Determination of benzoapyrene in traditional, industrial and semi-industrial breads using a modified QuEChERS extraction, dispersive SPE and GC-MS and estimation of its dietary intake

Eslamizad, S. and Kobarfard, F. and Javidnia, K. and Sadeghi, R. and Bayat, M. and Shahanipour, S. and Khalighian, N. and Yazdanpanah, H. (2016) Determination of benzoapyrene in traditional, industrial and semi-industrial breads using a modified QuEChERS extraction, dispersive SPE and GC-MS and estimation of its dietary intake. Iranian Journal of Pharmaceutical Research, 15. pp. 165-174.

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Abstract

A fast and simple modified QuEChERS extraction method was developed for determination of Benzo[a]pyrene (BaP) in 137 traditional (Sangak), semi-industrial (Sangak) and industrial bread samples using spiked calibration curves by GC/MS. Sample preparation includes extraction of BaP into acetone followed by cleanup with dispersive solid phase extraction. The limit of detection and limit of quantification were 0.3 ng/g and 0.5 ng/g, respectively. The values for recoveries and RSD were calculated as 110.5-119.85% and <11.6% respectively. Average concentration of BaP in Sangak bread samples of Shiraz and Tehran was 0.59 and 0.60 ng/g, respectively. 35.5% of samples of breads collected in Tehran were contaminated with BaP at the amount higher than maximum levels regulated in processed cereal-based foods and baby foods by European Commission (1 ng/g). Seventeen percent of samples of breads collected in Shiraz were contaminated with BaP which 13 % of total samples were >1 ng/g. BaP content in all industrial samples was lower than LOQ. Assuming the consumption of bread in Tehran and Shiraz is limited to these kinds of breads, the daily intake of BaP in Tehran and Shiraz population through bread consumption was estimated to be 170.6 and 168.7 ng/day, respectively. This is the first report concerning contamination of bread samples with BaP in Iran.

Item Type: Article
Additional Information: cited By 1
Uncontrolled Keywords: Benzo[a]pyrene, GC-MS(Gas Chromatography- Mass Spectroscopy), Industrial bread, Iran, QuEChERS (quick Easy, Cheap, Effective, Rugged and safe), Sangak bread ,Semi-industrial bread, Shiraz, Tehran, Traditional bread
Subjects: WD Nutrition Disease and metabolic diseases
QU Biochemistry
Divisions: Faculty of Health > Department of Environmental Health
Depositing User: zahra bagheri .
Date Deposited: 02 Jul 2017 06:26
Last Modified: 02 Jul 2017 06:26
URI: http://eprints.skums.ac.ir/id/eprint/681

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