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Food Additives & Contaminants: Part B
Surveillance
Volume 10, 2017 - Issue 1
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Original Articles

Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumption

Laura Pereira GarciaLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
,
Fernanda M.L. GomesFood Science and Quality Center, Food Technology Institute, Campinas, Brazil
,
Silvia TfouniFood Science and Quality Center, Food Technology Institute, Campinas, Brazil
,
Eduardo VicenteFood Science and Quality Center, Food Technology Institute, Campinas, Brazil
,
Geovana D. SaviLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
,
Karolina SantosLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
&
Vildes M. ScusselLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilCorrespondence[email protected] [email protected]
 show all
Pages 15-20 | Received 28 Mar 2016, Accepted 13 Sep 2016, Published online: 06 Oct 2016
 
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ABSTRACT

A total of 13 polycyclic aromatic hydrocarbons (PAHs) were surveyed in dry whole soybeans (Glycine max L.) sold for human consumption. The analysed samples were commercialised in vegetarian shops and food stores in Southern Brazil regions. The determination of PAHs levels was carried out by high performance liquid chromatography (HPLC)with fluorescence detection. PAHs were present in 89.7% of the samples. Chrysene (Chy) and 5 methyl chrysene (5MeChy) were the main PAHs detected (76.9% and 71.8%, respectively) followed by dibenzo(ai)pyrene (DaiP), however in a much less percentage of samples (23.1%). Apart from those PAHs, also benzo(a)antracene (BaA), benzo(b)fluoranthene (BbF), benzo(k)fluoranthene (BkF) and benzo(a)pyrene(BaP) were found. The ΣPAH levels in the positive samples ranged from 0.80 to 38.78 µg kg−1, with exception of one sample that reached 204.46 µg kg−1 (ΣPAHs of six compounds). Despite the present contamination there are no maximum limits set for PAHs in soybeans.

Acknowledgement

The authors thank CAPES (Coordination for the Improvement of Higher Education Personnel) sponsors for providing a grant to Laura Pereira Garcia.

Disclosure statement

No potential conflict of interest was reported by the authors.

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