Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends

The consumption of extra virgin olive oil has been growing in Brazil over the years. However, as it is an expensive product, many consumers tend to substitute extra virgin olive oil with a cheaper alternative, such as vegetable oil blends (mainly a mixture of olive and soybean oils). In the preset study, different brands of oil blends were evaluated for the occurrence of 13 polycyclic aromatic hydrocarbons. The method involved liquid–liquid extraction with hexane and N,N-dimethylformamide, followed by clean-up by SPE with C18 cartridges. Analyses were carried out by HPLC with fluorescence detection. PAHs were detected in all samples analyzed and the mean sum ranged from 2.59 μg/kg to 85.30 μg/kg. A high variability in PAHs levels between brands and between different batches of the same brand was observed. Approximately 50% of the samples were in disaccording with the maximum permitted levels for BaP and PAH4 established in the Brazilian and/or European regulations.     

Polycyclic aromatic hydrocarbons (PAHs) survey on tea (Camellia sinensis) commercialized in Argentina

Polycyclic aromatic hydrocarbons (PAHs) occurrence in fifty-four samples of tea marketed in the main supermarkets from Argentina was described for the first time. A high performance liquid chromatography (HPLC) method was applied with fluorescence detector (FLD) and UV-VIS diodes array detector (DAD) for the analysis of sixteen PAHs in tea (camellia sinensis), with percentages recoveries higher than 84.5%. Contamination expressed as the sum of sixteen analysed PAHs was between 509.7 and 2746.5 μg kg⁻¹ on dry mass and the mean was 930.4 μg kg⁻¹ on dry mass.     

Development of ANFIS models for polycyclic aromatic hydrocarbons (PAHs) formation in sea sediment

Polycyclic aromatic hydrocarbons (PAHs) are Canceriogenic and mutagenic substances. These compounds are released in the environment by anthropogenic and natural sources. In this work, an adaptive neuro-fuzzy inference system (ANFIS) was employed to model the PAHs formation in sea sediment. Development of ANFIS model is on the basis of the Gaussian membership function. The result obtained by ANFIS model was analyzed with the statistical parameters such as mean squared error (MSE), mean absolute error percent (MEAEP), maximum absolute error percent (MAAEP) and R². The prediction capability of ANFIS model was compared with the previous developed models. According to results obtained by statistical parameters, the ANFIS model has the best performance in estimating of PAHs with the lowest error values.     

Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils

A fast and simple solid-phase extraction (SPE) method followed by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC–TOFMS) has been developed for analysis of 15 + 1 carcinogenic polycyclic aromatic hydrocarbons (PAHs) in vegetable oils. Of three critically assessed sample preparation approaches – (i) gel permeation chromatography (GPC), (ii) GPC followed by silica based SPE, and (iii) SPE employing PAHs-dedicated molecularly imprinted polymers (MIPs), the latter one was selected as the best option. Recoveries of the overall analytical procedure ranged from 70 to 99%, with repeatabilities in the range of 2–11%. Limits of quantitation (LOQs) ranging for individual PAHs from 0.1 to 0.3 μg kg⁻¹, were fairly below the maximum level 2 μg kg⁻¹ established for the PAHs representative, benzo[a]pyrene (BaP), by EU Legislation for this commodity. Within the mini-survey in which the new method was employed for examination of 35 samples of various kinds of vegetable oils collected at the Czech market, the highest PAH4 levels, i.e. the sum of BaP, benz[a]anthracene (BaA), benzo[b]fluoranthene (BbFA) and chrysene (CHR) were found in sea buckthorn (708 μg kg⁻¹) followed by rapeseed oil (99.8 μg kg⁻¹). Altogether 8 samples from 35 examined vegetable oils exceeded the maximum limit 2 μg kg⁻¹ for BaP and 10 samples exceeded 10 μg kg⁻¹ set for PAH4 which is fixed by Commission Regulation (EU) no 835/2011 for oils.     

