Article
Food Science & Technology
Do-Yeong Kim, Gyu-Tae Han, Han-Seung Shin
Summary: This study proposed a natural cellulose adsorbent for removing polycyclic aromatic hydrocarbons (PAHs) during the manufacture of smoked pork sausages. Experiments showed that LiBr-functionalized absorbent had the highest efficiency in removing total PAHs without causing noticeable quality changes in pork sausages. Functionalized cellulose aerogels have prospects as eco-friendly adsorbents for effectively removing PAHs from smoked meat and meat products.
Article
Agriculture, Multidisciplinary
Jingnan Lu, Ling Kong, Hongmei Fang, Kezhou Cai, Hui Zhou, Baocai Xu
Summary: This study investigated the UV degradation ability of PAHs in smoked sausages under different UV irradiation conditions and evaluated the effects on sausage quality. The results showed that the irradiation duration was the primary determinant of PAHs degradation, and 254 nm UV wavelength demonstrated a higher degradation rate. The combination of UV irradiation with a 0.1 mol/L H2O2 coating exhibited the most pronounced degradation effect, suggesting the critical role of reactive oxygen hydroxyl radicals in initiating redox reactions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Yesim Altunoglu, Fahri Yemiscioglu
Summary: This study compared the PAH contamination of Turkish olive fruits during their growing period on the tree and their respective oils from three different industrial sources. The results showed that samples exposed to pollution from the petroleum refinery had the highest level of PAH compounds, while samples exposed to pollution from the thermal power plant had the lowest contamination levels.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2021)
Article
Food Science & Technology
Sara C. Cunha, D. Siminel, Maria D. Guardia, Miren Lopez de Alda, Ester Lopez-Garcia, Israel Munoz, R. Ferreira, Ethel Eljarrat, Jose O. Fernandes
Summary: This study evaluated the impact of smoking process type and salt on the levels of PBDEs and PAHs in smoked salmon. It was found that natural smoke led to higher levels of PAHs, and only smoked salmon treated with NaCl showed detectable levels of specific PAHs. Risk assessment tools indicated a very low health risk of PBDEs and PAHs in smoked salmon consumption.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Engineering, Environmental
Pawel Swit, Joanna Orzel, Slawomir Maslanka
Summary: This article introduces an integrated calibration method combining external calibration and standard addition method, which is used to improve the quality of multi-component analysis. The proposed method was evaluated by analyzing polycyclic aromatic hydrocarbons in various environmental samples from the Katowice region in Poland. The method proved effective in eliminating interference and producing consistent results.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Environmental Sciences
Agnieszka Krzyszczak, Michal P. Dybowski, Magdalena Konczak, Bozena Czech
Summary: In recent years, there has been significant progress in the study of thermal transformation of waste into valuable materials such as biochar. High-temperature processes can lead to the formation of toxic polycyclic aromatic hydrocarbons (PAHs). However, the pyrolysis process can also result in the formation of derivatives containing oxygen, nitrogen, or sulfur, which may have higher toxicity than parent PAHs. The bioavailability of PAHs is an important parameter in the agricultural application of carbonaceous materials.
ENVIRONMENTAL RESEARCH
(2022)
Article
Food Science & Technology
Eunice Konadu Asamoah, Francis Kofi Ewusie Nunoo, Samuel Addo, Josephine O. Nyarko, Grethe Hyldig
Summary: The study found that the PAH4 concentrations in AGFS-smoked products were below the EU maximum limits, while those from the traditional Cabin and Chorkor kilns exceeded the limits, with Chorkor having the highest concentrations. Based on the average consumption frequency and quantities of Ghanaian adults, the potential carcinogenic risks were lowest in gas-smoked products and highest in products smoked using traditional methods.
Article
Agronomy
Cristian Ovidiu Coroian, Aurelia Coroian, Anca Becze, Adina Longodor, Oana Mastan, Razvan-Mihail Radu-Rusu
Summary: There is a growing interest in the sensory, nutritional, and sanogenic qualities of meat. This study evaluated the impact of hot smoking with natural wood smoke on the presence of polycyclic aromatic hydrocarbons (PAHs) in chicken, duck, and turkey meat. The results showed that duck meat had the highest concentrations of PAHs, regardless of smoking time or wood type. Beech wood led to the highest overall concentration of PAHs, followed by cherry and plum woods. Two-day smoking contributed to higher concentrations of PAHs in the meat.
Article
Environmental Sciences
Natasha Klasios, Hannah De Frond, Ezra Miller, Meg Sedlak, Chelsea M. Rochman
Summary: The study found microplastics and other anthropogenic microparticles in bivalves from San Francisco Bay, with significant variations in abundance between different sites, and no correlation between the number of microparticles and PAH concentrations. Bivalves may be suitable as bioindicators for microplastic levels in sediment, but not in surface water.
