The summed PAHs found for soybean oil in this study was very simi

The summed PAHs found for soybean oil in this study was very similar to those determined Raf inhibitor in commercial samples (10.4–112.0 μg/kg) by Camargo et al. (2011b). PAHs profile in both studies is practically the same. In Brazil, there is no legislation regarding levels of PAHs in edible oils. There are only maximum benzo[a]pyrene levels established for smoke flavourings (0.03 μg/kg), olive pomace oil (2.0 μg/kg) and drinkable water (0.7 μg/L) ( Brasil, 2003, Brasil, 2004 and Brasil,

2007). When using the maximum limit established by the European Union for B[a]P or the sum for B[a]A, Chy, B[b]F and B[a]P it is possible to observe two situations: in 2007 only one region provided deodorized oils with values higher than 2.0 or 10 μg/kg, but in 2008 three regions reached this mark, with concentrations varying between twice and three times these limits. Throughout the monitoring performed it was possible to observe that due to the different variables involved in oil production and the difficult of controlling the drying by the industry, it is hardly possible buy NVP-BGJ398 to predict the PAHs levels present. The content of PAHs in the crude soybean oils plays an important role in the contamination of the corresponding refined oils. It was noted that although

the refining process reduces the amount of PAH originally present in the crude oil, this effect can be marginal, enhancing the necessity of a better control of the crude oil contamination. Since vegetable oils have been shown to be the major source of PAHs in the diet, a monitoring program should be developed by the oil refining industries and the use of activated carbon during processing is highly recommended. Financial support from FAPESP (Proc.05/59974-8) are gratefully acknowledged. “
“The food industry requires quick and satisfactory methods to ensure product safety and process control.

An interesting and promising alternative to meet this need is the development of sensors that can be used at any stage of food processing. Some authors have addressed the use and development of sensors and biosensors in the food industry and emphasised their advantages, compared to traditional methods of analysis, being more specific, simple and able to provide quick responses with minimal sample preparation mafosfamide steps (Homola et al., 2002, Mello and Kubota, 2002 and Parker and Tothill, 2009). Materials are being sought that are suitable for the development of sensors and biosensors to be applied in various areas of the food industry. Polydiacetylene (PDA) vesicles have been suggested, because PDA-based materials have different colorimetric characteristics, depending on their environment. Changes in their colour, usually from blue to red, in response to stimuli, such as temperature (Guo, Zhang, Jiang, & Liu, 2007), pH (Cheng et al.

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