Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV-Vis detection

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dc.contributor.authorDost K.
dc.contributor.authorDeli C.
dc.date.accessioned2024-07-22T08:19:36Z
dc.date.available2024-07-22T08:19:36Z
dc.date.issued2012
dc.description.abstractDetermination of nine polycyclic aromatic hydrocarbons in corn, sunflower, olive oils and barbecued meat and fish by HPLC/UV-Vis method is described. The extraction procedure included a saponification, liquid-liquid extraction and finally purification of PAHs through a house-made silica-alumina column. Chromatographic determination was based on separation of PAHs on ODS column and measurement at 254 nm. All polycyclic aromatic hydrocarbons were separated and analyzed in 12 min on reversed phase ODS column with acetonitrile/water mobile phase at 1.5 mL min -1 flow rate. The detection limits of nine polycyclic aromatic hydrocarbons ranged from 0.26 to 1.15 μg L -1 at a signal/noise ratio of 3. The linearity of the method was between 0.9951 and 0.9996. Oil samples contain different PAHs ranging from 0.44 to 98.92 μg L -1. Barbecuing process increased the concentration (in the range of 2- to 8-fold) and caused the formation of PAHs in food samples. © 2011 Elsevier Ltd. All rights reserved.
dc.identifier.DOI-ID10.1016/j.foodchem.2012.01.001
dc.identifier.issn18737072
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17763
dc.language.isoEnglish
dc.subjectHelianthus
dc.subjectZea mays
dc.subjectChemical contamination
dc.subjectSeparation
dc.subjectVegetable oils
dc.subjectacetonitrile
dc.subjectanthracene
dc.subjectbenz[a]anthracene
dc.subjectbenzo[a]pyrene
dc.subjectbenzo[k]fluoranthene
dc.subjectcorn oil
dc.subjectfluoranthene
dc.subjectfluorene
dc.subjectolive oil
dc.subjectphenanthrene
dc.subjectpolycyclic aromatic hydrocarbon
dc.subjectpyrene
dc.subjectsunflower oil
dc.subjectBarbecued food
dc.subjectCorn oil
dc.subjectHPLC/UV-Vis
dc.subjectOlive oil
dc.subjectPolycyclic aromatics
dc.subjectSunflower oil
dc.subjectarticle
dc.subjectfish
dc.subjectfood processing
dc.subjecthigh performance liquid chromatography
dc.subjectlimit of detection
dc.subjectlimit of quantitation
dc.subjectliquid liquid extraction
dc.subjectmeat
dc.subjectpurification
dc.subjectsaponification
dc.subjectsignal noise ratio
dc.subjectPolycyclic aromatic hydrocarbons
dc.titleDetermination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV-Vis detection
dc.typeArticle

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