Effect Of The Process On The Contamination Of Sugar Cane And Its By-products By Polycyclic Aromatic Hydrocarbons [efeito Do Processamento Na Contaminação De Cana-de-açúcar E Derivados Por Hidrocarbonetos Policíclicos Aromáticos]

Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of environment contaminants formed during incomplete combustion or pyrolysis of organic matter. Many of these compounds are considered clearly carcinogenic and genotoxic. In the present study, samples of sugar cane juice (produced with burnt and not-burnt sugar cane), intermediary products and by-products of the cane sugar industry were analysed for the presence of 5 PAHs. The analyses were carried out by HPLC with fluorescence detection. Results show relatively higher levels of PAHs in cane juice from burnt sugar cane samples. This confirms that the practice of burning sugar cane before harvest is a source of PAHs emission in the environment which may be transferred to the sugar cane. Analysis of intermediary products of the process shows a decrease in the levels of PAHs along the cane sugar process (cane juice, clarified cane juice, syrup and sugar). This indicates a positive effect of clarification, floatation and centrifugation steps on the PAHs levels reduction on the final product.2717682AZEVEDO, D.A., SANTOS, C.T.M., NETO, F.R.A., Identification and seasonal variation of atmospheric organic pollutants in Campos dos Goytacazes, Brazil (2002) Atmospheric Environment, 36 (14), pp. 2383-2395. , Amsterdam, v, maiBETTIN, S.M., FRANCO, D.W., Hidrocarbonetos policíclicos aromáticos (HPAs) em aguardentes (2005) Ciência e Tecnologia de Alimentos, 25 (2), pp. 234-238. , Campinas, v, abr/junBIRKHOLZ, D.A., COUTTS, R.T., HRUDEY, S.E., Determination of polycyclic aromatic compounds in fish tissue (1988) Journal of Chromatography A, 449, pp. 251-260. , Amsterdam, vBOSSO, R.M.V., Investigação de biomarcadores de suscetibilidade e de exposição ambiental em indivíduos ocupacionalmente expostos à queima de canaviais (2004) Tese (Doutor em Ciência Biológicas) - Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista (UNESP), São José do Rio Preto, 106 pCAMARGO, M. C. R. Avaliação da ingestão de hidrocarbonetos policíclicos aromáticos através da dieta. 267 p. Tese (Doutor em Ciência de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, 2001CAMARGO, M.S.F.O., TOLEDO, M.C.F., Hidrocarbonetos aromáticos policíclicos em margarina, creme vegetal e maionese (2000) Ciência e Tecnologia de Alimentos, 20 (1), pp. 51-55. , Campinas, v, abrCAMARGO, M.C.R., TOLEDO, M.C.F., Avaliação da contaminação de diferentes grupos de alimentos por hidrocarbonetos policíclicos aromáticos (2002) Brazilian Journal of Food Technology, 5, pp. 19-26. , Campinas, vCAMARGO, M.C.R., TOLEDO, M.C.F., Chá-mate e café como fontes de hidrocarbonetos policíclicos aromáticos (HPAS) na dieta da população de Campinas (2002) Ciência e Tecnologia de Alimentos, 22 (1), pp. 49-53. , Campinas, v, jan/abrCAMARGO, M.C.R., TOLEDO, M.C.F., Polycyclic aromatic hydrocarbons in Brazilian vegetables and fruits (2003) Food Control, 14 (1), pp. 49-53. , Amsterdam, v, janCHEN, B. H.WANG, C. Y.CHIU, C. P. Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography. Journal of Agriculture and Food Chemistry, Columbus, v. 44, n. 8, p. 2244-2251, ago. 1996De VOS, R.H., Van DOKKUM, W., SCHOUTEN, A., De JONG-BERKHOUT, P., Polycyclic aromatic hydrocarbons in Dutch total diet samples (1990) Food and Chemical Toxicology, 28 (4), pp. 263-268. , Amsterdam, vFURTADO, F., Mecanização da colheita da cana traz benefício ambiental (2005) Ciência Hoje, , http://cienciahoje.uol.com.br/controlPanel/materia/view/1382, on-line. Disponível em, Acesso em: 05 abrilGARCIA-FALCÓN, M.S., GONZÁLEZ-AMIGO, S., LAGE-YUSTY, M.A., SIMAL-LOZANO, J., Determination of benzo(a)pyrene in some Spanish commercial smoked products by HPLC-FL (1999) Food Additives and Contaminants, 16 (1), pp. 9-14. , London, vGODOI, A.F.L., RAVINDRA, K., GODOI, R.H.M., ANDRARDE, S.J., SANTIAGO-SILVA, M., VAECK, L.C., GRIEKEN, R.V., Fast chromatographic determination of polycyclic aromatic hydrocarbons in aerosol samples from sugar cane burning (2004) Journal of Chromatography A, 1027 (1-2), pp. 49-53. , Amsterdam, v, fevGRIMMER, G., BOHNKE, H., Polycyclic aromatic hydrocarbons profile of high protein foods, oil and fats by gas chromatography (1975) Journal of Association of Official Analytical Chemists, 58 (4), pp. 724-733. , Gaithersburg, vHORWITZ, W., KAMPS, L.R., BOYER, K.W., Quality Assurance in the analyses of foods for trace constituents (1980) Journal of Association of Official Analytical Chemists, 63 (6), pp. 1344-1354. , Gaithersburg, vJENKE, D. Chromatographic method validation: A review of current practices and procedures. II. Guidelines for primary validation parameters. Journal of Liquid Chromatography & Related Technologies, London, v. 19, n. 5, p. 737-757, 1996KAYALI-SAYADI, M.N., RUBIO-BARROSO, S., BECEIRO-ROLDAN, C., POLO-DIEZ, L.M., Rapid determination of PAHs in drinking water samples using solid-phase extraction and HPLC with programmed fluorescence detection (1996) Journal of Liquid Chromatography and Related Technologies, 19 (19), pp. 3135-3146. , London, vKISHIKAWA, N., WADA, M., KURODA, N., AKIYAMA, S., NAKASHIMA, K., Determination of polycyclic aromatic hydrocarbons in milk samples by high-performance liquid chromatography with fluorescence detection (2003) Journal of Chromatography B, 789 (2), pp. 257-264. , Amsterdam, v, junLAWRENCE, J.F., WEBER, D.F., Determination of polycyclic aromatic hydrocarbons in Canadian samples of processed vegetables and dairy products by liquid chromatography with fluorescence detection (1984) Journal of Agricultural and Food Chemistry, 32 (4), pp. 794-797. , Columbus, v, julMARAFANTE, L.J., Tecnologia da fabricação do álcool e do açúcar (1993) São Paulo: Ícone Editora Ltda, , 1.ed, 148pMARTUCCI, E.T., Tecnologia do açúcar de cana (1983) Campinas: Fundação Tropical de Pesquisas e Tecnologia, , 1.edMASSON, N.P.M., Caracterização das fontes poluidoras na fase industrial de uma usina de açúcar e álcool e proposição de melhorias (1999) Monografia (Especializaç ão em Gestão Ambiental) - Faculdade de Engenharia Mecânica, 52 p. , Universidade Estadual de Campinas, Campinas(2005) PROCANA - Ligado no dia a dia do setor, , http://www.procana.com.br/Conteudo/Conheca%20o%20Setor.asp, Disponível em:, Acesso em: abrilSANTOS, C.Y.M., AZEVEDO, D.A., AQUINO NETO, F.R.A., Selected organic compounds from biomass burning found in the atmospheric particulate matter over sugarcane plantation areas (2002) Atmospheric Environment, 36 (18), pp. 3009-3019. , Amsterdam, v, junSERRA, G.E., PUPIN, A.M., TOLEDO, M.C.F., Ensaios preliminares sobre a contaminação da cana-de-açúcar e derivados por hidrocarbonetos policíclicos aromáticos (1995) Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 29 (2), pp. 134-137. , Campinas, vSIMKO, P. Review - Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. Journal of Chromatography B, Amsterdam, v. 770, n. 1/2, p. 3-18, abr. 2002SPEER, K., STEEG, E., HORTSMANN, P., KUHN, T., MONTAG, A., Determination and distribution of polycyclic aromatic hydrocarbons