Polycyclic aromatic hydrocarbons in Iranian Kebabs

The presence and amount of 15 polycyclic aromatic hydrocarbons (PAHs) were determined in four types of commonly consumed well-done grilled meat (Kebab) in Tehran restaurants. The main goal was to assess the hazard potential of grilled meat prepared in Tehran restaurants and to determine the contributions of fuel and meat types on concentrations of PAHs in Kebabs. Based on the results, the total PAHs concentration was in the range from 7.37 to 17.94 μg kg⁻¹. The differences in PAHs concentrations were found to be significant between charcoal and gas-grilled samples as well as between different meat types. The highest and lowest concentrations of PAHs were detected in charcoal grilled chicken wings and gas grilled chicken meat respectively. Benzo[a]pyrene (BaP), one of the main indicators for the occurrence of PAHs in food, was detected in all the samples in the range of 0.28–5.81 μg kg⁻¹. In addition, four samples exceeded the maximum acceptable limit for BaP established by the European Commission.     

Impact of refining on the levels of 4-hydroxy-trans-alkenals,parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils

4-Hydroxy-2-trans-hexenal (4-HHE), 4-hydroxy-2-trans-nonenal (4-HNE), polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (oxy-PAHs) are harmful compounds that commonly occur in edible oils. In this study, we assessed the levels of these compounds in soybean and rapeseed oils during refining. The concentrations of 4-HHE, 4-HNE, 16 PAHs and five oxy-PAHs in soybean oil decreased from 16.27, 644.19, 48.72 and 20.04 μg/kg to 5.65, 260.01, 19.71 and 2.04 μg/kg, respectively, after refining. In rapeseed oil they decreased from 21.46, 246.44, 38.02 and 6.56 μg/kg to 0.00, 37.35, 17.25 and 2.04 μg/kg, respectively. Furthermore, the compounds were sequentially reduced throughout the refining process. The most significant reduction in PAHs was attributed to neutralization (up to 54.79% of the total reduction), while the most significant reduction in oxy-PAHs was attributed to bleaching (up to 84.83% of the total reduction), which also notably reduced 4-HHE and 4-HNE in the soybean oil refining. These results may be helpful for quality and process control with regards to minimizing the levels of harmful compounds in edible oils.     

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

The aim of this work was to determine the level of contamination of different kinds of commercial smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons (PAHs) for which the limiting values are established in the Commission Regulation (EU) 2015/1125. These PAHs are benzo(a)pyrene (BaP) and the sum of the following four PAHs: benzo(a)pyrene, benzo(a)anthracene (BaA), benzo(b)fluoranthene (BbFA) and chrysene (Chr). The research materials were fish, meat and chicken products smoked by the industrial or traditional techniques. The research methods included process of saponification of the samples, extraction of the polycyclic aromatic hydrocarbons fraction, and then qualitative and quantitative determination of PAHs by high performance liquid chromatography with fluorescence detection method (HPLC-FLD). The highest BaP content and the sum of the four polycyclic aromatic hydrocarbons (4PAHs) (36.51 mg/kg and 73.01 mg/kg, respectively) were found in canned smoked sprats in oil and these values exceeded the maximum levels given in the Commission Regulation (EU) 2015/1125. The analyzed products smoked by traditional technique contained significantly more PAHs as compared to the products smoked by the industrial technique or produced with smoke flavourings.     

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

Meat products may be contaminated by carcinogenic polycyclic aromatic hydrocarbons (PAH) during smoking. This review is focused in the 10 variables of the smoking process that have been studied by researchers, according to the Codex Alimentarius Commission CAC/RCP 68/2009: the type of fuel, the smoking methods (direct or indirect), the smoke generation process (temperature of pyrolysis and to airflow), the distance and position between the food and the heat source, the products fat content and its evolution, the smoking time, the temperature during smoking, the cleanliness and maintenance of equipment, the design of the smoking chamber and the equipment. A new variable reported by researchers, the casing type, is also included. The main aspects concerning PAH contamination of meat products, such as the smoking process history, types of smoking, aim and composition of smoke, PAH formation and transport mechanisms, analytical methods for PAH determination, presence of PAH in meat products worldwide and regulations, are also reported and briefly discussed.     

