Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods

Chow Feng Chiang, Kuo Chiang Hsu, Tseng Yu Tsai, Chih Yun Cho, Chuan Hsiang Hsu, Deng Jye Yang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

Optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision were established to rapidly extract the European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) from various food matrices (Category: Poultry and Meat, Fish and seafood, Grains, Soy beans and products, Root vegetables and Coffee). The QuEChERS conditions combined with the established high performance liquid chromatography-fluorescence detection conditions were used to rapidly determine the PAHs in 19 popular cooked foods in Taiwan and their corresponding original materials. These conditions also meet the EU and Taiwan Food and Drug Administration specifications. Charcoal grilled, gas stove grilled and smoked foods had higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. In addition to the effects of cooking methods, the contamination of original materials by PAHs in the environment should also have an important impact on the contents of PAHs in these cooked foods.

Original languageEnglish
Article number127471
Number of pages13
JournalFood Chemistry
Volume334
DOIs
StatePublished - 1 Jan 2021

Keywords

  • Cooked food
  • Extraction
  • Food material
  • Food matrix
  • Polycyclic aromatic hydrocarbons (PAHs)
  • QuEChERS (quick, easy, cheap, effective, rugged and safe)

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