Determination of polycyclic aromatic hydrocarbons in grilled meat

Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Resumo Hidrocarbonetos Policíclicos Aromáticos (HPA) podem estar associados à carcinogênese em humanos. Tais compostos penetram no organismo pelo trato gastrointestinal, o que faz da dieta uma importante via de contaminação. O objetivo desta revisão é analisar a relação entre a formação/ingestão desses compostos e a alimentação. Foi encontrada associação direta do método de cocção empregado com o aumento dos níveis de HPA nos alimentos e a formação de novos compostos. A fonte térmica aplicada, a composição do alimento, o tipo de óleo utilizado, especialmente nos processos de fritura, bem como o tipo de tratamento empregado ao alimento antes da cocção, são fatores que influenciam o teor de HPA no produto final. A legislação brasileira é pouco abrangente em relação a esses compostos e a necessidade de ampliação das normas nacionais se torna ainda mais evidente quando este tema é visto como uma questão de Segurança de Alimentos.

Tracing biomarker of PAH-exposure and susceptibility factor (GSTM-polymorphism) among cancer patients in Pakistan

We studied cancer patients for possible PAH exposure, using urinary concentration of 1-hydroxypyrene (1-OHP) as a biomarker of internal dose of polycyclic aromatic hydrocarbons (PAHs). The subjects included in this study belonged to various socio-demographic backgrounds, and were diagnosed with cancer (i.e. lung, head and neck or digestive tract cancer). In general, we observed high concentration of urinary 1-OHP among digestive tract cancer patients, compared with the controls (CN) (mean 1.06, median 1.03 and mean 0.62, median 0.63 μmol/mol-Cr in digestive tract cancer patients and controls respectively). The concentrations of urinary 1-OHP were higher than the background level of PAHs; therefore, these groups could have been exposed to PAHs. Highest urinary 1-OHP concentration was observed in digestive tract cancer patients (median 1.25 μmol/mol-Cr) with GSTM-1 genotype. The results of PCA were consistent with qualitative and quantitative data analysis. The contribution of urinary 1-OHP eigenvector revealed a relatively high PAH-exposure among cancer patients compared with CN, while diet and age were influential parameters among cancer patients, which could have a strong link in cancer etiology in the selected exposure groups.

Analyses of polycyclic aromatic hydrocarbon (PAH) and chiral-PAH analogues-methyl-β-cyclodextrin guest-host inclusion complexes by fluorescence spectrophotometry and multivariate regression analysis

The negative health impact of polycyclic aromatic hydrocarbons (PAHs) and differences in pharmacological activity of enantiomers of chiral molecules in humans highlights the need for analysis of PAHs and their chiral analogue molecules in humans. Herein, the first use of cyclodextrin guest-host inclusion complexation, fluorescence spectrophotometry, and chemometric approach to PAH (anthracene) and chiral-PAH analogue derivatives (1-(9-anthryl)-2,2,2-triflouroethanol (TFE)) analyses are reported. The binding constants (K_b), stoichiometry (n), and thermodynamic properties (Gibbs free energy (ΔG), enthalpy (ΔH), and entropy (ΔS)) of anthracene and enantiomers of TFE-methyl-β-cyclodextrin (Me-β-CD) guest-host complexes were also determined. Chemometric partial-least-square (PLS) regression analysis of emission spectra data of Me-β-CD-guest-host inclusion complexes was used for the determination of anthracene and TFE enantiomer concentrations in Me-β-CD-guest-host inclusion complex samples. The values of calculated K_b and negative ΔG suggest the thermodynamic favorability of anthracene-Me-β-CD and enantiomeric of TFE-Me-β-CD inclusion complexation reactions. However, anthracene-Me-β-CD and enantiomer TFE-Me-β-CD inclusion complexations showed notable differences in the binding affinity behaviors and thermodynamic properties. The PLS regression analysis resulted in square-correlation-coefficients of 0.997530 or better and a low LOD of 3.81×10^-7M for anthracene and 3.48×10^-8M for TFE enantiomers at physiological conditions. Most importantly, PLS regression accurately determined the anthracene and TFE enantiomer concentrations with an average low error of 2.31% for anthracene, 4.44% for R-TFE and 3.60% for S-TFE. The results of the study are highly significant because of its high sensitivity and accuracy for analysis of PAH and chiral PAH analogue derivatives without the need of an expensive chiral column, enantiomeric resolution, or use of a polarized light.

Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)

We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking.

Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services

The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaP_eq) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaP_eq of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaP_eq (231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.

Impact of prenatal exposure to polycyclic aromatic hydrocarbons from maternal diet on birth outcomes: a birth cohort study in Korea

Objective

Polycyclic aromatic hydrocarbons (PAH) are common dietary exposures that cross the human placenta and are classified as a probable human carcinogen. The aim of the present study was to investigate the potential impact of exposure to PAH-containing meat consumed during pregnancy on birth outcomes.