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) in smoked Frankfurter-type sausages were investigated depending on the smoke generation method applied in a total of 63 smoking experiments. The smoke was generated by smouldering with different air supplies (smouldering smoke), by leading overheated steam through wood chips (steam smoke), by friction of a log (friction smoke), and by heating plates (touch smoke). The type of smoke generator had a noticeable influence on the contents of PAH and phenolic compounds. The highest mean content of PAH4 (2.6 μg/kg) was observed for sausages when intensive smouldering smoke was applied, the lowest (0.3 μg/kg) in friction-smoked sausages. The highest mean sum content of the five phenolic compounds was observed for sausages smoked with steam smoke (45 mg/kg) whereas the contents in friction- (15 mg/kg) and touch- (18 mg/kg) smoked products were relatively low.     

沉积物中16种多环芳烃单体碳同位素GC-C-IRMS测定

为监测海洋沉积物中的多环芳烃（PAHs）、追踪污染物来源并控制污染,建立了沉积物中16种多环芳烃单体碳同位素GC-C-IRMS测定方法。首先采用EA-IRMS联用技术对16种多环芳烃单体碳同位素进行了定值,偏差范围在0.03‰~0.15‰（n=10）,小于0.2‰;再用该16种多环芳烃混标,运用GC-C-IRMS联用技术考察了高效薄层色谱、气相色谱进样体积、无分流时间、进样浓度等可能产生的同位素分馏,结果表明,整个方法并无明显的同位素分馏现象。根据不同浓度PAHs混标在GC-C-IRMS测定中的变化与EA-IRMS测定的差,建立了数据校正曲线,其R²大于0.99,并应用于沉积物中16种多环芳烃单体碳同位素的测定,测试数据为海域沉积物中多环芳烃溯源提供了有力证据。     

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bacteria. Moreover L. sakei produced bacteriocins inhibited the growth of Pseudomonas aeruginosa and Escherichia coli. Furthermore, the treatment of sausages surface with LAB before smoking decreased the content of cadaverine and spermidine, whereas the treatment of sausages surface with LAB after smoking decreased the content of putrescine (approx. 53% when L. sakei and P. acidilactici were applied) or totally eliminated (applying P. pentosaceus) from outer layers and centre of sausages. The application of LAB for sausages treatment before and after smoking significantly decreased both benzo[a]pyrene and chrysene decreasing (p < 0.05). The results also confirm that potatoes juice could be used as an alternative substrate for LAB cultivation, and the obtained fermented bioproducts could be applied for surface treatment of cold smoked pork sausages in case to reduce microbial contamination, and PAHs content in final product.     

稠环芳烃加氢裂化机理和催化剂研究进展

稠环芳烃(PAHs)是一种化学稳定性高、难降解的有机污染物,加氢裂化可将PAHs转化为轻质芳烃和链烃,被认为是PAHs转化的有效方式之一。介绍了国内外加氢裂化工艺的概况、PAHs(萘、蒽、菲等)加氢裂化反应网络及其多相催化反应机理,分析了活性金属、酸中心、活性金属与酸中心的相互作用及助剂对加氢裂化催化剂性能的影响。提出优化金属中心和酸性中心之间的协同作用,制备出高活性、高选择性和稳定性的加氢裂化催化剂是PAHs加氢裂化催化剂的发展趋势。     

The use of polycyclic aromatic in the assessment of marine life and the impact on petroleum pollution in the Suez Gulf,Egypt

