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 μg/kg. Two samples showed PAHs contamination above the maximum tolerable limit in the European Commission Regulation.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Code Availability
Not applicable.
References
AOAC – Association of Official Analytical Chemistry, (2016) AOAC International. Appendix F: Guidelines for Standard Method Performance Requirements. In: Official methods of analysis of AOAC International, 20th edn. AOAC, Gaithersburg
AOAC – Association of Official Analytical Chemistry (2019a) Official Method 973.30. Polycyclic aromatic hydrocarbons and benzo[a]pyrene in food, 1973. In: Official methods of analysis of AOAC International, 21st edn. AOAC International, Gaithersburg, MD, USA. www.eoma.aoac.org. Accessed 06 Oct 2022
AOAC – Association of Official Analytical Chemistry (2019b) Official Method 2014.08. Polycyclic aromatic hydrocarbons (PAHs) in seafood, 2014. In: Official methods of analysis of AOAC International, 21st edn. AOAC International, Gaithersburg, MD, USA. www.eoma.aoac.org. Accessed 06 Oct 2022
AOAC – Association of Official Analytical Chemistry (2019c) Official Method 2014.08. Polycyclic aromatic hydrocarbons (PAHs) in seafood, 2014. In: Official methods of analysis of AOAC International, 21st edn. AOAC International, Gaithersburg, MD, USA. www.eoma.aoac.org. Accessed 06 Oct 2022
Bansal V, Kim KH (2015) Review of PAH contamination in food products and their health hazards. Environ Int 84:26–38. https://doi.org/10.1016/j.envint.2015.06.016
Barranco A et al (2003) Solid-phase clean-up in the liquid chromatographic determination of polycyclic aromatic hydrocarbons in edible oils. J Chromatogr A 988(1):33–40. https://doi.org/10.1016/s0021-9673(02)02059-9
Bogdanović T et al (2019) The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. J Food Compost Anal 75:49–60. https://doi.org/10.1016/j.jfca.2018.09.017
Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 22, de 31 de julho de 2000. Aprova os regulamentos técnicos de identidade e qualidade de copa, de jerked beef, de presunto tipo parma, de presunto cru, de salame,... Diário Oficial da União, 03 Agosto 2000. http://www.cidasc.sc.gov.br/inspecao/files/2020/09/IN-MAPA-n%C2%BA-22-de-31-de-julho-de-2000.pdf Accessed 04 March 2022
Camargo MCR, Antoniolli PR, Vicente E, Tfouni SAV (2011) Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure. Food Addit Contam Part B Surveill 4(2):152–159. https://doi.org/10.1080/19393210.2011.585244
Carballo J (2021) Sausages: nutrition, safety, processing and quality improvement. Foods 10(4):890. https://doi.org/10.3390/foods10040890
Chiang CF, Hsu KC, Tsai TY, Cho CY, Hsu CH, Yang DJ (2021) Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods. Food Chem 334:127471. https://doi.org/10.1016/j.foodchem.2020.127471
De Melo APZ et al (2022) Determination of polycyclic aromatic hydrocarbons in seafood by PLE-LC-APCI-MS/MS and preliminary risk assessment of the Northeast Brazil oil spill. Food Anal Methods 15:1826–1842. https://doi.org/10.1007/s12161-022-02252-z
Domingo JL, Nadal M (2015) Human dietary exposure to polycyclic aromatic hydrocarbons: A review of the scientific literature. Food Chem Toxicol 86:144–153. https://doi.org/10.1016/j.fct.2015.10.002
Dong H, Xian Y, Li H, Wu Y, Bai W, Zeng X (2020) Analysis of heterocyclic aromatic amine profiles in chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS). Food Chem 310:125937. https://doi.org/10.1016/j.foodchem.2019.125937
Duedahl-Olesen L, White S, Binderup ML (2006) Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products. Polycycl Aromat Compd 26(3):163–184. https://doi.org/10.1080/10406630600760527
European Food Safety Authority (EFSA) (2008) Scientific opinion of the panel on contaminants in the food chain on a request from the European Commission on polycyclic aromatic hydrocarbons in food. EFSA J 724:1–114
El Husseini M, Makkouk R, Rabaa A, Al Omar F, Jaber F (2018) Determination of polycyclic aromatic hydrocarbons (PAH4) in the traditional lebanese grilled chicken: implementation of new, rapid and economic analysis method. Food Anal Methods 11(1):201–214. https://doi.org/10.1007/s12161-017-0990-3
European Commission (2011a) Commission regulation (EU) N° 835/2011 of 19 August 2011 amending regulation (EC) no 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Off J Eur Union L 215:4
