Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry
Organic pollutants such as pentachlorothiophenol are a major environmental and food safety hazard owing to their degradation resistance and bioaccumulation potential. Since existing methods for detecting and quantifying PCTP are applicable only to environmental and aquatic samples, it is imperative...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000215 |
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| author | Junhyeong Park Adebayo J. Akinboye Joon-Goo Lee |
| author_facet | Junhyeong Park Adebayo J. Akinboye Joon-Goo Lee |
| author_sort | Junhyeong Park |
| collection | DOAJ |
| description | Organic pollutants such as pentachlorothiophenol are a major environmental and food safety hazard owing to their degradation resistance and bioaccumulation potential. Since existing methods for detecting and quantifying PCTP are applicable only to environmental and aquatic samples, it is imperative to develop methods applicable to foods. Herein, a method involving gas chromatography-tandem mass spectrometry and optimized methylation conditions is proposed for quantifying PCTP concentrations in food. The method was validated using six food samples, and the performance parameters were found to be within acceptable standards. Reproducibility was the most significant factor influencing the measurement uncertainty. An analysis of 870 food samples covering agricultural, livestock, and fishery categories showed PCTP concentrations ranging from not detected (ND) to 13.63 ng/g wet weight, with dairy products (ND to 4.97 ng/g) showing the highest level. In animal-derived food, PCTP was detected only in eggs (ND to 3.10 ng/g) and mussels (ND to 4.36 ng/g). |
| format | Article |
| id | doaj-art-91449775297f4d4ca9b9365faf89fa3a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-91449775297f4d4ca9b9365faf89fa3a2025-02-12T05:32:23ZengElsevierFood Chemistry: X2590-15752025-01-0125102175Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometryJunhyeong Park0Adebayo J. Akinboye1Joon-Goo Lee2Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Nowon-gu, Seoul 01811, Republic of KoreaDepartment of Food Science and Biotechnology, Seoul National University of Science and Technology, Nowon-gu, Seoul 01811, Republic of KoreaCorresponding author.; Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Nowon-gu, Seoul 01811, Republic of KoreaOrganic pollutants such as pentachlorothiophenol are a major environmental and food safety hazard owing to their degradation resistance and bioaccumulation potential. Since existing methods for detecting and quantifying PCTP are applicable only to environmental and aquatic samples, it is imperative to develop methods applicable to foods. Herein, a method involving gas chromatography-tandem mass spectrometry and optimized methylation conditions is proposed for quantifying PCTP concentrations in food. The method was validated using six food samples, and the performance parameters were found to be within acceptable standards. Reproducibility was the most significant factor influencing the measurement uncertainty. An analysis of 870 food samples covering agricultural, livestock, and fishery categories showed PCTP concentrations ranging from not detected (ND) to 13.63 ng/g wet weight, with dairy products (ND to 4.97 ng/g) showing the highest level. In animal-derived food, PCTP was detected only in eggs (ND to 3.10 ng/g) and mussels (ND to 4.36 ng/g).http://www.sciencedirect.com/science/article/pii/S2590157525000215PentachlorothiophenolMethylationMethod validationFoodMeasurement uncertainty |
| spellingShingle | Junhyeong Park Adebayo J. Akinboye Joon-Goo Lee Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry Food Chemistry: X Pentachlorothiophenol Methylation Method validation Food Measurement uncertainty |
| title | Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry |
| title_full | Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry |
| title_fullStr | Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry |
| title_full_unstemmed | Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry |
| title_short | Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry |
| title_sort | development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography tandem mass spectrometry |
| topic | Pentachlorothiophenol Methylation Method validation Food Measurement uncertainty |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000215 |
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