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Pregled bibliografske jedinice broj: 1139877

Polycyclic Aromatic Hydrocarbons in Malt


Mastanjević, Krešimir; Krstanović, Vinko; Kovačević, Dragan; Kartalović, Brankica; Habschied, Kristina
Polycyclic Aromatic Hydrocarbons in Malt // Beverages, 7 (2021), 58; 1-7 doi:10.3390/beverages7030058 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1139877 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Polycyclic Aromatic Hydrocarbons in Malt

Autori
Mastanjević, Krešimir ; Krstanović, Vinko ; Kovačević, Dragan ; Kartalović, Brankica ; Habschied, Kristina

Izvornik
Beverages (2306-5710) 7 (2021), 58; 1-7

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
malted barley ; kiln ; PAH16 ; PAH4 ; GC-MS

Sažetak
The kilning of malt occurs at different temperatures, depending on the desired color and aromas. Higher temperatures applied during kilning can be involved in polycyclic aromatic hydrocarbons (PAHs) formation in malt. PAHs are undesirable and designated as health hazards, it is important to quantify and qualify them in different malts. Since the European Food Safety Authority (EFSA) gave strict recommendations about PAHs in different foods, but omitted malt as a potential hazardous raw material that can cause health damage to beer consumers, the aim of this investigation was to assess the presence of 16 PAHs (naphthalene (Nap), acenaphthylene (Anl), acenaphthene (Ane), fluorene (Flu), anthracene (Ant), phenanthrene (Phen), fluoranthene (Flt), benz[a]anthracene (BaA), pyrene (Pyr), chrysene (Chry), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), dibenz[a, h]anthracene (DahA), benzo[ghi]perylene (BghiP), and indeno[1, 2, 3- cd]pyrene (InP)) in different, commercially available malts (amber, black, pilsner, and cara-120). The results showed that PAHs are present in different malts, with some in high amounts (BaA in black malt was 737 µg/kg). Minimal levels of BaA were detected in the amber malt, 60.53 µg/kg. The PAH4 (BaP, BaA, BbF, and Chry) sums are identical to the BaA concentrations in all malts and greatly exceed the EFSA prescribed levels for PAH4 in processed cereal-based foods (1 µg/kg).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Citiraj ovu publikaciju

Mastanjević, Krešimir; Krstanović, Vinko; Kovačević, Dragan; Kartalović, Brankica; Habschied, Kristina
Polycyclic Aromatic Hydrocarbons in Malt // Beverages, 7 (2021), 58; 1-7 doi:10.3390/beverages7030058 (međunarodna recenzija, članak, znanstveni)
Mastanjević, K., Krstanović, V., Kovačević, D., Kartalović, B. & Habschied, K. (2021) Polycyclic Aromatic Hydrocarbons in Malt. Beverages, 7 (58), 1-7 doi:10.3390/beverages7030058.
@article{article, year = {2021}, pages = {1-7}, DOI = {10.3390/beverages7030058}, keywords = {malted barley, kiln, PAH16, PAH4, GC-MS}, journal = {Beverages}, doi = {10.3390/beverages7030058}, volume = {7}, number = {58}, issn = {2306-5710}, title = {Polycyclic Aromatic Hydrocarbons in Malt}, keyword = {malted barley, kiln, PAH16, PAH4, GC-MS} }
@article{article, year = {2021}, pages = {1-7}, DOI = {10.3390/beverages7030058}, keywords = {malted barley, kiln, PAH16, PAH4, GC-MS}, journal = {Beverages}, doi = {10.3390/beverages7030058}, volume = {7}, number = {58}, issn = {2306-5710}, title = {Polycyclic Aromatic Hydrocarbons in Malt}, keyword = {malted barley, kiln, PAH16, PAH4, GC-MS} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)
  • Scopus


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