Occurrence of polycyclic aromatic hydrocarbons throughout the processing stages of erva-mate (Ilex paraguariensis)

被引：43

作者：

Vieira, Manoela Alano ^{[1
]}

Maraschin, Marcelo ^{[2
]}

Rovaris, Angela Angeloni ^{[1
]}

de Mello Castanho Amboni, Renata Dias ^{[1
]}

Pagliosa, Cristiane Manfe ^{[1
]}

Mendonca Xavier, Jose Junior ^{[1
]}

Amante, Edna Regina ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil

[2] Univ Fed Santa Catarina, Dept Phytotechny, BR-88034001 Florianopolis, SC, Brazil

来源：

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2010年 / 27卷 / 06期

关键词：

chromatographic analysis; HPLC; environmental contaminants; PAH; process contaminants; beverages; vegetables; PAHS; CONTAMINATION; PRODUCTS; SAMPLES; BLACK; OILS;

D O I：

10.1080/19440041003587310

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The presence of polycyclic aromatic hydrocarbons (PAHs) in mate (Ilex paraguariensis) is believed to be due to the degradation of mate compounds and the burning of wood during the osapecoo (rapid drying process) and the final drying steps, which are the most important processing stages in mate production. Due to the high toxicity of these compounds, studies on their presence in mate are extremely important. The aim of this study was to evaluate PAH levels in mate throughout the processing stages of its production. The PAHs were measured in samples collected at different stages of mate processing. Total PAHs content ranged widely (443-9001 mu g/kg) in the samples, with the highest PAHs levels recorded during the mate drying step. The results indicate that the processing method currently used in mate production may lead to an increase in PAHs levels in the final product.

引用

页码：776 / 782

页数：7

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