Pyrene In Foods Research Articles

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study.

The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.

A surface-enhanced Raman scattering sensor for the detection of benzo[a]pyrene in foods based on a gold nanostars@reduced graphene oxide substrate.

In this study, a simple and sensitive surface-enhanced Raman scattering (SERS) sensor based on gold nanostars@reduced graphene oxide (AuNS@rGO) was successfully developed for the detection of benzo[a]pyrene in foods. The detection strategy involved benzo[a]pyrene adsorption on reduced graphene oxide, followed SERS detection of adsorbed molecules. Owing to the large electric fields generated by the gold nanostars under laser irradiation, which greatly amplified the Raman signals of benzo[a]pyrene, very high sensitivity for the target analyte was achieved. Under optimized conditions, the SERS sensor exhibited a wide linear detection range for benzo[a]pyrene (from 0.1μgL-1 to 10000μgL-1), with a low limit of detection of 0.0028μgL-1. Chicken samples spiked with benzo[a]pyrene were assayed using the sensor, with recoveries ranging from 89.20% to 100.80%. The benzo[a]pyrene content in roasted mutton sample was quantified using the SERS sensor and a reversed-phase high-performance liquid chromatography method, with similar results being obtained.

GC-MS analysis of polycyclic aromatic hydrocarbons in bottled olive oil marketed in Lebanon.

Lebanon has witnessed elevated levels of pollution over the last few years due to increased waste incineration, emissions from vehicles and electricity generators, and mass demonstrations involving the burning of tires. The resultant generation of polycyclic aromatic hydrocarbons (PAHs) from the incomplete combustion of organic materials present in these sources may contaminate various foods including olive oil. Lebanon has a sizeable olive oil industry that is a main pillar of its agricultural sector. In this study, we investigated the occurrence of 16 semi-volatile lipophilic organic pollutants in 25 bottled olive oil brands, marketed in Lebanon, using a solid phase extraction (SPE) method followed by gas chromatography mass spectrometry (GC-MS). PAHs were detected in 60% of brands (41% of samples) where 12% of brands contained traces of probably carcinogenic (Class 2A) compounds and 56% of brands contained traces of possibly carcinogenic (Class 2B) compounds. One brand revealed levels of benzo[a]pyrene of 9.45μg/kg and 11.9μg/kg in batches collected over two production dates which are higher than the limit set by the European Commission for benzo[a]pyrene in food (2μg/kg). The same batches contained a total of 19.3μg/kg and 26.7μg/kg of the four PAHs: benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and chrysene which also exceeded the limit set by the EC for the combination of these four PAHs in olive oil (10μg/kg). This study is the first-of-its-kind in Lebanon and emphasizes the need to perform adequate cleanup steps in the manufacturing process in order to reduce the content of carcinogenic PAHs in olive oil.

Rapid determination of benzo[a]pyrene in foods by ultra performance liquid chromatography-triple quadrupole mass spectrometry with atmospheric pressure chemical ionization

A method for the determination of benzo[a]pyrene in foods was developed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on isotope dilution and molecularly imprinted solid-phase extraction (MIP-SPE). The target analyte in samples was extracted with n-hexane after spiked with benzo[a]pyrene-d12, and purified using MIP-SPE to eliminate most of the coextracts. The separation of benzo[a]pyrene was carried out on an XBridge BEH C18 column with gradient elution of methanol and water. An atmospheric pressure chemical ionization (APCI) interface was used as the ion source and the analysis was performed in the multiple reaction monitoring (MRM) mode. Benzo[a]pyrene levels in the range of 0.07-50 μg/kg were measured accurately by this method, and the limit of quantification (LOQ) was 0.07 μg/kg. The average recoveries were between 86% and 104% with the relative standard deviations within 2.3%-14%. The method was sensitive and accurate, and it has been successfully applied to the measurement of benzo[a]pyrene in food samples.