Design

Prospective birth cohort study. Only non-smoking women with singleton pregnancies, who were free from chronic disease such as diabetes and hypertension, were included in the study. Maternal consumption of PAH-rich meat was estimated through FFQ. Multiple linear regression was used to assess factors related to higher intake and the association between dietary PAH and birth outcomes.

Setting

Republic of Korea, 2006–2011.

Subjects

Pregnant women (n 778) at 12–28 weeks of gestation enrolled in the Mothers and Children’s Environmental Health (MOCEH) study.

Results

The multivariable regression model showed a significant reduction in birth weight associated with higher consumption level of foods rich in PAH, such as grilled or roasted meat, during pregnancy (β=−17·48 g, P<0·05 for every 1 point higher in meat score). Further adjusting for biomarkers of airborne PAH did not alter this association. There was no evidence that higher consumption level of PAH-rich meat shortens the duration of gestation (P=0·561). Regression models performed for birth length and head circumference produced negative effects that were not statistically significant.

Conclusions

Consumption of higher levels of barbecued, fried, roasted and smoked meats during pregnancy was associated with reduced birth weight. Dietary risk of PAH exposure in Korean women is of concern.

Review of PAH contamination in food products and their health hazards

Public concern over the deleterious effects of polycyclic aromatic hydrocarbons (PAHs) has grown rapidly due to recognition of their toxicity, carcinogenicity, and teratogenicity. The aim of this review is to describe the status of PAH pollution among different food types, the route of dietary intake, measures for its reduction, and legislative approaches to control PAH. To this end, a comprehensive review is outlined to evaluate the status of PAH contamination in many important food categories along with dietary recommendations. Our discussion is also extended to describe preventive measures to reduce PAH in food products to help reduce the risks associated with human intake.

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

The assessment of the dual impact of heating treatments on food safety and aroma is a major issue for the food sector. The aim of the present study was to demonstrate the relevance of multidimensional GC techniques, olfactometry and mass spectrometry for the parallel determination of process-induced toxicants and odorants in food starting with cooked meat as a food model. PAHs were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry after extraction by accelerated solvent extraction (ASE-GC × GC-TOF/MS). Odour-active compounds were determined by dynamic headspace-GC hyphenated with eight booth olfactometry and mass spectrometry (DH-GC-MS/8O) and DH-heart-cutting multidimensional GC hyphenated with olfactometry and mass spectrometry (DH-GC-GC-MS/O). For PAH determination, the GC × GC conditions consisted of a combination of a primary non-polar BPX-5 column and a secondary polar BPX-50 column, and a modulation period of 5s. In terms of linearity (R(2) ranging from 0.985 to 0.997), recovery rate (84-111%) and limit of detection (5-65 ng/kg of cooked meat), the ASE-GC × GC-TOF/MS method was found consistent with the multiresidue determination of 16 PAHs including benzo[a]pyrene in cooked meat. For aroma compounds, DH-GC-MS/8O and DH-GC-MS/O revealed 53 major meat odour-active compounds. A customized heart-cutting GC-GC-MS/O enabled the coeluting odour zones with high odour-activity to be resolved and revealed 15 additional odour-active compounds. Finally, these developments of multidimensional approaches were used to investigate the balance between 16 PAHs and 68 odour-active compounds generated with different cooking techniques.

Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan

Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to determine the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9 ± 3.1-125.5 ± 9.2 ppb) were higher than in poultry meat (19.1 ± 2.0-28.2 ± 1.2 ppb) and seafood (9.1 ± 1.4-31.8 ± 1.8 ppb), with lamb steak containing the largest amount of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addition, the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10(-7). This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.

Human dietary exposure to polycyclic aromatic hydrocarbons: results of the second French Total Diet Study

In the frame of the second French Total Diet Study (TDS), the 15+1 EU priority polycyclic aromatics hydrocarbons (PAHs) were analyzed in 725 foodstuffs habitually consumed by the French population, using gas chromatography coupled to tandem mass spectrometry, after pressurized liquid extraction and purification on PS-DVB stationary phase. The highest PAH concentrations recovered in foodstuffs corresponded to the following contributors: chrysene (25.7%), benzo[b]fluoranthene (15.0%) and benz[a]anthracene (9.0%) whereas the lowest concentrations were those of dibenz[a,h]anthracene, 5 methylchrysene and dibenzo[a,h]pyrene (below 2.0%). By food groups, the current highest levels of total PAH were detected in mollusks and crustaceans, followed by the different oil based products. To estimate French population's exposure, contamination data were combined with national individual food consumption data. Mean daily exposure to the sum of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene (PAH4) was estimated to be 1.48 ng/kg bw/day in adults and 2.26 ng/kg bw/day in children. The main contributors to PAH exposure for adults are fats, bread and dried bread products followed by crustaceans and mollusks. The margin of exposure (MOE) approach indicates that exposure to PAHs through food is not a major health problem for French consumers.