This study represents the concentrations of 16 PAHs in a commercial aquatic species Sauridaund squamis; Euthynnus affinis; Rhabdosargus haffara; Argyrops Spinifer; Nemipterus Japonicus, Oreochromis Niloticus; Trachurus Indicus; Peneus Japonicas; Scomber Japonicus; and Pomadasys Stridens, which were collected from the coastal area of the Suez Gulf waters. The analyses of polycyclic aromatic hydrocarbons (PAHs) were determined using HPLC to identify the sources of PAHs. The results revealed that low molecular weight of PAHs were more than high molecular weight in aquatic species, Benzo (a)Anthracene/(Benzo (a) Anthracene?+?Chrysene) BaA/(BaA?+?Chr), Indeno (1,2,3-cd) pyrene/(Indeno (1,2,3-cd) pyrene?+?Benzo (ghi) perylene) IP/(IP?+?BP) and Fluoranthene/Pyrene (Fl/Pyr), they reflected that the PAHs sources in aquatic species are petrogenic as a main sources, pyrogenic sources. The study area was generally contaminated with hydrocarbons and continuous consumption of food from this area may pose public health hazards.     

Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia

The present paper investigated on the presence of some hydrocarbon contaminants, namely polycyclic aromatic hydrocarbons (PAHs), mineral oil hydrocarbons (MOH) comprising saturated (MOSH) and aromatic (MOAH) compounds, and polyolefin oligomeric saturated hydrocarbons (POSH) in olives and extra virgin olive oils from Tunisia. Olive fruits were collected in sites exposed to different environmental contamination, and the oil extracted both by physical mean (using an Abencor extractor) and with solvent (using microwave assisted extraction, MAE). Analytical determination was performed by SPE cleanup on silica cartridge followed by spectrofluorometric detection, for PAH, and on-line HPLC-GC-FID for MOH and POSH. Oils extracted from olives by physical mean, as well as extra virgin olive oils from the market, had PAH levels never exceeding the EU legal limits. All olive samples showed similar MOSH profiles, but not clear correlation between the variable contamination levels and considered sources of contamination, was evidenced. The average MOSH content in oil extracted from olives by solvent (11.1 mg/kg) was about four time higher than in oil extracted by physical mean (2.6 mg/kg). MOSH in extra virgin oil from the market ranged from 10.3 to 38.0 mg/kg, while MOAH were not detected. The higher MOSH levels found in oils from the market evidenced an important contribution due to oil processing and/or packaging. Two of the samples were clearly contaminated with polyolefin oligomeric hydrocarbons (POSH) migrated from the plastic cap.     

Profiling,distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

The purpose of this study was to evaluate the concentration of polycyclic aromatic hydrocarbons (PAH8 plus fluoranthene and pyrene) in “Pan de Cea” bread, “Pimentón de La Vera” paprika, “San Simón da Costa”, “Idiazábal” and “Humus” cheeses, and “Chorizo” garlic pork sausage. Results obtained showed that harmless low molecular weight compounds (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16–17 % in paprika, 23–28 % in cheese and 20–24 % in meat sausages, respectively. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concentration (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). “Pimentón de la Vera” paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their molecular weight increased. These results showed that the contamination detected in “Pan de Cea” bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs determined were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in “Pimentón de la Vera” paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our estimates, the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.     

Simultaneous analysis of 10 polycyclic aromatic hydrocarbons in roasted coffee by isotope dilution gas chromatography-mass spectrometry: Optimization,in-house method validation and application to an exploratory study

