p-Cymene, a Natural Anti-Oxidant, in Canadian Total Diet Foods, Occurrence and Dietary Exposures.

Abstract

BACKGROUND\nThere 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.\n\n\nRESULTS\n159 food composite samples from the 2014 Canadian Total Diet Study were analysed for p-cymene using a GC-MS 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.\n\n\nCONCLUSIONS\nAlthough 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. This article is protected by copyright. All rights reserved.