Optimization and validation of an extraction method for the analysis of polycyclic aromatic hydrocarbons in chocolate candies

Polycyclic aromatic hydrocarbons (PAHs) in human breast milk from Colombia: Spatial occurrence, sources and probabilistic risk assessment

The diet is the main route that polycyclic aromatic hydrocarbons (PAHs) enter the body and measuring breast milk is one of the best ways to understand the maternal body burden and can be passed on to infants. In this study, it was determinate the concentrations of 23 PAHs in 60 milk samples taken from 3 cities in Colombia and to determine the potential routes of exposure and risk to human health. On average, concentration for the ∑_PAHs across all locations was 186.6 ng g^-1, lipid mass (LM), with city means of 260.1, 175.7, and 123.9 ng g^-1 LM for Cartagena, Bogota and Medellin, respectively. Monte Carlo simulations were used to estimate the hazard quotient (HQ) and incremental lifetime cancer risk (ILCR) for infant dietary exposure to PAHs. HQs were below the safe thresholds (HQ = 1) while ILCRs were greater than the reference value equal to 10^-6 (mg kg^-1day^-1). Dietary source assessment indicated that fish is a significant source of PAHs, with mothers that consumed fish at least once per week having ∼2.5 times greater PAH milk concentrations than other groups. While a disparity was also observed among consumers of exclusively marine (∑_PAHs 198.5 ng g^-1 LM) or freshwater fish (∑_PAHs 85.7 ng g^-1 LM). However, geographical considerations can be significant in this finding.

A crucial review on polycyclic aromatic Hydrocarbons - Environmental occurrence and strategies for microbial degradation

Over the last century, contamination of polycyclic aromatic hydrocarbons (PAHs) has risen tremendously due to the intensified industrial activities like petrochemical, pharmaceutical, insecticides and fertilizers applications. PAHs are a group of organic pollutants with adverse effects on both humans and the environment. These PAHs are widely distributed in various ecosystems including air, soil, marine water and sediments. Degradation of PAHs generally occurs through processes like photolysis, adsorption, volatilization, chemical degradation and microbial degradation. Microbial degradation of PAHs is done by the utilization of diverse microorganisms like algae, bacteria, fungi which are readily compatible with biodegrading/bio transforming PAHs into H₂O, CO₂ under aerobic, or CH₄ under anaerobic environment. The rate of PAHs degradation using microbes is mainly governed by various cultivation conditions like temperature, pH, nutrients availability, microbial population, chemical nature of PAHs, oxygen and degree of acclimation. Several microbial species including Selenastrum capricornutum, Ralstonia basilensis, Acinetobacter haemolyticus, Pseudomonas migulae, Sphingomonas yanoikuyae and Chlorella sorokiniana are known to degrade PAHs via biosorption and enzyme-mediated degradation. Numerous bacterial mediated PAHs degradation methods are studied globally. Among them, PAHs degradation by bacterial species like Pseudomonas fluorescence, Pseudomonas aeruginosa, Rhodococcus spp., Paenibacillus spp., Mycobacterium spp., and Haemophilus spp., by various degradation modes like biosurfactant, bioaugmentation, biostimulation and biofilms mediated are also investigated. In contrarily, PAHs degradation by fungal species such as Pleurotus ostreatus, Polyporus sulphureus, Fusarium oxysporum occurs using the activity of its ligninolytic enzymes such as lignin peroxidase, laccase, and manganese peroxidase. The present review highlighted on the PAHs degradation activity by the algal, fungal, bacterial species and also focused on their mode of degradation.

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

The influence of different types of reactant ions on the ionization behavior of polycyclic aromatic hydrocarbons in corona discharge ion mobility spectrometry

RATIONALE

Some polycyclic aromatic hydrocarbons (PAHs) are considered to be cancer-causing chemicals, and ion mobility spectrometry (IMS) is used for on-site detection of such hazardous chemicals. In IMS, the ionization behavior of analytes is affected by the types of reactant ions (RIs). In the present work, the influence of different types of RIs on the ionization behaviors of PAHs in an ion mobility spectrometer equipped with a corona discharge ionization source was investigated using various RIs.

METHODS

Selected PAHs were dissolved in anisole, fluorobenzene, chlorobenzene, or bromobenzene. The IMS analysis procedure was performed as follows: (a) the PAH solution was dropped onto the smear matrix; (b) the smear matrix was immediately inserted into the sample inlet to minimize evaporation of the solvent; and (c) the IMS analysis was performed. The lowest amount studied was 10 ng. Variations in the IMS spectra with time were investigated.

