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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/61307
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dc.creatorSusane Oshiropt_BR
dc.creatorFlaviano Oliveira Silvériopt_BR
dc.creatorGevany Paulino de Pinhopt_BR
dc.date.accessioned2023-11-23T15:33:40Z-
dc.date.available2023-11-23T15:33:40Z-
dc.date.issued2022-09-01-
dc.citation.volume57pt_BR
dc.citation.issue10pt_BR
dc.citation.spage796pt_BR
dc.citation.epage803pt_BR
dc.identifier.doihttps://doi.org/10.1080/03601234.2022.2116897pt_BR
dc.identifier.issn1532-4109pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/61307-
dc.description.resumop-Cresol is known as an environmental chemical contaminant that has toxic effects on humans. However, the presence of p-cresol in smoked foods has been seen as a flavor constituent. The present study had as objective to optimize and validate the QuEChERS method for the determination of p-cresol in beef hamburger, which was chosen as a representative matrix for six smoked meat products. The analysis was performed by gas chromatography coupled with mass spectrometry (GC-MS). The method showed limit of quantification (LOQ) of 40 µg kg−1, linearity between 40 and 200 µg kg−1, recovery higher than 70% and relative standard deviation lower than 14%. The proposed method was applied to six different smoked foods and the p-cresol concentration ranged from 148 to 872 µg kg−1 and only the turkey breast pate showed a concentration lower than the LOQ. The descending order of p-cresol level in smoked samples was: sausage > shredded tuna > salami > turkey breast > hamburger > turkey breast pate. In three analyzed samples, the results showed that the p-cresol migrates from the surface to the food inner. Finally, the proposed method was simple and efficient to quantify high levels of this contaminant in smoked foods and it could be a useful tool for the monitoring food safety and quality.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_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.ispartofJournal of Environmental Science and Health, Part B-
dc.rightsAcesso Restritopt_BR
dc.subject.otherCresolpt_BR
dc.subject.otherCarne defumadapt_BR
dc.subject.otherCromatografia a gáspt_BR
dc.subject.otherEspectrometria de massapt_BR
dc.titleDetermination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometrypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.tandfonline.com/doi/full/10.1080/03601234.2022.2116897pt_BR
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