Toxic and nutrient elements in yerba mate (Ilex paraguariensis)

Toxic and nutrient elements were investigated in yerba mate (Ilex paraguariensis) from South America. Fifty-four brands of commercialised yerba mate from Argentina, Brazil, Paraguay and Uruguay were analysed for Al, Ba, Ca, Cu, Fe, K, Mg, Mn, P, Sr, and Zn, using inductively coupled plasma optical emission spectrometry (ICP-OES), and Li, Be, Ti, V, Cr, Ni, Co, As, Se, Rb, Mo, Ag, Cd, Sb, La, Ce, Pb, Bi and U using inductively coupled plasma mass spectrometry (ICP-MS). Antimony, Se, Ag and Bi were not detected in any sample whereas the limits of detection (LODs) of these elements were 0.19, 0.40, 0.003 and 0.001 μg g^?1, respectively. Analysis of variance (ANOVA) revealed that the concentrations of Cd, Ti, Ni, As, Mo, U, Li and Be in yerba mate were not statistically different with regard to the country of origin, while those of the other investigated elements differed.     

Authentication of yerba mate according to the country of origin by using Fourier transform infrared (FTIR) associated with chemometrics

This study deals with the development of a method for classification of yerba mate (Ilex paraguariensis) using attenuated total-reflectance Fourier transform infrared (ATR-FTIR) and multivariate analysis. Fifty-four brands of yerba mate from southern South America were analysed in order to classify the commercialised yerba mate according to the respective country of yerba mate processing. The yerba mate was ground in a cryogenic mill, and the reflectance was directly measured in the region ranging from 4000 to 650 cm^?1. Different pre-processing algorithms and three methods of multivariate analysis were investigated, including principal component analysis (PCA), partial least square discriminant analysis (PLS-DA) and support vector machine discriminant analysis (SVM-DA). The yerba mate classification was 100% correct when the reflectance spectra were pre-treated (derived at first order, normalised by standard normal variation, smoothed and mean centred) and analysed using the SVM-DA method.     

Polycyclic aromatic hydrocarbons (PAHs) in sugarcane juice

Sugarcane juice is a common beverage in many Brazilian cities. At harvesting season most sugarcane plantation is burnt and this procedure has been shown as an important source of PAHs emission. In the present study 80 samples of sugarcane juice collected from two Brazilian cities, in two different periods, were analysed for the presence of four PAHs: benz(a)anthracene, benzo(b)fluoranthene, benzo(k)fluoranthene and benzo(a)pyrene. PAHs were detected in 50% of the samples. The samples collected between harvests presented mean sums of PAHs of 0.013 μg/kg and 0.012 μg/kg, while the samples collected during harvest presented mean sums of 0.053 μg/kg and 0.055 μg/kg. A higher concentration and incidence of PAHs in the juices collected in the harvest period was verified, corroborating the burning of the crops as a source of sugarcane juice contamination.     

Polycyclic aromatic hydrocarbons in milk powders marketed in Argentina and Brazil

The aim of this study was to quantify polycyclic aromatic hydrocarbon (PAH) levels in milk powder samples commercialised in Argentina and Brazil during 2012. Thirty-one samples were available from the retail market. An HPLC method for the determination of PAHs was applied involving a clean-up step with silica cartridges. Recoveries were greater than 79% for all PAHs analysed. Reproducible determination with adequate detection and quantification limits (LOD and LOQ) were attained by HPLC with fluorescence detection for 14 PAHs. Acenaphthylene was determined with a UV–VIS detector. There is no significant difference in any PAHs or in the sum of them between the Argentinean and Brazilian samples. Therefore, the samples were evaluated together. The highest concentration of benzo(a)pyrene (BaP) detected was 0.57 µg kg^?1 in milk powder. Contamination of samples expressed as the sum of 15 analysed PAHs varied between 11.8 and 78.4 µg kg^?1 and as PAH4 (BaP, chrysene, benzo(a)anthracene and benzo(b)fluoranthene) was between 0.02 and 10.16 µg kg^?1. The correlation coefficient for PAH2 (BaP and chrysene) and PAH4 groups was 0.95, for PAH2 and PAH8 it was 0.71, and for PAH4 and PAH8 it was 0.83. All the samples were below the regulatory limit for BaP, but 65% of commercial milk powders do not comply with the European Union limit for PAH4. This is the first report of PAH contamination in powder milk from Argentina and Brazil.     

