Profiling,distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

The purpose of this study was to evaluate the concentration of polycyclic aromatic hydrocarbons (PAH8 plus fluoranthene and pyrene) in “Pan de Cea” bread, “Pimentón de La Vera” paprika, “San Simón da Costa”, “Idiazábal” and “Humus” cheeses, and “Chorizo” garlic pork sausage. Results obtained showed that harmless low molecular weight compounds (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16–17 % in paprika, 23–28 % in cheese and 20–24 % in meat sausages, respectively. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concentration (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). “Pimentón de la Vera” paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their molecular weight increased. These results showed that the contamination detected in “Pan de Cea” bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs determined were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in “Pimentón de la Vera” paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our estimates, the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.     

Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

The aim of this study was to determine the content of 13 polycyclic aromatic hydrocarbons (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi]perylene) from Environmental Protection Agency list (US-EPA PAHs) in traditional dry fermented sausage Petrovská klobása. Sausages, stuffed in collagen and natural casings, were smoked in traditional (A1, A2, B1 and B2 - direct smoking) and industrial (B3 and B4 - indirect smoking) conditions.The highest total content of 13 US-EPA PAHs was determined in sausages stuffed in natural casings and smoked in traditional conditions at both examined periods, at the end of drying, as well as at the end of storage period (220 μg/kg and 495 μg/kg, respectively). The lowest content of these compounds was determined in sausages stuffed in collagen casings and smoked in industrial conditions, also at both examined periods (31.3 μg/kg; 54.1 μg/kg respectively). Phenanthrene (A1-120; A2-119; B2-37.6 and B4-13.1 μg/kg) and acenaphthylene (B1-45.0 and B3-18.3 μg/kg) were the most abundant PAHs in all examined sausage samples at the end of drying period, while at the end of storage period the most abundant PAHs were phenanthrene (A1-201; A2-107; B2-49.4 and B3-38.7 μg/kg) and anthracene (B1-34.4 and B4-20.1 μg/kg). Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 5 μg/kg (EC No. 1881/2006), was below the limit of detection in all examined samples. Also, PAH4 (sum content of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) a more suitable indicator for the occurrence of PAHs, with maximum allowed content in smoked meat products of 30 μg/kg (EC No. 835/2011), was below the limit of detection in all examined samples.According to the results obtained in this study, traditional dry fermented sausage Petrovská klobása, smoked in traditional and industrial conditions was safe for its consumers regarding European regulation on PAHs content.     

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

The aim of this work was to determine the level of contamination of different kinds of commercial smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons (PAHs) for which the limiting values are established in the Commission Regulation (EU) 2015/1125. These PAHs are benzo(a)pyrene (BaP) and the sum of the following four PAHs: benzo(a)pyrene, benzo(a)anthracene (BaA), benzo(b)fluoranthene (BbFA) and chrysene (Chr). The research materials were fish, meat and chicken products smoked by the industrial or traditional techniques. The research methods included process of saponification of the samples, extraction of the polycyclic aromatic hydrocarbons fraction, and then qualitative and quantitative determination of PAHs by high performance liquid chromatography with fluorescence detection method (HPLC-FLD). The highest BaP content and the sum of the four polycyclic aromatic hydrocarbons (4PAHs) (36.51 mg/kg and 73.01 mg/kg, respectively) were found in canned smoked sprats in oil and these values exceeded the maximum levels given in the Commission Regulation (EU) 2015/1125. The analyzed products smoked by traditional technique contained significantly more PAHs as compared to the products smoked by the industrial technique or produced with smoke flavourings.     

Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

The effects of oil types and the pH of marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled chicken. The formation of PAHs in grilled chicken breast with different marinades after charcoal-grilling for 3 min/side was evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Compared with the control marinade treatment (without vegetable oil), the addition of commercial palm oil and sunflower oil that contained significantly different amounts of polyunsaturated and saturated fatty acids led to a significant (p < 0.05) increase in the PAH levels in grilled chicken from 190.1 μg/kg to 457.6 μg/kg and 376.6 μg/kg, respectively and there was only a slight difference between both oil marinade treatments due to the presence of antioxidant compounds in the commercial vegetable oils. The pH values of the marinade treatments for both acidic and alkali marinades using citric acid and sodium bicarbonate, respectively, produced the highest pH value (7.51, alkali marinade) which resulted in a major increase of more than 70% in the PAH levels in grilled chicken. The results of this study suggested that the addition of oil and/or alkali ingredients in the marinade could be important in increasing the levels of PAHs in grilled meat products.     

