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Determination of benzo(a)pyrene content in smoked meat products using modern isolation techniques
Suranová, Mária ; Šimon, Peter (referee) ; Šimko, Peter (advisor)
In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.
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Study of Formation and Elimination of Acrylamide in Food Matrix during Heat Treatment.
Marková, Lucie ; Jarošová, Alžběta (referee) ; Buňka, František (referee) ; Šimko, Peter (advisor)
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, in particular exploiting the available experience. The aim of this thesis was to extend the knowledge of the possibility of AA elimination in selected types of thermally processed foods. The study was focused on cereal foods that contribute significantly to AA exposure, especially bread and sweet biscuits. The whole AA content in the bread is in the crust, which represents 5-15% of the bread. Crust of home-made bread contains approximately 30-75 µg/kg, however the marketed bread contains 2 to 10 times more of AA. This is due to the composition of bread mix, preparation conditions and baking. For maintaining the quality of home-made bread during the dry mixture shelf-life, optimization of bread mixtures was designed by increasing of yeast content, which proved positive effect on the reduction of AA content at sufficiently high activity of the yeast. Monitoring of AA content in assortment of sweet bakery products showed higher levels of AA in diabetic biscuits containing fructose instead of sucrose. Three of them even exceeded the reference value (500 µg/kg) more than 1.5 times for commodity "cookies". Elimination of AA by applications of the enzyme asparaginase has been designed for minimal interference in technology of their production. The concentration of the enzyme and the appropriate method of its use in industrial environment have been tested previously in model systems. In optimized conditions of the enzyme application, AA content in diabetic biscuits was reduced by more than 40% without affecting the organoleptic properties of the final product. Effect of the antioxidants on AA formation was also part of the study. AA content in gingerbread was reduced efficiently by the use of fennel, anise, cloves, vanilla and white pepper (by about 9-21%). Conversely, coriander and cinnamon significantly increased its content (by 18-54%). Since correlations between the DPPH• radical quenching activity of the spice extracts and AA content was not observed, the final content of AA was probably influenced by the chemical composition of spices and reactivity of the individual components in the matrix. Investigated methods appear to be suitable ways of elimination AA in some foods; however their specific use must be optimized with regard to the composition of the food, processing and the technology used. Estimated impact of application of the above-mentioned methods to the overall elimination of AA exposure showed that its intake in high school students from the Czech and Slovak Republic can be reduced on average by 10%. This decrease is a success to reduce the possible risk of cancer disease by eating foods with a high AA content. It is also important piece of information for food producers for further development of relevant methods for AA elimination which would help to reduce the AA intake from foods even more.
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Methods for Elemental Speciation of Arsenic Compounds.
Navrátilová, Jana ; Jarošová, Alžběta (referee) ; Golian,, Jozef (referee) ; Šimko, Peter (advisor)
Speciační analýza arsenu v různých matricích s využitím HPLC/ICPMS byla předmětem této práce. Toxicita arsenu závisí na oxidačním stavu a formě, ve které je přítomen. Znalost zastoupení specií arsenu je nutná k hodnocení toxicity a biodostupnosti. Obecně, anorganické specie jsou více toxické než organické. V práci byla studována degradace arsenocukrů v mořských řasách za simulovaných přirodních podmínek. Původní arsenocukry byly transformovány na arseničnan a kyselinu dimethylarseničnou. Arsen vstupuje do rostlin z půdy a vody a následně může vstoupit do potravního řetězce. S ohledem na tuto skutečnost byla speciační analýza provedena u vybraných vzorcích rýže, zakoupených v české obchodní síti. Stanovený celkový obsah arsenu se pohyboval v rozmezí 36.06 µg/kg - 218.11 µg/kg a hlavními speciemi byla kyselina dimethylarseničná a anorganický arsen (54-78%). Mořské ryby a tuky obsahují významnou část arsenu ve formě zvané arsenolipidy. Část práce byla zaměřena na analýzu arsenolipidů u máslové ryby (Lepidocybium flavobrunnrum) s celkovým obsahem arsenu 1.8 mg/kg a 22% celkového arsenu bylo vyextrahováno pomocí hexanu, což potvrzuje lipofilni charakter těchto sloučenin. Hlavní specií stanovenou ve vodném extraktu byl arsenobetain, představující 89%.
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Kinetics of benzo[a]pyrene destruction and identification of its products
Ryšavý, Jan ; Kolek, Emil (referee) ; Šimko, Peter (advisor)
This diploma thesis is focused on the study of conditions of benzo[a]pyrene, one of the major contaminant of foods, photodegradation under different conditions (solvents with different polarity, light sources, presence of antioxidants). In another part of the thesis, the degradation process of benzo[a]pyrene at various concentrations was studied, in order to characterise the kinetic aspects of photoinduced degradation. The attempt to identify the products of benzo[a]pyrene photodegradation was performed involving methods of gas chromatography and high performance liquid chromatography coupled with mass detectors, as well.
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Effect of additives on acrylamide content in thermally treated foods
Marková, Lucie ; Ciesarová, Zuzana (referee) ; Šimko, Peter (advisor)
Acrylamide is an undesirable carcinogenic component of thermally processed foods being formed from reducing saccharides and asparagine. In this work, the effect of ammonium and sodium raising agents themselves or in their combination with L-asparaginase enzyme catalyzing the conversion of asparagine into aspartic acid resulting in the reduction of acrylamide in gingerbreads was studied. Also, the influence of selected inorganic salts on the content of acrylamide in a model matrix simulating a composition of cereal products was observed. Simultaneously, the impact of these salts on activity of L-asparaginase was examined to find optimal conditions for its application in cereal technology. Based on experiments it was found, that addition of L-asparaginase reduces acrylamide content by 40 % while inorganic salts addition decreases acrylamide content in the range of 30 - 99 % when the most effective compounds were NH4Cl and CaCl2.
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Study of Formation and Elimination of Acrylamide in Food Matrix during Heat Treatment.
Marková, Lucie ; Jarošová, Alžběta (referee) ; Buňka, František (referee) ; Šimko, Peter (advisor)
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, in particular exploiting the available experience. The aim of this thesis was to extend the knowledge of the possibility of AA elimination in selected types of thermally processed foods. The study was focused on cereal foods that contribute significantly to AA exposure, especially bread and sweet biscuits. The whole AA content in the bread is in the crust, which represents 5-15% of the bread. Crust of home-made bread contains approximately 30-75 µg/kg, however the marketed bread contains 2 to 10 times more of AA. This is due to the composition of bread mix, preparation conditions and baking. For maintaining the quality of home-made bread during the dry mixture shelf-life, optimization of bread mixtures was designed by increasing of yeast content, which proved positive effect on the reduction of AA content at sufficiently high activity of the yeast. Monitoring of AA content in assortment of sweet bakery products showed higher levels of AA in diabetic biscuits containing fructose instead of sucrose. Three of them even exceeded the reference value (500 µg/kg) more than 1.5 times for commodity "cookies". Elimination of AA by applications of the enzyme asparaginase has been designed for minimal interference in technology of their production. The concentration of the enzyme and the appropriate method of its use in industrial environment have been tested previously in model systems. In optimized conditions of the enzyme application, AA content in diabetic biscuits was reduced by more than 40% without affecting the organoleptic properties of the final product. Effect of the antioxidants on AA formation was also part of the study. AA content in gingerbread was reduced efficiently by the use of fennel, anise, cloves, vanilla and white pepper (by about 9-21%). Conversely, coriander and cinnamon significantly increased its content (by 18-54%). Since correlations between the DPPH• radical quenching activity of the spice extracts and AA content was not observed, the final content of AA was probably influenced by the chemical composition of spices and reactivity of the individual components in the matrix. Investigated methods appear to be suitable ways of elimination AA in some foods; however their specific use must be optimized with regard to the composition of the food, processing and the technology used. Estimated impact of application of the above-mentioned methods to the overall elimination of AA exposure showed that its intake in high school students from the Czech and Slovak Republic can be reduced on average by 10%. This decrease is a success to reduce the possible risk of cancer disease by eating foods with a high AA content. It is also important piece of information for food producers for further development of relevant methods for AA elimination which would help to reduce the AA intake from foods even more.
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Methods for Elemental Speciation of Arsenic Compounds.
Navrátilová, Jana ; Jarošová, Alžběta (referee) ; Golian,, Jozef (referee) ; Šimko, Peter (advisor)
Speciační analýza arsenu v různých matricích s využitím HPLC/ICPMS byla předmětem této práce. Toxicita arsenu závisí na oxidačním stavu a formě, ve které je přítomen. Znalost zastoupení specií arsenu je nutná k hodnocení toxicity a biodostupnosti. Obecně, anorganické specie jsou více toxické než organické. V práci byla studována degradace arsenocukrů v mořských řasách za simulovaných přirodních podmínek. Původní arsenocukry byly transformovány na arseničnan a kyselinu dimethylarseničnou. Arsen vstupuje do rostlin z půdy a vody a následně může vstoupit do potravního řetězce. S ohledem na tuto skutečnost byla speciační analýza provedena u vybraných vzorcích rýže, zakoupených v české obchodní síti. Stanovený celkový obsah arsenu se pohyboval v rozmezí 36.06 µg/kg - 218.11 µg/kg a hlavními speciemi byla kyselina dimethylarseničná a anorganický arsen (54-78%). Mořské ryby a tuky obsahují významnou část arsenu ve formě zvané arsenolipidy. Část práce byla zaměřena na analýzu arsenolipidů u máslové ryby (Lepidocybium flavobrunnrum) s celkovým obsahem arsenu 1.8 mg/kg a 22% celkového arsenu bylo vyextrahováno pomocí hexanu, což potvrzuje lipofilni charakter těchto sloučenin. Hlavní specií stanovenou ve vodném extraktu byl arsenobetain, představující 89%.
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Determination of benzo(a)pyrene content in smoked meat products using modern isolation techniques
Suranová, Mária ; Šimon, Peter (referee) ; Šimko, Peter (advisor)
In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.
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