Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cooking

Li, Wei; Wu, Shimin

doi:10.1016/j.foodchem.2023.136929

Cited by 4 publications

(1 citation statement)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The process finally results in the formation of high molecular weight PAHs (reviewed by Zhu et al [ 66 ]. It is depending on the temperature: Li and Wu [ 30 ] demonstrated that total concentrations of selected PAHs in Chinese home-made sausage baked at 220 ◦C were significantly higher than that in the sausage baked at 180 ◦C. The amount of PAHs produced during the pyrolysis of fats increases with higher fat content (reviewed by Neves et al [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Biomonitoring polycyclic aromatic hydrocarbon levels in domestic kitchens using commonly grown culinary herbs

Eck-Varanka,

Hubai,

Kováts

et al. 2024

J Environ Health Sci Engineer

View full text Add to dashboard Cite

Cooking is a significant source of polycyclic aromatic hydrocarbon (PAHs) emissions in indoor environments. A one-month biomonitoring study was carried out in previously selected rural Hungarian kitchens to evaluate cooking-related PAHs concentrations in 4 common kitchen vegetables such as basil, parsley, rocket and chives. The study had two mainobjectives: firstly, to follow PAHs accumulation pattern and to find out if this pattern can be associated with different cooking habits. Also, the usefulness of culinary herbs for indoor bioaccumulation studies was assessed. The 2-ring naphthalene was the dominant PAH in the majority of the samples, its concentrations were in the range of 25.4 µg/kg and 274 µg/kg, of 3-ring PAHs the prevalency of phenanthrene was observed, with highest concentration of 62 µg/kg. PAHs accumulation pattern in tested plants clearly indicated differences in cooking methods and cooking oils used in the selected households. Use of lard and animal fats in general resulted in the high concentrations of higher molecular weight (5- and 6-ring) PAHs, while olive oil usage could be associated with the emission of 2- and 3-ring PAHs. Culinary herbs, however, accumulated carcinogenic PAHs such as benzo[a]anthracene (highest concentration 11.9 µg/kg), benzo[b]fluoranthene (highest concentration 13.8 µg/kg) and chrysene (highest concentration 20.1 µg/kg) which might question their safe use.

show abstract

Section: Resultsmentioning

confidence: 99%