Assessment of Bioactive Surfactant Levels in Selected Cereal Products

Per- and polyfluoroalkyl substances (PFASs) are bioactive surfactants that widespread in the environment living organisms. This study presents measurements of PFAS selected food plant origin part healthy eating pyramid, including bread, rolls, flour, bran, buckwheat, millet, rice, noodles. A simple reliable analytical method was developed for simultaneous determination seven perfluorocarboxylic acids (PFCAs) three perfluoroalkane sulfonates (PFSAs) cereal-based products. Out 10 PFASs, 5 PFASs were detected at levels above LOQ. The most frequently compound perfluorooctanoic acid (PFOA), which quantified 65.2% samples, while none others present more than 40.0% tested Perfluorobutanoic (PFBA) predominant products, its maximum measured concentration 202.85 ng/g wheat bran. soil–root–shoot interactions relation to transfer above-ground parts plants PFAS’s ability interfere with proteins likely sources these compounds commonly consumed cereal As PFBA contributes greatly total concentration, this group should be included future dietary exposure assessments.