2, B[a]A; 3, Ch; 4, B[b]F; 5, B[k]F; 6, B[a]P; 7, IP; 8, dBA; 9, BP; 10, B[b]Ch). Chromatographic conditions: 250 mm × 3 mm i.d., 5 µm particle, Hypersil Green PAH column with guard column; mobile phase, acetonitrile-water gradient (Table I). The fluorescence detector excitation and emission wavelengths are listed in Table II. The temperature was 25°C, the flow rate 0.8 mL min −1 , and the injection volume 20 µL](profile/Bronislaw-Glod/publication/233905210/figure/fig2/AS:667635998015493@1536188234264/HPLC-chromatogram-obtained-from-the-16-PAH-listed-by-the-US-EPA-1-not-analyzed.png)
HPLC chromatogram obtained from the 16 PAH listed by the US EPA (1, not analyzed small-molecule PAH; 2, B[a]A; 3, Ch; 4, B[b]F; 5, B[k]F; 6, B[a]P; 7, IP; 8, dBA; 9, BP; 10, B[b]Ch). Chromatographic conditions: 250 mm × 3 mm i.d., 5 µm particle, Hypersil Green PAH column with guard column; mobile phase, acetonitrile-water gradient (Table I). The fluorescence detector excitation and emission wavelengths are listed in Table II. The temperature was 25°C, the flow rate 0.8 mL min −1 , and the injection volume 20 µL
Source publication
SUMMARY An HPLC method with fluorescence detection has been developed for determination of eight polycyclic aromatic hydrocarbons (PAH) with four to six condensed aromatic carbon rings in edible oils and smoked products. The method employs preparative size-exclusion chromatography for efficient one-step lipid removal without saponification; benzo(b...
Contexts in source publication
Context 1
... chromatogram obtained for the 16 PAH listed by the US EPA is presented in Fig. 3. It is apparent that good separation was achieved for the eight carcinogenic PAH. Optimum chromatographic conditions were determined and the method was validated by the determination of linearity, precision, and detection limit (D L ). The D L was defined as the lowest absolute concentration of analyte in a sample that could be ...
Context 2
... exceeded 0.995) for all the PAH in the concentration range 0.1-100 µg kg −1 . The retention times and detection limits obtained for all the PAH by use of the assay are listed in Table III. It should be noted that although IP is satisfactorily separated from the other PAH, its detection limit is much higher than those obtained for other PAH (Fig. 3, Table III), as has been observed in other work [17]. Because this detection limit was usually too high for real samples, IP was not de- termined. Table I). The fluorescence detector excitation and emission wavelengths are listed in Table II. The temperature was 25°C, the flow rate 0.8 mL min −1 , and the injection volume 20 ...
Context 3
... peak from rapeseed oil at the same reten- tion time. The spectra are identical, confirming the peak is B[a]P. Comparison of the excitation (A) and emission (B) spectra of B[a]P standard (1) with the same spectra obtained from the chromatographic peak, with the same retention time, from rape-seed oil (2). Chromatographic conditions as for Fig. 3 Determination of the PAH in Food ...
Citations
... Collection of the air samples in the context of PAH determination, in most cases, is conducted with the use of XAD-2 sorbent, extraction procedure, and chromatographic analysis [20,47,48]. In the case of samples of water (taken from various water forms: rivers, lakes, sea, etc.), dust, sediment, or snow, the essential stage after sample collection is extraction using the most appropriate solvent for chromatographic analysis [13,14,21,38,64]. ...
The basic variant of the integrated calibration method (ICM), based on a combination of external calibration (EC) and standard addition method (SAM), was applied to multi-component (MC) analysis to obtain a new methodological approach to improve the quality of analytical results. The analytical performance of the proposed method was evaluated on indicated by EPA polycyclic aromatic hydrocarbons (PAHs) determination in various environmental samples (air, house dust, tap water, river water, river sediment, and snow) from the Katowice region (Poland). HPLC-FLD was used during all analyses. The main aim was to show the origin of PAHs in different places in the urban and industrialized region of Poland. MC-ICM allowed for the elimination of interference from the coelution of other substances. Several diagnostic coefficients were calculated for the results free from systematic errors and interferences. The obtained results were consistent with the chemometric analysis (PCA). The method was assessed regarding analytical usefulness using the RGB model (the color method is White) and environmental friendliness using the AGREE approach.
