Development of a low-temperature purification method for gas chromatography-mass spectrometry quantification of three cresol isomers in smoked bacon
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Cresol isomers are compounds known as environmental chemical contaminants, and they are widely distributed in smoked foods. Thus, the objective of this study was to develop a method based on solid–liquid extraction with low-temperature purification (SLE-LTP) and analysis by gas chromatography-mass spectrometry (GC–MS) for quantification of three cresol isomers (o-cresol, m-cresol, and p-cresol) in smoked bacon samples. The SLE-LTP was optimized, validated, and compared with the QuEChERS method. The proposed method was selective after derivatization with BSTFA [N,O-Bis(trimethylsilyl)trifluoroacetamide], which achieved a limit of quantification of 53.3 μg kg−1, recoveries between 90 and 116%, relative standard deviation lower than 13%, negative matrix effects, and linearity in the range of 53.3 to 1332.5 μg kg−1 with coefficient of determination higher than 0.99 in matrix-matched calibration. The method was applied to quantify cresol isomers in five commercial samples of smoked bacon and the results showed concentrations between 62.1 and 1204 μg kg−1. Finally, the developed methodology is suitable for monitoring cresol isomers, which are present in high levels in smoked bacon.
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Extração por solventes, Cresol, Espectrometria de massa, Segurança alimentar
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https://link.springer.com/article/10.1007/s12161-024-02687-6