Bioaccessibility study of synthetic fragrances in fish samples

Identifier:  TFG:1342

Handle: https://hdl.handle.net/20.500.11797/TFG1342

Authors:  Castro Serrano, Óscar

Abstract:
Galaxolide (HHCB) is one of the most common synthetic musk fragrances. Due to their widespread use in personal care products such as cosmetics, cleaning products and soaps, among others; they have been considered as emerging organic contaminants (EOCs) because they are introduced continuously in the environment by different pathways. Usually, they are flushed down into sewer systems and due to their partial removal during sewage treatment, they reach superficial waters and accumulate in fish and shellfish which can cause direct exposure to humans. In the present investigation, a bioaccessibility study of HHCB in fish samples has been performed. Raw hake spiked samples were in vitro digested and aliquots of each fraction of the digestion process were analysed. HHCB was quantitatively present in the bioaccessible fraction. Therefore, the effect of fish cooking on HHCB was evaluated in cod, mackerel and sardine samples. Results demonstrate that steaming and grilling fish samples led to a loss of between 50 and 70% of its HHCB content. For liquid samples, head-space solid phase micro extraction (HS-SPME) method was adapted from a previous study and for solid samples QuEChERS extraction was performed as described in a recent method developed for extraction of musks in fish samples. All extracts were analysed by gas chromatography-tandem mass spectrometry with ion trap analyser (GC-IT-MS/MS). This study provides new data that can lead to a more accurate food safety risk assessment studies.