Polycyclic aromatic hydrocarbons , in food

Howard J. 1979. Analysis of B[a]P and other polycyclic aromatic hydrocarbons in food. In Egan H, ed. Environmental carcinogens Selected methods of analysis Vol. 3. Analysis of polyaromatic hydrocarbons in environmental samples. Lyon. France International Agency for Research on Cancer, 175-191. [Pg.477]

Lawrence JF, Das BS. 1986. Determination of nanogram/kilogram levels of polycyclic aromatic hydrocarbons in foods by HPLC with fluorescence detection. Int J Environ Anal Chem 24(2) 113-131. [Pg.485]

DbalP = dibenzo[al]pyrene, MCH = 5-methylchrysene. According to Scientific Opinion of the Panel on Contaminants in the Food Chain on reguest from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal 724,1-114 (2008). [Pg.936]

Chen B.H. Analysis, formation and inhibition of polycyclic aromatic hydrocarbons in foods an overview. Journal of Food and Drug Analysis, 5 25-42 (1997). [Pg.1057]

Plaza Bolanos P, Garrido Frenich A, Martinez Vidal JL (2010) Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. J Chromatogr A 1217 6303-6326... [Pg.189]

SCF (2002). Opinion of the Scientific Committee on Food on the risks to human health of polycyclic aromatic hydrocarbons in food. SCF/CS/CNTM/PAH/29 Final. Brussels, Belgium, 1-84. [Pg.421]

Other common extraction techniques for the monitoring of polycyclic aromatic hydrocarbons in food samples are Soxhlet extraction [305,318,323,324,327,343], ultrasound-... [Pg.534]

Lawrence J.F. and D.F. Weber. 1984a. Determination of polycyclic aromatic hydrocarbons in some Canadian commercial fish, shellfish, and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry. Jour. Agric. Food Chem. 32 789-794. [Pg.1402]

Dennis, M.J., Cripps, G.S., Tricker, A.R., Massey, R.C. and McWeeny, D.J. (1984). N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton. Food Chem. Toxic., 22(4), 305-306. [Pg.310]

Simko, P. (2002). Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives, J. Chromatogr. B, 770, 3-18. [Pg.312]

Humans have used fire for cooking since about 105 years ago. The presence of polycyclic aromatic hydrocarbons in broiled foods such as beefsteak and broiled fish has been reported (1, 2). The presence of genotoxic substances in broiled foods other than typical carcinogenic hydrocarbons was detected after the development of Ames Salmonella/mammalian-microsome test (3). Charred parts of broiled fish and meat showed mutagenicity towards Salmonella typhirmcrium TA98, a fraraeshift mutant of histidine auxotroph, in the presence of S9 mix, a mixture of rat liver... [Pg.521]

DENNIS M J, MASSEY R C, MCWEENY D J, KNOWLES M E and WATSON D Analysis of polycyclic aromatic hydrocarbons in UK total diets , Food and Chemical Toxicology, 1983 21 569-574. [Pg.188]

DE VOS R H, VAN DOKKUM W, SCHOUTEN A and DE JONG-BERKHOUT P Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984-1986) , Food and Chemical Toxicology, 1990 28 263-268. [Pg.188]

Lawrence JF, Weber DF. 1984. Determination of polycyclic aromatic hydrocarbons in Canadian samples of processed vegetable and dairy products by liquid chromatography with fluorescence detection. J Agric Food Chem... [Pg.114]

Gomaa EA, Gray I J, Rabie S, et al. 1993. Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings. Food Addit Contam 10(5) 503-521. [Pg.470]

Kushwaha SC, Clarkson SG, Mehkeri KA. 1985. Polycyclic aromatic hydrocarbons in barbecue briquets. J Food Saf 7 177-201. [Pg.484]

Monarca S. Sfrozolini GS, Fagioli F. 1982. Presence of benzo(a)pyrene and other polycyclic aromatic hydrocarbons in suntan oils. Food Chem Toxicol 20 183-187. [Pg.493]

Mossanda K, Poncelet F, Fouassin A, et al. 1979. Detection of mutagenic polycyclic aromatic hydrocarbons in African smoked fish. Food Cosmet Toxicol 17 141-143. [Pg.493]

