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Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods

2018-07-17Journal article Restricted access
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dc.contributor.authorSilva, Marta
dc.contributor.authorViegas, Olga
dc.contributor.authorMelo, Armindo
dc.contributor.authorFinteiro, Daniela
dc.contributor.authorPinho, Olívia
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.date.accessioned2019-03-28T15:19:30Z
dc.date.available2019-03-28T15:19:30Z
dc.date.issued2018-07-17
dc.description.abstractA 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.pt_PT
dc.description.sponsorshipThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Anal. Methods. 2018;11(12):3495-3504. doi:10.1007/s12161-018-1325-8pt_PT
dc.identifier.doi10.1007/s12161-018-1325-8pt_PT
dc.identifier.issn1936-9751
dc.identifier.urihttp://hdl.handle.net/10400.18/6334
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationRISK ASSESSMENT OF DISINFECTION BY-PRODUCTS IN DRINKING WATER: OCCURRENCE, EVALUATION AND CONTROL
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs12161-018-1325-8pt_PT
dc.subjectMuscle Foodspt_PT
dc.subjectPolycyclic Aromatic Hydrocarbonspt_PT
dc.subjectAcetonitrile-based Extractionpt_PT
dc.subjectResponse Surface methodologypt_PT
dc.subjectWeighted Linear Regression modelpt_PT
dc.subjectHPLC-FLDpt_PT
dc.subjectToxicologiapt_PT
dc.subjectÁgua e Solopt_PT
dc.titleFast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleRISK ASSESSMENT OF DISINFECTION BY-PRODUCTS IN DRINKING WATER: OCCURRENCE, EVALUATION AND CONTROL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F86898%2F2012/PT
oaire.citation.endPage3504pt_PT
oaire.citation.issue12pt_PT
oaire.citation.startPage3495pt_PT
oaire.citation.titleFood Analytical Methodspt_PT
oaire.citation.volume11pt_PT
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctPolítica editorial da revistapt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication4f28927c-9902-4cbf-8328-358d9417daa1
relation.isProjectOfPublication.latestForDiscovery4f28927c-9902-4cbf-8328-358d9417daa1

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