Evaluating matrix effects in the analysis of polycyclic aromatic hydrocarbons from food: can these interferences be neglected for isotope dilution?

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dc.creatorRenata França Cassimiro Belo
dc.creatorRafael Pissinatti
dc.creatorScheilla Vitorino Carvalho de Souza
dc.creatorRoberto Gonçalves Junqueira
dc.date.accessioned2022-02-22T11:00:45Z
dc.date.accessioned2025-09-09T00:32:41Z
dc.date.available2022-02-22T11:00:45Z
dc.date.issued2017
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1007/s12161-016-0706-0
dc.identifier.issn19369751
dc.identifier.urihttps://hdl.handle.net/1843/39560
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Analytical Methods
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCafé
dc.subjectCacau
dc.subject.otherMatrix effects
dc.subject.otherMethod validation
dc.subject.otherIsotope dilution
dc.subject.otherPolycyclic aromatic hydrocarbons
dc.titleEvaluating matrix effects in the analysis of polycyclic aromatic hydrocarbons from food: can these interferences be neglected for isotope dilution?
dc.typeArtigo de periódico
local.citation.epage1499
local.citation.spage1488
local.citation.volume10
local.description.resumoA procedure to evaluate matrix effects was systematized and applied to the analysis of polycyclic aromatic hydrocarbons in roasted coffee and cocoa beans. The analytical method relied on gas chromatography coupled to mass spectrometry with isotope dilution (GC-IDMS). Once the regression assumptions were confirmed, the slopes and intercepts obtained for traditional and matrix-matched calibration curves were compared by the t test, with or without combined variances, depending on the profile of the residual variances. Matrix effects were considered when the slopes and/or intercepts differed significantly. The occurrence of matrix effects diverged for the studied matrices. No matrix effects were detected for roasted coffee using GC-IDMS, whereas significant effects were observed for cocoa beans. An original discussion related to these findings was presented, based on the differences in the chemical compositions of the matrices and the instrumental conditions. These results serve as a warning to current practices in validation of methods that involve IDMS and highlight the importance of the matrix effects evaluation, even when using an isotope dilution approach.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externadoi:10.1007/s12161-016-0706-0

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