Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method
Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by t...
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2016-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500035D.pdf |
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| author | Đinović-Stojanović Jasna M. Stišović Jelena M. Popović Aleksandar R. Nikolić Dragica M. Janković Saša D. |
| author_facet | Đinović-Stojanović Jasna M. Stišović Jelena M. Popović Aleksandar R. Nikolić Dragica M. Janković Saša D. |
| author_sort | Đinović-Stojanović Jasna M. |
| collection | DOAJ |
| description | Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete
combustion or pyrolysis of organic material and they are among the most
harmful compounds. During process of meat smoking, wood combustion is one of
the most important sources of PAH compounds, which can be adsorbed by the
surface of meat. The EFSA (European Food Safety Authority) Panel on
Contaminants in the Food Chain (CONTAM Panel) recommended to the member
states of European Union to use the sum of benzo[a]pyrene (BaP),
benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF) and chrysene (CHR),
(PAH4 compounds), as a marker for the occurrence and impact of carcinogenic
PAHs in food, instead of benzo[a]pyrene. The maximum content of BaP and sum
of all four compounds (PAH4) has been established by European Commission
Regulation No. 835/2011. For smoked foods, from 1st September 2014, the
maximum BaP content was lowered to 2 μg/kg, while the content of PAH4 is
allowed to 12 μg/kg. The new maximum residue limits (MRL) both for BaP and
sum of PAH4 compounds in smoked meat and meat products were defined by the
legislation of Serbia, as well, and it is in accordance with EU regulation.
The aim of this paper was the validation of the method for identification
and determination of benzo[a]pyrene, chrysene, benz[a]anthracene and
benzo[b]fluoranthene in smoked meat and smoked meat products. Accelerated
solvent extraction (ASE) was used for extraction of lipids and lipophilic
compounds. Solid Phase Extraction (SPE) was used in order to remove lipids
from analysed samples. High-performance liquid chromatographic with
fluorescence detection (HPLC-FL) was applied for identification and
quantification of PAH4 compounds. Fluorescence detector operated at
excitation/emission wavelength 275/385 nm for BaA and CHR, 256/446 nm for
BbF and 260/410 nm for BaP, respectively. On the base of experimental
results it is possible to conclude as follows: The in-house validation
procedure of the method meets all criteria (applicability, specificity,
repeatability, reproducibility, recovery, LOD and LOQ) set out by EU
Regulation No. 836/2011. The method is suitable for operative control of
PAH4 content in smoked meat products. [Projekat Ministarstva nauke Republike
Srbije, br. III 46009] |
| first_indexed | 2024-12-11T22:22:48Z |
| format | Article |
| id | doaj.art-dd003165911a4a5892429cdb48256a18 |
| institution | Directory Open Access Journal |
| issn | 0367-598X 2217-7426 |
| language | English |
| last_indexed | 2024-12-11T22:22:48Z |
| publishDate | 2016-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-dd003165911a4a5892429cdb48256a182022-12-22T00:48:23ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2217-74262016-01-0170329930510.2298/HEMIND150331035D0367-598X1500035DBenzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the methodĐinović-Stojanović Jasna M.0Stišović Jelena M.1Popović Aleksandar R.2Nikolić Dragica M.3Janković Saša D.4Institute of Meat Hygiene and Technology, Belgrade, SerbiaUniversity of Belgrade, Faculty of Chemistry, Belgrade, SerbiaUniversity of Belgrade, Faculty of Chemistry, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaPolycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by the surface of meat. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) recommended to the member states of European Union to use the sum of benzo[a]pyrene (BaP), benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF) and chrysene (CHR), (PAH4 compounds), as a marker for the occurrence and impact of carcinogenic PAHs in food, instead of benzo[a]pyrene. The maximum content of BaP and sum of all four compounds (PAH4) has been established by European Commission Regulation No. 835/2011. For smoked foods, from 1st September 2014, the maximum BaP content was lowered to 2 μg/kg, while the content of PAH4 is allowed to 12 μg/kg. The new maximum residue limits (MRL) both for BaP and sum of PAH4 compounds in smoked meat and meat products were defined by the legislation of Serbia, as well, and it is in accordance with EU regulation. The aim of this paper was the validation of the method for identification and determination of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of PAH4 compounds. Fluorescence detector operated at excitation/emission wavelength 275/385 nm for BaA and CHR, 256/446 nm for BbF and 260/410 nm for BaP, respectively. On the base of experimental results it is possible to conclude as follows: The in-house validation procedure of the method meets all criteria (applicability, specificity, repeatability, reproducibility, recovery, LOD and LOQ) set out by EU Regulation No. 836/2011. The method is suitable for operative control of PAH4 content in smoked meat products. [Projekat Ministarstva nauke Republike Srbije, br. III 46009]http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500035D.pdfPAH4 compoundsbenz[a]anthracenechrysenebenzo[b]fluoranthenebenzo[a]pyrenesmoked meat and smoked meat productsvalidation |
| spellingShingle | Đinović-Stojanović Jasna M. Stišović Jelena M. Popović Aleksandar R. Nikolić Dragica M. Janković Saša D. Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method Hemijska Industrija PAH4 compounds benz[a]anthracene chrysene benzo[b]fluoranthene benzo[a]pyrene smoked meat and smoked meat products validation |
| title | Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method |
| title_full | Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method |
| title_fullStr | Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method |
| title_full_unstemmed | Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method |
| title_short | Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method |
| title_sort | benzo a pyrene benz a anthracene benzo b fluoranthene and chrysene in smoked meat and smoked meat products validation of the method |
| topic | PAH4 compounds benz[a]anthracene chrysene benzo[b]fluoranthene benzo[a]pyrene smoked meat and smoked meat products validation |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500035D.pdf |
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