Green microextraction and GC × GC/MS quantification of PAHs and derivatives in roasted/smoked spices and dry herbs: implications for food safety.
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| Název: | Green microextraction and GC × GC/MS quantification of PAHs and derivatives in roasted/smoked spices and dry herbs: implications for food safety. |
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| Autoři: | de Oliveira JB; Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, 31270901 Belo Horizonte, MG, Brazil., Menezes HC; Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, 31270901 Belo Horizonte, MG, Brazil., de Souza PP; Centro Federal de Educação Tecnológica de Minas Gerais, Departamento de Química, Av. Amazonas 5833, 30510-000, Belo Horizonte, Minas Gerais, Brazil., de Lourdes Cardeal Z; Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, 31270901 Belo Horizonte, MG, Brazil. Electronic address: zenilda@ufmg.br. |
| Zdroj: | Food chemistry [Food Chem] 2025 Dec 15; Vol. 495 (Pt 3), pp. 146655. Date of Electronic Publication: 2025 Oct 04. |
| Způsob vydávání: | Journal Article; Evaluation Study |
| Jazyk: | English |
| Informace o časopise: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Výrazy ze slovníku MeSH: | Polycyclic Aromatic Hydrocarbons*/isolation & purification , Polycyclic Aromatic Hydrocarbons*/analysis , Polycyclic Aromatic Hydrocarbons*/chemistry , Spices*/analysis , Gas Chromatography-Mass Spectrometry*/methods , Solid Phase Microextraction*/methods , Food Contamination*/analysis, Food Safety ; Limit of Detection ; Green Chemistry Technology/methods ; Cooking |
| Abstrakt: | Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Zenilda L Cardeal reports financial support was provided by National Council for Scientific and Technological Development Brazil. Jhonatan Bispo reports financial support was provided by Coordination of Higher Education Personnel Improvement. Patterson Patricio reports financial support was provided by Minas Gerais State Foundation of Support to the Research. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. This study presents a green, cost-effective analytical method for the determination of polycyclic aromatic hydrocarbons (PAHs) and their derivatives in roasted and smoked spices and dry herbs, combining hydrophilic microporous cartridge direct immersion solid-phase microextraction (HMCart-DI-SPME) with comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC/MS). The novel HMCart-DI-SPME technique simplified sample preparation while enhancing extraction efficiency, and its optimization via Doehlert experimental design ensured high precision, linearity, and sensitivity. The method demonstrated excellent analytical performance, with precision (RSD) < 13 %, linearity coefficients (R 2 ) >0.93, and recoveries ranging from 87.5 % to 108.5 %. High sensitivity was confirmed by limits of detection (LOD) and quantification (LOQ) ranging from 0.09 to 0.88 μg kg -1 and from 0.27 to 2.67 μg kg -1 respectively. These results underscore the method's suitability for determining trace levels of PAHs in complex food matrices. The method was employed to analyze commercial samples, revealing that while most exhibited toxicologically acceptable PAH levels, cumulative exposure risks depended on consumption frequency. Risk assessment via Margin of Exposure (MOE) and Incremental Lifetime Cancer Risk (ILCR) identified smoke powder (ILCR = 1.07 × 10 -4 ) as a high-risk product, with smoked paprika and black pepper also requiring monitoring. These findings emphasize stricter spice safety controls and present a robust, sustainable method for contaminant monitoring in complex matrices. (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
| Contributed Indexing: | Keywords: DI-SPME; hydrophilic microporous cartridge; polycyclic aromatic hydrocarbons; risk assessment; spices and herbs |
| Substance Nomenclature: | 0 (Polycyclic Aromatic Hydrocarbons) |
| Entry Date(s): | Date Created: 20251008 Date Completed: 20251118 Latest Revision: 20251118 |
| Update Code: | 20251118 |
| DOI: | 10.1016/j.foodchem.2025.146655 |
| PMID: | 41061615 |
| Databáze: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstrakt: | Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Zenilda L Cardeal reports financial support was provided by National Council for Scientific and Technological Development Brazil. Jhonatan Bispo reports financial support was provided by Coordination of Higher Education Personnel Improvement. Patterson Patricio reports financial support was provided by Minas Gerais State Foundation of Support to the Research. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />This study presents a green, cost-effective analytical method for the determination of polycyclic aromatic hydrocarbons (PAHs) and their derivatives in roasted and smoked spices and dry herbs, combining hydrophilic microporous cartridge direct immersion solid-phase microextraction (HMCart-DI-SPME) with comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC/MS). The novel HMCart-DI-SPME technique simplified sample preparation while enhancing extraction efficiency, and its optimization via Doehlert experimental design ensured high precision, linearity, and sensitivity. The method demonstrated excellent analytical performance, with precision (RSD) < 13 %, linearity coefficients (R <sup>2</sup> ) >0.93, and recoveries ranging from 87.5 % to 108.5 %. High sensitivity was confirmed by limits of detection (LOD) and quantification (LOQ) ranging from 0.09 to 0.88 μg kg <sup>-1</sup> and from 0.27 to 2.67 μg kg <sup>-1</sup> respectively. These results underscore the method's suitability for determining trace levels of PAHs in complex food matrices. The method was employed to analyze commercial samples, revealing that while most exhibited toxicologically acceptable PAH levels, cumulative exposure risks depended on consumption frequency. Risk assessment via Margin of Exposure (MOE) and Incremental Lifetime Cancer Risk (ILCR) identified smoke powder (ILCR = 1.07 × 10 <sup>-4</sup> ) as a high-risk product, with smoked paprika and black pepper also requiring monitoring. These findings emphasize stricter spice safety controls and present a robust, sustainable method for contaminant monitoring in complex matrices.<br /> (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
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| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.146655 |