Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon

• Published in: Food control Vol. 120; p. 107565
• Main Authors: Merlo, Thais Cardoso, Molognoni, Luciano, Hoff, Rodrigo Barcellos, Daguer, Heitor, Patinho, Iliani, Contreras-Castillo, Carmen J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-02-2021
• Subjects: Benzo[a]pyrene; Carcinogenic compounds; LC-MS; Matrix effect; Smoking; LC-MS; Benzo[a]pyrene; Matrix effect; Carcinogenic compounds; Smoking
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2020.107565

Polycyclic aromatic hydrocarbons (PAHs) are noxious compounds that can be found in some foods, especially those submitted to the traditional smoking process. In this study, a novel pressurized liquid extraction based on hard cap espresso machine followed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was developed to determine PAHs in smoked bacon. Method performance was evaluated in accordance to the Commission Decision 2002/657/EC in terms of selectivity, linearity, sensitivity, matrix effect, recovery and detection capability (CCβ). Linearity was satisfactory with regression coefficients (R2) higher than 0.98. Recoveries ranged from 73.9 to 99.9%. CCβ values ranged from 0.30 to 0.90 μg kg−1, values below the maximum limits suggested by Commission Regulation 835/2011, which propose 2.0 μg kg−1 for benzo [a]pyrene and 12.0 μg kg−1 for sum of the four priority PAHs. The method was applied to real samples, with PAHs levels below these limits. The developed method proved to be a fast and cheap approach for the efficient and reliable determination of PAHs in smoked bacon.
•Four priority PAHs was determined in smoked bacon.•Sample preparation and chromatographic approach were assessed.•Hard cap espresso machine, a cheap and fast tool to extract PAHs from smoked bacon.•Low levels of PAHs in smoked bacon were obtained.