RESULTS

PAHs were not ionized by RIs of protonated molecules ([M + H]⁺ ) such as air/moisture and acetone, but they were ionized by charge transfer reactions with RIs of molecular ions (M^•+ ) of solvents such as anisole, fluorobenzene, chlorobenzene, and bromobenzene. The PAH ions were detected following a time delay of ~1-5 s after the sample introduction, and the times at which the maximum intensities for the PAHs were observed were different. The detection limits of PAHs in chlorobenzene were on the whole better than those in other solvents, whereas those in fluorobenzene were worse. The detection limits of pyrene and benzo[a]anthracene were better than those of the other PAHs irrespective of the solvent used.

CONCLUSIONS

PAH molecules were ionized by charge transfer reactions with RIs of the solvents, and their ions were detected ~1-5 s after sample introduction. The order of the ionization efficiency was chlorobenzene > anisole > bromobenzene > fluorobenzene.

Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control

Numerous studies have demonstrated that dozens of polycyclic aromatic hydrocarbons (PAHs) are mutagenic, genotoxic and strongly carcinogenic. PAHs are found to be widely present in foods contaminated through multiple paths. Due to their lipophilic nature, these compounds easily accumulate in edible oils and fatty foods where they can range from no detection to over 2000μg/kg. Compared to precursor PAHs, researchers have seldom studied the presence of PAH derivatives, especially in food matrices. This chapter includes the physical and chemical characteristics of PAHs and their types, occurrence, sample pretreatment and instrumental determination methods, and their formation, change and control in edible oils and fatty foods. The occurrence and formation of PAH derivatives in foods are much less investigated compared to those of their precursor PAHs. Although the removal of matrix effects and accuracy remain difficult for current rapid determination methods, a prospective research direction of PAH analysis for large-scale screening is in demand. To date, physical absorption, chemical oxidation and biodegradation have been widely used in PAH removal techniques. Specific types of bacteria, fungi, and algae have also been used to degrade PAHs into harmless compounds. However, most of them can only degrade a range of LPAHs, such as naphthalene, anthracene and phenanthrene. Their ability to degrade HPAHs requires further study. Moreover, it is still a great challenge to maintain food nutrition and flavor during the PAH removal process using these methods.

Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD

Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (combination of QuEChERS and DLLME), and quantified by HPLC-FLD. The modified method was validated and met the performance criteria required by the EU Regulation (No. 836/2011). Results show a significant (p < 0.05) increase of PAH4 (0.19-7.73 ng/g) with an increase in temperatures (110-190 °C) and duration (10-50 min). The PAHs content in whole cocoa bean roasting was detected even at the lowest temperature (110 °C) compared to nib roasting detected at 150 °C which indicates that PAHs was transferred from dried shells to roasted cocoa beans during the roasting process. The data obtained may help to control and minimize PAH4 formation during cocoa processing.

Application of Dopant-Assisted Atmospheric Pressure Photoionisation HPLC-MS Method for the Sensitive Determination of Polycyclic Aromatic Hydrocarbons in Dark Chocolate

Multiple food research studies have shown that the polycyclic aromatic hydrocarbon (PAHs) are frequently found in processed cocoa products and chocolate. In a present study a method based on dopant-assisted atmospheric pressure photoionisation (DA-APPI) combined with a liquid chromatography/high-resolution mass spectrometer (HPLC-HRMS) for high-sensitivity analysis of four EU marker PAHs in dark chocolate samples was developed and fully validated according to the performance criteria set in EU guidelines. PAHs detection was achieved by HRMS in positive electrospray ionization mode with toluene used as a dopant to enhance the ionization efficiency of non-polar PAHs. The on-column instrument detection limits ranged from 0.8 to 1.2 pg for all four marker compounds. The method detection limits ranged from 0.016 to 0.024 μg kg-1 expressed on fat basis. The elaborated method was successfully applied to the analysis of four EU marker PAHs in dark chocolate samples. The presence of benzo[a]anthracene, benzo[b]fluoranthene and chrysene revealed at detectable levels in 100% of the samples, while benzo[a]pyrene was revealed in 77% of the samples, with its content ranging from 0.08 to 2.90 μg kg-1 fat.

