title: Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs.
abstract: A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)-gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC-GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9 mg kg(-1)), followed by cakes (10.4 mg kg(-1)) and bread (7.5 mg kg(-1)). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6 mg kg(-1)) and in a milk bread (3.6 mg kg(-1)).
authors.affiliation: Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy. Electronic address: sabrina.moret@uniud.it.
authors.forename: Sabrina
authors.initials: S
authors.lastname: Moret
authors.affiliation: Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
authors.forename: Marianna
authors.initials: M
authors.lastname: Scolaro
authors.affiliation: Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
authors.forename: Laura
authors.initials: L
authors.lastname: Barp
authors.affiliation: Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
authors.forename: Giorgia
authors.initials: G
authors.lastname: Purcaro
authors.affiliation: Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
authors.forename: Lanfranco S
authors.initials: LS
authors.lastname: Conte
mesh_terms: D002849:Chromatography, Gas / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D002523:Edible Grain / Q000737:chemistry*; D005506:Food Contamination; D008872:Microwaves / Q000627:therapeutic use*; D008899:Mineral Oil / Q000032:analysis*
chemical_list: D008899:Mineral Oil
keywords: Cereal-based products; Food contamination; Microwave assisted saponification (MAS); Mineral oil aromatic hydrocarbons (MOAH); Mineral oil saturated hydrocarbons (MOSH); On-line LC–GC