The presence of polycyclic aromatic hydrocarbons (PAHs) in food implies a potential risk to human health. Although the coffee has been appointed as an important matrix to be monitored for contamination by PAHs, there is still a gap in the literature regarding to the methods of analysis appropriately validated for this scope and also related to the occurrence of contamination in Brazilian commercial samples. In this paper, a method for the determination of ten priority PAHs in roasted coffee by isotope dilution gas chromatography coupled to mass spectrometry was optimized, validated and applied to an exploratory study with 24 commercial samples. The samples were extracted with simultaneous clean-up using pressurized liquid extraction (PLE), followed by liquid–liquid extraction (LLE) and clean-up using silica columns. Linearity was obtained in the concentration range from 0.25 to 4.00 μg kg⁻¹. Matrix effects were not significant. The precision was demonstrated with relative standard deviations varying from 3.3 to 24 % under repeatability and from 3.3 to 33 % under intermediate precision conditions. The average recovery values ranged between 87 and 111%. These values, as well as the limits of detection, limits of quantification and uncertainties of measurements, met the performance criteria established by European Union regulations. The contamination of the commercial samples ranged from 1.00 ± 0.35 to 11.29 ± 2.33 μg kg⁻¹, indicating the need of further occurrence studies and establishment of monitoring programs in Brazil.     

Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are developed during meat processing, may play key roles in the imposing health risk. The consumption of ready to eat (RTE) meat products has increased dramatically in recent years due to their convenience. Therefore, it is essential to evaluate its health risk and provide dietary intake guidance to the general public. 11 RTE meat products were selected from UK market including chicken, pork and fish to investigate their health risks in concern of HCAs and PAHs levels. HCAs and PAHs were extracted by solid-phase extraction and analysed by HPLC-DAD/FLU. Chargrilled chicken contained the highest amount of HCAs (37.45 ± 4.89 ng/g) and PAHs (3.11 ± 0.49 ng/g), followed by roasted bacon (HCAs 15.24 ± 1.31 ng/g, PAHs 1.75 ± 0.17 ng/g) and honey roast salmon (HCAs 17.12 ± 5.86 ng/g, PAHs 0.38 ± 0.09 ng/g). The high dietary intake of HCAs was from chargrilled chicken and ham, which could contribute to the increase in breast cancer and colorectal adenoma. While cancer risk associated with PAHs intake from RTE meat products was relatively low according to the Lifelong Average Daily Intake of UK consumers.     

Prediction of formation of polycyclic aromatic hydrocarbon (PAHs) on sediment of Caspian Sea using artificial neural networks

In this article the amount of polycyclic aromatic hydrocarbon (PAHs) on the sediment of Caspian Sea predicted by artificial neural networks multi-layer perceptron (MLP) and generalized regression (GRNN) models. PAH is a most important pollutant in a marine environment derived from an anthropogenic and natural source. This component is mutagenic and Carcinogenic extremely. In this investigation, a multi-layer perceptron and Generalized regression neural network models have been developed by experimental data (organic matter, latitude, longitude, depth and effective matter (particle size)) reported in the literature. As a result, experimental data compared to the output of models by calculation of mean squared error (MSE), root mean squared error (RMSE), mean absolute error percent (MEAE), maximum absolute error percent (MAAE) and R². Results have shown an appropriate fitting for experimental data with predicted values .Also, MLP neural network has the best performance to predicating of PAHs.     

海洋沉积物中芳香烃预测中国南海潮汕坳陷油气圈闭方法

利用一种先进的地球化学勘查技术,通过检测海底沉积物中的芳香烃的含量预测可能的油气圈闭。基于新的高分子吸附材料快速高效地提取海洋表层沉积物中痕量的苯、甲苯、乙苯和二甲苯（简称为BTEX）和萘、菲、蒽（简称为PAHs）等芳烃组分,结合热脱附和气相色谱质谱（GC-MS）完成对沉积物中痕量BTEX和PAHs的定性定量分析,利用BTEX和PAHs浓度异常范围预测油气圈闭。结合中国南海北部陆坡深水区白云凹陷荔湾地区已知LW3-1油气田的验证结果,以及中国南海东沙海域中生界油气勘探新区（潮汕坳陷）二维地震勘探的结果,提出了在潮汕坳陷北部斜坡区和中央隆起带、水深1 000~1 500 m的深水区是寻找中生代油气藏的重点勘探区,为缩小勘探目标区和降低勘探成本提供了重要参考。