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

We investigated the concentrations and profiles of 16 priority polycyclic aromatic hydrocarbons (PAHs) in various grilled and smoked foods and estimated the dietary exposure of Kuwaiti children, adolescent and adult populations. Results indicated that non-carcinogenic PAHs were present at high proportions (60–100%) with phenanthrene showing the highest mean concentration (54.9 μg kg^?1, 37.1% of the total PAH concentrations). Among the genotoxic PAHs (PAH8), chrysene (4.88 μg kg^?1, 3.29%) and benz[a]anthracene (2.27 μg kg^?1, 1.53%) showed the highest mean values. Meat tikka contained the highest mean concentrations of benzo[a]pyrene (BaP) (2.48 μg kg^?1), total genotoxic PAHs (42.9 μg kg^?1), total PAHs (ΣPAHs) (648 μg kg^?1) and total benzo[a]pyrene equivalents (ΣBaPeq) (6.02 μg kg^?1). High levels of genotoxic PAHs were detected in grilled vegetables (21.1 μg kg^?1), shish tauk (20.5 μg kg^?1) and whole grilled chicken (20.3 μg kg^?1) samples. However, meat and chicken shawerma samples had low levels of PAH8. Meat tikka (437 ng/day, 641 ng/day), whole grilled chicken (160 ng/day, 241 ng/day), grilled vegetables (120 ng/day, 166 ng/day), meat burger (114 ng/day, 92.7 ng/day) were the major contributors to the daily intake of PAH8 in children/adolescent and adult populations, respectively. The total mean dietary intakes for children/adolescents and adults for BaP (8.09 ng/day, 9.20 ng/day), PAH8 (84.2 ng/day, 95.7 ng/day), ∑PAHs (974 ng/day, 1108 ng/day) and ∑BaPeq (14.8 ng/day, 16.8 ng/day) were comparable. Cancer risks for Kuwaiti children/adolescents and adults from dietary intake of ΣBaPeq from the animal-origin foods were determined to be 2.63/10⁷ and 9.3/10⁷, respectively.     

Effective reduction of PAH contamination in smoke cured fish products using charcoal filters in a modified traditional kiln

Polycyclic aromatic hydrocarbons (PAHs) contaminations in Ghanaian smoke-cured fish are known to be in high levels. This may be linked to the recent upsurge of cancer cases among the population because PAHs are well-known carcinogens. A modified traditional kiln fitted with charcoal filters to remove PAHs by adsorption from the smoke before it contacted the fish being smoke-cured was designed. Smoke-curing was done for 4 h with three most used smoke wood types- in Ghana namely acacia, sugarcane bagasse and mangroves. The smoking was done with no charcoal filter and compared to smoking with two types of activated charcoals fitted to the designed traditionally modified kiln. PAHs in smoke-cured fish samples (n = 108) using the designed system were analysed using Varian GC/MS (3800-GC) system. The mean total PAHs levels in the experimental smoked fish samples analysed ranged from 212.56 to 472.98 μg/kg in samples smoke cured with – activated charcoal filters. The mean percent reductions (efficiency of Kiln) were 21–69%. The mean Benzo[a]pyrene levels in all fish cured using the modified traditional kiln with charcoal filters in place were below the Turkish Codex's maximum limit of 2.0 μg/kg. An ANOVA analysis conducted at 95% CL showed statistically significant differences (P < 0.05) in PAH levels between smoking with no charcoal filters and those with charcoal as filters. No statistical significant differences (P > 0.05) were obtained between the two smoking processes with charcoal filters. Fish obtained from the modified traditional kiln were of good organoleptic quality (moisture content < 65% as recommended) and the use of charcoal filters in fish smoking should be encouraged.     