in native vegetable oils, smoked fish products, mussels and oysters, and bream from the river Elbe (1990) Journal of High Resolution Chromatography, 13 (2), pp. 104-111. , Weinheim, v, fevTAYLOR, J.K., (1987) Quality assurance of chemical measurements, , 1. ed. Chelsea: Lewis Publishers Inc, 352pTFOUNI, S. A. V.TOLEDO, M. C. F. Determination of polycyclic aromatic hydrocarbons in cane sugar. Food Control, Amsterdam, v. 18, n. 8, p. 948-952, ago. 2007TFOUNI, S.A.V., MACHADO, R.M.D., CAMARGO, M.C.R., VITORINO, S.H.P., VICENTE, E., TOLEDO, M.C.F., Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection (2007) Food Chemistry, 101 (1), pp. 334-338. , Amsterdam, vTOLEDO, M. C. F.CAMARGO, M. S. F. O. Benzo(a)pireno em óleos de milho produzidos e comercializados no Brasil. Ciência e Tecnologia de Alimentos, Campinas, v. 18, n. 1, p. 73-76, jan/abr. 1998UNICA - União da Agroindústria, (2005) Canavieira de São Paulo, , http://www.unica.com.br/pages/unica_perfil1. asp, Disponível em:, Acesso em: abrilWHO - World Health Organization. Toxicological evaluation of certain food additives and contaminants (37th report of the Joint FAO/WHO Expert Committee on Food Additives). Technical Report Series, Geneva, n. 28, 1991Selected non-heterocyclic polycyclic aromatic hydrocarbons (1998) Environmental Health Criteria, (202). , WHO, World Health Organization, GenevaWHO - World Health Organization. Rome. Summary and conclusions of the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives. 2005. 47pYABIKU, H.Y., MARTINS, M., TAKAHASHI, M.Y., Levels of benzo(a)pyrene and others of polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods (1993) Food Additives and Contaminants, 10 (4), pp. 339-405. , London, vZAMPERLINI, G. C. M.SANTIAGO-SILVA, M.VILEGAS, W. Solid-phase extraction of sugar cane soot extract for analysis by gas chromatography with flame ionisation and mass spectrometric detection. Journal of Chromatography A, Amsterdam, v. 889, n. 1/2, p. 281-286, ago. 200

Detemination Of Polycyclic Aromatic Hydrocarbons (pahs) In Guaraná Powder (paullinia Cupana) [determinação De Hidrocarbonetos Policíclicos Aromáticos (hpas) Em Guaraná Em Pó (paullinia Cupana)]

Polycyclic aromatic hydrocarbons (PAHs) represent an important group of chemical carcinogens formed during incomplete combustion of organic matter. PAHs occur as contaminants in different types of food and the main sources of contamination are environmental pollution and food processing such as drying, roasting and smoking. In the last years, the consumption of guaraná products has increased, as well as their market offer. During processing, the seeds are dried and roasted and in some cases they are submitted to a smoking step, these procedures can originate PAHs. The objective of the present study was to determine the levels of five carcinogenic PAHs: benzo(a)anthracene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene and dibenzo(a,h)anthracene in different brands of guaraná powder commercially available in Brazil. Determination was carried out by high performance liquid chromatography with fluorescence detection. PAHs were detected in 81% of the analysed samples with levels ranging from 0.05 to 8.04 μ g/kg. Results indicate that the processing used during guaraná powder production may result in the presence of these contaminants in the final product. © 2006 SBCTA.261230234(1996) Polycyclic Aromatic Hydrocarbons (PAHs), , http://www.atsdr.cdc.gov:8080/tfacts69.html, Agency for Toxic Substances and Disease Registry, Department of Health and Human Services, Public Health