{"title":"Determination of carcinogenic benzo(a)pyrene in heat treated black tea samples from Turkey by using HPLC-fluorescence detection system","authors":"Seker Fatma Aygun, Cigdem Dikbas, Zebron Nchimunya Tembo","doi":"10.1007/s13197-024-06031-y","DOIUrl":null,"url":null,"abstract":"<div><p>A rapid, simple, and cost-efficient extraction method was developed for evaluating and screening benzo(a)pyrene (BaP) in tea samples by using high performance liquid chromatography (HPLC) with coupled fluorescence detector (FLD) in order to obtain the best extraction performance. In this study, it was observed that when optimized using microwave assisted extraction (MAE) method was performed twice for 2 min using 10 mL n-hexane: acetonitrile (1:3, v/v). The recoveries for BaP in tea were found to be 97 ± 2; 83 ± 8 and 92 ± 6%, respectively. Using classical solid-liquid extraction (CSLE), it was observed that when the extraction procedure was performed twice for 4 min with 10 mL n-hexane: acetonitrile (3:1,v/v). The recoveries for BaP in tea were found to be 104 ± 5; 81 ± 9 and 86 ± 8%, respectively. The levels of BaP in tea were found to change in the range from 0.75 to 0.83 µg kg<sup>-1</sup> (MAE) and 0.72 to 0.86 µg kg<sup>-1</sup> (CSLE). Although the matrix of tea is complex, BaP was detectable without doing any cleaning up procedures.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"336 - 343"},"PeriodicalIF":2.7010,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06031-y.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06031-y","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
A rapid, simple, and cost-efficient extraction method was developed for evaluating and screening benzo(a)pyrene (BaP) in tea samples by using high performance liquid chromatography (HPLC) with coupled fluorescence detector (FLD) in order to obtain the best extraction performance. In this study, it was observed that when optimized using microwave assisted extraction (MAE) method was performed twice for 2 min using 10 mL n-hexane: acetonitrile (1:3, v/v). The recoveries for BaP in tea were found to be 97 ± 2; 83 ± 8 and 92 ± 6%, respectively. Using classical solid-liquid extraction (CSLE), it was observed that when the extraction procedure was performed twice for 4 min with 10 mL n-hexane: acetonitrile (3:1,v/v). The recoveries for BaP in tea were found to be 104 ± 5; 81 ± 9 and 86 ± 8%, respectively. The levels of BaP in tea were found to change in the range from 0.75 to 0.83 µg kg-1 (MAE) and 0.72 to 0.86 µg kg-1 (CSLE). Although the matrix of tea is complex, BaP was detectable without doing any cleaning up procedures.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.