Chemical composition and in vitro antimicrobial,antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

The aim of this study was determine (i) the chemical composition (ii) the antimicrobial activity (antibacterial and antifungal) and (iii) the antioxidant activity by means of four different antioxidant tests (DDPH, FIC, FRAP and TBARS) of the EOs of three aromatic herbs, Coriander (Coriandrum sativum), celery (Apium graveolens) and bush-basil (Ocimum minimum) widely used in Portugal.There is a great variability of the compounds presented in the three tested essential oils. Bush-basil EO had the highest total phenolic content (794.9 mg GAE/L) while coriander EO had the lower total phenolic content (52.3 mg GAE/L). Since bush-basil had the highest TPC it was expected to present a very high antioxidant profile, which was verified in 3 of the 4 assays (DPPH inhibition of 95.9%; FRAP values of 2.7 mmol Trolox/L; TBARS inhibition of 87.2%); coriander, despite the low TPC showed the highest inhibition in the FIC assay (94.1%).The bush-basil EO showed the highest antimicrobial activity, with MIC ranging between 0.6 and 5 μL/mL against bacteria and 0.04–2.5 μL/mL against yeasts. Both celery and coriander EO had a very similar antimicrobial activity against all the tested strains. The antifungal activity was higher in the bush-basil EO against Mucor racemosus and Penicillium chrysogenum since it was the only EO that showed growth inhibition on all the tested concentrations. Alternaria alternata showed great resistance against all the tested essential oils.     

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

The antimicrobial effect of thirty HPLC fractions of different polarity obtained from two cranberry juices and three extracts (anthocyanins, water-soluble and apolar phenolic compounds) isolated from frozen cranberries and pomace was investigated against seven bacterial strains (Enterococcus faecium resistant to vancomycin (ERV), Escherichia coli O157:H7 EDL 933, Escherichia coli ATCC 25922, Listeria monocytogenes HPB 2812, Pseudomonas aeruginosa ATCC 15442; Salmonella Typhimurium SL1344 and Staphylococcus aureus ATCC 29213) The minimum inhibitory concentration (MIC) and the maximal tolerated concentration (MTC) of each fraction were determined for each pathogen using a 96-well microtiter plate method. The results, reported in μg phenol/mL, indicated that all the bacterial strains, both Gram-positive and Gram-negative, were selectively inhibited by the cranberry phenolic compounds. All pathogens were very sensitive to at least seven fractions with MTCs below 2 μg phenol/mL and five fractions with MICs below 10 μg phenol/mL. In addition, four fractions rich in apolar phenolic compounds were very efficient against all bacteria with MICs below 10 μg phenol/mL, and twenty five fractions completely inhibited microbial growth with MICs below100 μg phenol/well. L. monocytogenes exhibited the highest sensitivity with twelve very active fractions (MTCs and MICs below 1 and 10 μg phenol/mL, respectively) while E. coli O157H7 was the least sensitive to twenty seven fractions (with the highest MICs). Also, it appears that the technological process to manufacture cranberry juice can reduce the antimicrobial activity of phenolic fractions.     

Survey of aflatoxin B1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

The aim of this study was to investigate the occurrence of aflatoxin B₁ (AFB₁) and ochratoxin A (OTA) in different traditional meat products circulating on Croatian markets, produced by a large number of households situated in different Croatian regions. The study involved a total of 410 samples of traditional pork meat products in terms of hams (n = 105), dry fermented sausages (n = 208), bacon (n = 62) and cooked sausages (n = 35), collected over four years period (2011–2014). Mycotoxin concentrations were quantified and confirmed using validated immunoassay method (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FLD), respectively. The maximal observed OTA level in the fermented sausages and hams was around 5 times (5.10 μg/kg) to 10 times (9.95 μg/kg) higher than the maximal recommended level (1 μg/kg) stipulated for pork products in some EU countries. AFB₁ levels found in any given meat product analysed within this frame were not significantly higher (p > 0.05) than the applied method limit of detection. The results showed an occasional mycotoxin contamination of traditional meat products, especially that by OTA, pointing that to avoid such contamination meat and meat products on households should be produced and processed under standardised and well-controlled conditions.     

Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated during storage. Also, shelf-life stability of fermented sausages fortified with these two extracts was compared with those fortified with BHT (0.02%) or nitrite (0.01%)/nitrate (0.005%). Significantly higher antioxidant activities (e.g., ferrous ion chelating and DPPH scavenging) and inhibitory capacity against lipid oxidation (e.g., TBARS reduction) were observed in the fermented sausages made with ethanolic extract (shiitake by-products extracted with ethanol/water) compared with those added with aqueous extract (extracted with water) or BHT, nitrite/nitrate and control throughout storage. The ethanolic extract treated-samples also showed a significantly slower increasing rate of total aerobic count (6.54–6.95 log₁₀ cfu/g) than the ones treated with aqueous extract (6.74–7.16 log₁₀ cfu/g) during storage. Otherwise, extract obtained from the ethanolic extract treated-samples had stronger antimicrobial activities against pathogens than the one obtained from aqueous extract treated-samples (e.g., minimum inhibitory concentrations, MIC = 2.05 & 3.64, 3.12 & 5.20 and 7.29 & 10.41 mg/mL for S. aureus, L. monocytogenes and E. coli O157, respectively). Especially, the antimicrobial activity against S. typhimurium (MIC = 37.50 mg/mL) was observed only in the extract of ethanolic extract treated-samples. Our study demonstrates that the extraction with ethanol/water solvent is a more effective method to obtain bioactive compounds enriched-extract which better improved the shelf-life stability of fermented sausages during storage without defects in quality in comparison to the extraction method with water.     

Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (<0.1 μg/kg). A worst case scenario, assuming daily consumption of barbecued meat, revealed a margin of exposure (MOE) between 7080 and 8450 for PAH4, lowest for commercial products. Even though this is less than 10,000, which according to the European Food Safety Authority (EFSA) would indicate a health concern for consumers, no consumer is believed to be exposed to these levels.     

A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine,pea, and soy proteins in meat products

The use of vegetable proteins in various types of meat products is common practice. In order to control food specifications, also with regard to food fraud and allergenic potential, a reliable detection of these additives is required. Here, a sensitive screening method for the simultaneous detection of lupine (Lupinus angustifolius), pea (Pisum sativum), and soy (Glycine maxima) in meat products applying High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) has been developed. After protein extraction and tryptic digestion, 3 to 4 marker peptides for each plant species were measured by HPLC-MS/MS. For matrix calibration, emulsion-type sausages with 0, 1, 6, 32, 160, 800, and 4000 mg/kg raw legume protein isolates/legume flour were produced. The mentioned legumes were detectable in sausages with concentrations of 6 mg/kg legume protein isolates/legume flour or greater. High correlation coefficients (R² > 0.999) between the peak areas of the mass transitions of the marker peptides and the contents of legume proteins in the meat products were obtained. The limits of detection (LODs) of the method were about 5 mg/kg meat product for pea protein, 4 mg/kg meat product for soy protein, and 2 mg/kg meat product for lupine protein. No false-positive or false-negative results were recorded. The applicability of the described method was tested by analyzing commercial meat products with and without added legume proteins.     

Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages

The effect of addition of extract from shiitake by-products (0, 0.3, and 0.6%) on the quality characteristics, lipid oxidation and microbial stabilities of fermented sausages was studied during storage up to 30 days at 15 °C, and its effect was also compared with those produced with synthetic antioxidant, BHT (0.02%) or nitrite (0.01%). The addition of natural extract resulted in lower ultimate pH values with higher number of lactic acid bacteria, lower lipid oxidation level and spoilage bacteria count in the products during storage as compared with those of the control or BHT and nitrite treatments (P < 0.05). Storage time significantly increased the lipid oxidation level, however, the increasing rate after 30 days storage in the following order: Control (increased by 1.22 mg MDA/kg) > 0.02% BHT (increased by 0.43 mg MDA/kg) > 0.01% nitrite/nitrate (increased by 0.42 mg MDA/kg) > 0.3% SSE (increased by 0.34 mg MDA/kg) > 0.6% SSE (increased by 0.18 mg MDA/kg). Furthermore, extract of fermented sausages fortified with 0.6% shiitake stipes extract also showed strong antimicrobial activity against 3 foodborne bacteria such as Staphylococcus aureus (minimum inhibitory concentrations (MIC) = 2.08 mg/mL), Listeria monocytogenes (MIC = 4.16 mg/mL) and Escherichia coli O157 (MIC = 8.33 mg/mL). Additionally, the addition of the extract did not cause defects of color, texture and sensory quality in the products. Our results clearly suggest that the shiitake by-product extract represents a functional ingredient to be used (at level of 0.6%) for improving lipid oxidation and microbial stabilities as well as controlling the growth of pathogens in fermented sausages.     

