Acrolein

Shibamoto, Takayuki

doi:10.1002/9780470430101.ch2b

Cited by 3 publications

(3 citation statements)

References 80 publications

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“…Thallium and its compounds are determined in urine, saliva, tissue, and blood samples in clinical analyses [144]. Thallium is a cumulative poison of high toxicity and is without taste, smell, and other warning attributes.…”

Section: Thalliummentioning

confidence: 99%

Application of Hyphenated Techniques in Speciation Analysis of Arsenic, Antimony, and Thallium

Michalski

Szopa

Jabłońska

et al. 2012

The Scientific World Journal

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Due to the fact that metals and metalloids have a strong impact on the environment, the methods of their determination and speciation have received special attention in recent years. Arsenic, antimony, and thallium are important examples of such toxic elements. Their speciation is especially important in the environmental and biomedical fields because of their toxicity, bioavailability, and reactivity. Recently, speciation analytics has been playing a unique role in the studies of biogeochemical cycles of chemical compounds, determination of toxicity and ecotoxicity of selected elements, quality control of food products, control of medicines and pharmaceutical products, technological process control, research on the impact of technological installation on the environment, examination of occupational exposure, and clinical analysis. Conventional methods are usually labor intensive, time consuming, and susceptible to interferences. The hyphenated techniques, in which separation method is coupled with multidimensional detectors, have become useful alternatives. The main advantages of those techniques consist in extremely low detection and quantification limits, insignificant interference, influence as well as high precision and repeatability of the determinations. In view of their importance, the present work overviews and discusses different hyphenated techniques used for arsenic, antimony, and thallium species analysis, in different clinical, environmental and food matrices.

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Section: Thalliummentioning

confidence: 99%

Application of Hyphenated Techniques in Speciation Analysis of Arsenic, Antimony, and Thallium

Michalski

Szopa

Jabłońska

et al. 2012

The Scientific World Journal

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“…Conversely, scented candles emitted greater amounts of aldehydes compared to raw materials, and their emission factors were also markedly greater (up to 2 orders of magnitude) than those reported in the scientific literature (Lau et al 1997). Aldehydes may arise from processes similar to those described for the heating of animal or vegetable oils at temperatures > 200°C or from pyrolysis or oxidation of other organic chemicals during combustion processes, such as tobacco smoking and fossil fuel burning (Shibamoto 2008).…”

Section: Emission Factorsmentioning

confidence: 94%

Assessment of Modeled Indoor Air Concentrations of Particulate Matter, Gaseous Pollutants, and Volatile Organic Compounds Emitted from Candles

Cattaneo¹,

Tecce²,

Derudi³

et al. 2014

Human and Ecological Risk Assessment: An International Journal

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Candle burning is regarded as an important source of airborne pollutants in indoor environments. Indoor concentrations of aldehydes, benzo(a)pyrene, sulphur dioxide (SO2), nitrogen oxides (NOx), and particulate matter (PM) produced from the burning of scented candles and raw materials with different melting point/oil content (50/1, 55/9, and 65/6) were predicted using a single compartment mass balance model and compared to regulatory or guideline limits. Scented candles may be responsible for indoor acrolein concentrations that could become relevant to health only in the case of chronic exposure. Indoor concentrations of fine PM and SO2 emitted from 65/6 wax burning under worst-case environmental and behavioral conditions were greater than their respective acute guideline limits. However, other waxes had levels of PM and SO2 well below the recommended values. Indoor concentrations of nitrogen dioxide emitted from raw wax burning should be further investigated. The degree of pureness of raw waxes significantly affected the predicted indoor concentrations of PM and SO2. In particular, 65/6 wax was criticized for its high content of impurities

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“…Günlük tüketilen gıdalarda (kavrulmuş çerezler, ekmek ve fırıncılık mamulleri, cipsler, kahve, bisküvi, kraker, çikolata, bebek mamaları, patates kızartması, tatlılar, pekmez, ızgara, kebap, döner) akrilamid seviyeleri saptanmıştır. Pirinç pilavı, helva, ızgara, döner gibi gıdalarda (4 μg/kg) düşük seviyede, patates kızartmasında ise yüksek seviyede (3600 μg/kg) akrilamid saptandığı bildirilmiştir [11,62]. Farklı gıdaların akrilamid içerikleri Tablo 1'de verilmiştir.…”

Section: Farkli Gidalardaki̇ Akri̇lami̇d Mi̇ktarlariunclassified

Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri

Nizamlıoğlu¹,

Nas²

2019

Akademik Gıda

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Maillard reaksiyonu sonucu oluşan akrilamidin toksik nitelikte bir bileşik olduğu bildirilmektedir. Isı Maillard esmerleşme ürünleri oluşumuna yol açtığı koşullarda ayrıca gıdalarda akrilamid oluşumuna da neden olabilmektedir. Akrilamidin insan vücuduna girişi sindirim yoluyla ve deriden emilimi ile gerçekleşmektedir. Gıdalarda akrilamidin lipit, karbonhidrat veya serbest aminoasitlerin degradasyonu sonucu oluşan akrolein veya akrilik asit yoluyla, malik, laktik ve sitrik asit gibi organik asitlerden su veya karboksil grubu kaybedilmesiyle ve aminoasitlerden doğrudan oluşum mekanizmasıyla ortaya çıkabileceği belirtilmektedir. Yaygın olan görüş ise, gıdalarda akrilamidin bir aminoasit olan asparajin ile basit şekerlerin (indirgen özellikli) reaksiyonu sonucu oluştuğu şeklindedir. Akrilamidin kansorejonik olan monomerik formunun yüksek sıcaklık uygulanmış (120°C üzerinde) gıdalarda oluştuğu belirtilmiştir. Araştırıcılarca gıdalardaki akrilamid düzeyinin gıdanın çeşidi ve üretim şekline bağlı olarak farklılık gösterdiği belirtilmektedir. Akrilamidin en fazla bulunduğu gıdalar; patates cipsi, patates kızartması, mısır cipsi, bisküvi, kraker ve tost edilmiş gevrek unlu mamuller, ekmek ve benzeri unlu mamuller, kahvaltılık tahıllar ve kahve gibi ürünlerdir. Bu çalışmada, gıdalarda akrilamid oluşumunun mekanizmaları, oluşumu, farklı gıdaların akrilamid içerikleri ve akrilamidin insan sağlığı üzerindeki olumsuz etkileri derlenmiştir.

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Acrolein

Cited by 3 publications

References 80 publications

Application of Hyphenated Techniques in Speciation Analysis of Arsenic, Antimony, and Thallium

Application of Hyphenated Techniques in Speciation Analysis of Arsenic, Antimony, and Thallium

Assessment of Modeled Indoor Air Concentrations of Particulate Matter, Gaseous Pollutants, and Volatile Organic Compounds Emitted from Candles

Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri

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