... These methods are, however, very difficult and time and solvent-consuming, and, because they involve long and complex procedures, are unsuitable for routine analysis 7,8 . Nowadays, the analytical methods most frequently used for determination of PAHs are HPLC with fluorescent detection [9][10][11] and GC-MS [12][13][14] . The improvement used throughout this study is by the use of UV-Vis detection for the three measured PAHs instead of fluorescence detection previously used with very good recovery and accuracy. ...
... In this context, the level of PAH formation and accumulation in meat may vary depending on the lipid level of meat. Wegrzyn et al. [37] reported that the fat content is an important parameter that can affect the safety of meat in terms of PAH compounds. Particularly, in meat and meat products where grill and barbecue cooking methods are applied, PAH compounds can be formed that are carried back to the meat surface as a result of the pyrolysis of meat fat or dripping into the flame [13]. ...
Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants posing a great risk to human health due to their mutagenic and/or carcinogenic properties. They are produced from incomplete combustion of a heat source, pyrolysis of organic components, and fat-induced flame formation. Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases the risk of cancer, understanding the factors affecting PAH formation in meat and meat products is very important within the scope of PAH exposure reduction strategies. In this study, the features and formation of PAHs, the factors affecting the formation of PAH compounds and their reduction/inhibition pathways were reviewed in order to provide a perspective on the presence of PAHs in meat and meat products.
... In 2015, amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in cocoa fibre, banana chips, food supplements, dried herbs, and dried spices have been established through the European Communities Regulation 2015/1933 [33,34]. The EFSA panel evaluated multiple substance groupings (PAH 2 [35][36][37][38]. ...
... The residue was dissolved in 2 mL of acetonitrile, which was applied to an SPE Discovery ® DSC-18 cartridge. The clean-up method used in this study was based on the method described by Węgrzyn et al. [36]. The SPE cartridge was previously activated by the passage of 10 mL of ultrapure water and 10 mL of methanol. ...
Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate the occurrence of 15 polycyclic aromatic hydrocarbons (PAHs) in smoked and non-smoked cheeses purchased in Poland to monitor their safety. The level of selected PAHs in cheese samples was determined using the HPLC-DAD-FLD method. Most of the cheeses tested met the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) established for these products. However, all the cheeses studied in this work had relatively low amounts of the sum of these compounds compared to the information available in the cheese literature, ranging from <LOD to 24.5 μg/kg. This amount does not pose a health risk to consumers. The predominant PAHs found were naphthalene, phenanthrene, fluorene and acenaphthene. Benzo[a]pyrene, the marker compound representing carcinogenic PAHs, was found in 100% and 0% of Polish smoked and non-smoked cheeses, respectively. Although there are currently no regulations for smoked cheeses and maximum concentrations of PAHs in this type of food product, control of PAHs content in cheeses is important due to the mutagenic and carcinogenic potential of these chemicals.
... Accordingly, the concentration of PAHs in the processed meats has been found to be significantly different based on the amount of fat, fat source, and processing method (EFSA, 2012;Fretheim, 1983). Wegrzyn et al. (2006) reported that the formation of PAHs in fats and oils depended on the heat treatment and the level of contact with the meat. Compounds such as ergosterol are polycyclic structures that can be converted to PAHs at high temperatures (700-900°C). ...
Volatile N‐nitrosamines (VNAs) and Polycyclic Aromatic Hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality. The present study compared the effects of microwave as a novel cooking method and two conventional methods of pan‐frying and grilling on the VNAs and PAHs of beef cocktail smokies (smoked sausages, 55% meat). VNAs and PAHs were measured by Gas Chromatography‐Flame Ionization Detector (GC‐FID), following which they were isolated from the samples. Microwave cooking showed the lowest amount of total VNAs and PAHs compared with pan‐frying and grilling treatments, and there was no significant difference between most microwave treatments and the raw samples (P>0.05). In contrast, grilling had significantly the greatest effects on the amount of VNAs sand PAHs (P<0.05). In fact, microwave treatments were more appropriate procedures for the beef cocktail smokies (smoked sausages).
