Assessment of nitrite contamination in baby foods, marketed in Turkey (original) (raw)
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Talanta, 2011
A quantitative immunochemical rapid test for sensitive determination of benzo[a]pyrene (BAP) as a model analyte was developed making use of a handheld reader for results evaluation. The covalent immobilization of antibodies to different Sepharose gels, i.e., CNBr-activated Sepharose 4B and CNBractivated Sepharose 4 Fast Flow was compared with adsorption to a polyethylene support. The lowest limits of detection (LOD) were 4 ng L −1 and 40 ng L −1 , respectively, using optimized assay conditions. The developed test was applied to food supplements (garlic, black radish and maca), including a pretreatment procedure. LOD of 9 ng kg −1 and linear range of 13-80 ng kg −1 were obtained. Results of BAP determination in naturally contaminated samples were confirmed by high-performance liquid chromatography coupled to fluorescence detection and a good correlation was achieved. We suggest that the developed test format can be used to quantitative detection of the low molecular weight analytes, such as mycotoxins, pesticides, other pollutants in food and environmental samples.
2016
A fast and simple modified QuEChERS extraction method was developed for determination of Benzo [a]pyrene (BaP) in 137 traditional (Sangak), semi-industrial (Sangak) and industrial bread samples using spiked calibration curves by GC/MS. Sample preparation includes extraction of BaP into acetone followed by cleanup with dispersive solid phase extraction. The limit of detection and limit of quantification were 0.3 ng/g and 0.5 ng/g, respectively. The values for recoveries and RSD were calculated as 110.5-119.85% and <11.6% respectively. Average concentration of BaP in Sangak bread samples of Shiraz and Tehran was 0.59 and 0.60 ng/g, respectively. 35.5% of samples of breads collected in Tehran were contaminated with BaP at the amount higher than maximum levels regulated in processed cereal-based foods and baby foods by European Commission (1 ng/g). Seventeen percent of samples of breads collected in Shiraz were contaminated with BaP which 13 % of total samples were >1 ng/g. BaP co...
2016
A fast and simple modified QuEChERS (quick, easy, cheap, rugged and safe) extraction method based on spiked calibration curves and direct sample introduction was developed for determination of Benzo [a] pyrene (BaP) in bread by gas chromatography-mass spectrometry single quadrupole selected ion monitoring (GC/MS-SQ-SIM). Sample preparation includes: extraction of BaP into acetone followed by cleanup with dispersive solid phase extraction. The use of spiked samples for constructing the calibration curve substantially reduced adverse matrix-related effects. The average recovery of BaP at 6 concentration levels was in range of 95-120%. The method was proved to be reproducible with relative standard deviation less than 14.5% for all of the concentration levels. The limit of detection and limit of quantification were 0.3 ng/g and 0.5 ng/g, respectively. Correlation coefficient of 0.997 was obtained for spiked calibration standards over the concentration range of 0.5-20 ng/g. To the best ...
Journal of Chromatography A, 1996
We developed a procedure for trace enrichment of benzo[a]pyrene (BP) in extracts of smoked food products, and an HPLC-fluorescence detection (FL) method for determination of BP in the enriched extracts. The procedure consists in extraction/sonication of the lyophilized product in hexane, clean-up of the hexane extract by passage through a Sep-Pak Silica Plus cartridge and, subsequently, by partitioning between hexane and dimethyl sulphoxide, and concentration of the BP using a Sep-Pak C~8 Plus cartridge. HPLC-FL and quantification limits were 0.049 txg/l in acetonitrile (<0.0067 Ixg/kg of smoked food) and 0.089 Ixg/l in acetonitrile (<0.012 I~g/kg), respectively. Recovery (94.1%) and RSD (<8.65%) were satisfactory. When applied to 15 types of sausage, mean BP content was 0.022 I~g/kg, and all but two samples (both treated with wood smoke) had BP contents below the 0.03 Ixg/kg limit imposed in EU legislation for smoking-flavour agents.
Assessment of human exposure to benzene through foods from the Belgian market
Chemosphere, 2012
Benzene is a volatile organic compound known to be carcinogenic to humans (Group 1) and may be present in food. In the present study, 455 food samples from the Belgian market were analyzed for benzene contents and some possible sources of its occurrence in the foodstuffs were evaluated. Benzene was found above the level of detection in 58% of analyzed samples with the highest contents found in processed foods such as smoked and canned fish, and foods which contained these as ingredients (up to 76.21 lg kg À1 ). Unprocessed foods such as raw meat, fish, and eggs contained much lower concentrations of benzene. Using the benzene concentrations in food, a quantitative dietary exposure assessment of benzene intake was conducted on a national representative sample of the Belgian population over 15 years of age. The mean benzene intake for all foods was 0.020 lg kg bw d À1 according to a probabilistic analysis. These values are below the minimum risk level for oral chronic exposure to benzene (0.5 lg kg bw d À1 ).
