The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

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dc.authoriderdogan, selim/0000-0002-9169-9771
dc.authoridULUSOY, HALIL IBRAHIM/0000-0002-8742-5145
dc.authoridSahin, Seyda/0000-0002-8173-7818
dc.authorwosiderdogan, selim/AAT-2487-2020
dc.authorwosidULUSOY, HALIL IBRAHIM/A-3777-2013
dc.contributor.authorSahin, Seyda
dc.contributor.authorUlusoy, Halil Ibrahim
dc.contributor.authorAlemdar, Suleyman
dc.contributor.authorErdogan, Selim
dc.contributor.authorAgaoglu, Sema
dc.date.accessioned2024-08-04T20:48:58Z
dc.date.available2024-08-04T20:48:58Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPolycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Sigma 16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 mu g/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 mu g/kg. All of the samples analyzed were found to be below the EU permitted limit (5 mu g/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 mu g/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.en_US
dc.description.sponsorshipScientific Research Project Fund of Sivas Cumhuriyet University [CUBAP V-047]en_US
dc.description.sponsorshipThis research was supported by the Scientific Research Project Fund of Sivas Cumhuriyet University (Project Number: CUBAP V-047).en_US
dc.identifier.doi10.5851/kosfa.2020.e43
dc.identifier.endpage688en_US
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.issue5en_US
dc.identifier.pmid32968721en_US
dc.identifier.scopus2-s2.0-85092223963en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage675en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2020.e43
dc.identifier.urihttps://hdl.handle.net/11616/99574
dc.identifier.volume40en_US
dc.identifier.wosWOS:000569763300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofFood Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectpolycyclic aromatic hydrocarbons (PAHs)en_US
dc.subjectbenzo[a]pyreneen_US
dc.subjectgrilled meatsen_US
dc.subjectdietary exposureen_US
dc.subjectrisk assessmenten_US
dc.titleThe Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessmenten_US
dc.typeArticleen_US

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