Determination of perfluoroalkyl substances (PFASs) in fats and oils by QuEChERS/micro-HPLC-MS/MS

Sznajder‐Katarzyńska, Katarzyna; Surma, Magdalena; Wiczkowski, Wiesław; Piskuła, Mariusz K.

doi:10.1016/j.foodres.2020.109583

Cited by 16 publications

(7 citation statements)

References 42 publications

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“…The occurrence of PFAS in blank instant noodles may be due to the contamination from noodle production and storage and the prolonged contact with packaging materials. It has been found that the flour used for making noodles and oil for frying could be contaminated because of the kitchen utensils like non-stick pans which contain PFAS. − Some PFAS (PFOA and 6:2 PAP) showed higher levels in noodles prepared with seasoning than noodles only, except 6:2 diPAP. It is speculated that some of the PFAS could accumulate in the seasoning due to long-term storage in the plastic bag or from the contamination of raw materials.…”

Section: Discussionmentioning

confidence: 99%

Occurrence of Perfluoroalkyl and Polyfluoroalkyl Substances in Ice Cream, Instant Noodles, and Bubble Tea

Huang

Zhang

Wang

et al. 2022

J. Agric. Food Chem.

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Food consumption is a significant exposure route to perfluoroalkyl and polyfluoroalkyl substances (PFAS). The concentrations of 27 PFAS in fast food were determined by ultrahigh-performance liquid chromatography−high resolution mass spectrometry. In ice cream, instant noodles, and bubble tea, some PFAS were detected, among which perfluorooctanoic acid, perfluoro-n-butanoic acid, and 6:2 polyfluoroalkyl phosphate monoester showed relatively high concentrations. PFAS migrating from bubble tea cups to the food simulant of 50% ethanol aqueous solution showed a difference compared with those migrating into bubble tea matrices. The migration of 27 PFAS to bubble tea samples indicated that long storage time increased PFAS levels (up to 4.8 times) and so did high storage temperature (up to 7.3 times). The hazard ratio, defined as the ratio of the estimated daily intake and the reference dose, was calculated, and it suggests that the total PFAS exposure risk due to consumption of bubble tea should be of concern.

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Section: Discussionmentioning

confidence: 99%

Occurrence of Perfluoroalkyl and Polyfluoroalkyl Substances in Ice Cream, Instant Noodles, and Bubble Tea

Huang

Zhang

Wang

et al. 2022

J. Agric. Food Chem.

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“…Prior to down selection of plant extraction methods, a number of factors were tested for impacts to IS recoveries using extraction blanks of the ACN method including a 0.2 mm cellulose acetate lter, a ChloroFilter™ tube for pigment removal, and QuECHERs salts (Table S11 †), which were all used in prior work. 40,83,88,[101][102][103][104][105][106][107][108][109][110][111][112][113] Seven studies reported recoveries of mass-labeled PFAS standards added prior to extraction. Use of terminology varied (i.e., use of "internal standard" vs. "surrogate" recovery), but recoveries were assessed using approaches similar to evaluation of IS recovery used here.…”

Section: Methods Optimization: Sample Preparation and Cleanupmentioning

confidence: 99%

Per- and polyfluoroalkyl substances (PFAS) in grocery store foods: method optimization, occurrence, and exposure assessment

Yang,

Shojaei,

Guelfo

2023

Environ. Sci.: Processes Impacts

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“…Hydrophilic molecularly imprinted resins (MIR), which are produced using hydrophilic monomers such as phenols, aldehydes, melamine or urea, have recently attracted increasing attention of researchers [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16]. The high density of hydrophilic functional groups in MIR (hydroxyl, amino and imino groups, as well as ether bonds) promotes the formation of complexes with template molecules through multiple hydrogen bonds, π-πand electrostatic interactions, which makes molecular imprinting more effective.…”

Section: Introductionmentioning

confidence: 99%

Hydrophilic molecularly imprinted phenol-amine-formaldehyde resins

Petrova,

Bulatova,

Zelentsov

et al. 2023

Chim.Tech.Acta

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Hydrophilic molecularly imprinted resins (MIR), which are produced using hydrophilic monomers such as phenols, aldehydes, melamine or urea, have recently attracted increasing attention for use in separation and preconcentration. Among their obvious advantages are good sorption capacity, high recovery and selectivity, as well as their reusability in aqueous solutions. In this work we applied the bulk molecular imprinting method to produce quercetin-imprinted phenol-amino-formaldehyde resin. For this purpose, phloroglucinol and melamine solutions were mixed with formaldehyde and then polyethylene glycol and quercetin (Qu) were added to the obtained solution as a porogen and a template, respectively. The mixture was stirred under heating, then left in the thermostat for a continuous time. The optimum ratio of phloroglucinol to melamine was 3:1. The average molecular mass of porogen (Mw) varied between 4000–10000 Da. The obtained MIR were eluted with ethanol-water mixture (4:1, v/v) in the Soxhlet extractor for 36 h to remove the template. The MIR were characterized by FTIR-spectroscopy, laser diffraction spectroscopy and differential thermal analysis. The maximum recovery and sorption capacity of MIR synthesized in the presence of a porogen with Mw 10000 were 47% and 4.7 μmol Qu/g, respectively. The maximum imprinting factor was 1.41. The sorption kinetics of quercetin by a non-imprinted resin (NIR) is best described by a pseudo-second-order model, while MIR has a mixed pseudo-first-second-order mechanism.

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Determination of perfluoroalkyl substances (PFASs) in fats and oils by QuEChERS/micro-HPLC-MS/MS

Cited by 16 publications

References 42 publications

Occurrence of Perfluoroalkyl and Polyfluoroalkyl Substances in Ice Cream, Instant Noodles, and Bubble Tea

Occurrence of Perfluoroalkyl and Polyfluoroalkyl Substances in Ice Cream, Instant Noodles, and Bubble Tea

Per- and polyfluoroalkyl substances (PFAS) in grocery store foods: method optimization, occurrence, and exposure assessment

Hydrophilic molecularly imprinted phenol-amine-formaldehyde resins

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