Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS
Polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) are recognized as carcinogens and mutagenic food contaminants that threaten public health. As for food safety aspects, control of these contaminants in processed and fatty food is necessary. In this study, eleven factors we...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/143 |
| _version_ | 1797358838474604544 |
|---|---|
| author | Mahsa Ostadgholami Mohsen Zeeb Maryam Amirahmadi Bahram Daraei |
| author_facet | Mahsa Ostadgholami Mohsen Zeeb Maryam Amirahmadi Bahram Daraei |
| author_sort | Mahsa Ostadgholami |
| collection | DOAJ |
| description | Polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) are recognized as carcinogens and mutagenic food contaminants that threaten public health. As for food safety aspects, control of these contaminants in processed and fatty food is necessary. In this study, eleven factors were screened by the Plackett–Burman design, and four variables were chosen to optimize with the central composite design (CCD) for the improvement of extraction and cleanup procedures of these food contaminants. The optimized variables include 5 g of sample, 2 mL mixture of 2/2/1 ethyl acetate/acetone/isooctane, 1.6 g of ammonium formate, 0.9 g of sodium chloride, and 0.25 g of sorbent Z-Sep+. A 5 min cleanup vortex time with the spike calibration curve strategy, analyzed by gas chromatography–mass spectrometry (GC-MS), led to the validated limits of quantification (LOQs) for 16 PAHs and 36 PCBs of 0.5–2 and 0.5–1 ng/g, respectively, and recoveries of 72–120%, with an average relative standard deviation (%RSD) of 17, for PAHs, and 80–120%, with an %RSD of 3, for PCBs. The method introduces excellent accuracy, precision, and efficiency, and minimizes matrix effects, and ensures a control procedure, adopted with international standards, for food authorities to determine the contaminants of interest in processed meat, and consequently, prevent food-borne disease to improve public health indices. |
| first_indexed | 2024-03-08T15:08:00Z |
| format | Article |
| id | doaj.art-fddc9db9073f4f958a7109c63d9476be |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:08:00Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fddc9db9073f4f958a7109c63d9476be2024-01-10T14:57:07ZengMDPI AGFoods2304-81582023-12-0113114310.3390/foods13010143Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MSMahsa Ostadgholami0Mohsen Zeeb1Maryam Amirahmadi2Bahram Daraei3Department of Applied Chemistry, Faculty of Science, South Tehran Branch, Islamic Azad University, Tehran 1777613651, IranDepartment of Applied Chemistry, Faculty of Science, South Tehran Branch, Islamic Azad University, Tehran 1777613651, IranFood and Drug Reference Control Laboratory (FDRCL), Iran Food and Drug Administration (IFDA), Ministry of Health and Medical Education, Tehran 1113615911, IranDepartment of Toxicology and Pharmacology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran 1996835113, IranPolycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) are recognized as carcinogens and mutagenic food contaminants that threaten public health. As for food safety aspects, control of these contaminants in processed and fatty food is necessary. In this study, eleven factors were screened by the Plackett–Burman design, and four variables were chosen to optimize with the central composite design (CCD) for the improvement of extraction and cleanup procedures of these food contaminants. The optimized variables include 5 g of sample, 2 mL mixture of 2/2/1 ethyl acetate/acetone/isooctane, 1.6 g of ammonium formate, 0.9 g of sodium chloride, and 0.25 g of sorbent Z-Sep+. A 5 min cleanup vortex time with the spike calibration curve strategy, analyzed by gas chromatography–mass spectrometry (GC-MS), led to the validated limits of quantification (LOQs) for 16 PAHs and 36 PCBs of 0.5–2 and 0.5–1 ng/g, respectively, and recoveries of 72–120%, with an average relative standard deviation (%RSD) of 17, for PAHs, and 80–120%, with an %RSD of 3, for PCBs. The method introduces excellent accuracy, precision, and efficiency, and minimizes matrix effects, and ensures a control procedure, adopted with international standards, for food authorities to determine the contaminants of interest in processed meat, and consequently, prevent food-borne disease to improve public health indices.https://www.mdpi.com/2304-8158/13/1/143central composite designcontaminants analysisgas chromatography–mass spectrometrygrilled meatPAHsPCBs |
| spellingShingle | Mahsa Ostadgholami Mohsen Zeeb Maryam Amirahmadi Bahram Daraei Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS Foods central composite design contaminants analysis gas chromatography–mass spectrometry grilled meat PAHs PCBs |
| title | Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS |
| title_full | Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS |
| title_fullStr | Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS |
| title_full_unstemmed | Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS |
| title_short | Multivariate Optimization and Validation of a Modified QuEChERS Method for Determination of PAHs and PCBs in Grilled Meat by GC-MS |
| title_sort | multivariate optimization and validation of a modified quechers method for determination of pahs and pcbs in grilled meat by gc ms |
| topic | central composite design contaminants analysis gas chromatography–mass spectrometry grilled meat PAHs PCBs |
| url | https://www.mdpi.com/2304-8158/13/1/143 |
| work_keys_str_mv | AT mahsaostadgholami multivariateoptimizationandvalidationofamodifiedquechersmethodfordeterminationofpahsandpcbsingrilledmeatbygcms AT mohsenzeeb multivariateoptimizationandvalidationofamodifiedquechersmethodfordeterminationofpahsandpcbsingrilledmeatbygcms AT maryamamirahmadi multivariateoptimizationandvalidationofamodifiedquechersmethodfordeterminationofpahsandpcbsingrilledmeatbygcms AT bahramdaraei multivariateoptimizationandvalidationofamodifiedquechersmethodfordeterminationofpahsandpcbsingrilledmeatbygcms |