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 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 smoked cheese

BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 15 US EPA PAHs) found in samples smoked under controlled industrial conditions were at level 0.11 µg kg^?1, whereas in ‘home‐made’ cheeses, the PAH content was up to 10 times higher. A similar trend was observed for B[a]P, a marker compound representing carcinogenic PAHs. While its levels in commercial products prepared by controlled smoking technologies were close to the limit of quantification (0.03 µg kg^?1); in household samples, the B[a]P content ranged from 0.6 to 0.9 µg kg^?1. Significantly higher amounts of PAHs (up to three to six times) were found in surface layers as compared to internal parts of cheese. CONCLUSION: Although smoked cheese is a popular food, only several papers have focused on PAH levels in these products. This paper evaluates the contribution of different smoking technologies to PAH contamination of several cheeses and thus can help in a risk assessment associated with their consumption. Moreover, the study shows the concentration ratios of selected PAHs, from which the type of smoking technology can be indicated. The results obtained in this study also supported the suggestion of the EU Scientific Committee on Food to use benzo[a]pyrene as an indicator of the occurrence of higher‐molecular mass PAHs. Copyright © 2008 Society of Chemical Industry     

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.     

食品中多环芳烃及卤代多环芳烃的研究进展

综述了多环芳烃及卤代多环芳烃的性质、毒性及国内外食品中的污染情况和研究现状,并对目前的分析测定方法进行了介绍,希望为我国开展食品领域内多环芳烃和卤代多环芳烃的研究提供参考。     

Polycyclic aromatic hydrocarbons in diet: Concern for public health

BackgroundExposure to carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) is responsible for numerous human health problems. Diet has been found responsible for nearly 88–98% exposure to PAHs in humans. Different studies have been conducted worldwide to investigate the role of food processing techniques and food matrix in PAHs' formation and adsorption, which has helped in establishing regulations and guidelines.Scope and approachThe present review focuses on the published research articles on concentrations and profile of PAHs in Indian food products. The levels in Indian diet were compared with those reported for similar food products and categories in international studies, and the associated gaps and future prospects were discussed. This paper holds importance for public health especially for societies having an Indian-influenced diet.Key findings and conclusionsIndian food products belonging to Beverages, Oils, Fruits, Vegetables, Supplements, Chocolates, Traditional items and Marine foods category accumulated PAHs during pre- and post-harvest stages and acted as the main sources of PAHs' exposure to humans. Compared to worldwide studies, studies focusing on PAHs in Indian food products are very few, basic in nature and limited in scope.     

食品中多环芳烃的提取、纯化、以及检测方法的研究进展

对食品中多环芳烃(PAHs)的提取、纯化机理和检测方法进行了概述,侧重介绍了样品提取、纯化和分离过程中影响PAHs回收率的各种因素。     

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

Polycyclic aromatic hydrocarbons (PAHs), at least those with high molecular mass, are classified as probable human carcinogens by the US Environmental Protection Agency. The importance of the material used to generate smoke is indicated by the attention that the European Union is paying to list the wood that can be used to produce smoking flavour agents. The paper examines the dependence on the nature of the wood used for smoking on the formation of eight PAHs (selected as markers of PAHs) and transfer of these PAHs into traditional Spanish smoked chorizo sausages with collagen and tripe casings. The results showed that the kind of combustion performed on different materials seriously affected the PAH levels in the smoke generated. Ignition and firing of the material with a flame compared with heating produced more PAHs in the smoke. The levels of PAHs found in the meat and in the collagen and tripe casings of the smoked chorizo samples suggest that the collagen-based casings behave as a better barrier to PAHs.     

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.     

多环芳烃脱除方法及其在维生素E油中的应用

介绍了多环芳烃（PAHs）的性质、来源和危害，详述了油、污水、土壤中多环芳烃的脱除方法：物理法（包括萃取法、吸附法、层析法及人造纤维富集法等）、化学反应法、生物反应法、化学-生物降解法等，比较了各种脱除方法的优缺点。分析了维生素E油中的PAHs的来源。实验结果显示，硅胶柱层析法、微波萃取法、人造纤维bluerayon吸附等方法对维生素E油中PAHs的脱除有较好的效果。     

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.     

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.     

Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure

In this study the 13 polycyclic aromatic hydrocarbons (PAHs) identified as being genotoxic and carcinogenic by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) were determined in different brands of soybean oils available on the Brazilian market, totalling 42 samples. A solid-phase extraction (SPE) method for sample clean-up with a C₁₈ cartridge, followed by reversed-phase HPLC with fluorescence detection, was used for determination. The method showed good recoveries for most PAHs studied with values between 74% and 111%. Good intra- and inter-day precisions (0.5?<?RSD?<?11.9) and high correlation coefficients (r ^2?>?0.999) were obtained. The presence of PAHs was detected in all 42 samples with mean summed PAH levels ranging from 10.4 to 112.0?µg?kg^?1. The mean and maximum dietary exposures for total PAHs were estimated as 12.4 and 19.1?ng?kg?bw^?1?day^?1, respectively.     

Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets

The presence of polycyclic aromatic hydrocarbons (PAHs) in commercial smoked fillets of tuna, swordfish and Atlantic salmon was studied. In Europe, the smoking technique is widely used in fish processing and these species are the most representative of the taste of consumers for smoked products. Samples were purchased on the Italian market and analysed by HPLC. Mean concentrations (ng g⁻¹) of acenaphthene (4.4, 6.2, 11.2), phenanthrene (11.5, 18.5, 8.9), anthracene (2.4, 5.2, 1.8), fluoranthene (17.0, 9.4, 4.7), benzo( k )fluoranthene (0.3, 0.1, 0.2) and benzo( a )pyrene (1.3, 0.1, 0.4) were found in Atlantic salmon, tuna and swordfish respectively. Benzo( b )fluoranthene (1.2 ng g⁻¹) was detected only in Atlantic salmon whereas dibenz( a,h )anthracene was never detected in this species, but only in tuna (0.5 ng g⁻¹) and swordfish (1.1 ng g⁻¹). Atlantic salmon contained the highest level of benzo( a )pyrene (2.8 ng g⁻¹) which is below the European regulatory level of 5 ng g⁻¹.     

Polycyclic aromatic hydrocarbons and halogenated persistent organic pollutants in canned fish and seafood products: smoked versus non-smoked products

In this study, levels of several groups of environmental contaminants represented by PAHs, PCBs, organochlorine pesticides and polybrominated diphenyl ethers were determined in various types of canned smoked and non-smoked fish and seafood products (54 samples) obtained from the Czech market. PAHs were detected in all of the studied samples, and at least one of the target halogenated persistent organic pollutants was present above the LOQ in 85% of the samples. The levels of PAHs, PCBs, organochlorine pesticides (mainly DDTs) and polybrominated diphenyl ethers found in the canned products varied in the range of 1.4–116?µg?kg^?1, 0.6–59.6?µg?kg^?1, 0.6–82.7?µg?kg^?1 and 0.1–2.1?µg?kg^?1 can content, respectively. Smoked sprats were the most contaminated fish product (n?=?12) in which the highest levels of both PAHs and persistent organic pollutants were found. In 67% of the samples of smoked sprats in oil, the level of benzo[a]pyrene exceeded the maximum level of 5?µg?kg^?1 established for smoked fish by European Union legislation. The distribution of target analytes between oil and fish fractions was also assessed. Significantly higher levels of PAHs were measured in the oil fraction.     

Polycyclic aromatic hydrocarbons in milk and dairy products

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various cancers. Polycyclic aromatic hydrocarbons are a consequence of environmental pollutants, imperfect burning or pyrolysis of organic substances during industrial processing. Additionally, foods can be contaminated during their processing and preparation through different heat treatments. This review highlights the formation, occurrence and health impacts of PAHs in milk and milk products, and analytical technique used for their determination in dairy products.     

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 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 yerba mate (Ilex paraguariensis) from the Argentinean market

Polycyclic aromatic hydrocarbons (PAHs) occurrence in 50 samples marketed in the main supermarkets from Argentina was surveyed. A high performance liquid chromatography (HPLC) method was applied with fluorescence detection (FLD) and UV—VIS diodes array detector (DAD) for the analysis of 16 PAHs in “yerba mate” (Ilex paraguariensis), with recoveries higher than 89% and limits of detection and quantification lower than that found by other methodologies in previous studies. Contamination expressed as the sum of 16 analysed PAHs ranged between 224.6 and 4449.5 μg kg^?1 on dry mass. The contamination expressed as PAH4 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene and benzo(b)fluoranthene) varied between 8.3 and 512.4 μg kg^?1. The correlation coefficient for PAH2 (sum of benzo(a)pyrene and chrysene) and PAH4 groups was 0.99, for PAH2 and PAH8 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)perylene, dibenzo(a,h)anthracene and indeno(1,2,3cd) pyrene) 0.97 and for PAH4 and PAH8 0.98.