Determination of polycyclic aromatic hydrocarbons in alcohol drinks and the identification of their potential sources

Food Additives and Contaminants

Volumn 22, Issue 9, 2005, Pages 791-797

  Garcia Falcon M S ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Alcoholic drinks; Charred barrels; HPLC FLD; Polycyclic aromatic hydrocarbons (PAHs)

Indexed keywords

BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; POLYCYCLIC AROMATIC HYDROCARBON DERIVATIVE;

ALCOHOLIC BEVERAGE; ARTICLE; BRANDY; CARCINOGENICITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; HEALTH HAZARD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; WINE;

ALCOHOLIC BEVERAGES; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD CONTAMINATION; HEAT; HUMANS; POLYCYCLIC HYDROCARBONS, AROMATIC; WOOD;

HORDEUM VULGARE SUBSP. VULGARE; NICOTIANA TABACUM;

EID: 27744549724     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500198498     Document Type: Article

References (20)

1. Akpan V, Lodovici M, Dolara P. 1994. PAH in fresh and smoked samples from the three Nigerian cities. Bulletin of Environmental Contamination and Toxicology 53:246-253.
2. American Chemical Society. 1980. Subcommittee on Environmental Analytical Chemistry. Guidelines for data acquisition and data quality evaluation in environmental chemistry. Analytical Chemistry 52:2242-2249.
3. Boletín Oficial del Estado. 2001. Orden de 25 de julio de 2001 por la que se establecen límites de determinados hidrocarburos aromáticos policíclicos en aceite de orujo de oliva. Madrid, Spain: BOE.
4. Chen BH. 1997. Analysis, formation and inhibition of PAH in foods: an overview. Journal of Food and Drug Analysis 5:25-42.
5. European Commission. 1998. Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption. Brussels, Belgium: Council of the European Union (Official Journal L 330, 05/12/1998 P. 0032-0054).
6. European Commission, Health and Consumer Protection Directorate-General, Scientific Committee on Food. 2002. Opinion of the scientific committee on food on the risk to human health of Polycyclic aromatic hydrocarbons - occurrence in food. SCF/CS/CNTM/PAH/29 Final. Brussels, Belgium.
7. García-Falcón MS, López de Alda Villaizán MJ, González Amigo S, Simal Lozano J, Lage Yusty MA. 1996a. Enrichment of benzo[a]pyrene in smoked food products and determination by HPLC-FL. Journal of Chromatography 753:207-215.
8. García-Falcón MS, González Amigo S, Lage Yusty MA, López de Alda Villaizán MJ, Simal Lozano J. 1996b. Determination of benzo[a]pyrene in lipid-soluble liquid smoke by HPLC-FL. Food Additives and Contaminants 13:863-870.
9. García-Falcón MS, González Amigo S, Lage Yusty MA, López de Alda Villaizán MJ, Simal Lozano J. 1996c. Determination of benzo[a]pyrene in smoking flavour agents (water-soluble liquid smoke) by second derivative constant wavelength synchronous spectrofluorimetry. Talanta 43:659-664.
10. García-Falcón MS, González Amigo S, Lage Yusty MA, Simal Lozano J. 1999. Determination of benzo[a]pyrene in some Spanish smoked food products. Food Additives and Contaminants 16:9-14.
11. García-Falcón MS, Cancho Grande B, Simal-Gándara J. 2004. Stirring bar sorptive extraction in the determination of PAHs in drinking waters. Water Research 38:1679-1684.
12. Gomaa EA, Gray JI, Rabie S, López Bote C, Booren AD. 1993. PAH in smoked food products and commercial liquid smoke flavourings. Food Additives and Contaminants 10:503-521.
13. Guillén MD, Sopelana P, Partearroyo MA. 1997. Food as a source of polycyclic aromatic carcinogens. Reviews on Environmental Health 12:133-146.
14. Kleinjans JCS, Moonen EJC, Dallinga JW, Albering HJ, Van den Bogaard AEJM, Van Schooten F-J. 1996. Polycyclic aromatic hydrocarbons in whiskies. Lancet 348:1731.
15. Moret S, Amici S, Bortolomeazzi R, Lercker G. 1995. Determination of polycyclic aromatic hydrocarbons in water and water-based alcoholic beverages. Zeitschrift fuer Lebensmittel-Untersuchung und Forschung 201:322-326.
16. Moret S, Conte LS, Dean D. 1999. Assessment of PAH content of smoked fish by means of a fast HPLC/HPLC method. Journal of Agricultural and Food Chemistry 47:1367-1371.
17. Pagliuca G, Gazzotti T, Zironi E, Serrazanetti PG, Mollica D, Rosmini R. 2003. Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL. Journal of Agricultural and Food Chemistry 51:5111-5115.
18. Rey Salgueiro L, García-Falcón MS, Soto González B, Simal Gándara J. 2004. Procedure to measure the level of PAHs in wood ashes used as fertilizers in agroforestry soils and their transfer from ashes to water. Agricultural and Food Chemistry 52:3900-3904.
19. Sociedad Española de Nutrición Comunitaria, (SENC). 2001. Guías alimentarias para la población española. Madrid: IM&C SA.
20. Yuco-Yabicu H, Satou Martins M, Yamasaki Takahashi. M. 1993. Levels of benzo[a]pyrene and other PAHs in liquid smoke flavour and some smoked foods. Food Additives and Contaminants 10:339-405.