Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these deriva...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2446 |
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| author | Elisa Sonego Bina Bhattarai Lene Duedahl-Olesen |
| author_facet | Elisa Sonego Bina Bhattarai Lene Duedahl-Olesen |
| author_sort | Elisa Sonego |
| collection | DOAJ |
| description | Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives. |
| first_indexed | 2024-03-09T13:25:58Z |
| format | Article |
| id | doaj.art-16015c4a8bfd4ccba6a5ef8253da48b2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:25:58Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-16015c4a8bfd4ccba6a5ef8253da48b22023-11-30T21:23:23ZengMDPI AGFoods2304-81582022-08-011116244610.3390/foods11162446Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat ProductsElisa Sonego0Bina Bhattarai1Lene Duedahl-Olesen2Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro, 5, 00185 Rome, ItalyNational Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, DenmarkNational Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, DenmarkPolycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.https://www.mdpi.com/2304-8158/11/16/2446GC-QTOFMSsimultaneous detection (OPAH, NPAH, PAH 4)method validationidentification |
| spellingShingle | Elisa Sonego Bina Bhattarai Lene Duedahl-Olesen Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products Foods GC-QTOFMS simultaneous detection (OPAH, NPAH, PAH 4) method validation identification |
| title | Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products |
| title_full | Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products |
| title_fullStr | Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products |
| title_full_unstemmed | Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products |
| title_short | Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products |
| title_sort | detection of nitrated oxygenated and hydrogenated polycyclic aromatic compounds in smoked fish and meat products |
| topic | GC-QTOFMS simultaneous detection (OPAH, NPAH, PAH 4) method validation identification |
| url | https://www.mdpi.com/2304-8158/11/16/2446 |
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