Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

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dc.authorid55444242100
dc.authorid6603159988
dc.authorid55863381400
dc.authorid14064350300
dc.authorid56556414500
dc.authorid57195353731
dc.contributor.authorGul O.
dc.contributor.authorDervisoglu M.
dc.contributor.authorMortas M.
dc.contributor.authorAydemir O.
dc.contributor.authorIlhan E.
dc.contributor.authorAksehir K.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:54Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:54Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractPolycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73?gkg -1 , while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49?gkg -1 , respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (r B[a]P/sum of 9 PAHs =0.816, p<0.01) as well as the best marker for 5 carcinogenic PAHs (r B[a]P/carcinogenic PAHs =0.904, p<0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses. © 2014 Elsevier Inc.en_US
dc.identifier.doi10.1016/j.jfca.2014.07.004
dc.identifier.endpage86
dc.identifier.issn0889-1575
dc.identifier.scopus2-s2.0-84924942373en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage82
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfca.2014.07.004
dc.identifier.urihttps://hdl.handle.net/20.500.12403/715
dc.identifier.volume37
dc.identifier.wosWOS:000347737200012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBenzo[a]pyrene
dc.subjectCircassian cheese
dc.subjectDietary intake
dc.subjectFood analysis
dc.subjectFood composition
dc.subjectFood processing and toxic effects
dc.subjectFood safety
dc.subjectHPLC/FLD
dc.subjectPolycyclic aromatic hydrocarbons (PAH)
dc.subjectRegulatory issues
dc.subjectSmoked cheese
dc.subjectBenzo[a]pyrene
dc.subjectCircassian cheese
dc.subjectDietary intake
dc.subjectFood analysis
dc.subjectFood composition
dc.subjectFood processing and toxic effects
dc.subjectFood safety
dc.subjectHPLC/FLD
dc.subjectPolycyclic aromatic hydrocarbons (PAH)
dc.subjectRegulatory issues
dc.subjectSmoked cheese
dc.titleEvaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detectionen_US
dc.typeArticleen_US

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