Table 2.

Summary of recent studies combining MAE (MAS) with DLLME for determining hydrocarbon contaminants in food.

Compounds and Food	MAE Conditions	Pre-Treatment before DLLME	Extractant/Disperser	Analysis	Enrichment Factors	Recovery (%)	LODng/g (or mL)	Reference
EPA PAH   Smoked fish	1 g sample + 12 mL KOH (2 M)/ethanol (50:50)	pH 6.5	Ethylene tetrachloride (100 μL)/Acetone (500 uL)	GC-MS	244–373	82–106	0.11–0.43	[46]
EPA PAH   Smoked fish	1 g sample + 10 mL KOH (2 M)/ethanol (50:50); microw. at 500 MHz for 2 min.	pH 5 + Carrez	Ethylene tetrachloride (150 μL)/Acetone (500 uL)	GC-MS				[47]
EPA PAH   Grilled meat	1 g sample + 10 mL of KOH (2 M)/ethanol (50:50); microwaved at 500 MHz for 1.5 min	pH 6 + Carrez	Ethylene tetrachloride (80 μL)/Acetone (300 μL)	GC-MS	110–265	85–104	0.15–0.3	[48]
PAH   4Smoked rice	1 g of sample + 10 mL of KOH (2 M)/ethanol 1:1); microwaved at 500 MHz for 1.5 min	pH 5 + Carrez	Chloroform (250 μL)/Acetonitrile (1.2 mL)	HPLC-UV	258–307	87–98	0.05–0.12	[49]
EPA PAH   Bread	1 g of sample + 10 mL of KOH (1 M)/ethanol (60:40); microwaved at 500 MHz for 1.5 min	pH 6.5 + Carrez	Ethylene tetrachloride (80 μL)/Acetone (300 μL)	GC-MS	200–300	85–104	0.1–0.3	[50]
PAH4   Toasted bread	2 g of sample + 10 mL of KOH (1 M)/ethanol (50:50); microwaved at 500 MHz for 1.5 min	pH 6 + Carrez	Chloroform (180 μL)/Acetonitrile (0.9 mL)	HPLC	255–312	87–104	0.03–0.19	[51]
Heavy PAH   Coffee	0.5 g sample + 0.5 mLwater + 10 mL KOH (85% v/v) in ethanol; microw. at 520 MHz for 8 min	pH 6 + Carrez	Ethylene tetrachloride (80 μL)/Acetone (300 μL)	GC-MS	155–248	88–101	0.1–0.3	[52]
PAH   vegetables	10 mL homogenate sample + 4 mL acetone; microw. at 400 W for 1.5 min		1-bromo-3-methylbutane (30 µL)/Acetone (800 µL)	GC-FID				[53]
PAH   Edible oils	Sample + acetonitrile/acetone (1:1) and methanolic KOH (in two steps).		Ethylene tetrachloride/Ethanol	GC-MS	81–124		0.2–2.7	[54]

Abbreviations: DLLME: dispersive liquid-liquid micro-extraction; UV: ultraviolet.