Ozone in polycyclic aromatic hydrocarbon degradation

Silva, Lilian dos Santos; Resende, Osvaldo; Bessa, Jaqueline Ferreira Vieira; Bezerra, Iaquine Maria Castilho; Tfouni, Sílvia Amélia Verdiani

doi:10.1590/fst.06817

Cited by 11 publications

(11 citation statements)

References 22 publications

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“…The bactericidal, antioxidant, and dehydration attribute of smoking lead to preserve the food in addition to adding a unique flavor, color, and aroma to the food (Cabral et al, 2021;Roseiro et al, 2012;Conde et al, 2005). However, concerns are raised about the consumption of smoked meat products mainly due to considerable amounts of PAH found in this type of food product (Silva et al, 2018;Babaoglu et al, 2017;Aghamohammadi et al, 2014;García-Falcón & Simal-Gándara, 2005;Wenzl et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

et al. 2022

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The current study was conducted to evaluate the effects of three generation sources of smoke (poplar, haloxylon, and white paper), smoking duration (2 and 4 h) and meat contents (55 and 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels of meat sausages. The results showed that there are a positive correlation between the lignin content of smoke generation sources and the PAHs level of smokes and smoked sausages. The total PAHs contents in both smoke and smoked sausages increased significantly as smoking duration increased from 2 to 4 h. The concentrations of total PAHs in the smoked sausage ranged from 6.35 to 20.04 μg⁄Kg. Furthermore, the benzo[a]pyrene (BaP) levels for the smoked sausages were 0.30 to 1.14 µg⁄Kg. However, the contents of BaP and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) were lower than the limit of detection (LOD) in all samples of the smoked sausages. The smoked sausage with 80% of meat content (less fat) processed by poplar and white paper for 2 h had the lowest level of PAHs.

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Section: Introductionmentioning

confidence: 99%

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

et al. 2022

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“…Several researchers seeking to investigate contamination by PAHs have also detected these compounds in food products. Farhadian et al (2010) studied PAHs in grilled meat and detected higher concentrations in charcoal-based grills, followed by dishes prepared in a gas oven; Collins et al (2006) described the main processes involved in the accumulation of organic compounds (including PAHs) by roots, leaves and fruits; Rojo Camargo et al (2011) detected PAHs in different brands of soybean oils available in the Brazilian market, totaling 42 samples with average levels of PAHs ranging from 10.4 to 112.0 μg kg -1 ; Tfouni et al (2018) found high concentrations of PAHs in 10 different types of teas; and Silva et al (2018) identified the contamination of PAHs in corn grains. The presence of PAHs detected in corn grains dried using direct-fired furnace can lead to contamination of derived products produced from this raw material, such as corn oil.…”

Section: Resultsmentioning

confidence: 99%

“…PAHs are compounds that can contaminate stored grains, as they can be formed in the furnaces during the drying process using direct burning of firewood as fuel and high combustion temperatures (Rozentāle et al, 2015;Silva et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Quality of corn grains subjected to drying using direct-fired furnace fed with eucalyptus chips and firewood

et al. 2022

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The objective of this study was to evaluate the drying system using a dryer with furnace automatically fed with eucalyptus chips and another dryer manually fed with eucalyptus firewood, as well as assessing the quality of corn grains. Harvest was mechanically performed and the grains were transported by trucks to the storage unit for drying. Corn grain drying was conducted in mixed-flow dryers with a nominal capacity of 100 tons per hour. For air heating, two direct-fired furnaces were used, one automatically fed with eucalyptus chips and the other manually fed with firewood. Corn grains were evaluated for moisture content, apparent specific mass, thousand-grain weight, polycyclic aromatic hydrocarbons (PAHs), electrical conductivity and color. Drying corn grains with direct fire using firewood or chips as fuel causes contamination by PAHs. In general, the use of firewood or chips did not influence the quality of thousand-grain weight, apparent specific mass and color, while the use of chips increased electrical conductivity. It is essential that research advances in this subject, prioritizing the contamination of food, with proven carcinogenic activity, which should be treated as a high risk to public health.

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“…It is not possible to determine the time of exposure of each sample to the smoke during drying, as it is directly linked to the initial moisture content, and whether this influenced the level of contamination. According to Silva et al. (2018) , convective drying in a direct-fired furnace increases the level of PAHs contamination in soybean grains.…”

Section: Resultsmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in soybean grains

Silva¹,

Resende²,

Bessa³

et al. 2020

Heliyon

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During the burning of the organic material (firewood) in the drying, combustion may occur incompletely, thus generating smoke contaminants such as polycyclic aromatic hydrocarbons (PAHs) in the furnaces. This study aimed to identify possible contamination by PAHs in soybean grains from storage units in municipalities in the Midwest region that have undergone drying in a direct-fired furnace with firewood as fuel. The soybean grains were collected in different municipalities of the Midwest region of Brazil, totaling 22 samples. A survey of possible contamination of soybean grains by PAHs was carried out using High-Performance Liquid Chromatography. The experiment was carried out in a completely randomized design with three replicates, and the data were subjected to analysis of variance, with means compared by Tukey test. The sum of the groups was: PAH4 -1.45 μg kg À1 for Ed eia (2), PAH8 -2.97 μg kg À1 for Catalão (19) and PAHT -5.06 μg kg À1 for Ed eia (2); for benzo(a)pyrene, the sum was below 2.0 μg kg À1 , not exceeded by the value of 0.64 μg kg À1 for Ed eia (1). The values found of PAHs did not exceed the maximum limits established by the European Union, except for infant food.

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Ozone in polycyclic aromatic hydrocarbon degradation

Cited by 11 publications

References 22 publications

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Quality of corn grains subjected to drying using direct-fired furnace fed with eucalyptus chips and firewood

Polycyclic aromatic hydrocarbons in soybean grains

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