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. 2019 Sep;99(12):5606-5609.
doi: 10.1002/jsfa.9854. Epub 2019 Jul 2.

p-Cymene, a natural antioxidant, in Canadian total diet foods: occurrence and dietary exposures

Xu-Liang Cao  1 , Melissa Sparling  1 , Robert Dabeka  1
Affiliations

p-Cymene, a natural antioxidant, in Canadian total diet foods: occurrence and dietary exposures

Xu-Liang Cao et al. J Sci Food Agric. 2019 Sep.

Abstract

Background: There is a lack of information on the presence of volatile organic compounds including p-cymene in foods for dietary exposure assessment. p-Cymene is a monoterpene found in many plant species, which has been used as a flavouring agent in foods and also exhibits antioxidant and antimicrobial properties. While the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has no safety concerns at current levels of intake when used as a flavouring, the current study examines p-cymene levels in foods in general, not just from possible uses as a flavouring, as there could still be a potential health concern if there were high levels of exposure.

Results: 159 food composite samples from the 2014 Canadian Total Diet Study were analysed for p-cymene using a gas chromatographic-mass spectrometric method after headspace solid-phase microextraction. Concentrations of p-cymene in the composite samples of most food types were generally low, with a maximum level of 73.5 μg g-1 , detected in the composite sample of herbs and spices. Dietary exposures to p-cymene were estimated for different age groups of Canadian populations.

Conclusions: Although p-cymene was detected in various foods, estimated dietary exposures to p-cymene for different age groups are well below the human intake threshold of toxicological concern established by JECFA of 1800 μg per person per day for structural class I flavours, which includes p-cymene. © 2019 Society of Chemical Industry.

Keywords: GC-MS; SPME; dietary intake; exposure; food; headspace; p-cymene; total diet.

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References

REFERENCES

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