Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high performance liquid chromatography with fluorescence detection
Yazarlar (6)
Prof. Dr. Osman GÜL Ondokuz Mayis Üniversitesi, Türkiye
Muhammet Dervisoglu Ondokuz Mayis Üniversitesi, Türkiye
Mustafa Mortas Ondokuz Mayis Üniversitesi, Türkiye
Oguz Aydemir Çankiri Karatekin Üniversitesi, Türkiye
Eda Ilhan Corum State Hospital, Türkiye
Kubra Aksehir Bayburt Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Composition and Analysis (Q1) | ||
| Dergi ISSN | 0889-1575 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2015 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-02-2015 |
| Cilt / Sayı / Sayfa | 37 / 1 / 82–86 | DOI | 10.1016/j.jfca.2014.07.004 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0889157514001586 | ||
| 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 μg kg−1, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49 μg 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 … |
| Anahtar Kelimeler |
| Benzo[a]pyrene | Circassian cheese | Dietary intake | Food analysis | Food composition | Food processing and toxic effects | Food safety | HPLC/FLD | Polycyclic aromatic hydrocarbons (PAH) | Regulatory issues | Smoked cheese |
Science Direct
Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high performance liquid chromatography with fluorescence detection
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 22 |
| Google Scholar | 34 |