... The main techniques used for the detection and quantification of PAHs from food matrices include gas chromatography (GC) coupled to mass spectrometry (MS) [7], high-performance liquid chromatography (HPLC) with fluorescence detection (FL) [8], and HPLC coupled to MS [9]. All these techniques allow detecting concentrations as low as 1 part per billion (ppb), with extremely good sensitivity. ...
Polycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and identification is of vital importance. Nowadays, there are different methodologies for this purpose, but they consist of expensive and time-consuming processes. Due to their enhanced sensitivity and more accurate detection capability, metageometries operating in the terahertz band arise as a new methodology to identify and detect different chemical or biological substances. In this work, we propose a labyrinth metageometry able to detect different polycyclic aromatic hydrocarbons collected in European regulations as the most critical compounds with high experimental sensitivity. Our design is also capable to distinguish between different compounds at the same concentration. This work leads the way to the design of new metastructures able to improve the current detection limits, and thus obtain a new methodology, easier and less time-consuming that the actual methods.
... The fresh working solutions of different levels, i.e., 0.1-10 μg ml −1 , were prepared by making dilutions of stock's solution utilizing mobile phase solvent (ACN) to acquire different respective concentrations. Each solution (working and stock) was shaken in a vortex mixer at 700 rpm for half a minute, filtered by florisil cartridge, and stored at 4°C in darkness (Li and Bi 2003;Wegrzyn et al. 2006). ...
8∑PAHs in 2- and 4-month-old desi chicken organs collected from Faisalabad district, Punjab, Pakistan, were examined via high-performance liquid chromatography (HPLC). Exposure doses (AVDD) of PAHs with consequential lifetime excess cancer risks (LtECR) were also estimated in people ingesting laboratory barbecued (Lb) and commercially barbecued (Cb) desi meat organs. The results exposed the presence of 8ΣPAH in 2- and 4-month-old Lb and Cb chicken organs: drumsticks (Ds), breast (BS), and wings (Ws) (0.45, 3.10, 0.97 ng g⁻¹; 2.52, 4.31, 1.22 ng g⁻¹; and 10.09, 15.04, and 9.06 ng g⁻¹ respectively). BαP was found only in Cb organs with the highest concentrations (5.08 ng g⁻¹) in Bs. It was above the EU’s tolerable limit, while it was not detected in all Lb organs. The lowest level of 8ΣPAH was found in 2-month-old desi Ws. A comparative percentage increase in 8ΣPAH levels between all Lb and Cb organs was found in the range of 1500–2416.67%. LtECR for males and adults were ranging from 1.35 × E⁻¹³ to 4.49 × E⁻⁵ at different consumption rates with AVDD ranging from 1.08 E⁻⁶ to 6.01 E⁻⁵. In contrast to 2- and 4- month-old chicken meat, 2-month-old desi meat is better having less PAH load. Comparing different organs, Ws of former one displayed abridged PAH levels. In conclusion, Lb desi meat is less carcinogenic relative to Cb. More PAH levels are due to secondary smoke in Cb samples collected from the metropolitan. Ingestion of Lb 2-month-old desi chicken organs could be safe to dine as compared with 4-month-old desi and Cb organs.
Graphical abstract
... This group includes polycyclic aromatic hydrocarbons (PAHs) [6,17,18]. The presence of PAHs in the environment and food products is undesirable due to their proven carcinogenic, mutagenic and teratogenic properties [9,19,20,21,22,23,24]. According to numerous authors, besides smoking, PAHs are created during the processes of drying, frying, roasting and barbecuing meat and its products [1,21,25,26,27,28,29,30,31]. ...
... However, the statistical analysis showed no influence (p>0,05) of the smoking time span on the content of chrysene in the examined products (for the smoking time span between 4 and 8 hours). Due to the proven toxicity of this compound [19,20,21,22,23,24,9], its excessive concentration in the analysed products may pose a major threat to the health of the consumer. ...
