Polycyclic aromatic hydrocarbons (PAHs) in potato and related products in Tehran: a health risk assessment study

Shariatifar, Nabi; Sharifiarab, Gholamali; Kargarghomsheh, Pegah; Moazzen, Mojtaba; Arabameri, Majid; Seddighi, Mohammad; Tooryan, Fahimeh; Pirhadi, Mohadeseh

doi:10.1080/03067319.2022.2100258

Cited by 12 publications

(13 citation statements)

References 44 publications

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“…In this research, magnetic adsorbent (MWCNTS-Fe 3 O 4 ) was prepared based on the previous research method with some modifications (Moazzen et al 2013(Moazzen et al , 2018Naghashan et al 2022;Shariatifar et al 2022).…”

Section: Adsorbent Preparationmentioning

confidence: 99%

Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study

Mirzaei,

Ahmadi,

Shariatifar

et al. 2023

Int J of Dairy Tech

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The aim of this study was to evaluate the level of six phthalate acid esters (PAE) and associated health risks in butter and cheese samples, using the magnetic solid‐phase extraction with gas chromatography/mass spectrometry (MSPE‐GC/MS) technique. In this study, the limit of detection (LODs), limit of quantifications (LOQs) and the recovery percentages were 0.26–1.02, 0.78–3.06 μg/kg and 98.6–102%. The results showed that in all samples, the mean total PAEs was 9.76 ± 2.39 μg/kg (in the range of 6.33–14.49 μg/kg) and the average of Bis (2‐ethylhexyl)phthalate (DEHP) was 2.9 ± 0.88 μg/kg (in the range of 1.84–4.24 μg/kg), which is lower than the standard level (EFSA set PAE standard levels between 0 and 50 μg/kg in food and US Environmental Protection Agency (EPA) set 6 μg/L for DEHP in drinking water). Moreover, the average total PAEs in all butter samples were 11.52 ± 2.03 μg/kg (in the range of 7.82–14.49 μg/kg) and the average of DEHP was 3.53 ± 0.73 μg/kg (in the range of 2.05–4.24 μg/kg) and the average total PAEs in all cheese samples were 8.00 ± 1.02 μg/kg (in the range of 6.33–9.91 μg/kg) and the average of DEHP was 2.26 ± 0.43 μg/kg (in the range of 1.84–3.04 μg/kg). The rank order of the estimated THQ (target hazard quotient) values based on the 95% percentile (in all samples) was DEHP > DBP (dibutyl phthalate) > BBP (butylbenzyl phthalate) > DEP (diethyl phthalate). The ILCR (Incremental Life Cancer Risk) assessment found that phthalates (DEHP) in dairy product samples are not of concern to humans. Finally, since the amount of these pollutants was less than the existing standards, it can be concluded that it does not pose any danger to Iranian consumers.

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Section: Adsorbent Preparationmentioning

confidence: 99%

Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study

Mirzaei,

Ahmadi,

Shariatifar

et al. 2023

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…), the water of the fish breeding area and the food that the fish consumes, whether farmed or wild, etc. ( Gorji et al, 2016 , Shariatifar et al, 2021 , Shariatifar et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, an increase in persistent organic pollutants (POP) has been observed in both terrestrial and aquatic environments. These pollutants, such as Polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs) and other compounds are among the POP, can be found in exist in water, soil and air and can enter the food chain directly or indirectly ( Moazzen et al, 2022 , Shariatifar et al, 2021 , Shariatifar et al, 2022 , Sharifiarab et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…However, the potential risks associated with frequent consumption of fish and other seafood due to exposure to chemical pollutants cannot be ignored. Despite this concern, the consumption of these foods is highly recommended to prevent various diseases, including cardiovascular diseases ( Magalhães et al, 2022 , Shariatifar et al, 2022 , Udofia et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…These compounds ubiquitous environmental pollutants generated primarily during the incomplete combustion of organic materials (gasoline, charcoal/wood, coal, benzene, oil, etc.). The foremost sources of PAHs (anthropogenic) include associated activities in exhaust of a motor vehicle, residential heating, coke and aluminum production, catalytic cracking towers and petroleum refineries, coal-tar pitch and production of asphalt and also liquefying plants and gasification of coal ( Naghashan et al, 2022 , Shariatifar et al, 2022 ). Most PAHs are anthropogenic and released into the environment, but sometimes they are also released by natural disasters, volcanic activity, forest fires, and oil or coal explosions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

et al. 2023

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Investigation of PAEs in some dairy products (yogurt and kashk) using method of MSPE-GC/MS: a health risk assessment study

Moazzen,

Mortazavian,

Shariatifar

et al. 2024

Environ Sci Pollut Res

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Polycyclic aromatic hydrocarbons (PAHs) in potato and related products in Tehran: a health risk assessment study

Cited by 12 publications

References 44 publications

Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study

Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Investigation of PAEs in some dairy products (yogurt and kashk) using method of MSPE-GC/MS: a health risk assessment study

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