European Commission (2011b) Commission regulation (EU) N° 836/2011 of 20 August 2011 amending regulation (EC) no 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo[a]pyrene in foodstuffs. Off J Eur Union L 215:9
European Commission (2020) Commission regulation (EU) N° 1255/2020 of 07 September 2020 amending regulation (EC) no 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and smoked meat products and traditionally smoked fish and smoked fishery products and establishing a maximum level of PAHs in powders of food of plant origin used for the preparation of beverages. Off J Eur Union L293:1–4
Fazio T, White RH, Howard JW (1973) Collaborative study of the multicomponent method for polycyclic aromatic hydrocarbons in foods. J Assoc off Anal Chem 56(1):68–70. https://doi.org/10.1093/jaoac/56.1.68
Feng J et al (2021) Dendritic mesoporous silica nanospheres@ porous carbon for in-tube solid-phase microextraction to detect polycyclic aromatic hydrocarbons in tea beverages. Food Chem 364:130379. https://doi.org/10.1016/j.foodchem.2021.130379
Ferreira SL et al (2018) Multivariate optimization techniques in analytical chemistry-an overview. Microchem J 140:176–182. https://doi.org/10.1016/j.microc.2018.04.002
Grimmer G, Böhnke H (1975) Polycyclic aromatic hydrocarbon profile analysis of high-protein foods, oils, and fats by gas chromatography. J Assoc Off Anal Chem 58(4):725–733. https://doi.org/10.1093/jaoac/58.4.725
Hamidi EN, Hajeb P, Selamat J, Razis AFA (2016) Polycyclic aromatic hydrocarbons (PAHs) and their bioaccessibility in meat: A tool for assessing human cancer risk. Asian Pac J Cancer Prev 17(1):15–23. https://doi.org/10.7314/APJCP.2016.17.1.15
Hu Y, Tian H, Hu S, Dong L, Zhang J, Yu X, Han M, Xu X (2022) The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chem 371:131384. https://doi.org/10.1016/j.foodchem.2021.131384
IARC – International Agency for Research on Cancer (2010). Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures. In: Monographs on the evaluation of the carcinogenic risk of chemicals to humans, overall evaluation of carcinogenicity, 92. IARC, Lyon, p 853. http://monographs.iarc.fr/ENG/Monographs/vol92/mono92.pdf. Accessed 06 Oct 2022
INMETRO – Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (2020). Orientação sobre validação de métodos de ensaios químicos, DOQ-CGRE-008, Rev 9. http://www.inmetro.gov.br/credenciamento/organismos/doc_organismos.asp?torganismo=calibensaios. Accessed 10 March 2022
Jalili V, Barkhordari A, Ghiasvand A (2020) Solid-phase microextraction technique for sampling and preconcentration of polycyclic aromatic hydrocarbons: a review. Microchem J 157:104967. https://doi.org/10.1016/j.microc.2020.104967
Ledesma E, Rendueles M, Díaz M (2015) Spanish smoked meat products: benzo[a]pyrene (BaP) contamination and moisture. J Food Compost Anal 37:87–94. https://doi.org/10.1016/j.jfca.2014.09.004
Ledesma E, Rendueles M, Díaz M (2016) Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 60:64–87. https://doi.org/10.1016/j.foodcont.2015.07.016
Malarut JA, Vangnai K (2018) Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control 85:98–106. https://doi.org/10.1016/j.foodcont.2017.09.020
Manea I, Rustad T, Manea L, Coatu V (2017) The evaluation of the aromatic polycyclic hydrocarbons content of meat products obtained by different methods. Ann Food Sci Technol 18(2):198–202. http://www.afst.valahia.ro. Accessed 10 Sept 2022
Martorell I, Perelló G, Martí-Cid R, Castell V, Llobet JM, Domingo JL (2010) Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: temporal trend. Environ Int 36(5):424–432. https://doi.org/10.1016/j.envint.2010.03.003
Mirabelli MF, Zenobi R (2021) Rapid screening and quantitation of PAHs in water and complex sample matrices by solid-phase microextraction coupled to capillary atmospheric pressure photoionization-mass spectrometry. J Mass Spectrom 56(1):e4656. https://doi.org/10.1002/jms.4656
Olatunji OS, Fatoki OS, Opeolu BO, Ximba BJ (2014) Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography–Flame ionization detector. Food Chem 156:296–300. https://doi.org/10.1016/j.foodchem.2014.01.120
Onopiuk A et al (2021) Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing. Trends Food Sci Technol 115:366–379. https://doi.org/10.1016/j.tifs.2021.06.043
