Optimization and validation of a method using UHPLC-fluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils

Autor(es)

da Silva, Simone Alves ; Sampaio, Geni Rodrigues ; Ferraz da Silva Torres, Elizabeth Aparecida

• 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