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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/48852
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dc.creatorSusane Namie Oshiropt_BR
dc.creatorMarta Batista Ramalhopt_BR
dc.creatorPaloma Cristina Mota Durãespt_BR
dc.creatorRaissa Queiroz Andradept_BR
dc.creatorKarolina Soares da Silvapt_BR
dc.creatorFlaviano Oliveira Silvériopt_BR
dc.creatorGevany Paulino de Pinhopt_BR
dc.date.accessioned2023-01-11T12:08:43Z-
dc.date.available2023-01-11T12:08:43Z-
dc.date.issued2020-05-28-
dc.citation.volume37pt_BR
dc.citation.issue9pt_BR
dc.citation.spage1510pt_BR
dc.citation.epage1519pt_BR
dc.identifier.doihttps://doi.org/10.1080/19440049.2020.1778190pt_BR
dc.identifier.issn1944-0049pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/48852-
dc.description.resumop-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.pt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Additives and Contaminants: Part Apt_BR
dc.rightsAcesso Restritopt_BR
dc.subject.otherCresolpt_BR
dc.subject.otherQueijopt_BR
dc.subject.otherExtração (Química)pt_BR
dc.subject.otherSegurança alimentarpt_BR
dc.titlep-Cresol in cheese: is it a flavouring compound or chemical contaminant?pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.tandfonline.com/doi/full/10.1080/19440049.2020.1778190pt_BR
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