Enrichment of benzo[a]pyrene in smoked food products and determination by high-performance liquid chromatography-fluorescence detection

Levels of PAHs and Potentially Toxic Metals in Three Species of Fresh and Smoked Fish Consumed in Lagos, Nigeria.

“…The process was repeated with another 10 ml of fresh solvent for 1 hour. The combined extracts (50 ml) were centrifuged at 2500 rpm for 10 minutes and the supernatant was decanted [10].…”

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

“…Diet is the largest source of human exposure to these contaminants (88-98%) (Tepe, Daferera, Sokmen, Sokmen, & Polissiou, 2005). Their presence in foods depends strongly on the cooking method with grilling and smoking of meat, fish and other meats as important sources of PAH formation in foods (Farhadian, Jinap, Abasa, & Sakara, 2010;Garcı´a Falco´n, Gonza´lez Amigo, Lage Yusty, & Simal Lozano, 1999;Garcı´a Falco´n, Gonza´lez Amigo, Lage Yusty, Lo´pez de Alda Villaiza´n, & Simal Lozano, 1996;Garcı´a-Falco´n, Cancho-Grande, & Simal-Ga´ndara, 2005;Ishizaki, Saito, Hanioka, Narimatsu, & Kataoka, 2010). In these foods, the production of PAHs increases linearly in the 400 to 10008C range.…”

Resolution of 13 Polycyclic Aromatic Hydrocarbons by Constant-wavelength Synchronous Spectrofluorometry

“…These substances can be produced in natural and anthropogenic processes and they can be found in many different kinds of samples, both biological [1][2][3][4][5] and environmental. [7][8][9] For this reason, their detection and monitoring has become an important problem and these needs have led to the development of new analytical methods with improved selectivity and sensitivity.…”