ENVIRONMENTAL POLLUTION
(2021)
Article
Chemistry, Applied
Gizem Goker, Sezer Kiralan, Aziz Tekin, Ferruh Erdogdu
Summary: The study found that the formation of PAHs in olive pomace during drying is influenced by temperature and time, with the total PAH formation rate increasing with temperature. The activation energy and frequency factor values also increase as temperature rises.
Article
Biochemical Research Methods
Do-Yeong Kim, Bo-Eun Lee, Han-Seung Shin
Summary: A method has been developed and validated for the determination of PAHs in electronic cigarettes and smokeless tobacco products. Low levels of PAHs were found in all samples except for non-ignitable cigarettes. Further research is needed to establish accurate quantitative analysis methods and investigate unexpected hazardous materials generated from smoking cessation aids.
ANALYTICAL BIOCHEMISTRY
(2021)
Review
Environmental Sciences
A. Berthiaume, E. Galarneau, G. Marson
Summary: This article presents the current knowledge on Canadian PAC emission sources, with forest fires dominating the emissions nationally. Non-industrial sources are estimated to be the second largest contributor, showing moderate decreases in recent decades. Industrial point sources have seen considerable reductions, while fugitive emissions from other industrial sources remain a gap in our understanding. Overall, there is uncertainty in emissions data and regional/local scale examination is needed to determine the sources contributing most to human and ecosystem exposure.
ENVIRONMENTAL POLLUTION
(2021)
Article
Food Science & Technology
Laura Barp, Sabrina Moret, Giorgia Purcaro
Summary: Polycyclic aromatic hydrocarbons (PAHs) are common environmental and processing contaminants generated by organic matter combustion processes. The contamination of PAHs in vegetable oils can come from various sources, including environmental pollution, oil processing, and migration from food contact materials. A purification method using solid-phase extraction (SPE) and high performance liquid chromatography-fluorometric detector (HPLC-FLD) analysis was developed to isolate PAHs from the complex matrix of edible oil. Evaluation of the pomace oil supply chain revealed an increase in PAH contamination with storage time and a significant contribution of the pomace drying process to the total PAH content.
Article
Multidisciplinary Sciences
Wei Jin, Yuan Li, Li Lu, Dong Zhang, Shanying He, Jiali Shentu, Qiwei Chai, Lei Huang
Summary: The comprehensive water quality index (CWQI) is a mathematical statistic that reflects the pollution status of rivers based on several water quality indicators. This study established a CWQI for a typical river in eastern China, using 1-year monitoring data from 20 sampling sets. The predicted CWQI for each monitoring section indicates that most sections are moderately polluted, with some sections being seriously polluted. The analysis shows that TN, n-ary sumation PAHs, and n-ary sumation n-Alks are the main factors influencing water quality, particularly due to the impact of petroleum hydrocarbons in the middle and lower reaches.
SCIENTIFIC REPORTS
(2022)
Article
Environmental Sciences
Jennifer L. A. Keir, William Papas, Adam Wawrzynczak, Rocio Aranda-Rodriguez, Jules M. Blais, Paul A. White
Summary: This study evaluated the use of silicone wristbands as passive samplers to assess firefighters' exposures to polycyclic aromatic hydrocarbons (PAHs) during firefighting. The results showed that silicone wristbands could accurately capture exposures to various PAHs, but their effectiveness may be influenced by short sampling time, high temperatures, and high turbulence.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
P. Jonatova, Z. Dzuman, N. Prusova, J. Hajslova, M. Stranska-Zachariasova
WORLD MYCOTOXIN JOURNAL
(2020)
Article
Food Science & Technology
Van Nguyen Tran, Jitka Viktorova, Katerina Augustynkova, Nikola Jelenova, Simona Dobiasova, Katerina Rehorova, Marie Fenclova, Milena Stranska-Zachariasova, Libor Vitek, Jana Hajslova, Tomas Ruml
Article
Chemistry, Multidisciplinary
Aristeidis S. Tsagkaris, Leos Uttl, Jana Pulkrabova, Jana Hajslova
APPLIED SCIENCES-BASEL
(2020)
Article
Water Resources
Richard D. Welten, Julie P. Meneely, Olivier P. Chevallier, Vit Kosek, Brett Greer, Jana Hajslova, Christopher T. Elliott
EXPOSURE AND HEALTH
(2020)
Article
Plant Sciences
Michaela Rektorisova, Vojtech Hrbek, Monika Jiru, Jaroslava Ovesna, Jana Hajslova
PLANT FOODS FOR HUMAN NUTRITION
(2020)
Article
Chemistry, Applied
Beverly Belkova, Lucie Chytilova, Vladimir Kocourek, Marcela Slukova, Katerina Mastovska, Jan Kyselka, Jana Hajslova
Summary: The composition of dough significantly affects the formation of harmful substances during bread toasting, with the addition of lecithin and reducing agents reducing the formation of 3-MCPD esters. However, there is no distinct relationship between dough composition and GE formation.
