Polycyclic Aromatic Hydrocarbons from “Fork” to the Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 4089

Special Issue Editors

REQUIMTE - Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal
Interests: food safety and nutritional toxicology; sample preparation and chromatography
Special Issues, Collections and Topics in MDPI journals
LAQV/REQUIMTE—Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal
Interests: food quality/authenticity; impact of beneficial and harmful compounds on dietary patterns and sustainable foods; chemical contaminants; analytical methods; in vitro gastro-intestinal digestion; sensory analysis; bioactive food compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Exposure to PAHs(Polycyclic Aromatic Hydrocarbons) through diet is a topic of major concern for human health. Current awareness is focused not only on the compliance of maximum limits determined by food-safety regulations, but also on the impact of co-exposure with other classes of contaminants and the potential modulation of PAHs’ adverse effects by other food diet components.

This Special Issue invites authors to present their challenging experiences with PAHs in different areas of food chemistry and food toxicology. The following topics are especially welcome:

  • PAHs from “fork”: i) occurrence in different food matrices and compliance with food-safety regulations; ii) analytical methods following regulation criteria; iii) mitigation of PAH contamination and formation; iv) simultaneous analysis of other co-occurring multiclass of contaminants; v) mechanism of formation in food matrices and interaction with other food compounds.
  • PAHs and health: i) bioaccessibility/bioavailability of different PAHs in different food/meals and interaction with other food compounds; ii) biotransformation and toxicity of PAHs and mixtures with co-occur contaminants; iii) the role of PAHs in chronic diseases; iv) assessment of diet or components of the diet that prevent against the adverse effects of PAHs.

At completion, this Special Issue will update the risk assessment of PAHs from food, and new dietary strategies will be proposed to prevent their adverse health effects.

Kind regards,

Dr. Olga Viegas
Prof. Dr. Isabel Ferreira
Guest Editors

Manuscript Submission Information

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Keywords

  • regulatory issues
  • food safety
  • contaminants in food
  • analytical methods
  • pah exposure
  • mitigation strategies
  • combined exposure to multiple chemicals
  • bioaccessibility, bioavailability and biotransformation
  • toxicity and health effects
  • antioxidants and polyphenols
  • dietary patterns
  • risk assessment

Published Papers (2 papers)

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Research

8 pages, 261 KiB  
Communication
Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt
by Kristina Habschied, Brankica Kartalović, Dragan Kovačević, Vinko Krstanović and Krešimir Mastanjević
Foods 2023, 12(3), 454; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12030454 - 18 Jan 2023
Cited by 1 | Viewed by 1133
Abstract
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher [...] Read more.
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50–210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive. Full article
(This article belongs to the Special Issue Polycyclic Aromatic Hydrocarbons from “Fork” to the Human Health)
15 pages, 1030 KiB  
Article
Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products
by Elisa Sonego, Bina Bhattarai and Lene Duedahl-Olesen
Foods 2022, 11(16), 2446; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162446 - 13 Aug 2022
Cited by 5 | Viewed by 1842
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food [...] Read more.
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives. Full article
(This article belongs to the Special Issue Polycyclic Aromatic Hydrocarbons from “Fork” to the Human Health)
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