Development of a GC-MS Method for Determination of various Polycyclic Aromatic Hydrocarbons in Iranian Traditional and Semi-industrial Taftoon Bread

Document Type : Research article

Authors

1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Vice-Chancellor for Food and Drug Affairs Shahid Beheshti University of Medical Sciences, Tehran, Iran.

3 Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Abstract

This research reports a validated multi-residue method based on gas chromatography coupled mass spectrometry technique for analysis of 24 Polycyclic Aromatic Hydrocarbons (PAHs) in traditional and semi-industrial Taftoon bread using QuEChERS sample preparation. Matrix effect studies were performed by comparing the slopes of solvent based standard calibration curves and spiked calibration curves. Due to enhancement or suppression effects of matrix, validation of the method was performed using spiked calibration curves. In the concentration range of 10-500 ng/g, the calibration curves for each analyte was linear with a determination coefficient (R2) of 0.991-0.999. The Detection and quantitation limits for the studied PAHs were calculated 0.14-1.49 ng/g and 0.46-4.91 ng/g. The average recoveries for three spiked levels (25, 50 and 200 ng/g), were in the range 77-103% (n = 27), with a satisfactory precision (RSD < 20%). Analysis of Taftoon bread samples using the validated method showed that three compounds; NPH, PHE and ANT were found in 37 (35.2%) samples and in the term of traditional and semi- industrial samples the occurrence of mentioned PAHs were 36.1% and 33.3%, respectively. According to the findings, we proposed that direct flame exposure in gas oven during baking of Taftoon bread could produce PAHs in bread samples.

Graphical Abstract

Development of a GC-MS Method for Determination of various Polycyclic Aromatic Hydrocarbons in Iranian Traditional and Semi-industrial Taftoon Bread

