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

^*Šī darba korespondējošais autors

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

Zinātniskās darbības rezultāts: Devums žurnālam › Zinātniskais raksts (žurnālā) › koleģiāli recenzēts

45 Atsauces (Scopus)

Kopsavilkums

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.

Oriģinālvaloda	Angļu
Lapas (no-līdz)	45-53
Lapu skaits	9
Žurnāls	Food Control
Sējums	83
DOIs	https://doi.org/10.1016/j.foodcont.2017.04.018
Publikācijas statuss	Publicēts - janv. 2018
Ārēji publicēts	Jā

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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",

note = "Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

year = "2018",

month = jan,

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

language = "English",

volume = "83",

pages = "45--53",

journal = "Food Control",

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T1 - The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

AU - Rozentale, Irina

AU - Yan Lun, Adele

AU - Zacs, Dzintars

AU - Bartkevics, Vadims

PY - 2018/1

Y1 - 2018/1

N2 - 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.

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

KW - GC-MS/MS

KW - PAHs

KW - Spices

UR - https://www.scopus.com/pages/publications/85018867335

U2 - 10.1016/j.foodcont.2017.04.018

DO - 10.1016/j.foodcont.2017.04.018

M3 - Article

AN - SCOPUS:85018867335

SN - 0956-7135

VL - 83

SP - 45

EP - 53

JO - Food Control

JF - Food Control

ER -

The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

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