Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

Amer J. Al-Malahmeh, Abdalmajeed M. Al-Ajlouni, Sebas Wesseling, Jacques Vervoort, Ivonne M.C.M. Rietjens

Research output: Contribution to journalArticleAcademicpeer-review

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Abstract

A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the different pesto sauces amounted to 1.2–44.3 μg/kg bw for individual alkenylbenzenes, 14.3–43.5 μg/kg bw when adding up the alkenylbenzene levels assuming equal potency, and 17.3–62.9 μg/kg bw when expressed in methyleugenol equivalents using alkenylbenzenes defined toxic equivalency factors (TEF). The margin of exposure approach (MOE), used to evaluate the potential risks, resulted in MOE values that were generally lower than 10000 indicating a priority for risk management when assuming daily consumption. The levels of methyleugenol detected in the pesto sauces would allow consumption of 1.1–29.8, 7.5–208, 15.1–416.5, and 32.4–892.5 g of pesto sauce on a daily basis, once a week, once every two weeks, and once a month, respectively, to achieve MOE values above the 10000 limit indicating low priority for risk management. It is concluded that consumption of pesto sauces would only be of concern if consumed on a daily basis over longer periods of time.

Original languageEnglish
Pages (from-to)1-8
JournalToxicology Reports
Volume4
DOIs
Publication statusPublished - 2017

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methyleugenol
Ocimum basilicum
Risk assessment
Risk Management
Risk management
Poisons

Keywords

  • Basil-based pesto
  • Combined risk assessment
  • Margin of exposure (MOE)
  • Toxic equivalency factors (TEFs)

Cite this

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title = "Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto",
abstract = "A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the different pesto sauces amounted to 1.2–44.3 μg/kg bw for individual alkenylbenzenes, 14.3–43.5 μg/kg bw when adding up the alkenylbenzene levels assuming equal potency, and 17.3–62.9 μg/kg bw when expressed in methyleugenol equivalents using alkenylbenzenes defined toxic equivalency factors (TEF). The margin of exposure approach (MOE), used to evaluate the potential risks, resulted in MOE values that were generally lower than 10000 indicating a priority for risk management when assuming daily consumption. The levels of methyleugenol detected in the pesto sauces would allow consumption of 1.1–29.8, 7.5–208, 15.1–416.5, and 32.4–892.5 g of pesto sauce on a daily basis, once a week, once every two weeks, and once a month, respectively, to achieve MOE values above the 10000 limit indicating low priority for risk management. It is concluded that consumption of pesto sauces would only be of concern if consumed on a daily basis over longer periods of time.",
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Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto. / Al-Malahmeh, Amer J.; Al-Ajlouni, Abdalmajeed M.; Wesseling, Sebas; Vervoort, Jacques; Rietjens, Ivonne M.C.M.

In: Toxicology Reports, Vol. 4, 2017, p. 1-8.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

AU - Al-Malahmeh, Amer J.

AU - Al-Ajlouni, Abdalmajeed M.

AU - Wesseling, Sebas

AU - Vervoort, Jacques

AU - Rietjens, Ivonne M.C.M.

PY - 2017

Y1 - 2017

N2 - A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the different pesto sauces amounted to 1.2–44.3 μg/kg bw for individual alkenylbenzenes, 14.3–43.5 μg/kg bw when adding up the alkenylbenzene levels assuming equal potency, and 17.3–62.9 μg/kg bw when expressed in methyleugenol equivalents using alkenylbenzenes defined toxic equivalency factors (TEF). The margin of exposure approach (MOE), used to evaluate the potential risks, resulted in MOE values that were generally lower than 10000 indicating a priority for risk management when assuming daily consumption. The levels of methyleugenol detected in the pesto sauces would allow consumption of 1.1–29.8, 7.5–208, 15.1–416.5, and 32.4–892.5 g of pesto sauce on a daily basis, once a week, once every two weeks, and once a month, respectively, to achieve MOE values above the 10000 limit indicating low priority for risk management. It is concluded that consumption of pesto sauces would only be of concern if consumed on a daily basis over longer periods of time.

AB - A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the different pesto sauces amounted to 1.2–44.3 μg/kg bw for individual alkenylbenzenes, 14.3–43.5 μg/kg bw when adding up the alkenylbenzene levels assuming equal potency, and 17.3–62.9 μg/kg bw when expressed in methyleugenol equivalents using alkenylbenzenes defined toxic equivalency factors (TEF). The margin of exposure approach (MOE), used to evaluate the potential risks, resulted in MOE values that were generally lower than 10000 indicating a priority for risk management when assuming daily consumption. The levels of methyleugenol detected in the pesto sauces would allow consumption of 1.1–29.8, 7.5–208, 15.1–416.5, and 32.4–892.5 g of pesto sauce on a daily basis, once a week, once every two weeks, and once a month, respectively, to achieve MOE values above the 10000 limit indicating low priority for risk management. It is concluded that consumption of pesto sauces would only be of concern if consumed on a daily basis over longer periods of time.

KW - Basil-based pesto

KW - Combined risk assessment

KW - Margin of exposure (MOE)

KW - Toxic equivalency factors (TEFs)

U2 - 10.1016/j.toxrep.2016.11.002

DO - 10.1016/j.toxrep.2016.11.002

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VL - 4

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EP - 8

JO - Toxicology Reports

JF - Toxicology Reports

SN - 2214-7500

ER -