Search

Polycyclic aromatic hydrocarbons (PAHs), as a group of carcinogenic and mutagenic substances, have raised intense concern among the global community due to their ubiquitous occurrence. It has been reported that food is also a key source of human exposure to PAHs because they can enter the food chain in different ways. Therefore, it is necessary to develop accurate analysis methods for such compounds in food samples to ensure food safety and human health. This paper aims to review the state-of-the-art purification techniques and determination methodologies for PAHs in comprehensive food samples. Different extraction methodologies and analytical approaches are updated, elaborated upon and discussed, particularly innovative, rapid, efficient and ecofriendly ones. In addition, this review discusses the latest results about the sources and interventions of PAHs contamination in food products. [ABSTRACT FROM AUTHOR]

Fatty acids (FAs) are a class of lipids found in everyday foods that are closely related to human health. These chemicals are involved in many physiological functions. The establishment of methods for the analysis of FAs in different foods is necessary. In this review, an updated overview of the pretreatment and analysis methods that have been reported since 2012 is given. Sample preparation methods involve extraction, fractionation and derivatization, while analysis methods involve chromatographic, spectral, and electrophoretic methods, as well as several other methods. Different pretreatment and determination methods are discussed. [ABSTRACT FROM AUTHOR]