Determination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometry

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dc.creatorSusane Oshiro
dc.creatorFlaviano Oliveira Silvério
dc.creatorGevany Paulino de Pinho
dc.date.accessioned2023-11-23T15:33:40Z
dc.date.accessioned2025-09-09T00:45:23Z
dc.date.available2023-11-23T15:33:40Z
dc.date.issued2022-09-01
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1080/03601234.2022.2116897
dc.identifier.issn1532-4109
dc.identifier.urihttps://hdl.handle.net/1843/61307
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Environmental Science and Health, Part B
dc.rightsAcesso Restrito
dc.subjectCresol
dc.subjectCarne defumada
dc.subjectCromatografia a gás
dc.subjectEspectrometria de massa
dc.titleDetermination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometry
dc.typeArtigo de periódico
local.citation.epage803
local.citation.issue10
local.citation.spage796
local.citation.volume57
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.tandfonline.com/doi/full/10.1080/03601234.2022.2116897

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