DETERMINATION OF BENZO(a)PYRENE IN VEGETABLE OILS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Journal of Food Quality, 2007
Analysis of 40 oil samples showed that 38 of them were contaminated with benzo(a)pyrene (BaP). Thirty of the 38 BaP-contaminated edible oil samples did not have any label of a brand name. BaP content for the 38 contaminated edible oil samples were in the range of 1.22-74.89 ppb. Sixteen of the contaminated oil samples had BaP content of more than 10 ppb, which is the maximum tolerable limit for the Turkish Food Codex Regulation. BaP contents of samples for each type of oil were significantly different (P < 0.05) from each other. PRACTICAL APPLICATIONS Polycyclic aromatic hydrocarbons are a group of chemicals that are formed during the incomplete burning of coal, oil and gas, garbage, or other organic substances. Carcinogenic properties of some polycyclic aromatic hydrocarbons are well known and edible oils are particularly prone to polycyclic aromatic hydrocarbons contamination. In the oils and fats industry a reliable and rapid method to determine BaP is very important for process control purposes. The use of solid phase extraction method improved the isolation and purification of BaP from edible oils. The results obtained in this study show that BaP content may be a suitable indicator of the air contamination or insufficient process conditions.
Enrichment of benzo[a]pyrene in vegetable oils and determination by HPLC-FL
Talanta, 2000
We have developed a simple method for the determination of the carcinogen Benzo[a]pyrene (BP) in vegetable oils. The method consists of extraction of the vegetable oil in acetonitrile, concentration to dryness in rotary evaporator and redissolution of the residue in hexane. The purification of the hexane extract was on Sep-Pack Silica Plus cartridges, and the determination of the BP in the isolated extract was by HPLC-FL. Detection and quantification limits were 0.23 and 0.32 mg kg − 1 of olive oil, respectively. Recovery ( \93%) and RSD ( B 4%) were satisfactory. When applied to 18 oil samples, BP levels varied from not detected to 1.99 mg kg − 1 .
2010
Food products containing carrots were analyzed for benzene contamination using headspace gas chromatography with mass spectrometric detection. Of 82 commercial samples, 88% contained benzene above the detection limit of 0.04 µg/kg. Canned and jarred carrots contained 0.2 µg/kg of benzene on average. Higher levels were found in jarred baby foods containing carrots (0.9 µg/kg on average). The highest concentrations were found in carrot juices specifically intended for infants (2.0 µg/l on average). In contrast, freshly home-prepared carrot juices (n=8) and baby foods (n=30) were all benzene-free. The detection of the human carcinogen benzene at µg/kg levels in canned foods, jarred baby food and juices containing carrots proves that the level of exposure to benzene through food products is currently underestimated. The potential of this substance to pose a cancer hazard for consumers should be evaluated. Further research into the occurrence of benzene in food products, including formation mechanisms and mitigation measures, is necessary.
International Journal of Environmental Health Research, 2022
This study was undertaken to analyze 29 pesticides residues in 37 commercially olive oil collected samples from Iran's markets using Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) approach along with acetonitrile for the extraction, surface adsorbents for clean-up procedure, following with a gas chromatography-mass spectroscopy (GC-MS). In order to eliminate the matrix effect, the calibration curves were drawn using spiked samples with the Area under curve (AUC) portion calculation of pesticide residue to AUC internal standard (Triphenyl Methane (TPM)). Moreover, the probabilistic health risk assessment includes non-carcinogenic and carcinogenic risk were estimated by target hazard quotient (THQ), total target hazard quotient (TTHQ) and cancer risk (CR) using the Monte Carlo Simulation (MCS) method. The calibration curves were linear in the range of 10-1500 ng/g, and R 2 was higher than 0.994. All pesticides recoveries as average were in the range of 77.97-112.65%. The respective numbers attributed to LOD and LOQ were 3-5 ng/g and 8-15 ng/g. Results showed that 29.7% of samples were contaminated by pesticides which according to Iranian regulation, while in 7 cases banned pesticides were detected. Only 4 samples are noncompliant with EU regulation. The rank order of pesticides based on THQ was Heptachlor > DDT > Pretilachlor. Also, TTHQ for adults was 0.139; and children 0.467. The rank order of pesticides based on CR was Heptachlor > DDT. Consumers (adults and children) are not at non-carcinogenic risk due to ingestion of oil olive content (THQ and TTHQ < 1 value) but are at considerable carcinogenic (CR > 1E-6). According to the observed profile of pesticide in olive oil samples, which are mostly banned according to Iranian regulation, further improvements in agriculture procedures of cultivated olive in Iran, as well as required assessments of imported olive oil, was recommended.