Service, Atlanta, GA, USABartle, K.D., Analysis and occurrence of polycyclic aromatic hydrocarbons in food (1991) Food Contaminants: Sources and Surveillance, pp. 41-60. , CREASER, C. & PURCHASE, R. (Eds) Cambridge, The Royal Society of Chemistry, cap. 3Decreto no 87,105, de 19 de abril de 1982. Normas de identidade, qualidade, embalagem, armazenamento e transporte do guaraná em grão, em bastão e em pó Diário Oficial Da União, , BRASIL. Brasília (DF)(2005) CX/FAC/05/37/4 - Action Required As a Result of Changes in Acceptable Daily Intake (ADI) Status and Other Toxicological Recommendations, 6p. , The Hague, CACCamargo, M.S.F.O., Toledo, M.C.F., Efeito do processamento na contaminação de óleo refinado de milho por benzo(a)pireno (1998) Brazilian Journal of Food Technology, 1 (1-2), pp. 97-106Camargo, M.C.R., Toledo, M.C.F., Chá-mate e café como fontes de hidrocarbonetos policíclicos aromáticos (HPAs) na dieta da população de Campinas (2002) Ciência e Tecnologia de Alimentos, 22 (1), pp. 49-53Camargo, M.C.R., Toledo, M.C.F., Avaliação da contaminação de diferentes grupos de alimentos por hidrocarbonetos policíclicos aromáticos (2002) Brazilian Journal of Food Technology, 5 (76), pp. 19-26Dennis, M.J., Massey, R.C., McWeeny, D.J., Knowles, M.E., Analysis of polycyclic aromatic hydrocarbons in UK total diets (1983) Food Chemical Toxicology, 21 (5), pp. 569-574De Vos, R.H., Van Dokkum, W., Schouten, A., Jong-Berkhout, P., Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984-1986) (1990) Food Chemical Toxicology, 28 (4), pp. 263-268Garcia-Falcón, M.S., González-Amigo, S., Lageyusty, M.A., Simal-Lozano, J., Determination of benzo(a)pyrene in some Spanish commercial smoked products by HPLC-FL (1999) Food Additives and Contaminants, 16 (1), pp. 9-14Gomma, E.A., Gray, J.I., Rabie, S., Lopez-Bote, C., Booren, A.M., Polycyclic aromatic hydrocarbons in smoked food product and commercial liquid smoke flavourings (1993) Food Additives and Contaminants, 10 (5), pp. 503-521Greenberg, A., Che-Han, H., Rothman, N., Strickland, P.T., PAH profiles of charbroiled hamburgers: Pyrene/B(a)P ratios and presence of reactive PAH (1993) Polycyclic Aromatic Compounds, 3 (2), pp. 101-110Hischenhuber, C., Stijve, T., Determination of benzo(a)pyrene in roasted coffee and coffee brews by HPLC with fluorescence detection (1987) Zeitschrift fur Lebensmittelkunde und Lebensmittelrecht, 83 (1), pp. 1-4Horwitz, W., Kamps, L.R., Boyer, K.W., Quality Assurance in the analyses of foods for trace constituents (1980) Journal of the Association of Analytycal Chemistry, 63 (6), pp. 1.344-1.354Howard, J.W., Fazio, T., Review of polycyclic aromatic hydrocarbons in foods (1980) Journal of Association of Official Analytical Chemists, 63 (5), pp. 1.077-1.104Husain, A., Naeemi, E., Dashti, B., Al-Omirah, H., Al-Zenki, S., Polycyclic aromatic hydrocarbons in food products originating from locally rared animals in Kuwait (1997) Food Additives and Contaminants, 14 (3), pp. 295-299Polynuclear aromatic compounds (1983) IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemical to Humans. Part 1, Chemical, Environmental and Experimental Data, 32. , Dec., Lyon, France, IARCKishikawa, N., Wada, M., Kuroda, N., Akiyama, S., Nakashima, K., Determination of polycyclic aromatic hydrocarbons in milk samples by high-performance liquid chromatography with fluorescence detection (2003) Journal of Chromatography B, 789, pp. 257-264Lage-Yusty, M.A., Coritzo-Daviña, J.L., Supercritical fluid extraction and high-performance liquid chromatography-fluorescence detection method for polycyclic aromatic hydrocarbons