Article
Chemistry, Analytical
A. S. Tsagkaris, D. Migliorelli, L. Uttl, D. Filippini, J. Pulkrabova, J. Hajslova
Summary: In this study, a microfluidic paper-based analytical device (μPAD) was developed to rapidly screen for the toxic chlorpyrifos metabolite, chlorpyrifos-oxon, in human serum. The μPAD demonstrated rapid results within 10 minutes, cost efficiency, and a low detection capability, making it potentially applicable for point-of-need use. Additionally, the μPAD was compared to well-established methods such as an in-house BChE microplate assay and liquid chromatography tandem mass spectrometry.
Article
Food Science & Technology
Dana Schusterova, Jana Hajslova, Vladimir Kocourek, Jana Pulkrabova
Summary: This study investigated pesticide residues and metabolites in grapes and wines, using advanced analytical methods to detect multiple residues in samples. The most commonly detected residues were fungicides and insecticides. A targeted screening strategy for pesticide metabolites was applied for authentication of organic grapes and wines, with many samples found to have no quantifiable residues or contained residues approved for organic production.
Article
Chemistry, Applied
Lucie Drabova, Petr Mraz, Frantisek Kratky, Leos Uttl, Petra Vackova, Dana Schusterova, Barbora Zadrazilova, Vaclav Kadlec, Vladimir Kocourek, Jana Hajslova
Summary: In assessing the quality of citrus fruits, it is important to consider both natural health-promoting compounds and chemical residues from pest protection. A study found that while organic citrus fruits showed no residues, conventional production samples had a total of 38 pesticide residues detected. Residues were found to range from 10-70% in the pulp, with processing factors for peeling ranging from 0.02-0.76.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Food Science & Technology
Klara Navratilova, Kamila Hurkova, Vojtech Hrbek, Leos Uttl, Monika Tomaniova, Enrico Valli, Jana Hajslova
Summary: This study successfully identified several ions that might be characteristic for soft-deodorized olive oil through the analysis of metabolic fingerprints. Two compounds were selected as the best markers for detecting the addition of soft-deodorized olive oil.
Article
Biochemical Research Methods
Michaela Rektorisova, Vojtech Hrbek, Monika Tomaniova, Petr Cuhra, Jana Hajslova
Summary: The use of ultra-high performance supercritical fluid chromatography coupled to quadrupole-time of flight mass spectrometry (UHPSFC-QTOF-MS) as an alternative method for assessing chocolate quality and authenticity was investigated. The results showed that this method is fast, cost-effective, and efficient, providing a comprehensive analysis of sample composition.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Michaela Rektorisova, Monika Tomaniova, Jana Hajslova
Summary: This study evaluated the quality of 40 different nut and seed butters and their lipid component changes during storage. It was found that walnut samples had a significant increase in acid values. Peroxide values varied depending on the type and individual samples, with cashew and hazelnut samples having the lowest values. Additionally, the study confirmed that there was no adulteration in the butters.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Robert Sevenich, Maximilian Gratz, Beverly Hradecka, Thomas Fauster, Thomas Teufl, Felix Schottroff, Lucie Souckova Chytilova, Kamila Hurkova, Monika Tomaniova, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Summary: The impact of processing on the characteristics of food products, as well as their sustainability, traceability, authenticity, and public health, is increasingly important to producers and consumers alike. This study investigated the effects of different processing technologies on the quality and safety of sea buckthorn syrup, including pulsed electric fields (PEF), high pressure processing (HPP), ohmic heating (OH), and thermal treatment. The results showed that all technologies preserved the syrup samples well during storage, but had varying effects on nutrient content, flavonoids, fatty acids, and sensory attributes.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Dana Schusterova, Petr Mraz, Leos Uttl, Lucie Drabova, Vladimir Kocourek, Jana Hajslova
Summary: This study investigated pesticide residues in 49 edible mushrooms, finding 21 pesticide residues including prochloraz and carbendazim. The fate of 13 pesticides during mushroom processing was also studied, showing that most pesticide residues remained stable during processing.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(2023)
