Search for new green natural solid phases for sample preparation for PAHs determination in seafood samples followed by LC and GC-MS/MS analysis.

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic organic pollutants found in various environments, notably aquatic ecosystems and the food chain, posing significant health risks. Traditional methods for detecting PAHs in food involve complex processes and considerable reagent usage, raising environmental concerns. This study explores eco-friendly approaches suing solid phases derived from natural sources in matrix solid phase dispersion. We aimed to develop, optimize, and validate a sample preparation technique for seafood, employing natural materials for PAH analysis. Ten natural phases were compared with a commercial reference phase. The methodology involved matrix solid phase dispersion and pressurized liquid extraction, followed by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Three solid phases (perlite, sweet manioc starch, and barley) showed superior performance in LC-MS/MS and were further evaluated with gas chromatography-tandem mass spectrometry (GC-MS/MS), confirming perlite as the most effective phase. Validation followed Brazilian regulatory guidelines and European Community Regulation 2021/808/EC. The resulting method offered advantages in cost-effectiveness, reduced environmental impact, cleaner extracts, and enhanced analytical performance compared to the reference solid phase and LC-MS/MS. Proficiency analysis confirmed method reliability, with over 50% alignment with green analytical chemistry principles. In conclusion, this study developed an environmentally sustainable sample preparation technique for seafood analysis using natural solid phases, particularly perlite, for PAH determination.

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile.

The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g-1), protein (15.8 to 19.5 mg 100 g-1), dietary fiber (16.5 to 22.6 mg 100 g-1) and provided an excellent source of selenium (26.4 to 46.94 µg g-1). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g-1) and ß-sitosterol (92.8 to 194 mg 100 g-1). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.