Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

Gul O., Dervisoglu M., Mortaş M., AYDEMİR O., Ilhan E., Aksehir K.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.37, ss.82-86, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jfca.2014.07.004
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.82-86
  • Anahtar Kelimeler: Food analysis, Food composition, Circassian cheese, Dietary intake, HPLC/FLD, Polycyclic aromatic hydrocarbons (PAH), Benzo[a]pyrene, Smoked cheese, Food safety, Regulatory issues, Food processing and toxic effects, CANCER-RISK, DIETARY EXPOSURE, FOOD, HPLC, PAHS, ACID
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73 mu g kg(-1), while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49 mu g kg(-1), respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (r(B[a]P/sum of 9 PAHs) = 0.816, p < 0.01) as well as the best marker for 5 carcinogenic PAHs (r(B[a]P/) (carcinogenic PAHs) = 0.904, p < 0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses. (C) 2014 Elsevier Inc. All rights reserved.