Keywords

References

  • Singh L, Varshney Jay G and Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem. (2016) 199: 768–81.
  • Ledesma E, Rendueles M and Díaz M. Benzo (a) pyrene penetration on a smoked meat product during smoking time. Food Addit. Contam. A (2014) 31: 1688–98.
  • International Agency for Research on Cancer. Agents classified by the IARC monographs. (2011) 1–109. World Health Organization. Lyon, France [Online]. Available from URL: http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.Pdf.
  • United States Environmental Protection Agency (EU EPA). (Cited October 19, 2013). Available from URL: http://www.epa.gov/.
  • Scientific Committee on Food (SCF). (Cited October 19, 2013). Available from URL: http://ec.europa.eu/food/fs/sc/scf/reports en.html.
  • Joint FAO/WHO Expert Committee on Food Additives (JECFA). (Cited October 5, 2013). Available from URL: http://www.who.int/foodsafety/chem/jecfa/en/.
  • European Food Safety Authority. Polycyclic aromatic hydrocarbons in food scientific opinion of the panel on contaminants in the food chain. EFSA J. (2008) 724: 1-114.
  • Xia Z, Duan X, Qiu W, Liu D, Wang B, Tao S, Jiang Q, Lu B, Song Y and Hu X. Health risk assessment on dietary exposure to polycyclic aromatic hydrocarbons (PAHs) in Taiyuan, China. Total Environ. (2010) 408: 5331-7.
  • Farhadian A, Jinap S, Faridah A and Zaidul ISM. Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b] fluoranthene and fluoranthene) in grilled beef meat. Food Control. (2012) 28: 420-5.
  • Purcaro G, Moret S and Conte LS. Overview on polycyclic aromatic hydrocarbons: occurrence, legislation and innovative determination in foods. Talanta (2013) 105: 292-305.
  • Skaljac S, Petrovic L, Tasic T, Ikonic P, Jokanovic M, Tomovic V, Dzinic N, Sojic B, Tjapkin A and Skrbic B. Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages from Serbia. Food Control. (2014) 40: 12-8.
  • Li G, Wu Sh, Wang L and Akoh C. Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food. Food Control. (2016) 59: 328-36.
  • Ciecierska M and Obiedzinski MW. Polycyclic aromatic hydrocarbons in the bakery chain. Food Chem. (2013) 141: 1–9.
  • Marti-Cid R, Llobet JM, Castell V and Domingo JL. Evolution of the dietary exposure to polycyclic aromatic hydrocarbons in Catalonia, Spain. Food Chem. Toxicol. (2008) 46: 3163–71.
  • Orecchio S and Papuzza V. Levels, fingerprint and daily intake of polycyclic aromatic hydrocarbons (PAHs) in bread baked using wood as fuel. Hazard. Mater. (2009) 164: 876–83.
  • Rey-Salgueiro L, Garcia-Falcon MS, Martinez-Carballo E and Simal-Gandara J. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. (2008) 108: 607-15.
  • Rey-Salgueiro L, Garcia-Falcon MS, Martinez-Carballo E and Simal-Gandara J. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. (2008) 108: 607-615.
  • Al-Rashdan A, Helaleh MI, Nisar A, Ibtisam A and Al-Ballam Z. Determination of the levels of polycyclic aromatic hydrocarbons in toasted bread using Gas Chromatography Mass Spectrometry. J. Anal. Chem. (2010) 2010: 1-8.
  • Ahmed MT, Abdel Hadi ES, Samahy SEl and Youssof K. The influence of baking fuel on residues of polycyclic aromatic hydrocarbons and heavy metals in bread. Hazard. Mater. (2000) 80: 1-8.
  • Shahabipour S, Khalighian N and Kobarfard Validation of an analytical method for determination of Benzo[a]pyrene bread using QuEChERS method by GC-MS. Iran. J. Pharm. Res. (2016) 15: 465-74.
  • Poster DL, Schantz MM, Sander LC and Wise SA. Analysis of polycyclic aromatic hydrocarbons (PAHs) in environmental samples: a critical review of gas chromatographic (GC) methods. Bioanal. Chem. (2006) 386: 859-81.
  • Veyrand B, Brosseaud A, Sarcher L, Varlet V, Monteau F, Marchand P, Andre F and Le Bizec B. Innovative method for determination of 19 polycyclic aromatic hydrocarbons in food and oil samples using gas chromatography coupled to tandem mass spectrometry based on an isotope dilution approach. Chromatogr. A (2007) 1149: 333-44.
  • Ziegenhals K, Speer K and Jira W. Polycyclic aromatic hydrocaarbons (PAH) in chocolate on the German market. Consum. Prot. Food. S. (2009) 4: 128-35.
  • Coelho MS and Salas-Mellado MdlM. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. Food SciTechnol-LEB (2015) 60: 729-
  • Mohammadpour Karizaki V. Ethnic and traditional Iranian breads: different types, and historical and cultural aspects. Ethn. Foods (2017) 4: 8-14.
  • Eslamizad S, Kobarfard F, Javidnia K, Sadeghi R, Bayat M, Shahabipour S, Khalighian N and Yazdanpanah H. Determination of Benzo[a]pyrene in traditional, industrial and semi-industrial breads using a modified QuEChERS extraction, dispersive SPE and GC-MS and estimation of its dietary intake. J. Pharm. Res. (2016) 15: 165-74.
  • Anastassiades M, Lehotay SJ, Stajnbaher D and Schenck FJ. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and dispersive solid-phase extraction for the determination of pesticide residues in produce. J. AOAC Int. (2003) 86: 412-31.
  • European Commission. Document No. SANCO/12495/2011: Method validation and quality control procedures for pesticide residues analysis in food and feed. (2012). Available from URL: http://www.eurl-pesticides.eu/docs/public/tmplt_article.asp?CntID=727.
  • European Commission. 2002/657/EC: Commission Decision of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. 2002. Available at: http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32002D0657.
  • Commission Regulation (EC) No 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs (2011). Available at http://www.iss.it/binary/lcdr2/cont/CR_333_2007.pdf
  • Chiu ML, Lawi W, Snyder ST, Wong PK, Liao JC and Gau V. Matrix effects- A challenge toward automation of molecular analysis. Rev. (2017): 233-42.
  • Hajslova J and Zrostlikova J. Matrix effects in (ultra)trace analysis of pesticide residues in food and biotic matrices. Chromatogr. A (2003) 1000: 181–97.
  • Official Journal of the European Union, Commission Regulation no. 1881/2006 of the December 2006 setting maximum levels for certain contaminants in foodstuffs.
  • Eslamizad S, Yazdanpanah H, Javidnia K, Sadeghi R, Bayat M, Shahabipour S, Khalighian N and Kobarfard F. Validation of an analytical method for determination of Benzo[a]pyrene bread using QuEChERS method by GC-MS. Pharm. Res. (2016) 15: 465-74.
  • Bansal V and Kim KH. Review of PAH contamination in food products and their health hazards. Int. (2015) 84: 26–38.
  • Simko P. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. Chromatogr. B (2002) 77: 3–18.
Iranian Journal of Pharmaceutical Research
Volume 19, Issue 3
Summer 2020
Pages 183-194

Files

Share

How to cite

Statistics