Influence of smear matrix types on detection behaviors and efficiencies of polycyclic aromatic hydrocarbons using ion mobility spectrometry

Influence of smear matrix types on detection behaviors and efficiencies of polycyclic aromatic hydrocarbons (PAHs) with different molecular weights in ion mobility spectrometry (IMS) were investigated. Various smear matrices of stainless steel mesh (SM), cellulose paper (CP), and cotton fabric (CF) were employed. Anisole was used as the solvent and IMS analysis was performed without evaporation step of the solvent to apply charge transfer reactions between PAH molecules and the molecular ions of solvent. Shapes of reactant ion peaks (RIPs) were varied according to the smear matrix types. At the beginning of the sample inlet, intensity of RIPs of air and moisture notably decreased due to the lots of solvent vapor. The SM with good gas permeability showed relatively strong RIPs of air and moisture, whereas the CP with no gas permeability showed weak ones. Detection times and efficiencies of PAH ions were varied according to the smear matrix types as well as the kinds of PAHs. PAHs were on the whole detected well in 1-3 s after the sample inlet. Detection limits of PAHs measured using the SM were slightly better than those measured using the CP, while those measured using the CP were much better than those measured using the CF. The experimental results could be explained by structures of the smear matrices and evaporation behaviors of the PAH solutions.

Distribution and Health Hazards of Polycyclic Aromatic Hydrocarbons in Egyptian Milk and Dairy-Based Products

In a market-basket study conducted in Cairo, Egypt, the most commonly consumed milk products were sampled and the contents of 13 polycyclic aromatic hydrocarbons were analyzed using gas chromatography with a mass spectrometer detector. The obtained data showed that the total amount of 13 PAHs was within the range of 1.3–8.2 µg/g. The results proved that the, highest mean levels of polycyclic aromatic hydrocarbons were detected in powdered milk (8.2 μg/g) followed by ultra-heat treatment milk and milk beverages (6.07 μg/g). The lowest level was detected in unsmoked cheese and yogurt (1.3 μg/g). Estimated daily intake (EDI) was used to estimate the carcinogenic risk. The total mean estimated daily intake for children in different age categories (1–10 years) was calculated with respect to benzo[a]pyrene, which ranged from 0.058 to 0.31 mg/day. The total mean value of EDI for the sum of seven carcinogenic PAHs in terms of benzo[a]pyrene ranged from 0.61 to 1.22 mg/day in all age categories. These results were higher than the critical limit set by the European Food Safety Authority. Therefore, there should be concerns regarding the effects of the consumption of different milk products on the local population.

PAHs in Indian diet: Assessing the cancer risk

Food products such as bread, biscuits, tea, coffee, oils, chocolates, grapes, pepper and fishes belonging to different categories represent a significant part of everyday diet in India and other countries having variable cooking techniques. In this study, we evaluated cancer risks of long term exposure to polycyclic aromatic hydrocarbons (PAHs) through consumption of these products for eight societal groups in India. Total concentrations of PAHs in these products from India ranged from 0.18 to 61967 μg kg^-1 and the cancer risk values for the eight sections of Indian population ranged between 7.63E-10 to 5.05E+00, indicating product specific distribution of risk from non-significant to significant levels. Cereals, vegetables and decoctions contributed majorly to cancer risk and the most susceptible group identified was children. The spread of risk estimates followed Burr and Exponential distributions. To the best of our knowledge, this is the first study to develop information on the health risk faced by Indian population through dietary PAHs.

Determination and risk assessment of sixteen polycyclic aromatic hydrocarbons in vegetables

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic environmental pollutants posing a potential risk to human health. This study was constructed to investigate the presence of 16 PAHs in six commonly consumed vegetables collected from the markets in Shandong, China by a quick, easy, cheap, effective, rugged, safe (QuEChERS)-based extraction method coupled with gas chromatography-mass spectrometry (GC-MS). Our results showed that the vegetables were polluted with PAHs at an alarming level, of which celery contained the highest total concentration of PAHs (Σ16 PAH), whereas cucumbers contained the lowest Σ16 PAH. Besides, the dietary exposure of PAHs was assessed in these vegetables based on the maximum Σ16 PAH. The results showed that the populations in Shandong were exposed to 23-213 ng/d of PAHs through these six vegetables, suggesting that vegetables are the major sources of PAHs in the diet. Hence, it is necessary to monitor the PAH levels in vegetables. Our study provides guidance for future legislative actions regarding PAH levels in vegetables in China.

Biological and analytical techniques used for detection of polyaromatic hydrocarbons

Polycyclic aromatic hydrocarbons contain two or more fused benzene rings that are considered as cosmo-pollutants ubiquitously found in the environment. The identification and monitoring of polycyclic aromatic hydrocarbons (PAHs) are of great interests for rapid and on-site detection. Therefore, many analytical and biological techniques have been proposed for the qualitative and quantitative assessments of PAHs. Non-biological analytical techniques such as infrared, Raman, and fluorescence spectroscopies are commonly exploited as non-destructive techniques while gas chromatography (GC) and high-performance liquid chromatography (HPLC) with multiple detectors are extensively employed for the separation and detection of an analyte. Even though spectroscopy and chromatography are more accurate, convenient, and feasible techniques, often, these methods are expensive and sophisticated which require high maintenance cost. On the other hand, biological approaches, i.e., immunoassay, PCR, and microarray, offer comprehensive high-throughput specificity and sensitivity for a similar analyte. Biosensor- and immunoassay-mediated detections of PAHs have opened up new avenues in terms of low cost, rapid determination, and higher sensitivity. In this review, we have discussed the strengths and limitations of biological and analytical techniques that were explored for precise evaluation and were trusted at both the legislation and research levels.

