Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods

Purcaro, Giorgia; Moret, Sabrina

doi:10.1016/j.talanta.2012.10.041

Cited by 227 publications

(126 citation statements)

References 112 publications

Supporting

Mentioning

114

Contrasting

Unclassified

Order By: Relevance

“…Polycyclic aromatic hydrocarbons (PAHs), a group of highly hydrophobic and organic compounds consisting of two or more fused aromatic rings, are ubiquitous in environment (Purcaro, Moret, & Conte, 2013; Singh, Varshney, & Agarwal, 2016; Xia et al., 2010). PAHs are harmful to human health, and a number of them are carcinogenic, mutagenic, and genotoxic (Cai, Lv, Zhang, & Zhang, 2012; Martorell et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Among these regulated PAHs, benzo(a)pyrene (BaP), classified as Group 1 (carcinogenic to humans), is the most investigated compound due to its proved carcinogenic activity (Alomirah et al., 2010; Moret, Purcaro, & Conte, 2005). However, the EFSA found that BaP is not a sufficient indicator for PAH occurrence in food and suggested that the sum of benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), and BaP (PAH4), as well as the sum of BaA, Chr, BbF, BaP, benzo[k]fluoranthene (BkF), benzo[g,h,i]perylene (BghiP), dibenz[a,h]anthracene (DahA), and indeno[1,2,3‐cd]pyrene (IcdP) (PAH8), is the most suitable criterion (Alomirah et al., 2011; Li, Wu, Wang, & Akoh, 2016; Purcaro et al., 2013; Rozentale et al., 2015). Consequently, the EU reported that the maximum levels (MLs) for BaP and PAH4 in smoked meat products were 2 and 12 μg/kg, respectively (Commission Regulation (EC) No 1881/2006 amended by Commission Regulation (EU) No 835/2011).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…In particular, dietary intake of food is the major exposure route of PAHs for nonsmoking and nonoccupationally exposed populations (Domingo, 2014; Purcaro et al., 2013; Singh et al., 2016). The sources of PAH in food can come from food processing and preparation, cooking procedures, environmental contamination, and direct contact with nonfood grade mineral oil and contaminated package material (Purcaro et al., 2013). Generally, the amount of PAHs generated during the thermal food processing might cause by many parameters, such as temperature, duration of the treatment, distance from the source of heating, fat content, oxygen accessibility, and the type of combustible used (Akpambang et al., 2009; Essumang, Dodoo, & Adjei, 2013; Lee et al., 2016; Oz & Yuzer, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…PAHs are mainly produced from incomplete combustion/pyrolysis of organic matter, existing in the environment through natural and anthropogenic activities (Purcaro et al, 2013). PAHs have received increasing attentions due to their proven or potential genotoxicity and carcinogenicity (Capone and Bauer, 1992;Purcaro et al, 2013) and their long-distance transportation characteristics (Ravindra et al, 2008;Pandey et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

An overview on the organic pollution around the Qinghai-Tibet plateau: The thought-provoking situation

Lü

Luo

et al. 2016

Environment International

View full text Add to dashboard Cite

The Qinghai-Tibet Plateau plays an important role in the ecological safety and human health of the surroundings due to its unique geographical position and function. Therefore, it is necessary to study the pollution status and potential risk in this area. This study summarizes the distribution of different organic pollutants in biota and environmental media of the Qinghai-Tibet Plateau. Moreover, it also pays attention to the potential health risks of these organic pollutants. Organochlorine pesticides (OCPs), polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and polybrominated diphenyl ethers (PBDEs) were the most frequently detected in different matrices. In general, the carcinogenic risks of organic pollutants were ranked in the verylow to moderate range for both children and adults. The carcinogenic risks of organic pollutants in fish, food, and water for children were 1-2 times higher than those for adults, while risks of organic pollutants in soil/sediment and in air for children were generally 10.6-16.5 and 2.6-2.8 times higher than those for adults, respectively. The maximal hazard quotient for non-carcinogenic risk was 0.95 (potential risk for children posed by organic pollutants in yak milk of Ruoergai), almost reaching an unacceptable level. Therefore, the potential health risks could not be neglected, especially for children who were more likely to be affected by the pollutants.

show abstract

HPLC‐GC‐Kopplung in der Praxis: Grundlagen, Applikationsbeispiele und Ausblick

Nestola¹,

Becker²

2014

Der HPLC‐Experte

View full text Add to dashboard Cite

Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods

Cited by 227 publications

References 112 publications

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

An overview on the organic pollution around the Qinghai-Tibet plateau: The thought-provoking situation

HPLC‐GC‐Kopplung in der Praxis: Grundlagen, Applikationsbeispiele und Ausblick

Contact Info

Product

Resources

About