p-Cresol in cheese: is it a flavouring compound or chemical contaminant?

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dc.creatorSusane Namie Oshiro
dc.creatorMarta Batista Ramalho
dc.creatorPaloma Cristina Mota Durães
dc.creatorRaissa Queiroz Andrade
dc.creatorKarolina Soares da Silva
dc.creatorFlaviano Oliveira Silvério
dc.creatorGevany Paulino de Pinho
dc.date.accessioned2023-01-11T12:08:43Z
dc.date.accessioned2025-09-09T01:21:08Z
dc.date.available2023-01-11T12:08:43Z
dc.date.issued2020-05-28
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1080/19440049.2020.1778190
dc.identifier.issn1944-0049
dc.identifier.urihttps://hdl.handle.net/1843/48852
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Additives and Contaminants: Part A
dc.rightsAcesso Restrito
dc.subjectCresol
dc.subjectQueijo
dc.subjectExtração (Química)
dc.subjectSegurança alimentar
dc.titlep-Cresol in cheese: is it a flavouring compound or chemical contaminant?
dc.typeArtigo de periódico
local.citation.epage1519
local.citation.issue9
local.citation.spage1510
local.citation.volume37
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.tandfonline.com/doi/full/10.1080/19440049.2020.1778190

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