Recent analytical methods for atmospheric polycyclic aromatic hydrocarbons and their derivatives

2016 ◽  
Vol 31 (1) ◽  
pp. e3862 ◽  
Author(s):  
Kazuichi Hayakawa ◽  
Ning Tang ◽  
Akira Toriba
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Analytical Methods ◽  
Polycyclic Aromatic

scholarly journals Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce their Formation

2021 ◽  
Vol 22 (11) ◽  
pp. 6010
Author(s):  
Geni Sampaio ◽  
Glória Guizellini ◽  
Simone da Silva ◽  
Adriana de Almeida ◽  
Ana Pinaffi-Langley ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Analytical Methods ◽  
Current Knowledge ◽  
Biological Effects ◽  
Food Products ◽  
Hydrogen Molecules ◽  
Processing Strategies ◽  
Contaminated Food ◽  
Polycyclic Aromatic

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

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