Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/6334 |
Resumo: | A fast and simple method for analysis of 14 PAHs in grilled and smoked muscle foods using acetonitrile based-extraction was validated. The optimum amounts of magnesium sulfate and sodium chloride that promoted phase separation of acetonitrile extract containing PAHs from water phase were selected by Central Composite Design. Matrix-matched calibration curves were constructed by adding different concentrations of PAHs and then subjected to extraction followed by HPLC with fluorescent detection. An excellent linearity for all compounds applying weighed least squares linear regression procedure was achieved. LODs and LOQs were lower than 0.12 and 0.39 ng g−1 respectively. Validation was done according to International Conference on Harmonization recommendations for 14 PAHs. The criteria for 4 EU marker PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) established by European Comission Regulation No. 836/2011 was also accomplished. Repeatability and reproducibility were lower than 8 and 13.3%, and the most of recoveries fall in the range of 80–110% in different grilled and smoked muscle foods. The proposed method is a robust tool for determination of PAHs in grilled and smoked muscle foods, being easy to perform in short time. |
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Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle FoodsMuscle FoodsPolycyclic Aromatic HydrocarbonsAcetonitrile-based ExtractionResponse Surface methodologyWeighted Linear Regression modelHPLC-FLDToxicologiaÁgua e SoloA fast and simple method for analysis of 14 PAHs in grilled and smoked muscle foods using acetonitrile based-extraction was validated. The optimum amounts of magnesium sulfate and sodium chloride that promoted phase separation of acetonitrile extract containing PAHs from water phase were selected by Central Composite Design. Matrix-matched calibration curves were constructed by adding different concentrations of PAHs and then subjected to extraction followed by HPLC with fluorescent detection. An excellent linearity for all compounds applying weighed least squares linear regression procedure was achieved. LODs and LOQs were lower than 0.12 and 0.39 ng g−1 respectively. Validation was done according to International Conference on Harmonization recommendations for 14 PAHs. The criteria for 4 EU marker PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) established by European Comission Regulation No. 836/2011 was also accomplished. Repeatability and reproducibility were lower than 8 and 13.3%, and the most of recoveries fall in the range of 80–110% in different grilled and smoked muscle foods. The proposed method is a robust tool for determination of PAHs in grilled and smoked muscle foods, being easy to perform in short time.This work received financial support from QREN by project NORTE-01-0145-FEDER-000011 – BQualidade e Segurança Alimentar — uma abordagem (nano) tecnológica^ and Armindo Melo thanks FCT (Fundação para a Ciência e Tecnologia) the Grant SFRH/BPD/86898/2012.SpringerRepositório Científico do Instituto Nacional de SaúdeSilva, MartaViegas, OlgaMelo, ArmindoFinteiro, DanielaPinho, OlíviaFerreira, Isabel M. P. L. V. O.2019-03-28T15:19:30Z2018-07-172018-07-17T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6334engFood Anal. Methods. 2018;11(12):3495-3504. doi:10.1007/s12161-018-1325-81936-975110.1007/s12161-018-1325-8info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:21Zoai:repositorio.insa.pt:10400.18/6334Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:40:59.115703Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
title |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
spellingShingle |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods Silva, Marta Muscle Foods Polycyclic Aromatic Hydrocarbons Acetonitrile-based Extraction Response Surface methodology Weighted Linear Regression model HPLC-FLD Toxicologia Água e Solo |
title_short |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
title_full |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
title_fullStr |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
title_full_unstemmed |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
title_sort |
Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods |
author |
Silva, Marta |
author_facet |
Silva, Marta Viegas, Olga Melo, Armindo Finteiro, Daniela Pinho, Olívia Ferreira, Isabel M. P. L. V. O. |
author_role |
author |
author2 |
Viegas, Olga Melo, Armindo Finteiro, Daniela Pinho, Olívia Ferreira, Isabel M. P. L. V. O. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Silva, Marta Viegas, Olga Melo, Armindo Finteiro, Daniela Pinho, Olívia Ferreira, Isabel M. P. L. V. O. |
dc.subject.por.fl_str_mv |
Muscle Foods Polycyclic Aromatic Hydrocarbons Acetonitrile-based Extraction Response Surface methodology Weighted Linear Regression model HPLC-FLD Toxicologia Água e Solo |
topic |
Muscle Foods Polycyclic Aromatic Hydrocarbons Acetonitrile-based Extraction Response Surface methodology Weighted Linear Regression model HPLC-FLD Toxicologia Água e Solo |
description |
A fast and simple method for analysis of 14 PAHs in grilled and smoked muscle foods using acetonitrile based-extraction was validated. The optimum amounts of magnesium sulfate and sodium chloride that promoted phase separation of acetonitrile extract containing PAHs from water phase were selected by Central Composite Design. Matrix-matched calibration curves were constructed by adding different concentrations of PAHs and then subjected to extraction followed by HPLC with fluorescent detection. An excellent linearity for all compounds applying weighed least squares linear regression procedure was achieved. LODs and LOQs were lower than 0.12 and 0.39 ng g−1 respectively. Validation was done according to International Conference on Harmonization recommendations for 14 PAHs. The criteria for 4 EU marker PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) established by European Comission Regulation No. 836/2011 was also accomplished. Repeatability and reproducibility were lower than 8 and 13.3%, and the most of recoveries fall in the range of 80–110% in different grilled and smoked muscle foods. The proposed method is a robust tool for determination of PAHs in grilled and smoked muscle foods, being easy to perform in short time. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-17 2018-07-17T00:00:00Z 2019-03-28T15:19:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/6334 |
url |
http://hdl.handle.net/10400.18/6334 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Anal. Methods. 2018;11(12):3495-3504. doi:10.1007/s12161-018-1325-8 1936-9751 10.1007/s12161-018-1325-8 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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