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Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems

Raquel Catarino Medeiros Vinci UGent, Bruno De Meulenaer UGent, Mirjana Andjelkovic, Michael Canfyn, Ilse Van Overmeire and Joris Van Loco (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(24). p.12975-12981
abstract
Benzene may occur in foods due to the oxidative decarboxylation of benzoate in the presence of hydroxyl radicals. This study investigated factors influencing benzene formation in liquid model systems. The type of buffer, other sources of hydroxyl radical formation in food (photo oxidation of riboflavin and lipid oxidation), transition metal ion concentrations, and the inhibitory effect of antioxidants were tested in benzoate containing model systems. Regarding the hydroxyl radical sources tested, the highest benzene formation was observed in light exposed model systems containing ascorbic acid, Cu(2+), and riboflavin in Na-citrate buffer (1250 +/- 131 mu g kg(-1)). In practice, it seems that the combination ascorbic acid/transition metal ion remains the biggest contributor to benzene formation in food. However, the concentration of Cu(2+) influences significantly benzene formation in such a system with highest benzene yields observed for Cu(2+) 50 mu M (1400 mu g kg(-1)). The presence of antioxidants with metal chelation or reduction properties could prevent completely benzene formation.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
HEADSPACE GAS-CHROMATOGRAPHY, L-ASCORBIC-ACID, metal chelation, antioxidants, Cu(2+), ascorbic acid, hydroxyl radicals, model systems, benzene, benzoate, ION CATALYZED OXIDATION, SOFT DRINKS, KINETICS, BEVERAGES, SPECTROMETRY, RIBOFLAVIN, VOLATILES, PRODUCTS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
24
pages
12975 - 12981
Web of Science type
Article
Web of Science id
000298215100031
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf203233s
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2136262
handle
http://hdl.handle.net/1854/LU-2136262
date created
2012-06-07 15:07:30
date last changed
2015-06-17 10:04:46
@article{2136262,
  abstract     = {Benzene may occur in foods due to the oxidative decarboxylation of benzoate in the presence of hydroxyl radicals. This study investigated factors influencing benzene formation in liquid model systems. The type of buffer, other sources of hydroxyl radical formation in food (photo oxidation of riboflavin and lipid oxidation), transition metal ion concentrations, and the inhibitory effect of antioxidants were tested in benzoate containing model systems. Regarding the hydroxyl radical sources tested, the highest benzene formation was observed in light exposed model systems containing ascorbic acid, Cu(2+), and riboflavin in Na-citrate buffer (1250 +/- 131 mu g kg(-1)). In practice, it seems that the combination ascorbic acid/transition metal ion remains the biggest contributor to benzene formation in food. However, the concentration of Cu(2+) influences significantly benzene formation in such a system with highest benzene yields observed for Cu(2+) 50 mu M (1400 mu g kg(-1)). The presence of antioxidants with metal chelation or reduction properties could prevent completely benzene formation.},
  author       = {Catarino Medeiros Vinci, Raquel and De Meulenaer, Bruno and Andjelkovic, Mirjana and Canfyn, Michael and Van Overmeire, Ilse and Van Loco, Joris},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {HEADSPACE GAS-CHROMATOGRAPHY,L-ASCORBIC-ACID,metal chelation,antioxidants,Cu(2+),ascorbic acid,hydroxyl radicals,model systems,benzene,benzoate,ION CATALYZED OXIDATION,SOFT DRINKS,KINETICS,BEVERAGES,SPECTROMETRY,RIBOFLAVIN,VOLATILES,PRODUCTS},
  language     = {eng},
  number       = {24},
  pages        = {12975--12981},
  title        = {Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems},
  url          = {http://dx.doi.org/10.1021/jf203233s},
  volume       = {59},
  year         = {2011},
}

Chicago
Catarino Medeiros Vinci, Raquel, Bruno De Meulenaer, Mirjana Andjelkovic, Michael Canfyn, Ilse Van Overmeire, and Joris Van Loco. 2011. “Factors Influencing Benzene Formation from the Decarboxylation of Benzoate in Liquid Model Systems.” Journal of Agricultural and Food Chemistry 59 (24): 12975–12981.
APA
Catarino Medeiros Vinci, R., De Meulenaer, B., Andjelkovic, M., Canfyn, M., Van Overmeire, I., & Van Loco, J. (2011). Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(24), 12975–12981.
Vancouver
1.
Catarino Medeiros Vinci R, De Meulenaer B, Andjelkovic M, Canfyn M, Van Overmeire I, Van Loco J. Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(24):12975–81.
MLA
Catarino Medeiros Vinci, Raquel, Bruno De Meulenaer, Mirjana Andjelkovic, et al. “Factors Influencing Benzene Formation from the Decarboxylation of Benzoate in Liquid Model Systems.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.24 (2011): 12975–12981. Print.