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.

Accelerated solvent extraction method for the quantification of polycyclic aromatic hydrocarbons in cocoa beans by gas chromatography-mass spectrometry

An accelerated solvent extraction (ASE) procedure for use with gas chromatography-mass spectrometry (GC-MS) was optimized for the determination of eight polycyclic aromatic hydrocarbons (PAHs) in cocoa beans. Plackett-Burman and rotatable central composite design (RCCD) indicated that three variables affected the recoveries of PAHs during the extraction and purification steps: agitation time in the second liquid-liquid partition, weight of silica gel in the column, and volume of hexane for PAH elution from the column. After obtaining the optimal conditions, a single laboratory method validation was performed. Linearity was demonstrated for benzo[a]pyrene in the concentration range from 0.5 to 8.0mgkg^-1 of sample, corresponding to 1.25-20.0μgkg^-1 of cocoa on a fat basis. For the other analytes, linearity was observed from 0.75 to 8.0μgkg^-1 of sample (1.88-20.0μgkg^-1 of cocoa on a fat basis). Significant matrix effects were found for chrysene and benzo[b]fluoranthene. The precision of the method was verified with relative standard deviations (RSDs) ranging from 2.57 to 14.13% and from 4.36 to 19.77% under repeatability and intermediate precision conditions, respectively. The average recoveries of the eight PAHs ranged from 74.99 to 109.73%. These parameters, limits and measurement uncertainties met the performance criteria established by European Union regulations, except for the theoretical limit of detection for chrysene. The method was applied to the analysis of samples of Brazilian cocoa beans, and only one sample was found to have a PAH content above the maximum limit defined by the European Union legislation. This optimized and validated method is intended to be used as part of the official Brazilian monitoring programs investigating contaminants and residues in food.

A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods

Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been implicated in breast, lung, and colon cancers in humans. Dietary intake of PAHs constitutes a major source of exposure in humans. Factors affecting the accumulation of PAHs in the diet, their absorption following ingestion, and strategies to assess risk from exposure to these hydrocarbons following ingestion have received very little attention. This review, therefore, focuses on concentrations of PAHs in widely consumed dietary ingredients along with gastrointestinal absorption rates in humans. Metabolism and bioavailability of PAHs in animal models and the processes, which influence the disposition of these chemicals, are discussed. Finally, based on intake, disposition, and tumorigenesis data, the exposure risk to PAHs from diet is presented. This information is expected to provide a framework for refinements in risk assessment of PAHs.

The Occurrence of 16 EPA PAHs in Food - A Review

Occurrence and toxicity of polycyclic aromatic hydrocarbons (PAHs) have been extensively studied in countries all over the world. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. The U.S. Environmental Protection Agency (EPA) proposed in the 1970 to monitor a set of 16 PAHs which are frequently found in environmental samples. This article reviews the suitability of the 16 EPA PAHs for the assessment of potential health threats to humans stemming from the exposure to PAHs by food ingestion. It presents details on analysis methods, the occurrence of PAHs in food, regulatory aspects, and related risk management approaches. In addition, consideration is given to newer evaluations of the toxicity of PAHs and the requirements for risk assessment and management stemming from them.

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.

Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method

As a consequence of the PAH4 (sum of four different polycyclic aromatic hydrocarbons, named benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) maximum levels permitted in cocoa beans and derived products as of 2013, an high-performance liquid chromatography with fluorescence detection method (HPLC-FD) was developed and adapted to the complex cocoa butter matrix to enable a simultaneous determination of PAH4. The resulting analysis method was subsequently successfully validated. This method meets the requirements of Regulation (EU) No. 836/2011 regarding analysis methods criteria for determining PAH4 and is hence most suitable for monitoring the observance of the maximum levels applicable under Regulation (EU) No. 835/2011. Within the scope of this work, a total of 218 samples of raw cocoa, cocoa masses, and cocoa butter from several sample years (1999-2012), of various origins and treatments, as well as cocoa and chocolate products were analyzed for the occurrence of PAH4. In summary, it is noted that the current PAH contamination level of cocoa products can be deemed very slight overall.