investigation in vegetable oil (2005) Food Control, 16 (1), pp. 59-64Larsson, B.K., (1986) Polycyclic Aromatic Hydrocarbons in Swedish Foods - Aspects on Analysis, Occurrence and Intake, , Doctoral thesis, Swedish University of Agricultural SciencesLo, M., Sandi, E., Polycyclic aromatic hydrocarbons (polynuclears) in foods (1978) Residue Review, 69, pp. 35-56Lodovici, M., Dolara, P., Casalini, C., Ciappellano, S., Testolini, G., Polycyclic aromatic hydrocarbon contamination in the Italian food (1995) Food Additives and Contaminants, 12 (5), pp. 703-713Machado, L.S., Bernasiuk, C., Schenkel, E., Noll, I.B., Toledo, M.C.F., Determinação de hidrocarbonetos poliaromáticos em erva mate (1997) II Simpósio Latino-americano de Ciência de Alimentos: Progresso e Ação para O Ano 2000, , Campinas, SP, 11-14 novNoll, I.B., Toledo, M.C.F., Benzo(a)pireno em carnes defumadas pelos processos caseiro e industrial (1997) Revista Brasileira de Toxicologia, 10 (1), pp. 19-23Noll, I.B., Toledo, M.C.F., Determinacion de benzo(a)pireno en asados tipo churrasco en Brasil (1997) Información Tecnológica, 8 (2), pp. 177-181Pinto, M.C.R., Guaraná: Alguns aspectos da produção e da comercialização (1998) Revista de Política Agrícola, 7 (1)Pupin, A.M., Toledo, M.C.F., Benzo(a)pyrene in Brazilian vegetables oils (1996) Food Additives and Contaminants, 13 (6), pp. 639-646Pupin, A.M., Toledo, M.C.F., Benzo(a)pyrene in olive oils on the Brazilian market (1996) Food Chemistry, 55 (2), pp. 185-188Speer, K., Steeg, E., Horstmann, P., Kuhn, T., Montag, A., Determination and distribution of polycyclic aromatic hydrocarbons in native vegetable oils, smoked fish products mussels and oysters, and bream from the river Elbe (1990) Journal of High Resolution Chromatography, 13, pp. 104-111(2003) Potencialidades Regionais, Estudo Da Viabilidade Econômica, Guaraná, , Manaus, SuframaTaylor, J.K., (1987) Quality Assurance of Chemical Measurements, p. 79. , Lewis Publishers Inc., Chelsea, Michigan, chapter 9Toledo, M.C.F., Camargo, M.S.F.O., Benzo(a)pireno em óleos de milho produzidos e comercializados no Brasil (1998) Ciência e Tecnologia de Alimentos, 18 (1), pp. 73-76Vaessen, H.A.M.G., Jekel, A.A., Wilbers, A.A.M.M., Dietary intake of polycyclic aromatic hydrocabons (1988) Toxicological and Environmental Chemistry, 16, pp. 281-294Van Schooten, F.J., Van Leeuwen, F.E., Hillebrand, M.J.X., Rijke, M.E., Hart, A.A.M., Van Veen, H.G., Oosterink, S., Kriek, E., Determination of benzo(a)pyrene diol epoxide-DNA adducts in white blood cell DNA from coke-oven workers: The impact of smoking (1990) Journal of the National Cancer Institute, 82 (11), pp. 927-933. , Jun(2005) Summary and Conclusions of the Sixty-fourth Meeting of the Joint FAO/WHO Expert Committee on Food Additives, 47p. , Rome: WHOYabiku, H.Y., Martins, M., Takahashi, M.Y., Levels of benzo(a)pyrene and others polycyclic aromatic hydrocabons in liquid smoke flavour and some smoked foods (1993) Food Additives and Contaminants, 10 (4), pp. 339-40

Contribution Of Guaraná Powder (paullinia Cupana) As A Source Of Caffeine In The Diet [contribuição Do Guaraná Em Pó (paullinia Cupana) Como Fonte De Cafeína Na Dieta]

