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Details for article 10 of 14 found articles
| Title: |
Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages |
| Author: |
Lachenmeier, Dirk W. Reusch, Helmut Sproll, Constanze Schoeberl, Kerstin Kuballa, Thomas |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 25 (2008) nr. 10 pages 1216-1224 |
| Year: |
2008-10 |
| Contents: |
A survey of benzene contamination of 451 beverage samples, using headspace sampling combined with gas chromatography and mass spectrometry (HS-GC/MS) with a quantification limit of 0.13 µg l-1, was conducted. Artefactual benzene formation during headspace sampling was excluded by gentle heating at 50°C only and adjustment of sample pH to 10. The incidence of benzene contamination in soft drinks, beverages for babies, alcopops and beer-mixed drinks was relatively low, with average concentrations below the EU drinking-water limit of 1 µg l-1. Significantly higher concentrations were only found in carrot juice, with the highest levels in carrot juice specifically intended for infants. About 94% of 33 carrot juice for infants had detectable benzene levels, with an average concentration of 1.86 ± 1.05 µg l-1. Benzene contamination of beverages was significantly correlated to iron and copper concentrations, which act as catalyst in benzene formation. The formation of benzene in carrot juice was predominantly caused by a heat-induced mechanism, which explains the higher levels in infant carrot juices that are subject to higher heat-treatment to exclude microbiological contamination. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 14 found articles
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