Polycyclic aromatic hydrocarbons in cereal products on the Turkish market

The contamination level of four EU marker polycyclic aromatic hydrocarbons (PAHs) in some cereal-derived products was surveyed in this study. Thirty-eight samples, 20 bread and 18 breakfast cereals, were purchased from retail shops and local markets of East Black sea region in Turkey. The samples were analysed for four EU marker PAHs, using ultrasonic extraction, solid-phase extraction (SPE) clean up and stable-isotope dilution gas chromatography with mass-spectrometric (GC/MS) detection. The method was validated with the parameters linearity, accuracy, precision, limit of detection (LOD), limit of quantitation (LOQ) and uncertainty. Total content of the four PAHs in bread varied from 0.19 to 0.46 µg kg^?1 and in breakfast cereals from 0.10 to 0.87 µg kg^?1.     

Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs

Concentrations of polycyclic aromatic hydrocarbons (PAHs) were determined in 115 samples of olive oil (extra virgin olive oil, virgin olive oil, olive oil, pomace olive oil and blended olive oil), cooking oil (corn oil, sunflower oil, sesame oil, palm olein oil, soya oil, canola oil, mustard oil, peanut oil and mixed vegetable oil) and fat (butter and table margarine) collected from retail stores in Kuwait. Carcinogenic benzo[a]pyrene (BaP) was detected in 43% of the samples analyzed. Benz[a]anthracene and chrysene were detected in 37 and 45% of the samples, respectively, that did not contain BaP. Of the individual non-carcinogenic PAHs, naphthalene showed the highest mean concentration (14 µg kg^?1), while for the carcinogenic PAHs, BaP (0.92 µg kg^?1) and chrysene (0.87 µg kg^?1) showed the highest mean values. Approximately 20% of the samples within the olive oil and cooking oil sub-categories exceeded the EU maximum tolerable limit for BaP, with the highest level of 6.77 and 11.1 µg kg^?1, respectively. For the fat sub-category, 9% of the samples exceeded the tolerance limit, with the highest level of 3.67 µg kg^?1. The Kuwaiti general population's dietary exposure to the genotoxic PAHs (PAH8: benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi]perylene) was estimated to be 196 ng day^?1 (3.3 ng kg^?1 bw day^?1, assuming an average adult body weight of 60 kg). Results indicated that PAH8 and BaP_eq (total sum benzo[a]pyrene equivalents) are more reliable measures of the concentrations of other carcinogenic PAHs in oil and fat samples, while BaP and PAHs alone are not good indicators of the occurrence or degree of contamination by carcinogenic PAHs in these food products.     

Polycyclic aromatic hydrocarbons (PAHs) levels in propolis and propolis-based dietary supplements from the Italian market

Propolis and propolis-based extracts, attained from beekeepers and the local market, were analysed for the presence of 13 polycyclic aromatic hydrocarbons (PAHs), including eight high molecular weight PAHs (PAH8), recently indicated by the European Food Safety Authority (EFSA) as suitable indicators of the presence of carcinogenic and genotoxic PAH in foods. An analytical procedure based on microwave assisted saponification/extraction, high performance liquid chromatography (HPLC) and spectrofluorometric detection, has been developed. About half of the samples analysed presented benzo[a]pyrene (BaP) concentrations exceeding 2 μg/kg, which is proposed as a regulatory limit for dietary supplements. A product-by-product approach (based on maximum recommended dosage) was used to calculate PAH exposure. Even thought the majority of the samples gave low exposure levels when compared to exposure levels from other diet constituents, PAH intakes deriving from a daily consumption of some of the investigated products provided an important contribution to the total dietary intake and lead to margin of exposure (MOE) values which are of concern for human health.     

Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD

Polycyclic aromatic hydrocarbons (PAHs) are food-processing contaminants considered to be carcinogenic and genotoxic. Due to its drying process stage, teas may be contaminated with PAHs. The aim of the study was to validate an analytical method involving QuEChERS and HPLC-FLD for the determination of PAH4 in teas and evaluate the contamination levels in 10 different types of teas from Brazil. Recoveries varied from 54% to 99% and relative standard deviations from 1% to 21%. Limits of detection and quantification were from 0.03 to 0.3 µg/kg and 0.1 to 0.5 µg/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 µg/kg; followed by black (1.8–186 µg/kg), white (24–119 µg/kg), and green teas (3.1–92 µg/kg). Teas with lowest PAH4 were strawberry, lemongrass, peppermint, and boldo. Only trace levels of PAHs were detected in tea infusions, so apparently it would not affect PAH intake by Brazilian population.     

Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast GC/HRMS method. This study showed that there are differences in PAH contents between final smoked beef ham samples from traditional smokehouse (TS) (3.9 μg kg⁻¹) and industrial smokehouse (IS), (1.9 μg kg⁻¹). Also there is a difference in PAH contents in final smoked pork ham samples (4.9 μg kg⁻¹, TS; 4.2 μg kg⁻¹, IS). In beef and pork ham samples from the same smokehouse different PAH contents were observed during smoking. The highest content of examined PAHs in all beef and pork ham samples during smoking showed benzo[c]fluorene (BcL) (beef ham: from 0.3 μg kg⁻¹ to 1.5 μg kg⁻¹; pork ham: from 0.2 μg kg⁻¹ to 2.1 μg kg⁻¹).The maximum level for benzo[a]pyrene (BaP) of 5 μg kg⁻¹ in smoked meat products was not exceeded in any samples. Correlation statistic analysis (P < 0.05) of obtained contents from samples both from TS and IS showed that BaP is a good marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs (IS: R _BaP/Σ16PAHs = 0.95, R _BaP/Σ12PAHs = 0.96; TS: R _BaP/Σ16PAHs = 0.71, R _BaP/Σ12PAHs = 0.88).     

Determination of four priority polycyclic aromatic hydrocarbons (4PAHs) by GC-MS in traditional Turkish yoghurts

ABSTRACT

Polycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yan?k yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process. Therefore, the concentration and types of four polycyclic aromatic hydrocarbons were determined by gas chromatography-mass spectrometry (GC-MS). Yan?k yoghurt samples were collected from different shops in Denizli, Turkey. For the method validation, the Eurachem guide (second edition) was adopted. Accordingly, linearity, working range, limits of detection (LOD), quantification (LOQ), precision and trueness values were set. Due to the selected validation parameters, the limit for detection was between 0.03 ng g^?1and 0.05 ng g^?1while the limit for quantification was between 0.10 ng g^?1 and 0.16 ng g^?1. Recovery rates higher than 83.80 % were obtained for four PAHs at two spiked concentrations (2.0 and 5.0 ng g^?1). Five Yan?k yoghurt samples and one commercial concentrated yoghurt sample were successfully analysed using the validated method.     

食用油中多环芳烃的研究进展

多环芳烃(PAHs)是一类普遍存在的食品污染物,是国内外公认的高毒性物质。部分PAHs具有致癌性和遗传毒性,没有致癌性的PAHs也可能作为促癌剂。食用油由于其亲脂性更易遭受PAHs的污染,含有PAHs的油脂将加剧其在肠道中的吸收,从而严重威胁人类健康。综述了食用油中PAHs的来源途径、控制措施、前处理技术和检测方法,旨在为解决其污染问题提供参考。     

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis.     

Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation

ABSTRACT

Bleached olive pomace oil (BOPO) was distilled using a short-path molecular distillation unit to determine the impacts of distillation conditions on the removal of 15 PAHs from the list of 16 EPA-priority pollutant PAHs. The removal of PAHs was achieved at elevated temperatures (110–230°C) and pressures (0.05, 0.5, 5 mbar). The oil was also deodorised at 230°C under 0.5, 1 and 5 mbar pressures to determine the effect of pressure during deodorisation on the removal of PAHs. High-performance liquid chromatography (HPLC) with fluorescence detector (HPLC-FLD) was used for quantifying PAH concentrations in oil samples. PAH concentrations in BOPO were considerably reduced after molecular distillation and both temperature increment and pressure decrease were effective for the removal of PAHs from olive pomace oil. When above 190°C, BaP could be reduced to <2 µg/kg at all pressures. Distillation at 230°C under 0.05 mbar absolute pressure reduced the sum of four PAHs (BaP, Chr, BaA, BbF) to 7 µg/kg, which meets the acceptable levels established by the European Union (10 µg/kg). Deodorisation effectiveness was increased by decreasing absolute pressure, particularly for light PAHs.     

Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

Smoking and/or grilling, when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The aim of this work was to investigate the PAH content of different smoked or grilled meat and fish products commonly consumed in Nigeria. A rapid method involving microwave-assisted saponification and simultaneous extraction followed by solid-phase extraction (SPE), high-performance liquid chromatography (HPLC) separation and spectrofluorometric detection was employed. Samples that were smoked or grilled using traditional systems, which use a wood fire, were heavily contaminated with benzo[a]pyrene (BaP) at levels ranging from 2.4 to 31.2 µg kg^?1 wet weight. Considerably lower contamination levels were found in samples smoked or grilled in the laboratory using a charcoal fire (BaP from 0.7 to 2.8 µg kg^?1 wet weight). The health risk associated with a daily consumption of 100 g of these products was also evaluated using the margin of exposure (MOE) approach. MOE values lower than 10,000 were obtained for all smoked/grilled commercial samples, indicating a potential concern for consumer health.     

Polycyclic aromatic hydrocarbons and lead in roadside lettuce and rye grain

Thirty-eight samples of lettuce and three samples of rye from an experimental site close to a highway were analysed for 20 polycyclic aromatic hydrocarbons (PAH) and lead. The lettuce plants were grown 8–65 m from the road and collected after 5,9 and 11 weeks of exposure. The levels of benzo[a]pyrene (BaP) and lead varied from 0.1 to 1.3 μg kg^?1 and from 0.18 to 1.6 mg kg^?1, respectively. The plants grown close to the road and with long exposure times showed the highest levels. The positive gradients for PAH and lead with exposure time and closeness to the road were nearly identical, but in different concentration ranges. Lettuce plants grown in a cold frame showed lower levels than those grown in the open. In rye sampled at 7–25 m from the road, BaP was not detected and lead levels ranged from 0.07 to 0.11 mg kg^?1. The results suggest that the Swedish National Food Administration/National Environmental Protection Board recommendations, i.e. not to grow leafy vegetables closer than 25 m from roads with intense traffic, are sufficient at traffic flows of up to 12 000 vehicles per day.     

Dietary exposure and risk assessment of European Union priority (EU 15+1) polycyclic aromatic hydrocarbons from milks and milk powders in China

Dairy products, characterized by rich nutrition and unique flavor, occupy an increasing share of the human diet with the development of higher living standards. However, trace hazardous contaminants in dairy products, such as polycyclic aromatic hydrocarbons (PAH), are arousing public concern. In this study, we investigated 82 milks and milk powders from Shanghai markets for the occurrence of 20 PAH, including 16 European Union priority (EU 15+1) PAH and 4 derivatives. Furthermore, we carried out a risk assessment of dietary exposure of PAHs from dairy products based on detection results and data on body weight and dietary intake obtained from questionnaires. Two assessment methods were used in this study: the incremental lifetime cancer risk (ILCR) and margin of exposure (MOE) methods. The ILCR of all age groups was 10^?6 to 10^?4, indicating a potential but acceptable carcinogenic risk. The MOE of the 4 groups (divided by age and sex) was >10⁴, indicating no significant carcinogenic risk of PAH exposure from dairy products. In both methods, children had the highest risk because of their greater consumption of dairy products, followed by seniors, young adults, and middle-aged adults. Results of this study provide reference data on the exposure level and health risk of PAHs from dairy product intake.     

