Entity

Time filter

Source Type


Chung S.Y.,Center for Food Safety Evaluation | Yettella R.R.,University of Arkansas | Kim J.S.,Center for Food Safety Evaluation | Kwon K.,Center for Food Safety Evaluation | And 2 more authors.
Food Chemistry | Year: 2011

The concentrations of seven polycyclic aromatic hydrocarbons (PAHs) viz. chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, and indeno(1,2,3-c,d)pyrene in 150 samples of commercial meat products were determined. The PAHs were extracted with hexane, purified with Sep-Pak Florisil cartridges and determined by high-performance liquid chromatography using a fluorescence detector. Levels of PAHs were dependent on the method of cooking and type of heat source used. Relatively high levels of PAHs, 10.2 μg/kg on average, were found in charcoal-grilled pork samples. Average PAH levels in beef did not exceed 0.80 μg/kg. Charcoal grilling of pork samples resulted in extremely high levels of benzo(a)pyrene (3.0 μg/kg), while the average benzo(a)pyrene levels in charcoal-grilled beef samples were 0.15 μg/kg. These data can be used to estimate the dietary exposure of consumers to PAHs and to assess any potential risk associated with the ingestion of these foods. © 2011 Elsevier Ltd. All rights reserved. Source

Discover hidden collaborations