Electrochemical Study of Pyrene on Glassy Carbon Electrode Modified with Metal-Oxide Nanoparticles and Graphene Oxide/Multi-Walled Carbon Nanotubes Nanoplatform

This work describes and compares the electron transport and electrocatalytic properties of chemically synthesised cobalt oxide (Co3O4) and nickel oxide (NiO) nanoparticles grafted onto graphene oxide (GO)/acid treated multi-walled carbon nanotubes decorated glassy carbon electrode. Successful synthesis of these nano materials was confirmed using microscopic and spectroscopic techniques. Successful modification of electrode was confirmed using cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Results showed that the GCE-fMWCNT-NiO and GCE-fMWCNT- Co3O4 nanocomposite modified electrodes gave faster electron transfer process in both 5 mM Ferri/Ferro ([Fe(CN)6]3−/4−) redox probe and 0.1 M phosphate buffer solution (PBS). GCE-fMWCNT-NiO and GCE-fMWCNT-Co3O4 electrodes also gave enhanced Pyrene oxidation current compared with bare GCE and other electrodes studied. The charge transfer resistance, electron transfer rate constant (ks), Tafel value, limit of detection (LoD), sensitivity, adsorption equilibrium constant (β), Gibbs free energy change due to the adsorption (ΔGoads) of Pyrene onto the GCE-fMWCNT-Co3O4 are established and discussed. The LoD and ΔGoads for Pyrene were 1.62 nM and -15.8 kJ/mol, respectively, over a linear dynamic range of 1.0 x 10-9 – 100 x 10-9 M. The electro-oxidation of Pyrene was a diffusion dominated process, but demonstrated adsorption thought to be as a result of a combination of the strong pi-pi electron interactions between Pyrene and the MWCNT, thus the thin film formed on the surface of the electrode by the analyte and its reaction intermediates. The LoD compared favourably with literature reported values. GCE-fMWCNT-Co3O4 gave better performance to Pyrene electrooxidation, good resistance to electrode fouling, higher catalytic rate constant and lower limit of detection. The sensor is easy to fabricate, cost effective and could be used for routine determination of Pyrene in food and environmental matrices.

Conventional Analytical and New Raman Spectroscopy-Based Methods for Detecting Benzo[a]pyrene in Food: Review and Perspective

Conventional Analytical and New Raman Spectroscopy-Based Methods for Detecting Benzo[a]pyrene in Food: Review and Perspective

Determination of polycyclic aromatic hydrocarbons (PAH4) in food by vesicular supramolecular solvent-based microextraction and LC–fluorescence detection

An organic solvent-free microextraction was proposed as a simple and fast sample treatment for the determination of PAH4 (viz. benz[a]anthracene, chrysene, benzo[b]fluorantene and benzo[a]pyrene). The method involved the stirring of 200mg of foodstuff with 200μL of a supramolecular solvent made up of octanoic acid/tetrabutylammonium octanoate vesicles for 10min. Then, the extract was analysed by liquid chromatography/fluorescence detection. Neither dilution nor further clean-up steps of the extracts were needed. The limit of quantitation of the method (0.3–0.7μgkg−1) was below the threshold limit established for benzo[a]pyrene in food by EU directives (1–10μgkg−1). The method was successfully applied to the analysis of smoked meat and fish, bivalve mollusks and processed cereal-based food for infants. Benzo[a]pyrene was quantified and/or detected in most of the analysed samples. The recoveries obtained for PAH4 were from 92% to 103% with relative standard deviations less than 5%.

Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection

The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 µg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the Chinese maximum permissible level in food (5 µg/kg) and the highest level was 19.75 µg/kg, nearly four times the maximum permissible level. The results revealed a widespread carinogenic public health risk from benzo[a]pyrene in heat-treated foods. The highest benzo[a]pyrene levels were found in animal source samples such as charcoal-grilled and smoked meats, especially pork, beef and sausage, while trace levels of benzo[a]pyrene were present in grain food. Charcoal-grilled vegetables were found to also contain certain levels of benzo[a]pyrene. This study provided new information on benzo[a]pyrene content of a variety of heat-treated foods from China.

Evaluation for health effects of benzo(a)pyrene in foods

Evaluation for health effects of benzo(a)pyrene in foods

Is 1-hydroxypyrene a reliable bioindicator of measured dietary polycyclic aromatic hydrocarbon under normal conditions?