Polycyclic aromatic hydrocarbons in animal-based foods from Shanghai: bioaccessibility and dietary exposure

A total of 175 samples of 18 types of food were collected from markets in Shanghai, China, and the concentrations and bioaccessibility of 15 priority-controlled polycyclic aromatic hydrocarbons (PAHs) in these samples were determined. The mean concentrations of PAHs varied between 2.4 and 47.1?ng?g^?1 wet weight, with the highest being observed in snail and lowest in chicken. The concentrations were lower than the maximum levels of PAH allowed for food per EU regulations. Among the PAHs measured, phenanthrene was the predominant one. Most of the PAHs originated from pyrogenic sources, analysed using molecular indices. The mean bioaccessibility of PAHs varied from 29.0% to 61.2% as measured by simulating the human gastrointestinal digestion process. Linear relationships between the bioaccessibility and lipid contents were observed for most PAH congeners. The daily intake of PAHs by an average Shanghai resident was 848?ng?day^?1 and decreased to 297?ng?day^?1 when the bioaccessibility of PAHs were considered, demonstrating that most intake might have been overestimated. According to the potency equivalent concentrations and screening values of PAHs, consumption of snail and clam, especially snail, should be limited.     

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia

The concentrations of benzo[a]pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial, cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg^-1 for benzo[a]pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo[a]pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of an individual food consumption questionnaire and, for the general population, based on national food consumption data. The highest total PAH concentrations detected were 16 µg kg^-1 in smoked meat and ham, 19 µg kg^-1 in smoked sausage and 6.5 µg kg^-1 in smoked chicken samples. Since smoking and grilling are prevalent meat-cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake.     

Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market

Benzo[a]anthracene (BaA), chrysene (CHR), cyclopenta[c,d]pyrene (CPP), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[j]fluGoranthene (BjF), benzo[a]pyrene (BaP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene (IcP), benzo[g,h,i]perylene (BgP), dibenzo[a,l]pyrene (DlP), dibenzo[a,e]pyrene (DeP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,h]pyrene (DhP), the 15 SCFPAH, assessed to be relevant as well as benzo[c]fluorene (BcL) recommended by the European Food Safety Authority (EFSA), were analysed in different types of chocolate. The sample preparation included accelerated solvent extraction (ASE), size exclusion chromatography (SEC) and solid phase chromatography using small silica gel columns. The individual PAH were separated by gas chromatography using a VF-17ms GC column and detected by high resolution mass spectrometry (HRMS). The investigation of 40 samples of various types of chocolate with different cocoa contents resulted in a median benzo[a]pyrene (BaP) content of 0.22 μg/kg. Furthermore, the results showed a linear correlation between the content of BaP and the sum content of the 16 priority PAH. Therefore, the analysis of BaP as a leading substance seems to be suitable to estimate the PAH contamination in chocolate.

---

Zusammenfassung:  Für Bestimmung der 15+1 von der EU als priorit?r eingestuften PAK in verschiedenen Schokoladen wurde eine Analysenmethode bestehend aus beschleunigter L?sungsmittelextraktion (ASE), Gelpermeationschromatographie (GPC) und Nachreinigung an einer Minikieselgels?ule verwendet. Die Identifizierung und Quantifizierung der einzelnen Verbindungen erfolgte nach gaschromatographischer Trennung mit dem hochaufl?senden Massenspektrometer unter Verwendung einer VF-17ms GC-S?ule. Die Untersuchung von 40 Schokoladenproben mit verschiedenen Kakaogehalten erbrachte im Median einen Gehalt an Benzo[a]pyren (BaP) von 0,22 μg/kg. Es zeigte sich weiterhin eine enge Korrelation des BaP-Gehalts vom Gesamtgehalt der 15+1 EU-PAK. über die Leitsubstanz BAP l?sst sich somit der Gesamtgehalt der 15+1 EU-PAK durch die alleinige Bestimmung von BaP in Schokolade absch?tzen.

---

Received: February 10, 2009; accepted: February 25, 2009.     

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in “Androlla” (36.45 µg/kg) than in “Botillo” (29.39 µg/kg) although no significant differences (P < 0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 µg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in “Androlla” and “Botillo” samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P < 0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in “Androlla” samples (R_BaP/6IARC = 0.63) and in “Botillo” samples (R_BaP/6IARC = 0.96).