Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia

Purpose The purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating. Design/methodology/approach The effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature. Findings Contrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs. Originality/value This work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.

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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Food Control ◽

10.1016/j.foodcont.2016.07.010 ◽

2017 ◽

Vol 71 ◽

pp. 285-292 ◽

Cited By ~ 27

Author(s):

Elena Bartkiene ◽

Vadims Bartkevics ◽

Erika Mozuriene ◽

Vita Krungleviciute ◽

Aleksandr Novoslavskij ◽

...

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amines ◽

Aromatic Hydrocarbons ◽

Antimicrobial Properties ◽

Polycyclic Aromatic ◽

Pork Sausages ◽

The Impact

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Profile of Fatty Acid and Polycyclic Aromatic Hydrocarbons Smoked Pokea Clam (Batissa violacea celebensis Martens 1897) Produced in North Konawe District, South East Sulawesi

Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019) ◽

10.2991/aer.k.200325.053 ◽

2020 ◽

Author(s):

Kobajashi Togo Isamu ◽

Ahmad Mustafa ◽

Fajriah ◽

Roslindah Daeng Siang

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Fatty Acid ◽

Aromatic Hydrocarbons ◽

Polycyclic Aromatic

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Free Fatty Acid from Waste Palm Oil Functionalized Magnetic Nanoparticles Immobilized on Surface Graphene Oxide as a New Adsorbent for Simultaneously Detecting Hazardous Polycyclic Aromatic Hydrocarbons and Phthalate Esters in Food Extracts

Journal of Nanoscience and Nanotechnology ◽

10.1166/jnn.2021.19454 ◽

2021 ◽

Vol 21 (11) ◽

pp. 5522-5534

Author(s):

Sharifah Mohamad ◽

Shabnam Bakhshaei ◽

Ninie Suhana Abdul Manan ◽

N. A. Parmin ◽

Siti Khalijah Mahmad Rozi

Keyword(s):

Graphene Oxide ◽

Polycyclic Aromatic Hydrocarbons ◽

Fatty Acid ◽

Magnetic Nanoparticles ◽

Free Fatty Acid ◽

Aromatic Hydrocarbons ◽

Phthalate Esters ◽

Functionalized Magnetic Nanoparticles ◽

Polycyclic Aromatic

A newly synthesized free fatty acids from waste palm oil functionalized magnetic nanoparticles immobilized on the surface of graphene oxide (FFA@MNP-GO) was successfully synthesized and characterized in this research. The combinations of long alkyl chain of free fatty acid with graphene oxide that consists of large delocalized 77-electron systems and abundant of hydrophilic groups with hydroxyl, epoxide and carboxylic groups offer the determination of simultaneous wide range of polarities of organic pollutants in real matrices through hydrogen bonding, hydrophobic and 77-77 interactions. The fabricated adsorbent was successfully applied as a magnetic solid phase extraction (MSPE) adsorbent for the simultaneous separation of selected phthalate esters (PAEs) and polycyclic aromatic hydrocarbons (PAHs) in apple and cabbage extracts prior to their high performance liquid chromatography with diode-array detector (HPLC-DAD) determination. Factors affecting the extraction efficiency such as amount of adsorbent, desorption solvent, volume of desorption solvent, extraction time, desorption time, pH and sample volume were investigated and optimized. The results revealed that under optimal conditions, the detection limit of selected PAEs and PAHs were in the range of 0.56-0.97 ng mL-1 and 0.02–0.93 ng mL-1, respectively. The spiked recoveries of real apple and cabbage extracts for PAEs and PAHs were in the range of 81.5-117.6% with good relative standard deviation (RSD) (n = 5) less than 10% and 86.7-118.2% with acceptable RSDs (n = 5) ranging from 1.5 to 11.0%, respectively. This study reported for the first time the use of MSPE procedure for simultaneous determination of chosen PAHs and PAEs in real samples including apple and cabbage extracts by using new adsorbent, FFA@MNP-GO.

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