Polycyclic aromatic compounds, Год журнала: 2024, Номер unknown, С. 1 - 20
Опубликована: Окт. 15, 2024
This study investigated the effects of different fat contents and cooking techniques on presence PAHs in chicken doner kebabs, as well dietary exposure potential health risks for Turkish population. The methodology detection quantification 16 PAH compounds samples using high-performance liquid chromatography (HPLC-UV) was validated. limit (LOD), (LOQ), recovery, relative standard deviation (RSD) were found to be 0.44%–1.14%, 1.45%–3.56%, 63.12%–101.50%, 0.14%–3.16%, respectively. Our findings revealed that, among analyzed compounds, BaA most dominant compound, that charcoal technique resulted highest accumulation both BaP PAH4 concentrations kebabs. Additionally, a significant increase levels observed relation higher content. Moreover, it estimated daily intake (EDI) charcoal-grilled, well-done, high-fat samples. As result, fact Margin Exposure (MOE) values calculated across population are above 10,000 indicates low level concern.
Язык: Английский