... 17 The potential carcinogenic risk of PAHs motivated many researchers to survey edible oils and smoked products. [18][19][20][21][22] In this context, very few studies have reported the content contamination of Ʃ16PAHs after frying edible oil 22,23 and the majority studies focused only on raw edible oil and smoked food. Yousef et al., 24 showed that total values of 13PAHs in different types of edible oil were 19.54-129.28 ...
In this study, an efficient gas chromatography with mass-spectrometric detector (GC/MS) method has been developed for extraction and quantita-tion of 16 carcinogenic polycyclic aromatic hydrocarbons PAH in frying edible oil. The method showed satisfactory linearity (R 2 > 0.995) over the range (1.00-100.0 mg kg À1), the limits of detection were 0.0700 to 1.26 mg kg À1 , limits of quantitation ranged from 0.230 to 4.20 mg kg À1 , and the recovery ranged from 71.5% to 101. %. Samples of used frying edible oils have been collected from different fast food restaurants in Jordan. The mean of the 16 PAH in the oil samples ranged from 1.49 to 65.7 mg kg À1 , while the concentration of Benzo[a]pyrene ranged from 3.08 to 4.09 mg kg À1. In addition, the incremental lifetime cancer risk (ILCR) associated with PAH was estimated, and ranged from 1.01 Â 10 À9 to 3.33 Â 10 À6 , indicating a slight potential risk. A second objective of this research involved calculation of p-Anisidine values (AVs) in the collected frying oil samples as an indicator for the presence of a,b-unsaturated aldehydes. The AVs in the investigated oil samples ranged from 14.3 to 71.3 and the estimated concentration of a,b-unsaturated aldehydes was 33 lmol g À1 which is higher that the internationally proposed maximum limits. The outcomes of this study show that regulations on PAHs and a,b-unsaturated aldehydes in frying oils must be established in Jordan. ARTICLE HISTORY
... In the laboratory, the contents were made completely homogeneous and an amount of 5 g per egg was weighed accurately and dehydrated with active sodium sulfate. For saponification, 50 ml of methanol-potassium hydroxide (Me-KOH) of 6 molarity was added to it (Wegrzyn et al. 2006) and put in an oven at 60 °C for 2 h, and once it was cooled enough, 50 ml of hexane was added for the extraction of organic matter and homogenized for 2 h using an orbital shaker device (Shore et al. 1999). The samples were completely two phased; the next phase containing the sample with hexane solvent was extracted and the amount decreased by utilizing a rotary evaporator. ...
Mond protected area is a region in the northeast of the Persian Gulf with high species richness, which in recent years has undergone changes and oil pollution. Persistent organic pollutants (POPs) can damage aquatic organisms and food chains. This study was performed in May and June 2016. The purpose of the study is to specify the origin and concentration of polycyclic aromatic hydrocarbons (PAHs) and n-alkanes contamination in two kinds of bivalves (Saccostrea cucullata and Mytilus edulis), two species of birds’ eggs (Dromas ardeola and Egretta gularis) and sediments and to find the best biomonitoring species from Nakhiloo Island for these contaminants. After two stages of column chromatography, the POPs compounds were identified by a gas chromatography–mass spectrometry method. PAHs and n-alkanes concentrations were determined for sediments (28.3–218.58 ng g⁻¹ and 183.57–594.54 µg g⁻¹, respectively), S. cucullata (25.89–57.04 ng g⁻¹ and 24.50–32.26 µg g⁻¹, respectively), M. edulis (15.20–59.54 ng g⁻¹ and 34.59–53.50 µg g⁻¹, respectively), D. ardeola (162.90–404 ng g⁻¹ and 118.40–217.39 µg g⁻¹, respectively) and E. gularis (97.50–375.12 ng g⁻¹ and 63.39–195.16 µg g⁻¹, respectively). The concentration of compounds in the birds’ eggs was higher than in the bivalves. Diagnostic ratio of POPs usually showed petrogenic origin, and low molecular weight compounds predominated. Saccostrea cucullata showed the highest correlation with the sediments, which shows that it is the best biomonitor agent for this region. The concentration of pollutants in this area was low, and all concentrations were below the threshold level. Their principal cause of origin points to petrochemical plants, various types of vessels and in particular fishing activities in Mond protected area, and it is shown that filter feeders can do better biomonitoring than predators because of their physiological status.
