Rapid and sensitive method for the determination of four EU marker polycyclic aromatic hydrocarbons in cereal-based foods using isotope-dilution GC/MS

References

• Abramsson-Zetterberg L, Darnerud PO, Wretling S. 2014. Low intake of polycyclic aromatic hydrocarbons in Sweden: results based on market basket data and a barbecue study. Food Chem Toxicol. 74:107–111.
   Google Scholar
• Al-Rashdan A, Helaleh MIH, Nisar A, Ibtisam A, Al-Ballam Z. 2010. Determination of the levels of polycyclic aromatic hydrocarbons in toasted bread using gas chromatographymass spectrometry. Int Journal of Anal Chem. 2010:1–8. Article ID 821216.
   Google Scholar
• Ciecierska M, Obiedziński MW. 2013. Polycyclic aromatic hydrocarbons in the bakery chain. Food Chem. 141:1–9.
   PubMed Web of Science ®Google Scholar
• [CCFAC] Codex Alimentarius. 2005. Discussion paper on polycyclic aromatic hydrocarbons (PAHs) contamination. The Hague, the Netherlands: Thirty-seventh Sessions.
   Google Scholar
• [CEC] Commission of the European Communities. 2005. Commission Recommendation (EC) No. 108/2005 of 4 February 2005 on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods. OJEU. L34:43–45.
   Google Scholar
• [CEC] Commission of the European Communities. 2006. Commission Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. OJEU. L364:5–24.
   Google Scholar
• [CEC] Commission of the European Communities. 2007. Commission Regulation (EC) No. 333/2007 of 28 March 2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3- MCPD and benzo[a]pyrene in foodstuffs. OJEU. L88:29–38.
   Google Scholar
• [DIN] Deutsches Institut für Normung. 2008. DIN 32645:2008-11 Nachweis-, Erfassungs- und Bestimmungsgrenze, Ermittlung unter Wiederholbedingungen, Begriffe, Verfahren, Auswertung. Berlin, Germany: Beuth Verlag GmbH.
   Google Scholar
• Eurachem Guide. 2014. The fitness for purpose of analytical methods a, laboratory guide to method validation and related topics [Internet]. 2nd ed. [cited 2015 Aug 24]. Available from: https://www.eurachem.org/images/stories/Guides/pdf/MV_guide_2nd_ed_EN.pdf
   Google Scholar
• [EC] European Commission. 2011a. Commission Regulation (EU) No. 835/2011 of 19 August 2011 amending Regulation (EC) No. 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. OJEU. L215:4–8.
   Google Scholar
• [EC] European Commission. 2011b. Commission Regulation (EU) No. 836/2011 of 19 August 2011 amending Regulation (EC) No. 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs. OJEU. L215:9–16.
   Google Scholar
• [CEN] European Committee for Standardization. 2015. Food Analysis – Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS). EN. 16619:2015 E.
   Google Scholar
• [EFSA] European Food Safety Authority. 2008. Polycyclic aromatic hydrocarbons in food. Scientific opinion of the panel on contaminants in the food chain adopted on 9 June 2008. EFSA J. 724:1–114.
   Google Scholar
• Fajgelj A, Ambrus Á. 2000. Principles and practices of method validation. Cambridge, UK: Royal Society of Chemistry.
   Google Scholar
• Germán-Hernández M, Pino V, Anderson JL, Afonso AM. 2011. Use of ionic liquid aggregates of 1-hexadecyl-3-butyl imidazolium bromide in a focused-microwave assisted extraction method followed by high-performance liquid chromatography with ultraviolet and fluorescence detection to determine the 15 + 1 EU priority PAHs in toasted cereals (“gofios”). Talanta. 85:1199–1206.
   PubMed Web of Science ®Google Scholar
• Germán-Hernández M, Pino V, Anderson JL, Afonso AM. 2012. A novel in situ preconcentration method with ionic liquid-based surfactants resulting in enhanced sensitivity for the extraction of polycyclic aromatic hydrocarbons from toasted cereals. J Chrom A. 1227:29–37.
   PubMed Web of Science ®Google Scholar
• Gomez-Ruiz JA, Cordeiro F, Wenzl T. 2009. Optimisation and validation of programmed temperature vaporization (PTV) injection in solvent vent mode for the analysis of the 15 + 1 EU-priority PAHs by GC–MS. Talanta. 80:643–650.
   PubMed Web of Science ®Google Scholar
• [IARC] International Agency for Research on Cancer. 2010. Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures. IARC monographs on the evaluation of carcinogenic risks to humans. Volume 92. Lyon, France; [cited 2015 Aug 24]. Available from: http://monographs.iarc.fr/ENG/Monographs/vol92/mono92-2.pdf
   Google Scholar
• [IARC] International Agency for Research on Cancer. 2012. Chemical agents and related occupations. A review of human carcinogens. IARC monographs on the evaluation of carcinogenic risks to humans. Volume 100F. Lyon, France. International Agency for Research on Cancer; [cited 2016 Feb 22]. Available from: http://monographs.iarc.fr/ENG/Monographs/vol100F/mono100F.pdf
   Google Scholar
• [JECFA] Joint FAO/WHO Expert Committee On Food Additives. 2005 Feb 8–17. Summary and conclusions of the sixty-fourth meeting. Rome (Italy).
   Google Scholar
• Jira W, Ziegenhals K, Speer K. 2008. Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils. Food Addit Contam. 25:704–713.
   Google Scholar
• Lerda D, Lopez P, Szilagyi S, Wenzl T. 2011. Method validation study on a GC-MS based method for PAHs analysis in food matrices, Report on the inter-laboratory comparison organized by the European Union Reference Laboratory for the validation of a method for quantifying the four EU marker PAHs in Food. EUR 25019 EN; [cited 2015 Aug 24]. Available from: https://ec.europa.eu/jrc/sites/default/files/Report.pdf
   Google Scholar
• Orecchio S, Papuzza V. 2009. Levels, fingerprint and daily intake of polycyclic aromatic hydrocarbons (PAHs) in bread baked using wood fuel. J Hazard Mater. 164:876–883.
   PubMed Web of Science ®Google Scholar
• Ray-Salgueiro L, García-Falcón MS, Martínez-Carballo E, Simal-Gándara J. 2008. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. 108:607–615.
   PubMed Web of Science ®Google Scholar
• [SCF] Scientific Committee on Food. 2002a. Polycyclic aromatic hydrocarbons – Occurrence in foods, dietary exposure and health effects. Report No. SCF/CS/CNTM/ PAH/29 ADD1 Final, of 4 December 2002; [cited 2015 Aug 24]. Available from: http://ec.europa.eu/food/fs/sc/scf/out154_en.pdf
   Google Scholar
• [SCF] Scientific Committee on Food. 2002b. Opinion of the Scientific Committee on Food on the risks to human health of Polycyclic Aromatic Hydrocarbons in food, expressed on 4 December 2002. Report No. SCF/CS/CNTM/PAH/29 Final; [cited 2015 Aug 24]. Available from: http://ec.europa.eu/food/fs/sc/scf/out153_en.pdf
   Google Scholar
• Veyrand B, Sirot V, Durand S, Pollono C, Marchand P, Dervilly-Pinel G, Tard A, Leblanc J-C, Le Bizec B. 2013. Human dietary exposure to polycyclic aromatic hydrocarbons: results of the second French total diet study. Environm Int. 54:11–17.
   PubMed Web of Science ®Google Scholar