A.A.M.M. Wilbers Polycyclic aromatic hydrocarbons in selected foods Analysis and occurrence Toxicol. [Pg.1421]

Dennis, M., G. Cripps, A.R. Tricker, R. Massey, and D. McWeeny A-Nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoke-cured mutton Food Chem. Toxicol. 22 (1984) 305-306. [Pg.1472]

Lepine FL, Milot SM, Vincent NM et al (1991) Photochemistry of higher chlorinated PCBs in cyclohexane. J Agric Food Chem 39 2053-2056 Li A, Schoonover TM, Zou Q et al (2005) Polycyclic aromatic hydrocarbons in residential air of ten Chicago area homes concentrations and influencing factors. Atmos Environ 39 3491-3501... [Pg.359]

Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavor additives are briefly reviewed by Simko. The most widely employed techniques such as thin-layer chromatography (TLC), gas chromatography (GC), and high-performance liquid chromatography (HPLC) are evaluated. Moreover, sample preparation, pre-separation procedures, separation and detection systems being used for the determination have been evaluated with emphasis on the latest developments in applied food analysis and... [Pg.427]

Yebra-Pimentel 1, Martinez-Carballo E, Regueiro J, Simal-Gandara J. The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oils. Food Chem. 139(1-4) (2013) 1036-1043. [Pg.724]

We have long been interested in development of new ESR techniques and utilization of ESR techniques to study anti- and/or pro-oxidant activities in a variety of foods products, dietary supplements, functional foods, herbals, and phytochemicals. Our studies have included wheat, herbal products, dietary supplements, conjugated linoleic acid, strawberry, flavonoids, Aloe vera, vitamin A, and food contaminants, including fumonisin Bl and polycyclic aromatic hydrocarbons. In this paper, we... [Pg.213]

Mother, P., Parisod, V., and Turesky, R.J., Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry, Journal of Agricultural and Food Chemistry, 48,1160, 2000. [Pg.595]

Ding YS, Ashley DL, Watson CH. Determination of 10 carcinogenic polycyclic aromatic hydrocarbons in mainstream cigarette smoke. J Agri Food Chem 2007 55(15) 5966-73. [Pg.378]

Hutzler C, Luch A, FUser JG (2011) Analysis of carcinogenic polycyclic aromatic hydrocarbons in complex environmental mixtures by LC-APPI-MS/MS. Anal Chim Acta 702 218-224 Johnson YS (2012) Determination of polycyclic aromatic hydrocarbons in edible seafood by QuEChERS-based extraction and gas chromatography-tandem mass spectrometry. J Food Sci 77 T131-T137... [Pg.230]

Yoshimine RV, Carreira RS, Scofield AL, Wagener ALR (2012) Regional assessment of PAHs contamination in SE Brazil using brown mussels (Perna perna Linnaeus 1758). Mar Pollut BuU http //dx. doi.org/10.1016/j. marpolbul.2012.07.013 Yusa V, Pardo O, Marti P, Pastor A (2005) Application of accelerated solvent extraction followed by gel performance chromatography and high-performance liquid chromatography for the determination of polycyclic aromatic hydrocarbons in mussel tissue. Food Addit Contam 22 482-489... [Pg.234]

JECFA (2006). Polycyclic aromatic hydrocarbons. In Evaluation of certain food eontaminants. Sixty-fourth report of the Joint FAOAVHO Expert Committee on Food Additives. WHO Technical Report Series 930. Geneva, 61-81. [Pg.419]

Figure 14 shows a scheme of the typical steps used in the monitoring of PAHs in food samples. Table 24 includes a list of several analytical procedures utilized in recent years for the determination of polycyclic aromatic hydrocarbons in several food samples as a summary of the state of the art. [Pg.535]

Determination of Polycyclic Aromatic Hydrocarbons in Solid-Matrix Foods Using A Non-Destructive Method... [Pg.651]

A large number of polycyclic aromatic hydrocarbons are known. Many have been synthesized in the laboratory, and several of the others are products of combustion. Benzo[a]pyrene, for example, is present in tobacco smoke, contaminates food cooked on barbecue grills, and collects in the soot of chimneys. Benzo[a]pyrene is a carcinogen (a cancer-causing substance). It is converted in the liver to an epoxy diol that can induce mutations leading to the uncontrolled growth of certain cells. [Pg.435]

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