Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry

Tran-Lam, Thanh-Thien; Dao, Yen Hai; Nguyen, Lien Kim Thi; Kim, Hoi; Tran, Hai Nguyen; Le, Giang Truong

doi:10.3390/foods7120201

Cited by 31 publications

(10 citation statements)

References 53 publications

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“…Studies in Doha, Qatar showed after analysing smoked meat samples, there were none that exceeded European Commission's maximum limits, EC 835/2011 (Hussain et al, 2018). However, similar research undertaken by Tran-Lam et al (2018) in Vietnam revealed thus: the ranges of average PAHs levels were 9.3-9.6 µg/kg (for instant noodles), 0.22-2.48 µg/kg (for cakes) 0.91-4.83 µg/kg (dried vegetables), 5.14-23.32 µg/kg (teas), 4.82-24.35 µg/kg (coffees), and 1.43-25.2 µg/kg (grilled meats). The results indicated that the total concentrations of residual PAHs and benzo(a)pyrene in the instant noodles and grilled meat samples surpassed the maximum limits tolerated by the European Commission (35 µg/kg and 5 µg/kg, respectively) in many investigated samples.…”

Section: Occurrence Of Pahs In Foodmentioning

confidence: 54%

“…They are pollutants that can be generated during processing food and are ubiquitous (Li et al, 2020). PAHs in the atmosphere can react with other pollutants such as sulphur dioxide, nitrogen oxides and ozone forming dinitro-PAHs, nitro-, diones, and sulfonic acids (Tran-Lam et al, 2018). PAHs may also be degraded by some microorganisms in the soil (Salman and Kadhim, 2018).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

Zungum¹,

Imam²

2021

Preprint

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There is a sustained rise in incidence of cancer and toxicity related to chemicals exerting enormous burden to public health and biodiversity. Polycyclic Aromatic Hydrocarbons (PAHs) are mong such contaminants, precisely the sixteen-priority characterized by United States Environmental Protection Agency (USEPA). Therefore, this review is aimed at further elaboration about the 16 USEPA characterized PAHs and threat portend to public health and biodiversity. PAHs are a class of very stable organic pollutants produced most commonly, by incomplete combustion of fossil fuel and are formed when complex organic substances are exposed to heat. PAHs in great amount due to build up over time by bioaccumulation can be perilous: to human beings of all age and levels, aquatic organisms, amphibians and reptiles. The soil like the aquatic environment contains substantial quantity of PAHs since, atmospheric PAHs sediments on the soil due to dry and wet deposition, terrestrial organism are impacted if the soil is saturated with PAHs. Therefore, PAHs are a great source of trepidation for food safety, public health and biodiversity sustenance. Hence, tackling the spade of the menacing ubiquity of PAHs becomes necessary from its sources by encouragement of alternatives to petroleum fuels for machines and vehicles.

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Section: Occurrence Of Pahs In Foodmentioning

confidence: 54%

Section: Introductionmentioning

confidence: 99%

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

Zungum¹,

Imam²

2021

Preprint

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“…There are also several GC-FID and GC–MS methods developed for PAH analysis in mixed varieties of food matrices including grilled meats, rice, noodle, cake, dried vegetable, tapioca flour, corn flour, orange juice, apple juice, tea, coffee and water. In a study dealing with analysis of 18 PAHs in 6 different food types, Tran-Lam et al [ 44 ] reported that a QuEChERS method coupled with GC–MS/MS by using acetonitrile as the extraction solvent, 4 gMgSO 4 and 1 g NaCl as the extraction powder and 0.9 g MgSO 4 /0.3 g PSA/0.3 g C18 as the purification powder for subsequent separation in a DB-5MS capillary column (30m × 0.25 mm, film thickness 0.25 μm) with helium gas at 1 mL/min and detection in electron ionization mode with GC–MS interface temperature at 310 °C. A total of 18 PAHs including 16 EPA priority PAHs, 1-methylnaphthalene (mNAP1) and 2-methylnaphthalene (mNAP2) were separated within 45 min with the validation parameters LOD, LOQ and recovery being from 0.01 to 0.20 ng/g, 0.03–0.60 ng/g and 71–101%, respectively.…”

Section: Chromatographic Methods For Pah Analysismentioning

confidence: 99%

Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water

Chen¹,

Inbaraj²,

Hsu³

2022

Journal of Food and Drug Analysis

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Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According to the International Agency for Research on Cancer (IARC), various PAHs are classified under Group 1 to 3 category, with Group 1 designated as carcinogenic to humans, Group 2A as probable carcinogen, Group 2B as possible carcinogen and Group 3 as noncarcinogenic. Therefore, it is imperative to develop rapid and highly sensitive analytical methods for determination of PAHs in food and water. This article aims to overview the recent advances of various chromatographic methods as well as electrochemical and SERS-based optical sensing methods for analysis of PAHs in food and water. Initially, several conventional sample preparation methods along with the advanced extraction for isolation of PAHs were summarized, followed by reviewing various gas chromatographic methods coupled with various detection techniques for PAHs analysis in various food products including meat/meat products, seafood, oil, milk/milk products, baby foods, honey, vegetable, cocoa products, tea/coffee, juice, rice, flour, noodle and cake. In addition, high performance liquid chromatographic methods coupled with fluorescence, diode array or mass/tandem mass detection techniques as well as an emerging supercritical fluid chromatographic technique employed for determination of PAHs in different food and water matrices were also overviewed. Finally, various electrochemical sensors and SERS-based optical sensors developed recently for onsite detection of PAHs were tabulated and discussed. Thus, this review article can provide a research update on chromatography and sensor-based analytical methods for PAH analysis as well as enable elucidation of research gaps for future studies.

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“…The PAHs were analysed using GC-MS (Agilent Technologies GC system 7890B/Agilent Technologies GC Sampler 80/GC-MS Triple Quad 7000C) with High-Efficiency DB-5ms Ultra Inert GC Column under standard chromatographic conditions defined in existing Agilent application notes. 42 Quality Control (QC) samples were spiked with 30 μL of 0.1 μg/ml of an internal standard containing a mixture of 18 PAH congeners (PAH-Mix 45 by Dr Ehrenstorfer GmBH) to yield QC similar to that in Tran-Lam et al 43 . These quality control samples were taken through the same processes of extraction and purification as the test samples.…”

Section: Pahs Extraction and Analysesmentioning

confidence: 99%

Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia

Dwumfour-Asare,

Dartey,

Adherr

et al. 2023

Environ�Health�Insights

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The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in O. niloticus (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, p < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners’ levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10−4), implying that consuming smoked or grilled tilapia from the study site is safe.

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Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry

Cited by 31 publications

References 53 publications

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water

Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia

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