Objective: The present study was conducted in order to determine the caffeine levels in different brands of commercially available guaraná powder. Methods: The analytical methodology involved extraction with water, clean-up with saturated basic lead acetate solution and determination by high performance liquid chromatography with diode array detector (200-400nm). 39 samples were purchased in the cities of Campinas and Ribeirão Preto, SP, between December 2003 and January 2004 and analyzed. Results: The caffeine levels in the samples varied widely ranging from 9.52 to 36.71mg/g, probably due to differences in the origin of the raw material and to the types of processing that the guaraná seeds are submitted to. In comparison to coffee, traditional source of caffeine in the diet, it is possible to verify that the average caffeine content in guaraná powder is about four times higher than the quantities present in coffee. Conclusion: Among guaraná powder consumers, this product may be considered as an important source of caffeine in the diet. The association with other products containing caffeine suggests that the guaraná powder consumption should be controlled as the debate regarding caffeine's safe dose of intake remains.2016368Caffeine (1983) Food Technol, 37 (4), pp. 87-91. , Institute of Food TechnologistsCouper-Smartt, J., Couper-Smartt, I., Caffeine consumption: A review of its use, intake, clinical effects and hazards (1984) Food Technol Aus, 36 (3), pp. 131-134Leonard, T.K., Watson, R.R., Mohs, M.E., The effects of caffeine on various body systems: A review (1987) J Am Diet Assoc, 87 (8), pp. 1048-1052Stavric B. Methylxanthines: toxicity to humans II. Caffeine. Food Chem Toxicol. 198826(7):622-45Evaluation of caffeine safety (1988) Food Technol, 40 (3), pp. 106-115. , Institute of Food TechnologistsFinnegan, D., The health effects of stimulant drinks (2003) Nutr Bull, 28 (2), pp. 147-155Victor, B.S., Lubetsky, M., Greden, J.F., Somatic manifestations of caffeinism (1981) J Clin Psychiat, 42 (5), pp. 185-188von Borstel, R.W., Metabolism (1983) Food Technol, 37 (9), pp. 40-44James, J.E., (1991) Caffeine and health, , London: Academic Pres;McKim, E.M., McKim, W.A., Caffeine: How much is too much? (1993) Can Nurse, 89 (11), pp. 19-22Barone JJ, Roberts H. Caffeine consumption. In: Caffeine Workshop, 7. Santorini. Washington (DC): International Life Sciences Institute1993. cap.1:1-5Brasil. Ministério da Agricultura. Decreto no 87.105. Normas de identidade, qualidade, embalagem, armazenamento e transporte do guaraná em grão, em bastão e em pó. Diário Oficial da União. 1982 19 abrPinto, M.A.R., Guaraná: Alguns aspectos da produção e da comercialização (1998) Rev Política, 7 (1), pp. 1-7. , AgrícolaSuperintendência da Zona Franca de Manaus. Potencialidades Regionais: estudo da viabilidade econômica, Guaraná. Manaus: SUFRAMA2003Ashihara, H., Crozier, A., Caffeine: A well known but little mentioned compound in plant science (2001) Trends Plant Sci, 6 (9), pp. 407-413Madison, B.L., Kozarek, W.J., Damo, C.P., High-pressure liquid chromatography of caffeine in coffee (1976) J Assoc Off Anal Chem, 59 (6), pp. 1258-1261Ashoor, S.H., Seperich, G.J., Woodrow, C.M., Welty, J., High performance liquid chromatographic determinations of caffeine in decaffeinated coffee, tea, and beverages products (1983) J Assoc Off Anal Chem, 66 (3), pp. 606-609Blauch, J.L., Tarka, S.M., HPLC determination of caffeine and theobromine in coffee, tea, and instant hot cocoa mixes (1983) J Food Sci, 48 (3), pp. 745-750Galasko, G.T.F., Furman, K.I., Alberts, E., The caffeine contents of non-alcoholic beverages (1989) Food Chem Toxicol, 27 (1), pp. 49-51Camargo, M.C.R., Toledo, M.C.F., Teor de cafeína em cafés brasileiros (1998) Ciênc Tecnol Aliment, 18 (4), pp. 421-424Naik, J.P., Nagalakshmi, S., Determination of caffeine in tea products by an improved high performance liquid chromatography method (1997) J Agric Food Chem, 45 (10), pp. 3973-3975Carlson, M., Thompson, R.D., Liquid chromatographic