Five healthy volunteers consumed similar amounts of identical foods for 5 consecutive days. The concentration of pyrene and of benzo( a)pyrene was determined in each of the 15 meals by a short analytical method that included sample saponification, solvent extraction, and HPLC analysis. The volunteers also provided three daily total volume 8-h urine samples for the duration of the study for the assessment of 1-hydroxypyrene, a biomarker of pyrene and polycyclic aromatic hydrocarbon (PAH) exposure. Mean recoveries were 83 and 75%, respectively, for pyrene and benzo( a)pyrene in food. Daily dietary pyrene doses varied from 0.7 to 3 μg. Excluding two outliers consisting of meals containing charbroiled pork and beef, pyrene content in the meals estimated from the published literature data was correlated to the measured pyrene, but overestimated the actual concentration by ca. 70%. Despite the identical ingested doses of pyrene, there was a 50–76% (coefficient of variation) interindividual variability in the daily-excreted amount of 1-hydroxypyrene. Urinary excretion of this metabolite was not correlated with ingested dose of pyrene under the normal feeding conditions used in this study. Bioavailability, enzymatic polymorphism, and differences in enterohepatic cycling of the metabolite may contribute to the observed variability. It was calculated that dietary pyrene intake accounts for between 87.5 and 99.8% of the sum of dietary and inhalation intake. From the presented data, unless the above-mentioned factors are taken into account, 1-hydroxypyrene might not be a reliable bioindicator of ingested pyrene (PAHs) under normal feeding conditions.

Part of technological processes in the occurrence of benzo[a]pyrene in foods.

Part of technological processes in the occurrence of benzo[a]pyrene in foods.

Rapid Fluorometric Determination of Benzo(a)pyrene in Foods

A simple and rapid fluorometric method for determining benzo (a) pyrene in foods was developed. Benzo (a) pyrene is extracted from foods with n-hexane:ether mixture (4:1), purified through a column of activated alumina and determined fluorometrically. An excitation wavelength of 295nm and emission wavelength of 403nm were used for calculating concentrations of benzo (a) pyrene. The peak height at 403nm and baseline between 392 and 418nm were employed to derive a standard curve for quantitating benzo (a) pyrene. A calibration curve for between 0.04 – 4 ng/ml of benzo (a) pyrene was used. Recoveries of benzo (a) pyrene from 14 kinds of food spiked at levels of 20 and 2ppb were within the range of 79.5 – 93.8% and 50.0 – 80.6%, respectively. The entire procedure takes only one hour with the detection limit being 0.1 ppb. Benzo (a) pyrene detected was reconfirmed by thin-layer chromatography.

A rapid method for the isolation and quantitative analysis of 3,4-benzpyrene [benzo(a)pyrene] in food (author's transl)

A method for the isolation and the quantitative determination of benzo(a)pyrene in food is described. The material is suspended in petroleum-ether. Benzo(a)pyrene is extracted from the organic phase as a water-soluble caffeine-complex. After re-extracting and purifying by column chromatography on silica gel the quantitative evaluation of benzo(a)pyrene is carried out by thinlayer chromatography and fluorimetric scanning of the cellulose acetate plates. To test the method benzo(a)pyrene was added to several products in concentrations of 100 to 1000 ng. A recovery of about 80% was achieved. Each analysis takes a total of 5 h.

Determination of Benzo (a) pyrene in Foods

An analytical method was developed for determining benzo(a)pyrene in foods, suitable for routine use. The method consists of 4 cleanup steps: (1) alkali cleavage of sample, (2) preliminary silica gel column chromatography, (3) selective extraction with concentrated sulfuric acid, and (4) further silica gel column chromatography. Recoveries of benzo(a)pyrene added to 50 g (or 10 g) food at levels of 0.4 ppb (or 2 ppb) ranged from 70% for short-necked clam and mackeral to 85% for chicken meat. The sulfuric acid extraction step affords a simple method for isolating benzo(a)pyrene from various kinds of interfering substances which could not be separated by existing methods.

Ultramicro analysis of benzo[a]pyrene in food.

Ultramicro analysis of benzo[a]pyrene in food.