Otro
Polycyclic aromatic hydrocarbons (PAHs) in raw cane sugar (rapadura) in Brazil
Registro en:
Journal of Food Composition and Analysis. San Diego: Academic Press Inc. Elsevier B.V., v. 24, n. 3, p. 346-350, 2011.
0889-1575
10.1016/j.jfca.2010.08.012
WOS:000291143100006
Autor
Silva, Flavio Soares
Cristale, Joyce
Ribeiro, Maria Lucia
Rodrigues de Marchi, Mary Rosa
Resumen
Rapadura is the commercial name for unrefined dehydrated sugarcane juice. Rapadura is produced in 25 countries, for an estimated total of 13 million tons per year. It is considered a basic food for the School Meals Program (PNAE) in Brazil, which serves 37 million meals to schoolchildren each day. During the production of rapadura, carcinogenic compounds including polycyclic aromatic hydrocarbons (PAHs) may enter this food. A simple and rapid method was optimized and validated for the determination of 16 PAHs in commercial rapadura by high performance liquid chromatography with fluorescence detection (HPLC-FL). PAHs were measured in 80% of the samples (n=21) at levels ranging from 0.07 to 4.03 mu g kg(-1). These data reveal a wide variability in PAH concentrations in the samples, indicated that sugar-cane burning and/or production are important for introduction of these contaminants into rapadura. In Brazil, there are no maximum acceptable PAH levels in this food. (C) 2011 Published by Elsevier B.V. Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)