determination of methylxanthines and catechins in herbal preparations containing guaraná (1998) J AOAC Inter, 81 (4), pp. 691-701Casal, S., Oliveira, M.B.P.P., Alves, M.R., Ferreira, M.A., Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid and caffeine content (2000) J Agric Food Chem, 48 (8), pp. 3420-3424Naik, J.P., Improved high performance liquid chromatography method to determine theobromine and caffeine in cocoa and cocoa products (2001) J Agric Food Chem, 49 (8), pp. 3579-3583Aquino, F.W.B., Amorim, A.G.N., Prata, L.F., Nascimento, R.F., Determinaçã o de aditivos, aldeídos furânicos, açúcares e cafeína em bebidas por cromatografia líquida de alta eficiência: Validação de metodologias (2004) Ciênc Tecnol Aliment, 24 (1), pp. 32-38Camargo, M.C.R., Toledo, M.C.F., HPLC determination of caffeine in tea, chocolate products and carbonated beverages (1999) J Food Sci Agric, 79 (13), pp. 1861-1864Miller, J.C., Miller, J.N., (1993) Statistics for Analytical Chemistry, , Chichester: Ellis Horwood Limited

Determination Of Polycyclic Aromatic Hydrocarbons In Cachaça By Hplc With Fluorescence Detection

Cachaça is a distilled alcoholic beverage obtained from sugar cane fermentation. In this study, 25 brands of cachaça commercially available in Brazil were analysed for the presence of 5 PAHs (benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene and dibenz[a,h]anthracene). The methodology involved liquid-liquid extraction with cyclohexane and dimethyilformamide-water (9:1, v/v), clean up on silica gel column and determination by high performance liquid chromatography using fluorescence detection. PAHs peak identity was confirmed by gas chromatography-mass spectrometry (GC-MS). Variable levels of summed PAHs were detected in the analysed samples, ranging from not detected to 1.94 μg/L. The results confirm the presence of PAHs in cachaça and suggest that contaminated sugar cane may be the source of PAHs in sugar cane spirits. © 2006 Elsevier Ltd. All rights reserved.1011334338Azevedo, D.A., Santos, C.T.M., Neto, F.R.A., Identification and seasonal variation of atmospheric organic pollutants in Campos dos Goytacazes, Brazil (2002) Atmospheric Environment, 36, pp. 2383-2395Bettin, S.M., (2001) Da presença de cetonas, compostos fenólicos e hidrocarbonetos policíclicos aromáticos (HPAs) em aguardentes, , (193 p.), Tese (Doutor em Ciências (Química Analítica)) - Instituto de Química, Universidade de São Paulo, São CarlosBettin, S.M., Franco, D.W., Hidrocarbonetos policíclicos aromáticos (HPAs) em aguardentes (2005) Ciência e Tecnologia de Alimentos, 25 (2), pp. 234-238Bosso, R.M.V., (2004) Investigação de biomarcadores de suscetibilidade e de exposição ambiental em indivíduos ocupacionalmente expostos à queima de canaviais, , (106 p.), Tese (Doutor em Genética) - Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista (UNESP), São José do Rio PretoCamargo, M.C.R., Toledo, M.C.F., Avaliação da contaminação de diferentes grupos de alimentos por hidrocarbonetos policíclicos aromáticos (2002) Brazilian Journal of Food Technology, 5, pp. 19-26Camargo, M.C.R., Toledo, M.C.F., Polycyclic aromatic hydrocarbons in Brazilian vegetables and fruits (2003) Food Control, 14 (1), pp. 49-53Cardoso, D.R., Andrade-Sobrinho, L.G., Leite-Neto, A.F., Reche, R.V., Isique, W.D., Ferreira, M.M.C., Comparison between cachaça and rum using pattern recognition methods (2004) Journal of Agricultural and Food Chemistry, 52 (11), pp. 3429-3433De Vos, R.H., Van Dokkum, W., Schouten, A., Jong-Berkhout, P., Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984-1986) (1990) Food