Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus.

The study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat. Specifically, the levels of benzo(a)anthracene (BaA), chrysene (Chr), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) were determined for 262 samples of smoked sausage, bacon, pork (lountza) and ham (chiromeri), grilled pork and poultry produced in Cyprus. The method is based on a saponification and liquid extraction step, followed by solid phase extraction (SPE) cleanup of the extract and finally, the determination of PAHs using high performance liquid chromatography with fluorescence detector. Most of the samples analysed (96%) were contaminated with at least one PAH. In these contaminated samples, 12% of the smoked products and 15% of the grilled meat samples exceeded the maximum levels of the EU legislation. The highest PAH concentrations were found in samples with higher fat content and longer smoking or cooking time.

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin.

Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine) were analyzed for their nutritional composition, in order to identify potential markers for their provenance and address the carobs' authenticity issue. Moisture, ash, fat, proteins, sugars (fructose, glucose, sucrose), dietary fibers and minerals (Ca, K, Mg, Na, P, Cu, Fe, Mn, Zn) were estimated following official methods. Due to the large number of data (76 samples × 17 parameters × 7 countries), chemometric techniques were employed to process them and extract conclusions. The samples of different geographical origin were discriminated with 79% success in total. The carobs from Cyprus, Italy and Spain were correctly classified without error. The main discriminators were found to be the dietary fibers, the carbohydrates and Cu, Zn and Mn, which emphasize their specific nutritional added value to the product and the country of origin impact. The results suggest that the proposed analytical approach is a powerful tool that enables the discrimination of carobs based on their country of origin. This research contributes to authenticity of carobs, adding value to local products.

GC-MS analysis of D-pinitol in carob: Syrup and fruit (flesh and seed).

D-pinitol (3-O-methyl-D-chiro-inositol) is a well-known bioactive compound with anti-diabetic and anti-oxidant biological functions. A gas chromatography-mass spectrometry (GC-MS) method was developed for its quantitation in carob syrup, flesh and seed samples originated from Cyprus. The analysis was performed after derivatization of carbohydrates and polyols into trimethylsilyl ether derivatives. D-pinitol was determined in 13 carob syrup samples, in concentrations ranging 65.71 ±â€¯4.60 - 77.72 ±â€¯5.44 mg/g (mean: 68.58 ±â€¯4.80 mg/g, n = 13). In two commercial samples, it was determined in relative medium-low concentrations (21.96 ±â€¯1.54 and 44.71 ±â€¯3.13 mg/g), revealing possible adulteration; however, this needs further investigation. Similarly, it was determined in high concentrations in carob flesh samples, in concentrations ranging 53.20 ±â€¯3.72 - 54.58 ±â€¯3.82 mg/g (mean: 53.81 ±â€¯3.76 mg/g, n = 3). On the other hand, seed samples proved very poor in D-pinitol (

Determination of acrylamide in food using a UPLC-MS/MS method: results of the official control and dietary exposure assessment in Cyprus.

The determination of acrylamide in potato products, bakery products and coffee, and the human dietary exposure is reported. The method reported is based on a single extraction step with water, followed by the clean-up of the extract using solid phase extraction columns and finally, the determination of acrylamide using UPLC-MS/MS. The MS/MS detection was carried out using an ESI interface in positive ion mode. Internal calibration was used for the quantification of acrylamide, because of the suppression/enhancement matrix effects due to the complex nature of the samples. The method performance characteristics were determined after spiking blank samples. The mean recoveries in spiked coffee samples, potato chips, breakfast cereals and crispbread ranged from 93% to 99%, with RSDs lower than 5% for both repeatability and reproducibility conditions. The estimated limits of detection and quantification of the method were 10 and 32 µg kg-1, respectively. The method was used for monitoring acrylamide in 406 samples. Acrylamide amounts ranged from <32 to 2450 µg kg-1. A total of 360 samples (89%) were contaminated with acrylamide, but only 14% of the samples exceeded the benchmark levels of the EU legislation. Foods with the highest mean acrylamide amounts were potato crisps (642 µg kg-1), French fries (383 µg kg-1) and biscuits (353 µg kg-1). The mean and 95th percentile acrylamide exposures of adolescents in Cyprus were 0.8 and 1.8 µg kg-1 body weight per day, respectively. The estimated levels of dietary exposure to acrylamide are not of concern with respect to neurotoxicity. However, the margins of exposure (MOEs) indicate a concern for carcinogenicity. Potato fried products (45%), fine bakery ware (21%) and potato chips (14%) contributed the most to overall acrylamide exposure.