Non-isothermal Kinetics of Benzo[<i>a</i>]Pyrene Photooxidation in Glyceryl Trioctanoate

Skláršová, Božena; Šimon, Peter; Kolek, Emil; Šimko, Peter; Bednáriková, Alena

doi:10.1080/10406638.2011.645266

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…Prior to the PAH analysis of samples, PAH samples must be protected against oxidation and photoirradiation processes as PAHs are sensitive towards light (Skláršová et al 2012). Hence, minimum exposure of light towards the samples during matrix pretreatment is highly encouraged.…”

Section: Sample Preparationmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review

Peng

Lim

2022

Food Anal. Methods

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The monitoring of food contaminants is of interests to both food regulatory bodies and the consumers. This literature review covers polycyclic aromatic hydrocarbons (PAHs) with regard to their background, sources of exposures, and occurrence in food and environment as well as health hazards. Furthermore, analytical methods focusing on the analysis of PAHs in tea, coffee, milk, and alcoholic samples for the last 16 years are presented. Numerous experimental methods have been developed aiming to obtain better limits of detections (LODs) and percent recoveries as well as to reduce solvent consumption and laborious work. These include information such as the selected PAHs analyzed, food matrix of PAHs, methods of extraction, cleanup procedure, LOD, limits of quantitation (LOQ), and percent recovery. For the analysis of tea, coffee, milk, and alcoholic samples, a majority of the research papers focused on the 16 US Environmental Protection Agency PAHs, while PAH4, PAH8, and methylated PAHs were also of interests. Extraction methods range from the classic Soxhlet extraction and liquid–liquid extraction to newer methods such as QuEChERS, dispersive solid-phase microextraction, and magnetic solid-phase extraction. The cleanup methods involved mainly the use of column chromatography and SPE filled with either silica or Florisil adsorbents. Gas chromatography and liquid chromatography coupled with mass spectrometry or fluorescence detectors are the main analytical instruments used. A majority of the selected combined methods used are able to achieve LODs and percent recoveries in the ranges of 0.01–5 ug/kg and 70–110%, respectively, for the analysis of tea, coffee, milk, and alcoholic samples.

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Section: Sample Preparationmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review

Peng

Lim

2022

Food Anal. Methods

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“…Они су релативно стабилни на тамном мјесту, али свјетлост, кроз реакције оксидације, катализира њихово разлагање. Ултраљубичаста свјетлост има посебан утицај на формирање ПАХ-ова(Skláršová et al 2012).…”

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Directions for the development of the meat processing industry in Republika Srpska

Grujić

2020

ORUPRS

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Meat is a food that has been consumed by humans throughout the history of its existence. Meat and meat products consumption will continue to grow over the coming decades, which requires additional efforts to increase raw meat production and develop technological procedures to extend the shelf life of finished products. Several new sources of protein are being explored, which may be an alternative to conventional meat production systems: raw materials of plant origin, raw materials of microbial origin, algae, rabbits, insects, molluscs, seafood, etc. In the coming decades, science is expected to produce results that will allow the commercial production of artificial meat. Meat of all kinds of animals which have myoblast cells in the skeletal muscle can be artificially produced. In this way, pork and chicken are most likely to be produced, but fish meat production is also possible. 3D printing technology has been used so far to produce several types of nutritional materials. However, there is still insufficient research on the possibility of printing fibrillar meat products (for example, pork, chicken, turkey or fish meat while there are no data for printing beef ). Further research is needed on the possibility of improving the rheological and physical properties of materials (raw materials) and optimizing the conditions for subsequent processing of printed products. Consumers require meat products of high nutritional and sensory quality, which will in no way jeopardize their health. There are more functional meat products on the market and further development of this type of products is expected. Manufacturers will continue to take measures to improve microbiological food safety and the development of technological processes that will prevent the formation of toxic and harmful substances, and prevent contamination of products with environmental chemicals. The application of new packaging materials (biopolymers and nanocomposites) and new meat and meat products packaging systems (active and smart packaging) will facilitate the implementation of plans for improving the safety of meat and meat products.

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Factors Affecting Elimination of Carcinogenic Compounds from Food Products

Šimko

2015

Food Engineering Series

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Non-isothermal Kinetics of Benzo[a]Pyrene Photooxidation in Glyceryl Trioctanoate

Cited by 4 publications

References 13 publications

Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review

Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review

Directions for the development of the meat processing industry in Republika Srpska

Factors Affecting Elimination of Carcinogenic Compounds from Food Products

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