The level of polyaromatic hydrocarbons in kajal and surma of major Indian brands

Kajal and surma are eye cosmetics extensively used in Indian subcontinent. Kajal is prepared by burning of vegetable oil and butter oil while surma by grinding of the stones. High performance liquid chromatography and gas chromatography–mass spectrometry instruments were used for quantification and confirmation of 16 polyaromatic hydrocarbons (PAHs). Significant concentration of PAH was found in all the samples examined. The median concentration of PAH ranged from 0.14 (lowest, anthracene) to 31.18 μg g⁻¹ [dibenz(a,h)anthracene] in kajal sample and from not detectable concentration (naphthalene) to 197.47 μg g⁻¹ of benzo(a)pyrene in surma sample. Fifteen PAHs were detected in all the samples. Therefore the use of kajal and surma in eye should be strictly restricted.     

Exposure to polycyclic aromatic hydrocarbons through consumption of edible marine species in Catalonia, Spain

The concentrations of 16 polycyclic aromatic hydrocarbons (PAHs; naphthalene, acenaphtylene, acenaphtene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-c,d]pyrene, dibenzo[a,h]anthracene, and benzo[g,h,i]perylene) were determined by gas chromatography-mass spectrometry in samples of 14 edible marine species (sardine, tuna, anchovy, mackerel, swordfish, salmon, hake, red mullet, sole, cuttlefish, squid, clam, mussel, and shrimp) collected in March and April 2005. These species are widely consumed by the population of Catalonia, Spain. PAH intake was also estimated for eight age and sex groups of this population. Mussel, clam, and shrimp had the highest PAH concentrations (22.4, 21.5, and 15.9 ng/g of fresh weight, respectively). In contrast, sole (2.5 ng/g of fresh weight) and cuttlefish and squid (both 3.0 ng/g of fresh weight) had the lowest mean concentrations. The highest PAH intake was found in women and girls (5.3 and 5.2 ng/kg/day, respectively), but female adolescents and female seniors had the lowest PAH intakes (3.3 ng/kg/day in both groups). The intake of benzo[a]pyrene and six other PAHs that are probably human carcinogens through consumption of these marine species would be associated with 0.27/10(6) increase in the risk of development of cancer over a 70-year life span.     

Polycyclic aromatic hydrocarbons,polychlorinated biphenyls,chlorinated pesticides (DDTs), hexachlorocyclohexane,and hexachlorobenzene residues in smoked seafood

Smoked seafoods were screened for the presence of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and other organochlorine compounds. Total PAH concentrations ranged from 46.5 ng/g (wet weight) for smoked swordfish to 124.0 ng/g (wet weight) for smoked herring. Among the carcinogenic PAHs, benzo(a)pyrene ranged from undetectable levels for several smoked fish to 0.7 ng/g for Scottish salmon, dibenzo(ah)anthracene was not present in any of the samples analyzed, and benzo(a)anthracene was found in all samples and at particularly high levels in salmon (23.2 ng/g). Benzo(a)pyrene concentrations were below the tolerance limit for all samples. PCB concentrations for the different samples ranged from 2 to 30 ng/g. Chlorinated pesticides (DDTs: p,p'-DDE, p,p'-DDT, o,p'-DDT, p,p'-DDD, and o,p'-DDD) were detected at levels ranging from 0.2 ng/g (wet weight) in bluefin tuna to 17.5 ng/g (wet weight) in salmon. Hexachlorocyclohexane isomers (alphaHCH + betaHCH + gammaHCH) were present in higher amounts in eels (6.5 ng/g) than in the other smoked fish. For 40% of the samples, PCB concentrations exceeded the limit fixed by the European Union, while pesticide levels were below the maximum acceptable limit proposed by the Food and Agriculture Organization.     

Antioxidants in aerial parts of Hypericum sampsonii, Hypericum japonicum and Hypericum perforatum

Antioxidants contents and antioxidative enzymes and their activities in fresh aerial tissues of Hypericum sampsonii (Sampson's St John's Wort), Hypericum japonicum (Japanese St John's Wort) and Hypericum perforatum were investigated. Hypericum sampsonii contained more total ascorbate [34.33 μmol g⁻¹ fresh weight (FW)] than H. perforatum (57% less) and H. japonicum (82% less). It also contained more thiol and phenolics than two other species. Hypericum japonicum had highest superoxide dismutase (SOD) activity (8.74 mmol min⁻¹ g⁻¹ FW), followed by H. sampsonii (2% less) and H. perforatum (37% less). Hot-air dried H. perforatum materials contained more thiol [208.7 μmol g⁻¹ dry weight (DW)] and phenolics (352.82 mg g⁻¹ DW) than freeze-dried and fresh materials. Both drying treatments decreased the activities of antioxidative enzymes in aerial tissues of H. perforatum . However, freeze-dried H. perforatum contained the highest SOD activity (5.42 mmol min⁻¹ g⁻¹ DW) among the antioxidative enzymes measured from both freeze-dried and hot-air dried tissues (ranged from 0.02 to 2.65 μmol min⁻¹ g⁻¹ DW).     

