title: Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene.
abstract: Pickles in the Indian market contain ascorbic acid from the raw material used and benzoate as an added preservative that are involved in the formation of benzene in soft drinks. In this work, 24 market pickle samples were surveyed for benzene content, as well as its precursors and other constituents that influence its formation. The analysis showed that pickle samples were high in acid content (low pH) and showed significant amount of ascorbic acid, minerals (Cu and Fe), and benzoic acid present in them. Also, most samples exhibited high antioxidant activity that might be attributed to the ingredients used, such as fruits and spices. The solid-phase microextraction headspace gas chromatography-mass spectrometry method was developed in-house for benzene analysis. Eleven of 24 samples had benzene, with the highest concentration of 4.36 ± 0.82 μg of benzene per kg of pickle for a lime pickle that was also reported to have highest benzoic acid and considerably less hydroxyl radical ((•)OH) scavenging activity. However, benzene levels for all 11 samples were considerably below the World Health Organization regulatory limit of 10 μg/kg for benzene in mineral water. Studies on model systems revealed that the high antioxidant activity of Indian pickles may have had a strong inhibitory effect on benzene formation.
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India.
authors.forename: Mahesh M
authors.initials: MM
authors.lastname: Kharat
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
authors.forename: Vanshika
authors.initials: V
authors.lastname: Adiani
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
authors.forename: Prasad
authors.initials: P
authors.lastname: Variyar
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
authors.forename: Arun
authors.initials: A
authors.lastname: Sharma
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India. rs.singhal@ictmumbai.edu.in.
authors.forename: Rekha S
authors.initials: RS
authors.lastname: Singhal
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D001554:Benzene / Q000032:analysis*; D018553:Cucumis sativus / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D007194:India
chemical_list: D000975:Antioxidants; D005503:Food Additives; D001554:Benzene; D001205:Ascorbic Acid