Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

Kafouris, Demetris; Koukkidou, Andri; Christou, Eftychia; Hadjigeorgiou, Militsa; Yiannopoulos, Stelios

doi:10.1016/j.meatsci.2020.108088

Cited by 64 publications

(40 citation statements)

References 24 publications

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“…The consumption rate of grilled meat is becoming high and caused health problems (Kao et al, 2014). Numerous studies have reported the occurrence of PAH in a variety of food including beef, chicken (Ahmad Kamal et al, 2018;Duedahl-Olesen et al, 2015;Farhadian et al, 2010;Kafouris et al, 2020), pork (Duedahl-Olesen et al, 2015), duck (Chen & Lin, 1997), fish (Kamankesh et al, 2015) and sausages (Lorenzo et al, 2011). These studies confirmed that charcoal-grilled food possessed the highest PAH concentration than in oven or flame gas grilled meat.…”

Section: Introductionmentioning

confidence: 80%

GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

et al. 2021

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Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.

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Section: Introductionmentioning

confidence: 80%

GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

et al. 2021

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“…Especially, BaP is used as a marker for the occurrence of carcinogenic PAHs in food due to its higher associations with cancer in humans. Kafouris, Koukkidou, Christou, Hadjigeorgiou and Yiannopoulos [32] revealed that the level of BaP in traditional smoked bacon from Cyprus was 1.20 µg/kg. The values obtained for BaP in all Larou products were lower than the maximum permissible limit (5.00 µg/kg) in China.…”

Section: Discussionmentioning

confidence: 99%

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

Foods

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The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

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“…Polycyclic aromatic hydrocarbons (PAH) have attracted attention because of their well‐known toxicity, persistence and carcinogenic and mutagenic properties (Di Gregorio et al , ; Ruffini Castiglione et al ; Kafouris et al . ). These contaminants have been listed by the United States Environmental Protection Agency and the European Union as priority pollutants (Leech et al .…”

Section: Introductionmentioning

confidence: 97%

“…A growing global environmental awareness has prompted an increased interest in the development of more effective technologies for the remediation of contaminated industrial locations and effluents (Uribe-Flores et al 2019). Polycyclic aromatic hydrocarbons (PAH) have attracted attention because of their well-known toxicity, persistence and carcinogenic and mutagenic properties (Di Gregorio et al 2014Ruffini Castiglione et al 2016;Kafouris et al 2019). These contaminants have been listed by the United States Environmental Protection Agency and the European Union as priority pollutants (Leech et al 2020), explaining the interest in efficient methods devoted to removing them from the environment.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the degradation of mixed polycyclic aromatic hydrocarbon and medium‐chain‐length polyhydroxyalkanoate production by mixed bacterial cultures using modified repeated batch fermentation

et al. 2020

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Aims: To increase the biodegradation of phenanthrene (PHE), pyrene (PYR) and fluoranthene (FLU) through mixed cultures of polycyclic aromatic hydrocarbon (PAH)-degrading bacteria, using modified repeated batch fermentation. Methods and Results: Novel bacterial strains of Pseudomonas putida, Pseudomonas sp. and Ralstonia eutropha were cultivated and the biodegradation and conversion of mixed PAH to medium-chain-length polyhydroxyalkanoates (MCL-PHA) was determined. The highest degradation of PAH (100%) and PHA production (50Á0%) was obtained in medium containing 30 mmol l À1 of mixed PAH after three cycles of repeated batch fermentation. The concentration of PAH in the reactor was increased from 30 to 90 mmol l À1 with repeated additions of PAH, and bacteria were able to produce PHA at 40% of cell dry mass. The MCL-PHA were identified by gas chromatography/mass spectroscopy, with the 3-hydroxydecanoate (3-HD) monomer higher than 75 mol.%. Conclusions: This study demonstrated that the biodegradation of PHE, PYR and FLU was enhanced by modified repeated batch fermentation using a mixed culture of bacteria. In addition, this fermentation strategy also increased the production of PHA, with an increase in monomer composition. Significance and Impact of the Study: This was the first study to describe the enhancement of the degradation of mixed solutions of PHE, PYR and FLU, and PHA production, using novel mixed bacterial cultures and modified repeated batch fermentation. The MCL-PHA formed had uniquely high 3-HD content. * Poly(hydroxyoctanoate-co-hydroxyhexanoate) [P(HO-co-HX)]. † Poly(hydroxydecanoate-co-hydroxyoctanoate-co-hydroxyhexanoate) [P(HD-co-HO-co-HX)] obtained from Pseudomonas putida KT2442, cultivated under batch fermentation using 15 mmol l À1 sodium octanoate and 12 mmol l À1 decanoic acid as substrate. The data obtained from Escapa et al. (2011).

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Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

Cited by 64 publications

References 24 publications

GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Enhancing the degradation of mixed polycyclic aromatic hydrocarbon and medium‐chain‐length polyhydroxyalkanoate production by mixed bacterial cultures using modified repeated batch fermentation

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