New analytical method for the determination of the presence of Oxygenated Polycyclic Aromatic Hydrocarbons (OPAHs) in fruit and vegetables

International audienc

Rapid Extraction of Polycyclic Aromatic Hydrocarbons in Apple: Ultrasound-Assisted Solvent Extraction Followed by Microextraction by Packed Sorbent

International audienc

Trace amounts determination of aromatic hydrocarbons in apples: what methodology ?

International audienc

Trace amounts determination of aromatic hydrocarbons in apples: what methodology ?

International audienc

Validation of trace amount determination of monocyclic and polycyclic aromatic hydrocarbons in several fruits

International audienc

Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence

International audienceFeed intake, for non-smokers, is the first route of contamination to polycyclic aromatic hydrocarbons (PAHs), which are potentially toxic compounds via ingestion. Investigations are focused on the presence of PAHs in fruits and vegetables. Transfer of PAHs can occur from air and soil during cultivation. They can also appear prior to consumption during storage, transport or cooking processes.Rather low amounts of PAHs are usually detected in raw fruits and vegetables. Quantities are between 0.01 and 0.5 μg kg-1 (wet weight) for compounds classified as priority pollutants by the US Environmental Protection Agency (EPA). However, several studies point out that concentrations of some PAHs can exceed 0.5 μg kg-1 wet weight in diverse fruits and vegetables and even reach 5 μg kg-1. Amounts can be very different depending on the surrounding area of the crops, the aromatic hydrocarbon, or even the product itself. PAHs content is usually higher for products grown near roadways or in urban regions than in rural areas. Trace level of compounds such as phenanthrene, fluoranthene and pyrene have been found in quite every raw fruit and vegetable. Relative high amounts of lighter PAHs such as naphthalene, acenaphthylene, and acenaphthene have been found in some of them

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

International audienc

Development of extraction and analytical strategies for investigation of aromatic hydrocarbons in apples

International audienc

Rapid quantification and comparison of major volatile compounds of ciders from France (Normandy and Brittany) using microextraction by packed sorbent (MEPS)

International audienceMicroextraction by packed sorbent (MEPS) was used for the determination of the volatile composition of 29 French cider samples from two regions: Normandy and Brittany. Extractions using a C18 sorbent were followed by GC-MS analyses for the identification of major volatile organic compounds (VOCs), and GC-FID analyses for the quantification of 19 selected major compounds. The method was found to be rapid and linear up to 300 mg L−1 for all compounds with an average relative standard deviation of 8.5% for tests of repeatability at low concentrations. The limit of detection (LOD) is below 0.1 mg L−1 except for three VOCs which exhibited much higher concentrations in samples. No significant difference in concentrations of higher alcohols were observed in the cider samples from two regions, however their concentrations were higher in hard ciders than sweet ciders. Acetates were found to be present more often in sweet ciders from Normandy than those from Brittany reflecting important differences in the yeasts acting during the fermentation

Analytical Approaches for Trace Amount Determination of Aromatic Hydrocarbons (BTEX and PAHs) in Fruits and Vegetables

International audienc