The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices

English. Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety is of increasing concern. In this study, the usefulness of a modified QuEChERS method, based on the d-SPE, with micro-HPLC–MS/MS system for the determination of selected perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) in spices was addressed. The commonly used spices in Spain and Slovakia were investigated. The studies showed the presence of perfluorooctanoic acid in 19 spices of Spanish and Slovak origin, and it ranged from 0.11 ng g−1 for garlic to 0.67 ng g−1 for peppermint. The perfluorobutanoic acid was quantified in 10 Slovak spices (from 1.13 ng g−1 for allspice to 37.82 ng g−1 for star anise), whereas perfluorobutane sulfonate was identified only in 12 Spanish spices and it ranged from 0.24 ng g−1 for cinnamon to 1.01 ng g−1 for coriander. In contrast, perfluoroheptanoic acid was identified only in Slovak cardamom (1.94 ng g−1) and coriander (0.74 ng g−1). The average consumption of spices in Europe is approximately 0.5 g day−1, while in Asia and northern Africa, it is many times higher. Average content of PFASs in this evaluation has a value 4.67 ng g−1 giving 2.33 ng day−1 per person. This study showed that daily used spices may contribute to the overall contamination of food by perfluoroalkyl substances.

English. Perfluoroalkyl carboxylic acids (PFCAs), Perfluoroalkane sulfonates (PFSAs), QuEChERS method, d-SPE, Micro-HPLC–MS/MS, Spices

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