and Chemical Toxicology, 28 (4), pp. 263-268Godoi, A.F.L., Ravindra, K., Godoi, R.H.M., Andrade, S.J., Santiago-Silva, M., Vaeck, L.C., Fast chromatographic determination of polycyclic aromatic hydrocarbons in aerosol samples from sugar cane burning (2004) Journal of Chromatography A, 1027, pp. 49-53Grimmer, G., Bohnke, H., Polycyclic aromatic hydrocarbons profile of high protein foods, oil and fats by gas chromatography (1975) Journal of Association of Official Analytical Chemists, 58 (4), pp. 724-733Horwitz, W., Kamps, L.R., Boyer, K.W., Quality Assurance in the analyses of foods for trace constituents (1980) Journal of Association of Official Analytical Chemists, 63 (6), pp. 1344-1354Jenke, D., Chromatographic method validation: a review of current practices and procedures. II. 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Determination of diflubenzuron residues in milk and cattle tissues

Diflubenzuron (DFB) is used to control ectoparasitic infestation by inhibiting larvae development in the manure and feces of treated animals. It is also currently been used to control tick infestations. In this study, milk and tissues from cattle treated orally with DFB for a 77-120 day period with a commercial product containing the compound were analyzed for the presence of residues. DFB residues were determined by using extraction with acetonitrile, cleanup with C18 SPE and chromatographic analysis by HPLC with UV detection (254nm). DFB was not detected in any of the analysed samples (<0.006mg kg-1 for fat, <0.014mg kg-1 for muscle, <0.015mg kg-1 for kidney, <0.016mg kg-1 for liver and <0.0006mg kg-1 for milk). In this manner, the use of this compound, according to the manufacturer's suggested doses may result in cattle milk, liver, kidneys, fat and muscles being considered safe regarding the presence of DFB residues

Determination of diflubenzuron residues in milk and cattle tissues Determinação de resíduos de diflubenzuron em leite e tecidos bovinos

Diflubenzuron (DFB) is used to control ectoparasitic infestation by inhibiting larvae development in the manure and feces of treated animals. It is also currently been used to control tick infestations. In this study, milk and tissues from cattle treated orally with DFB for a 77-120 day period with a commercial product containing the compound were analyzed for the presence of residues. DFB residues were determined by using extraction with acetonitrile, cleanup with C18 SPE and chromatographic analysis by HPLC with UV detection (254nm). DFB was not detected in any of the analysed samples (O diflubenzuron (DFB) e&#769; um inibidor de desenvolvimento de insetos que inibe a síntese de quitina com atividade ovicida e larvicida e está sendo utilizado na pecuária para o controle do carrapato. Leite e tecidos provenientes de bovinos tratados por um período de 77 a 120 dias com um produto comercial contendo DFB foram analisados quanto à presença de resíduos. Os resíduos de DFB foram determinados utilizando-se extração com acetonitrila, limpeza por SPE C18 e cromatografia líquida de alta eficiência com detecção por UV (254nm). DFB não foi detectado em nenhuma das amostras analisadas (<0.006mg kg-1 para gordura, <0,014mg kg-1 para músculo, <0,015mg kg-1 para rim, <0,016mg kg-1 para fígado e <0.0006mg kg-1 para leite). Dessa forma, a utilização do princípio ativo conforme recomendado pelo fabricante e em níveis suficientes para se obter o efeito larvicida desejado deve resultar em leite, fígado, rins, gordura e músculos que podem ser considerados seguros para o consumo em termos da presença DFB