High contents of cadmium,lead, zinc and copper in popular fishery products sold in Turkish supermarkets

Selected toxic (cadmium, lead) and essential (zinc and copper) trace metals were determined by means of differential pulse stripping anodic voltammetry (DPSAV) in some different brands and kinds of fishery products purchased from the popular supermarkets of Turkey. Among the fishery products, the highest concentration of cadmium, lead, zinc and copper were found in the frozen anchovy (494.2 μg/kg, 314.2 μg/kg, 566 mg/kg, 45.7 mg/kg, respectively). While the canned anchovy fillet had the lowest cadmium (25.1 μg/kg), zinc (33.8 mg/kg) and copper (7.1 mg/kg) concentrations, canned tuna fish (Brand A) had the lowest lead (76.1 μg/kg). The concentrations of all toxic and essential elements in the selected products were high and often exceeded legal limits set by health authorities. Therefore these products must be monitored more often.     

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

This paper examines the oxidative and microbial stability of cooked sausages, produced with the addition of 10 ppm (NO1) and 20 ppm (NO2) nutmeg (Myristica fragrans) essential oil. Instrumental parameters of color (CIE L*, CIE a* and CIE b*), Thiobarbituric acid-reactive substance (TBARS) values, microbial profile and sensory properties of aroma have been determined on the 1st, 30th, 45th, and 60th day of storage. Addition of the nutmeg essential oil had no effect on the color of cooked sausages. At the end of the storage, NO2 sausages had the best oxidative and microbial stability. TBARS values of NO1 and NO2 sausages were 1.21 mg MDA/kg and 0.95 mg MDA/kg, respectively, and were significantly lower (P < 0.05) compared to control (1.53 mg MDA/kg). Total number of aerobic mesophilic bacteria was lowest in NO2 sausages (78.3 cfu/g) and highest in control (185 cfu/g). After 45 and 60 days of storage, sensory properties of aroma of NO1 (4.21; 3.92) and NO2 sausages (4.39, 4.28) were better compared to those in control (4.07, 3.25). Hence, the addition of nutmeg essential oil in amount of 20 ppm can be successfully applied in order to extend the shelf life of cooked sausages.     

Simultaneous determination of mycotoxin in commercial coffee

Mycotoxins are secondary metabolites produced by filamentous fungi that usually contaminate food products. Coffee is a natural product susceptible to mycotoxin contamination. The present study evaluates the presence of nivalenol, deoxynivalenol, T-2 and HT-2 Toxin, diacetoxyscirpenol, aflatoxin B₁, aflatoxin B₂, aflatoxin G₁, aflatoxin G₂, fumonisin B₁, fumonisin B₂, ochratoxin A, zearalenone, enniatin A, enniatin A₁, enniatin B, enniatin B₁, and beauvericin in coffee samples, using liquid chromatography tandem mass spectrometry (LC-MS/MS). The results show that zearalenone was not present in any sample. In the positive samples the contents of fumonisins ranged from 58.62 to 537.45 μg/kg, emerging mycotoxins ranged from 0.10 to 3569.92 μg/kg, aflatoxins ranged from 0.25 to 13.12 μg/kg, and trichothecenes, excepting nivalenol, ranged from 5.70 to 325.68 μg/kg. Nivalenol presented the highest concentrations, from 0.40 to 25.86 mg/kg. Ochratoxin A ranged from 1.56 to 32.40 μg/kg, and five samples exceeded the maximum limit established by the European Commission.     

Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia

The present paper investigated on the presence of some hydrocarbon contaminants, namely polycyclic aromatic hydrocarbons (PAHs), mineral oil hydrocarbons (MOH) comprising saturated (MOSH) and aromatic (MOAH) compounds, and polyolefin oligomeric saturated hydrocarbons (POSH) in olives and extra virgin olive oils from Tunisia. Olive fruits were collected in sites exposed to different environmental contamination, and the oil extracted both by physical mean (using an Abencor extractor) and with solvent (using microwave assisted extraction, MAE). Analytical determination was performed by SPE cleanup on silica cartridge followed by spectrofluorometric detection, for PAH, and on-line HPLC-GC-FID for MOH and POSH. Oils extracted from olives by physical mean, as well as extra virgin olive oils from the market, had PAH levels never exceeding the EU legal limits. All olive samples showed similar MOSH profiles, but not clear correlation between the variable contamination levels and considered sources of contamination, was evidenced. The average MOSH content in oil extracted from olives by solvent (11.1 mg/kg) was about four time higher than in oil extracted by physical mean (2.6 mg/kg). MOSH in extra virgin oil from the market ranged from 10.3 to 38.0 mg/kg, while MOAH were not detected. The higher MOSH levels found in oils from the market evidenced an important contribution due to oil processing and/or packaging. Two of the samples were clearly contaminated with polyolefin oligomeric hydrocarbons (POSH) migrated from the plastic cap.     

The occurrence of the selected fusarium mycotoxins in Czech malting barley

In 2008–2011, the occurrence of deoxynivalenol (DON), zearalenone (ZON), T-2 toxin (T-2), and HT-2 toxin (HT-2) was studied in 325 malting barley samples collected from various regions of the Czech Republic. The highest occurrence of fusarium mycotoxins was recorded in crop 2009 (2213.5, 59.4 and 145.0 μg/kg for DON, ZON and ∑T-2, HT-2, respectively). Only one measured value exceeded the maximum allowable limit for DON set by the European Union.The validated method of high-performance liquid chromatography coupled with mass spectrometry was used for the analysis of the above mentioned toxins. Limits of detection were 1.5 μg/kg for DON, ZON and HT-2 and 0.3 μg/kg for T-2, the limits of quantification were 5.0 μg/kg for DON, ZON and HT-2 and 1.0 μg/kg for T-2.     

Polycyclic aromatic hydrocarbons in canola,sunflower and corn oils and estimated daily intake

Polycyclic aromatic hydrocarbons (PAHs) are compounds formed during incomplete combustion of organic matter; some are considered to be potentially carcinogenic. The drying step of the seeds or grains is considered the main source of contamination of vegetable oils. Presence of 13 PAHs was evaluated in canola, sunflower and corn oils from the Brazilian market by HPLC-FLD. PAHs were present in 69 of the 70 samples. Levels of summed 13 PAHs varied from not detected to 31.70 μg/kg for canola oil, 0.65 to 17.88 μg/kg for sunflower and 2.61 to 38.23 for corn. There were statistical differences between different types of oil, brands batches. Levels of benzo[a]pyrene and PAH4 were not in accordance with maximum limit established by European regulation in 36 and 33 samples, respectively. Estimated daily intakes were from 7 ng/kg bw/day for to 15.1 ng/kg bw/day. Any action to reduce and/or control their presence in this type of products should be encouraged.     

Changes in PAHs levels in edible oils during deep-frying process

Changes in the 16 PAHs in rapeseed, soybean, peanut and olive oil during deep-frying were examined to evaluate PAH levels in edible oils and the effects of deep-frying time. Chicken nuggets and potatoes were deep-fried in four types of oil for 15, 30 and 45 min. PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that all four fresh (unused) edible oils contain PAHs (189.9–2754.8 μg/kg) and mainly low-ring (2- to 4-ring) PAHs. PAH concentrations in the edible oils increased with increasing deep-frying time, especially among the high-ring (5-ring and above) PAHs. The mean values of high-ring PAHs (5-ring and above) in the samples deep-fried for 45 min were 1.9-fold higher than the oil samples that were deep-fried for 15 min and 31.5-fold higher than the levels for the fresh oils. The mean concentrations of benzo[a]pyrene in the deep-fried peanut and olive oils were 6.1- and 5.2-fold, respectively, the control value established in China (10 μg/kg). Average levels of ∑4PAH (consisting of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) for the two deep-fried oils also exceeded the maximum permitted limit (10 μg/kg) set by the European Union (9.2- and 6.8-fold higher, respectively). At present, regulations imposed in China limit only concentrations of benzo[a]pyrene. The results of this study show that more standards and regulations on PAHs in edible oils must be established. In addition, the repeated use of edible oils must be avoided.