Naslov
Polycyclic aromatic hydrocarbons in selected food from Croatian market

Autori
Bogdanović, Tanja ; Petričević, Sandra ; Listeš, Eddy ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 11. međunarodnog znanstveno-stručnog skupa Hranom do zdravlja / Jerković, I. ; Šubarić, D. ; Jašić, M. - Split : Osijek : Tuzla, 2018, 74-74

ISBN
978-953-7803-09-4

Skup
11th International Scientific and Professional Conference „With food to health“ = 11. međunarodni znanstveno-stručni skup Hranom do zdravlja

Mjesto i datum
Split, Hrvatska, 18.10.2018. - 19.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
polycyclic aromatic hydrocarbons ; food ; spices

Sažetak
The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (15 PAHs) listed as priorities for determination in food and environment by US Environmental Protection Agency (US-EPA) in fishery products, shellfish, meat products and spices. A total of 140 samples were investigated during the period of one year by ultra pressure liquid chromatography. Total mean amount of PAHs compounds ranged from initial 5.53 µg/kg (mussels) to maximal 224.59 µg/kg (spices). PAHs composition pattern was dominated by the presence of light PAHs from 69.6% in shellfish to 98.3% in dry fermented sausages. The percentage of PAH8 defined by both European Commission (EC) and US-EPA list in total PAHs varied between 2.44% in dry fermented sausages and 36.61% in shellfish. In most analyzed samples the benzo(a)pyrene (B[a]P) was detected in the mean ranges per food group from 0.11 µg/kg (mussels) to 4.41 µg/kg (spices). None of the samples groups exceed the currently acceptable concentration of (B[a]P) and ∑PAH4 set by European legislation. The highest BaP (21.56 µg/kg) and ∑PAH4 (112.97 µg/kg) levels have been confirmed in smoked paprika. Superior benzo(a)pyrene equivalents (BaPE) calculated to PAH8 were reported for spices (45.35 µg/kg) followed by other shellfish (2.84 µg/kg), smoked fish (1.58 µg/kg) and dry fermented sausages (0.90 µg/kg).

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Biotehnologija, Prehrambena tehnologija

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