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Analysis of Polychlorinated Biphenyls in Cream and Ice Cream Using Modified Quechers Extraction and Gc-Qqq-Ms/Ms Method: A Risk Assessment Study Publisher



Shahsavari S1, 2 ; Shariatifar N3 ; Arabameri M4 ; Mahmoudi R5 ; Moazzen M3 ; Ghajarbeygi P1
Authors
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Authors Affiliations
  1. 1. Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
  2. 2. Department of Epidemiology and Biostatistical, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
  5. 5. Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Source: International Journal of Dairy Technology Published:2022


Abstract

The concentrations of six non–dioxin-like polychlorinated biphenyls (NDL-PCBs) were measured using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) by gas chromatography (GC) coupled with triple-quadrupole (QqQ) tandem mass spectrometry (MS/MS) method in cream and ice cream offered in Tehran (Iran). The results showed the limits of detection, limit of quantification and recovery for the PCB analytes in the ranges 0.04–0.16, 0.132–0.482 ng/g fat, 5.2–9.2 and 95.5–107.2%, respectively. The results showed the mean concentration of total 6NDL-PCBs in cream (21.634 ± 2.18 ng/g fat) was higher than that in the ice cream (12.317 ± 1.524 ng/g fat) samples. The estimated daily intake (EDI) was lower than the tolerable daily intake (TDI < 10 ng/kg BW/day). Ultimately, the probabilistic model with Monte Carlo simulation (MCS) revealed the incremental lifetime cancer risk levels (95th) of PCB compounds in ice cream (adults = 1.62E−6 and children = 4.37E−6) and cream (adults = 9.65E−7 and children = 7.57E−6) were lower than the level of acceptable risk (10−4). © 2022 Society of Dairy Technology.
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