Peng PL, Lim LH (2022) Polycyclic aromatic hydrocarbons (PAHs) sample preparation and analysis in beverages: a review. Food Anal Methods 15:1–20. https://doi.org/10.1007/s12161-021-02178-y
Puljić L, Mastanjević K, Kartalović B, Kovačević D, Vranešević J, Mastanjević K (2019) The influence of different smoking procedures on the content of 16 PAHs in traditional dry cured smoked meat “Hercegovačka pečenica.” Foods 8(12):690. https://doi.org/10.3390/foods8120690
Purcaro G, Moret S, Conte LS (2013) Overview on polycyclic aromatic hydrocarbons: occurrence, legislation and innovative determination in foods. Talanta 105:292–305. https://doi.org/10.1016/j.talanta.2012.10.041
Roseiro LC, Gomes A, Santos C (2011) Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product. Food Chem Toxicol 49(6):1340–1345. https://doi.org/10.1016/j.fct.2011.03.017
Sampaio GR et al (2021) Polycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation. Int J Mol Sci 22(11):6010. https://doi.org/10.3390/ijms22116010
Silva SA, Torres EAFS, de Almeida AP, Sampaio GR (2018a) Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils. Food Chem 245:798–805. https://doi.org/10.1016/j.foodchem.2017.11.109
Silva M, Viegas O, Melo A, Finteiro D, Pinho O, Ferreira IM (2018b) Fast and reliable extraction of polycyclic aromatic hydrocarbons from grilled and smoked muscle foods. Food Anal Methods 11(12):3495–3504. https://doi.org/10.1007/s12161-018-1325-8
Silva SA, Sampaio GR, Torres EAFS (2017) Optimization and validation of a method using UHPLC-fluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils. Food Chem 221:809–814. https://doi.org/10.1016/j.foodchem.2016.11.098
Singh L, Agarwal T (2021) Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee. Food Chem 364:130440. https://doi.org/10.1016/j.foodchem.2021.130440
Škaljac S et al (2022) Color characteristics and content of polycyclic aromatic hydrocarbons of traditional dry fermented sausages throughout processing in controlled conditions. Polycycl Aromat Compd 42(6):3124–3134. https://doi.org/10.1080/10406638.2020.1853183
Söllner K, Schieberle P (2009) Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. J Agric Food Chem 57(10):4319–4327. https://doi.org/10.1021/jf900402e
Stumpe-Vīksna I, Bartkevičs V, Kukāre A, Morozovs A (2008) Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chem 110(3):794–797. https://doi.org/10.1016/j.foodchem.2008.03.004
Tfouni SA, Reis RM, Kamikata K, Gomes FM, Morgano MA, Furlani RP (2018) Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD. Food Addit Contam: B Surveill 11(2):146–152. https://doi.org/10.1080/19393210.2018.1440638
Wretling S, Eriksson A, Eskhult GA, Larsson B (2010) Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. J Food Compost Anal 23(3):264–272. https://doi.org/10.1016/j.jfca.2009.10.003
Zelinkova Z, Wenzl T (2015) The occurrence of 16 EPA PAHs in food–a review. Polycl Aromat Compd 35(2–4):248–284. https://doi.org/10.1080/10406638.2014.918550
Acknowledgements
The authors are grateful for the partnership in project of Adolfo Lutz Institute (IAL) and for the financial support provided by São Paulo Research Foundation (FAPESP – Brazil) (Proc. No. 2018/19005-6).
Funding
São Paulo Research Foundation (FAPESP – Brazil) (Proc. No. 2018/19005–6).
Author information
Authors and Affiliations
Contributions
Simone Alves da Silva: investigation, formal analysis, validation, writing—original draft. Gustavo Zanetti De Rossi: investigation, formal analysis, validation. Marina Missae Ossugui: investigation, formal analysis, validation. Adriana Palma de Almeida: investigation, formal analysis, validation, writing—reviewing. Glória Maria Guizellini: investigation, data curation, writing—original draft. Geni Rodrigues Sampaio: conceptualization, resources, formal analysis, funding acquisition, writing—reviewing. Elizabeth Aparecida Ferraz da Silva Torres: conceptualization, resources, supervision, writing—reviewing.
Corresponding author
Ethics declarations
Ethics Approval
This article does not contain any studies with human participants or animals.
Informed Consent
Not applicable.
Conflict of Interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
da Silva, S.A., De Rossi, G.Z., Ossugui, M.M. et al. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Anal. Methods 16, 293–303 (2023). https://doi.org/10.1007/s12161-022-02414-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-022-02414-z