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Headspace conditions and ingredients can affect artefactual benzene formation in beverages.
Food Chem 2019; 293:278-284FC

Abstract

A headspace sampling-gas chromatography/mass spectrometry (HS-GC/MS) method using mild HS conditions (40 °C, 30 min) was established, validated in terms of specificity, linearity (1.75-87.65 ng mL-1), precision (0.3-9.1% RSD), and accuracy (81.1-117.7%); and applied for the monitoring of 900 commercial beverage samples of six different types. These mild (low-temperature) conditions were compared with 1) optimized (high-temperature) conditions and 2) a liquid-phase microextraction method involving no heat treatment. This method was desirable because a high equilibrium temperature induced artefactual benzene formation from benzoate and ascorbic acid. In a 2IV8-3 fractional factorial design, eight variables-ascorbic acid, benzoate, benzaldehyde, Cu2+, Fe2+, riboflavin, pyridoxine, and heat treatment-were tested as potential factors affecting benzene formation. All variables except Fe2+ and pyridoxine significantly affected benzene formation, both individually and interactively. The present study suggests an accurate and reliable method for benzene analysis and provides strategies to prevent unintentional benzene formation in beverages.

Authors+Show Affiliations

School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea.College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea.College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea.School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea.School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea.School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea.School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea. Electronic address: jlee0610@skku.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31151612

Citation

Kim, Eun Mi, et al. "Headspace Conditions and Ingredients Can Affect Artefactual Benzene Formation in Beverages." Food Chemistry, vol. 293, 2019, pp. 278-284.
Kim EM, Kim DA, Kwon SW, et al. Headspace conditions and ingredients can affect artefactual benzene formation in beverages. Food Chem. 2019;293:278-284.
Kim, E. M., Kim, D. A., Kwon, S. W., Jin, Y., Lee, H., Kang, S., & Lee, J. (2019). Headspace conditions and ingredients can affect artefactual benzene formation in beverages. Food Chemistry, 293, pp. 278-284. doi:10.1016/j.foodchem.2019.04.089.
Kim EM, et al. Headspace Conditions and Ingredients Can Affect Artefactual Benzene Formation in Beverages. Food Chem. 2019 Sep 30;293:278-284. PubMed PMID: 31151612.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Headspace conditions and ingredients can affect artefactual benzene formation in beverages. AU - Kim,Eun Mi, AU - Kim,Dan Ah, AU - Kwon,Sung Won, AU - Jin,Yan, AU - Lee,Heesoo, AU - Kang,Seulgi, AU - Lee,Jeongmi, Y1 - 2019/04/25/ PY - 2018/07/12/received PY - 2019/04/03/revised PY - 2019/04/24/accepted PY - 2019/6/2/entrez PY - 2019/6/4/pubmed PY - 2019/8/14/medline KW - Artefactual formation KW - Benzene monitoring KW - Beverage KW - Headspace conditions KW - Ingredients SP - 278 EP - 284 JF - Food chemistry JO - Food Chem VL - 293 N2 - A headspace sampling-gas chromatography/mass spectrometry (HS-GC/MS) method using mild HS conditions (40 °C, 30 min) was established, validated in terms of specificity, linearity (1.75-87.65 ng mL-1), precision (0.3-9.1% RSD), and accuracy (81.1-117.7%); and applied for the monitoring of 900 commercial beverage samples of six different types. These mild (low-temperature) conditions were compared with 1) optimized (high-temperature) conditions and 2) a liquid-phase microextraction method involving no heat treatment. This method was desirable because a high equilibrium temperature induced artefactual benzene formation from benzoate and ascorbic acid. In a 2IV8-3 fractional factorial design, eight variables-ascorbic acid, benzoate, benzaldehyde, Cu2+, Fe2+, riboflavin, pyridoxine, and heat treatment-were tested as potential factors affecting benzene formation. All variables except Fe2+ and pyridoxine significantly affected benzene formation, both individually and interactively. The present study suggests an accurate and reliable method for benzene analysis and provides strategies to prevent unintentional benzene formation in beverages. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31151612/Headspace_conditions_and_ingredients_can_affect_artefactual_benzene_formation_in_beverages L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30754-X DB - PRIME DP - Unbound Medicine ER -