Please use this identifier to cite or link to this item:
http://hdl.handle.net/1843/48852| Type: | Artigo de Periódico |
| Title: | p-Cresol in cheese: is it a flavouring compound or chemical contaminant? |
| Authors: | Susane Namie Oshiro Marta Batista Ramalho Paloma Cristina Mota Durães Raissa Queiroz Andrade Karolina Soares da Silva Flaviano Oliveira Silvério Gevany Paulino de Pinho |
| Abstract: | p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental matrices. Thus, the objective of this study was to evaluate four traditional methods for extracting p-cresol from cheese samples in order to validate the best method, and finally to apply it to five cheese samples with different origins, processing and ripeness times. The analyses were performed by gas chromatography-mass spectrometry after derivatisation of p-cresol with anhydride acetic and pyridine. Better results were achieved by the QuEChERS method, which showed recovery higher than 80%, relative standard deviation lower than 16%, limit of quantification of 5 μg kg−1 and linearity between 5 and 400 μg kg−1 with R2 0.99. p-Cresol was quantified in almost all of the samples analysed at different concentration levels, which were in an increasing order at μg kg−1: Cheddar (< LOQ), Parmesan (8 ± 0.7), Gorgonzola (103 ± 14), smoked Provolone (365 ± 28) and barbecue cheese (1001 ± 187). Although no maximum residue limit has been established for p-cresol in food, the results suggest that cheeses exposed to charcoal combustion notably increase the p-cresol levels and may represent a hazard to human health, especially in risk groups such as patients with chronic kidney disease who have serious problems with p-cresol. |
| Subject: | Cresol Queijo Extração (Química) Segurança alimentar |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | https://doi.org/10.1080/19440049.2020.1778190 |
| URI: | http://hdl.handle.net/1843/48852 |
| Issue Date: | 28-May-2020 |
| metadata.dc.url.externa: | https://www.tandfonline.com/doi/full/10.1080/19440049.2020.1778190 |
| metadata.dc.relation.ispartof: | Food Additives and Contaminants: Part A |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.