Potential of supramolecular solvents for the extraction of contaminants in liquid foods.
Amphiphile-based supramolecular solvents (ASSs), which are water immiscible liquids consisting of supramolecular aggregates in the nano- and micro-scale regimes dispersed in a continuous phase, were assessed for the extraction of trace contaminants in liquid foods. The ASS selected was made up of reversed micelles of decanoic dispersed in tetrahydrofuran (THF)-water and the contaminants used as a model were bisphenol A (BPA), ochratoxin A (OTA) and benzo(a)pyrene (BaPy). The influence of matrix components on the extractant solvent production, extraction recoveries and actual concentration factors was investigated by using commercial foods such as wine and wine-based products, beer, soft drinks and tea and coffee brews, and/or aqueous synthetic solutions containing specific food matrix components. The method involved the addition of decanoic acid (80mg) and THF (0.8-1.7mL) to the food sample (15mL), stirring of the mixture for 5min, centrifugation for 10min and analysis of 10-20microL of the extract by liquid chromatography coupled to fluorimetry for OTA and BaPy or to mass spectrometry for BPA. No clean-up of the crude extracts was required for any of the samples analysed. The quantification limits for the contaminants (14-31ngL(-1), 0.37-0.39ngL(-1) and 562-602ngL(-1) for OTA, BaPy and BPA, respectively) were far below their respective European legislative threshold limits. Recoveries for food samples were in the ranges 79-93%, 90-96% and 78-82% for OTA, BaPy and BPA, respectively, with relative standard deviations ranging from 1 to 7%, and actual concentrations factors between 65 and 141. The methods developed were applied to the determination of the target compounds in a variety of commercial foods. OTA was found in vinegar, must and beer samples, the concentrations ranging from 92 to 177ngL(-1), BaPy was quantified in samples of tea and coffee at concentrations between 1.5 and 16.6ngL(-1) whereas BPA was detected in two canned soft drinks and quantified in one of them (tea beverage) at a level of 2.3microgL(-1).
Ballesteros-Gómez
Ana
A
Department of Analytical Chemistry, Facultad de Ciencias, Edificio Anexo Marie Curie, Campus de Rabanales, 14071-Córdoba, Spain. a02bagoa@yahoo.es
Rubio
Soledad
S
Pérez-Bendito
Dolores
D
D001628:Beverages / Q000032:analysis*; D002853:Chromatography, Liquid; D005506:Food Contamination; D012680:Sensitivity and Specificity; D012997:Solvents; D021241:Spectrometry, Mass, Electrospray Ionization
D012997:Solvents