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Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake

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 follow...

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Autores principales: Eslamizad, Samira, Kobarfard, Farzad, Javidnia, Katayon, Sadeghi, Ramezan, Bayat, Mitra, Shahanipour, Sara, Khalighian, Najmeh, Yazdanpanah, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5242362/
https://www.ncbi.nlm.nih.gov/pubmed/28228814
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author Eslamizad, Samira
Kobarfard, Farzad
Javidnia, Katayon
Sadeghi, Ramezan
Bayat, Mitra
Shahanipour, Sara
Khalighian, Najmeh
Yazdanpanah, Hassan
author_facet Eslamizad, Samira
Kobarfard, Farzad
Javidnia, Katayon
Sadeghi, Ramezan
Bayat, Mitra
Shahanipour, Sara
Khalighian, Najmeh
Yazdanpanah, Hassan
author_sort Eslamizad, Samira
collection PubMed
description 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.
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spelling pubmed-52423622017-02-22 Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake Eslamizad, Samira Kobarfard, Farzad Javidnia, Katayon Sadeghi, Ramezan Bayat, Mitra Shahanipour, Sara Khalighian, Najmeh Yazdanpanah, Hassan Iran J Pharm Res Original Article 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. Shaheed Beheshti University of Medical Sciences 2016 /pmc/articles/PMC5242362/ /pubmed/28228814 Text en © 2016 by School of Pharmacy, Shaheed Beheshti University of Medical Sciences and Health Services This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Eslamizad, Samira
Kobarfard, Farzad
Javidnia, Katayon
Sadeghi, Ramezan
Bayat, Mitra
Shahanipour, Sara
Khalighian, Najmeh
Yazdanpanah, Hassan
Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title_full Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title_fullStr Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title_full_unstemmed Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title_short Determination of Benzo[a]pyrene in Traditional, Industrial and Semi- industrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake
title_sort determination of benzo[a]pyrene in traditional, industrial and semi- industrial breads using a modified quechers extraction, dispersive spe and gc-ms and estimation of its dietary intake
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5242362/
https://www.ncbi.nlm.nih.gov/pubmed/28228814
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