Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil

Author(s)

da Silva, Simone Alves ; De Rossi, Gustavo Zanetti ; Ossugui, Marina Missae ; de Almeida, Adriana Palma ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Ferraz da Silva Torres, Elizabeth Aparecida

• Document type: Journal article
• Source: FOOD ANALYTICAL METHODS; v. 16, n. 2, p. 11-pg., 2022-10-10.

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are organic compounds that have been found in different food categories, and meat products can have high concentrations of PAHs, since the technological processes to which they are subjected, such as smoking, can produce several compounds. Considering the risk that these compounds can bring to the population's health, it is essential to develop an accurate and reliable method to evaluate the contamination of PAHs in products of animal origin. The objective of this study was to optimize and validate a method for the quantification of 4 PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in salami. The methodology included saponification, liquid-liquid extraction, solid-phase purification, and quantification by ultra-high-performance liquid chromatography. The effects of saponification parameters were investigated by experimental design, whereas the model obtained by regression analysis was considered satisfactory with the dissolution solvent of potassium hydroxide providing the highest global sum of areas. In validation, the parameters studied were adequate and within European and INMETRO Guidelines limits. The evaluation of 22 samples indicated that 27% were contaminated with at least one of the 4 PAHs, and benz[a]anthracene being the prevalent one with content varying between < 1.00 and 17.58 mu g/kg. Two samples showed PAHs contamination above the maximum tolerable limit in the European Commission Regulation. (AU)

• FAPESP's process: 18/19005-6 - Contamination of meat products by polycyclic aromatic hydrocarbons in smoked foods and meats submitted to different preparation and cooking techniques: risk factors associated with consumption
• Grantee: Geni Rodrigues Sampaio
• Support Opportunities: Regular Research Grants