Levels of polycyclic aromatic hydrocarbons in milk and milk powder samples and their likely risk assessment in Iranian population

An MSPE/GC–MS method was used for the measuring of 16 PAHs and assessing of the effect of different factors on PAHs concentrations among different types of dairy products. Moreover, the probabilistic health risk assessment due to ingestion of PAHs by the consumption of milk and milk powder was evaluated.The limit of detection (LOD) and limit of quantitation LOQ were ranged between 0.040-0.075 and 0.121-0.227 μg/kg, respectively. The highest mean of total PAHs was noted in milk powdered (2.28 ± 0.39 μg/kg), while the lowest content was observed in pasteurized milk (0.87 ± 0.18 μg/kg). Except for a few samples of milk powder, the PAHs contents of the other samples was lower than standard limits while the concentration of BaP was lower than of standard levels proposed by EU (0.02-0.06 μg/kg). Considering season effect, the samples in winter had the highest level of PAHs. The percentile 95% actual THQ was the 3.64E-04 value that was lower than 1 value. Hence, the consumers are not at considerable non carcinogenic health risk while the actual ILCR was 3.53E-03 as higher than 1E-04. Therefore, consumers are at considerable carcinogenic risk. Generally speaking, approaching the control plans for a decrease in the concentration of PAHs in dairy products in order to control carcinogenic health risk is crucial

Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride

BacBackground and Objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes; however, dietary polyamines may be required in wound healing, and for growth, maturation and regeneration of the intestinal mucosa. The aim of the present study is determination of biologically active polyamines by HPLC, and finding the best method of their derivatization. Materials and Methods: Three different methods of derivatization and gradient elution were tested. Two wavelengths (225 and 254 nm) were applied to find the best way of detecting and analyzing the polyamines. The best method was chosen according to the good and sharp peaks. Results: Results from different experiments suggested that the best condition for derivatization of polyamines is when the samples are put in warm water bath (40ºC) for nearly 1 hour. Additionally, acetonitrile (90%) and water HPLC-grade were chosen as mobile phases, and 254 nm was determined as the appropriate wavelength. Conclusions: The proposed method and condition are good, fast and reliable that can be applied for analyzing and detecting the biologically active polyamines in turkey meat samples by HPLC. Keywords: Polyamines, Turkey breast meat, Dansyl chloride, HPL

Levels of polycyclic aromatic hydrocarbons in milk and milk powder samples and their likely risk assessment in Iranian population

An MSPE/GC-MS method was used for the measuring of 16 PAHs and assessing of the effect of different factors on PAHs concentrations among different types of dairy products. Moreover, the probabilistic health risk assessment due to ingestion of PAHs by the consumption of milk and milk powder was evaluated. The limit of detection (LOD) and limit of quantitation LOQ were ranged between 0.040-0.075 and 0.121-0.227 mu g/kg, respectively. The highest mean of total PAHs was noted in milk powdered (2.28 +/- 0.39 mu/kg), while the lowest content was observed in pasteurized milk (0.87 +/- 0.18 mu g/kg). Except for a few samples of milk powder, the PAHs contents of the other samples was lower than standard limits while the concentration of BaP was lower than of standard levels proposed by EU (0.02-0.06 mu g/kg). Considering season effect, the samples in winter had the highest level of PAHs. The percentile 95% actual THQ was the 3.64E-04 value that was lower than 1 value. Hence, the consumers are not at considerable non-carcinogenic health risk while the actual ILCR was 3.53E-03 as higher than 1E-04. Therefore, consumers are at considerable carcinogenic risk. Generally speaking, approaching the control plans for a decrease in the concentration of PAHs in dairy products in order to control carcinogenic health risk is crucial8