Biochemical changes in cut vs. intact lamb's lettuce (Valerianella olitoria) leaves during storage

Consumers are oriented towards fresh-cut vegetables that provide phytonutrients useful for preventing stress-related diseases. The aim of this work was to evaluate the cut operations on the quality changes of lamb's lettuce ( Valerianella olitoria L.) cv. Trofy during storage at 4 °C for 8 days. Results showed that chlorophyll and carotenoids reduction was observed after 8 days of storage. In both treatments, total carotenoids after 8 days decreased from 20 to 16 mg g⁻¹ FW. Free and total phenols increased with storage in both treatments. Total phenols were 23% higher in control (32 μmol g⁻¹ FW) compared to cut leaves (25 μmol g⁻¹ FW) after 8 days of storage. Anthocyanins increased after 8 days and reached 30 mg 100 g⁻¹ FW without significant difference between treatments. Ascorbic acid (AsA) and dehydroascorbic (DHA) acid increased in cut leaves compared to control. After 1 day AsA concentration was 3 300 nmol g⁻¹ FW in cut leaves, while in control leaves was 1 500 nmol g⁻¹ FW. Analogously AsA + DHA was higher in cut leaves, 4 100 nmol g⁻¹ FW, while in control leaves the mean was 3 000 nmol g⁻¹ FW. After 5 days of storage the values of AsA returned to initial values, while AsA + DHA were lower.     

Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C)

Fish cakes prepared from emperorbream ( Lethrinus lethrinus ) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 °C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g⁻¹, in CP, VP and CCC packs; and 3 log cfug⁻¹ in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g⁻¹ on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g⁻¹. Total bacilli were detected in CP and VP at 3 log cfu g⁻¹ level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g⁻¹. Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g⁻¹ level on the final day.     

远红外烤制对烤鱼品质及多环芳烃含量的影响

为了改善烤鱼的质构特性等食用品质,减少多环芳烃的形成,以草鱼为对象,研究传统炭烤和远红外烤制方式对烤鱼质构特性及多环芳烃含量的影响。结果表明：传统炭烤和远红外烤制对烤鱼的食用品质有不同影响,与传统炭烤鱼肉相比,远红外烤制鱼肉硬度显著降低（P＜0.05）,且剪切力均显著低于传统炭烤组（P＜0.05）,能够显著改善烤制鱼肉的嫩度;相对而言,远红外烤制鱼肉具有更优的质构特性;远红外烤制能显著降低烤鱼肉中PAH4（苯并(a)蒽、?、苯并(k)荧蒽、苯并(a)芘）和PAH16（萘、苊烯、苊、芴、菲、蒽、荧蒽、芘、苯并(a)蒽、?、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、茚苯(1,2,3-c,d)芘、二苯并(a,h)蒽、苯并(g,h,i)芘）的生成量（P＜0.05）,与传统炭烤鱼肉相比,PAH4和PAH16总生成量分别下降39.07%和44.07%。     

Phenolic content and profiles of selected wild fruits of Zimbabwe: Ximenia caffra, Artobotrys brachypetalus and Syzygium cordatum

The phenolic compound content and profiles of three wild fruits found in Zimbabwe were tentatively identified using the traditional colorimetric methods and high-performance liquid chromatography (HPLC). The fruits assayed were: Ximenia caffra , Artobotrys brachypetalus and Syzygium cordatum . Ximenia caffra fruit peels contained the highest amounts of total phenolics amounting to 1205 μg g⁻¹ in fresh weight, flavonols amounting to 27 μg g⁻¹ and phenolic acids on HPLC tentative identification showed higher concentrations compared with the profiles of the other fruits. Syzygium cordatum fruit peels contained the least amounts of phenolics amounting to 20 μg g⁻¹, flavonols amounting to 8 μg g⁻¹ and phenolic acids' HPLC profiles showed low concentrations. Comparing the peels and pulps of all the fruits, we detected more total phenolics in the peels of X. caffra as high as 1205 μg g⁻¹ and the pulps had 228 μg g⁻¹, more flavonols and phenolic acids while the peels of S. cordatum fruits contained the least with a total phenolic acid content of 20 μg g⁻¹, and had more flavonols in the pulps than the peels, 11 μg g⁻¹ and 8 μg g⁻¹, respectively. Ximenia caffra contained 1.2% and about 1% dry weight condensed tannins in peels and pulps, respectively. In S. cordatum we detected 0.2% and 0.3% dry weight condensed tannins in the peels and pulps, respectively.     

Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets

The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked fish as a consequence of cold smoking was studied. Raw fillets of Salmo salar from Norway or the Irish Sea were sampled in a modern smokehouse and examined for PAH content. The same fillets, labeled with an identification number, were sampled immediately after the smoking process and analyzed. Among the investigated compounds, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, and benzo[ghi]perylene were detected in both raw and smoked fillets. No significant difference (P < 0.01) was observed between raw and smoked samples in the concentrations of six PAHs, but significant differences were found for fluorene, anthracene, fluoranthene, benz[a]anthracene, and benzo[ghi]perylene. Results confirm that PAHs concentrations in smoked fish are the product of both sea pollution and the smoking process. A modern smoking plant with an external smoke generator and a mild treatment as described here will not add significantly to the concentration of PAHs, except for some compounds.     

高风险食品中多环芳烃含量调查与分析

目的 通过对河北省11地市136份煎炸与熏烤食品中多环芳烃的（PAHs）含量的检测,考察不同食物种类、食物的来源渠道等因素对食品中PAHs含量的影响,。提示相关暴露风险。方法 样品经环己烷：乙酸乙酯(1:1, V:V)溶液超声提取后,通过凝胶色谱进行净化处理,采用高效液相色谱-荧光检测法进行检测。结果 市售的136份样品中, 均检出不同种类不同含量的PAHs, 检出率为100.0%,其中菲、蒽、荧蒽、芘及苯并(a)芘检出率较高;苯并(a)蒽、屈、苯并(b)荧蒽及苯并(k)荧蒽检出率相对较低。结论 高温、长时间反复使用的非正规散装食用油、直接使用明火煎炸与熏烤的食品中PAHs含量更高;正规厂家生产的此类食品中PAHs含量相对较低。     

Rapid and sensitive determination of formaldehyde in some beverages and foods by flow-injection fluorimetric analysis

A simple and sensitive flow-injection (FI) method for rapid determination of formaldehyde in beverage and food products has been developed. Adopting stop-flow technique, the proposed method distinctly improved the sensitivity of FI fluorimetric method for the determination of formaldehyde based on Hantzsch reaction with cyclohexane-1,3-dione. The fluorescent intensity was proportional to formaldehyde concentrations ranging 0.1 ng mL⁻¹ to 1.000 μg mL⁻¹, and the detection limit ( S / N  = 3) was 0.04 ng mL⁻¹ of formaldehyde. The relative standard deviations ( n  = 11) for determination of 0.100 and 0.005 μg mL⁻¹ of formaldehyde were 1.3% and 2.1%, respectively. The analytical frequency was 18 samples per hour. This method was applied directly for the determination of formaldehyde in diluted beverages and extraction solutions of foods, and the results obtained correlated well with those obtained by the standard method in which a sample pretreatment of steam distillation was required.     

Polycyclic aromatic hydrocarbons in food samples collected in Barcelona, Spain

This study reports on the concentrations of eight polycyclic aromatic hydrocarbons (PAHs) in food samples collected in the city of Barcelona (Catalonia, Spain) from 2003 to 2004. Food samples included meat products, fish (fresh and smoked), other seafood (cephalopods, crustaceans, and bivalves), vegetable oil, and tea. Concentrations of benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[g,h,i]perylene, benzo[alpha]pyrene, benzo[e]pyrene, dibenz[a,h]anthracene, and indeno[1,2,3-c,d]pyrene were determined by reversed-phase high-performance liquid chromatography with fluorescence detection. PAHs were detected in most tea samples (94%), which had the highest concentration of total PAHs (mean concentration of 59 microg/kg). Other food groups with a high presence of PAHs were bivalves (present in 34% of the samples; mean value of 2.7 microg/kg) and meat products (present in 13% of the samples; mean value of 1.7 microg/kg). The PAHs detected most frequently were benzo[e]pyrene and benzo[b]fluoranthene. No sample had levels above current regulation standards. Nevertheless, the frequent presence of PAHs in bivalves, tea samples, and meat products, together with the fact that dietary sources are the main exposure to these carcinogenic compounds, suggests the need for some monitoring scheme to follow up on these trends.     

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

The aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020 μg mL⁻¹, 0.010 μg mL⁻¹, 0.012 μg mL⁻¹ and 0.012 μg mL⁻¹, respectively. Selenium concentration in cheese ranged 0.022–0.088 μg g⁻¹ wet weight. The average selenium content of meat ranged from 0.064 (beef) to 0.094 (chicken) μg g⁻¹ w.w. The mean Se content of giblets (liver: 0.307–0.401 μg g⁻¹ w.w.) was significantly ( P  < 0.05) higher than in meat. The concentration of Se depends on fish species and in our study it ranged from 0.136 ± 0.023 (flounder) to 0.282 ± 0.024 μg g⁻¹ w.w. (mackerel). The results obtained show that the analysed food provides 22.8% of the daily selenium requirement. Considering that animal products account for 40–45% of the diet daily selenium intake averages 33–37 μg.     

Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon

Extending the shelf-life of vacuum-packed cold smoked salmon was tested with lactic acid bacteria. Carnobacterium spp. (10 and 39) isolated from seafood, one type strain C. piscicola NCDO 2762 and a Lactobacillus plantarum strain commonly used in meat industry, were sprayed on both sides of commercial smoked salmon slices (10⁸ CFU g⁻¹) which were vacuum packaged and stored at 4°C for up to 28 days. A control sprayed with sterile physiological saline was used. In one trial, after storage with strains 10 and 39, the smell of inoculated slices became significantly less acid, sour, amine and rancid, and more specifically salmon than the control, with maximum effect after 3 weeks. These differences were not so pronounced in laboratory-processed slices for these two strains nor for C. piscicola and L. plantarum , probably because the initial counts were much lower. The effect on H₂S-producing bacteria was variable. The yeast and mould count was always reduced on the inoculated samples. Odour differences did not correlate with chemical data, as similar concentrations of metabolites were observed in both standard and assay tests.     

Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns

The levels of 13 polycyclic aromatic hydrocarbons (PAH) were determined by an HPLC method with fluorescence and UV detection and by a GC/MS technique in smoked fishery products from modern smoking kilns with external smoke generation and from traditional smoking kilns. The average benzo(a)pyrene (BaP) concentration of all 35 samples from commercial smoking kilns with external smoke generation was 0.1 g/kg (wet weight) and the sum of the carcinogenic compounds determined in the study, i.e. benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenz(a,h)anthracene and indeno(1,2,3-c,d)pyrene did not exceed 4.5 g/kg (wet weight). The BaP levels of the 27 smoked fish samples from traditional kilns ranged from 0.2 g/kg to 4.1 g/kg, with a mean value of 1.2 g BaP/kg. The average concentration of the sum of the carcinogenic compounds was 9.0 g/kg. Large variations were found in the content of the non-carcinogenic PAHs phenanthrene, anthracene, fluoranthene and pyrene in all samples from both types of smoking kilns.     

Methyl anthranilate content in Italian citrus honeys determined by HS-SPME-GC

An headspace solid phase microextraction-gas chromatography (HS-SPME-GC) method, previously developed and validated, was applied to the determination of the methyl anthranilate (MA) content of 75 Italian citrus honeys (11 of lemon, 44 of orange and 20 of Citrus spp.). Twenty-four samples were purchased on the local market and 51 were provided by CRA-API ( Consiglio Nazionale per la Ricerca e Sperimentazione in Agricoltura-Istituto Nazionale di Apicoltura e Bachicoltura ) (Bologna, Italy). All the samples had a MA content above the limit of detection (LOD) (0.149 μg g⁻¹) of the analytical method. The concentration range was between 0.46 and 2.52 μg g⁻¹ and the overall average MA content was 1.19 μg g⁻¹. The honeys with the highest mean MA content were the orange honeys followed by Citrus spp. and lemon (1.29 ± 0.461, 1.12 ± 0.511 and 0.92 ± 0.39 μg g⁻¹, respectively). No significant differences were measured between commercial and authenticated samples.     

Survey of total mercury in some edible fish and shellfish species collected in Canada in 2002

Total mercury was measured in the edible portions of 244 selected fish and shellfish purchased in Canada at the retail level. By species, average mercury concentrations ranged from 0.011 μg g^-1 for oysters to 1.82 μg g^-1 for swordfish. The predatory fish contained the highest concentrations of mercury: swordfish (mean 1.82 μg g^-1, range 0.40-3.85 μg g^-1), marlin (1.43, 0.34-3.19 μg g^-1), shark (1.26, 0.087-2.73 μg g^-1), and canned, fresh and frozen tuna (0.35, 0.020-2.12 μg g^-1). Levels of mercury in the fresh and frozen tuna contained a mean of 0.93 μg g^-1 (range 0.077-2.12 μg g^-1) and were substantially higher than in the canned tuna (0.15, 0.02-0.59 μg g^-1). In the canned tuna, mercury concentrations varied with subspecies, with the highest average concentrations being found in Albacore tuna (mean 0.26 μg g^-1, range 0.19-0.38 μg g^-1) and the lowest (0.047, 0.025-0.069 μg g^-1) in five samples for which the subspecies of tuna were not identified. Mean concentrations of mercury in swordfish and fresh and frozen tuna were up to three times higher than reported for the USA. Dietary intake estimations found that provided fresh and frozen tuna, marlin, swordfish or shark are consumed once a month or less, the dietary intakes of total mercury by women of child-bearing age, averaged over 1 month, would fall below the Joint FAO/WHO Expert Committee on Food Additives provisional tolerable weekly intake for total mercury. The current Canadian advisory to children and women of child-bearing age is to limit their consumption of fresh and frozen tuna, swordfish and shark to no more than one meal per month.     

Analysis of fin and non-fin fish products for azamethiphos and dichlorvos residues from the Canadian retail market

The organophosphate pesticides, azamethiphos and dichlorvos, have been used in the aquaculture industry for sea lice control around the globe. Only azamethiphos was registered for aquaculture purposes in the 1990s and early 2000s in Canada; however, dichlorvos is used for this activity in other countries. Canada imports fish and shellfish from around the world for human consumption. To complete human exposure assessments, the determination of these organophosphate pesticides in fin and non-fin fish products from Canada and other countries was performed ( n  = 140) using liquid chromatography-tandem mass spectrometry. Neither of these compounds was found at levels above the method detection limit (0.01–2 and 0.1–14 ng g⁻¹ of azamethiphos and dichlorvos, respectively) in any fish product analysed in the present study, suggesting that their use does not contribute to dietary intake via consumption of fish.     

Comparing d-SPE Sorbents of the QuEChERS Extraction Method and EMR-Lipid for the Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in Food of Animal and Plant Origin

A Quick, Easy, Cheap, Rugged, Effective, and Safe (QuEChERS) method for the determination of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene (PAH4 including the interfering PAHs triphenylene, cyclopenta[c,d]pyrene, benzo[k]fluoranthene, benzo[j]fluoranthene) was developed and validated with GC-MS/MS in foods of plant and animal origin. PAHs were extracted with acetonitrile, and different clean-ups with various compositions of sorbents, including zirconia-based sorbent (Z-Sep), primary-secondary amine (PSA), anhydrous magnesium sulfate (MgSO₄), octadecylsilane (C18 endcapped), and enhanced matrix removal (EMR)-lipid material, were tested. Another important focus of this study was the separation of critical pairs, which is essential for the qualification and quantification of PAH4. To investigate the developed methods, samples were spiked beneath their maximum levels (MLs) and recoveries and peak shapes were compared. The clean-up with 900 mg MgSO₄ + 150 mg PSA + 150 mg C18 was chosen to be validated in salmon, mussels, shrimps, bacon, cutlets, wheat flour, curry spice powder, infant formula, infant follow-up formula, and infant foods. Recoveries for all analytes were between 75 and 108%, combined with standard deviation between 2 and 20%. Limits of detection (LODs) and limits of quantification (LOQs) were between 0.04 and 0.34 μg/kg and between 0.1 and 1 μg/kg, respectively.     

Influence of pre-treatments on microbial load of stored dehydrated onion slices

Onions slices were pre-treated in potassium meta-bisulphite (KMS) and sodium chloride with different concentration levels to study the microbial load of tray and greenhouse-dried onion slices up to 6 months of storage. Data were analysed as per procedure of one-way classified anova using DMRT of AgRes statistical package for bacteria, yeast, fungi and Lactobacilli . Results revealed that in almost all samples, permissible levels of bacteria [18.33 × 10¹ colony-forming units (CFU) per gram], yeast (ND), fungi (0.5 × 10¹ CFU g⁻¹) and Lactobacilli (0.25 × 10¹ CFU g⁻¹) were observed after 5 months of storage. All the samples were also found to be free from Escherichia coli and no Mac Conkey growth was noticed. Onion slices pre-treated in 0.25% and 0.50% KMS and dried in tray and greenhouse, respectively, were found best after 6 months of storage period.