| Texto completo | |
| Autor(es): |
da Silva, Simone Alves
;
Sampaio, Geni Rodrigues
;
Ferraz da Silva Torres, Elizabeth Aparecida
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Chemistry; v. 221, p. 809-814, APR 15 2017. |
| Citações Web of Science: | 10 |
| Resumo | |
Among the different food categories, the oils and fats are important sources of exposure to polycyclic aromatic hydrocarbons (PAHs), a group of organic chemical contaminants. The use of a validated method is essential to obtain reliable analytical results since the legislation establishes maximum limits in different foods. The objective of this study was to optimize and validate a method for the quantification of four PAHs {[}benzo(a) anthracene, chrysene, benzo(b) fluoranthene, benzo(a) pyrene] in vegetable oils. The samples were submitted to liquid-liquid extraction, followed by solid-phase extraction, and analyzed by ultra-high performance liquid chromatography. Under the optimized conditions, the validation parameters were evaluated according to the INMETRO Guidelines: linearity (r(2) > 0.99), selectivity (no matrix interference), limits of detection (0.08-0.30 mu g kg(-1)) and quantification (0.25-1.00 mu g kg(-1)), recovery (80.13-100.04%), repeatability and intermediate precision (<10% RSD). The method was found to be adequate for routine analysis of PAHs in the vegetable oils evaluated. (C) 2016 Published by Elsevier Ltd. (AU) | |
| Processo FAPESP: | 14/12604-0 - Óleos vegetais extraídos a frio: avaliação da ocorrência de hidrocarbonetos policíclicos aromáticos e das características de identidade e qualidade |
| Beneficiário: | Elizabeth Aparecida Ferraz da Silva Torres |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |