The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Irina Rozentale; Adele Yan Lun; Dzintars Zacs; Vadims Bartkevics

doi:10.1016/j.foodcont.2017.04.018

The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Irina Rozentale^*
, Adele Yan Lun
, Dzintars Zacs
, Vadims Bartkevics

^*Corresponding author for this work

Institute of Food Safety Animal Health and Environment
École nationale vétérinaire, agroalimentaire et de l'alimentation, Nantes-Atlantique

Research output: Contribution to journal › Article › peer-review

45 Citations (Scopus)

Abstract

A sensitive, selective, and robust method for the determination of four EU-regulated polycyclic aromatic hydrocarbons (benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benzo[a]anthracene) at trace levels in dried herbs and spices using gas chromatography coupled to tandem mass spectrometry was elaborated and validated in accordance with the performance criteria outlined in EU legislation. A total of 150 samples of oregano, basil, thyme, black pepper, paprika, and nutmeg were tested for the occurrence of four PAHs. These PAHs were detected in 86% of the samples. The benzo[a]pyrene content in seasonings ranged from non-detectable levels to 6.60 μg kg⁻¹. None of the samples exceeded the levels acceptable in EU for BaP and the sum of four regulated PAHs.

Original language	English
Pages (from-to)	45-53
Number of pages	9
Journal	Food Control
Volume	83
DOIs	https://doi.org/10.1016/j.foodcont.2017.04.018
Publication status	Published - Jan 2018
Externally published	Yes

Keywords

Dried herbs
GC-MS/MS
PAHs
Spices

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10.1016/j.foodcont.2017.04.018

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title = "The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices",

abstract = "A sensitive, selective, and robust method for the determination of four EU-regulated polycyclic aromatic hydrocarbons (benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benzo[a]anthracene) at trace levels in dried herbs and spices using gas chromatography coupled to tandem mass spectrometry was elaborated and validated in accordance with the performance criteria outlined in EU legislation. A total of 150 samples of oregano, basil, thyme, black pepper, paprika, and nutmeg were tested for the occurrence of four PAHs. These PAHs were detected in 86\% of the samples. The benzo[a]pyrene content in seasonings ranged from non-detectable levels to 6.60 μg kg−1. None of the samples exceeded the levels acceptable in EU for BaP and the sum of four regulated PAHs.",

keywords = "Dried herbs, GC-MS/MS, PAHs, Spices",

author = "Irina Rozentale and \{Yan Lun\}, Adele and Dzintars Zacs and Vadims Bartkevics",

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doi = "10.1016/j.foodcont.2017.04.018",

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AU - Rozentale, Irina

AU - Yan Lun, Adele

AU - Zacs, Dzintars

AU - Bartkevics, Vadims

PY - 2018/1

Y1 - 2018/1

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AB - A sensitive, selective, and robust method for the determination of four EU-regulated polycyclic aromatic hydrocarbons (benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benzo[a]anthracene) at trace levels in dried herbs and spices using gas chromatography coupled to tandem mass spectrometry was elaborated and validated in accordance with the performance criteria outlined in EU legislation. A total of 150 samples of oregano, basil, thyme, black pepper, paprika, and nutmeg were tested for the occurrence of four PAHs. These PAHs were detected in 86% of the samples. The benzo[a]pyrene content in seasonings ranged from non-detectable levels to 6.60 μg kg−1. None of the samples exceeded the levels acceptable in EU for BaP and the sum of four regulated PAHs.

KW - Dried herbs

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KW - Spices

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DO - 10.1016/j.foodcont.2017.04.018

M3 - Article

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SN - 0956-7135

VL - 83

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JO - Food Control

JF - Food Control

ER -

The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Abstract

Keywords

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