Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork SausagesClick to copy article linkArticle link copied!
- Radu C. RacovitaRadu C. RacovitaUniversity “Politehnica” of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, RomaniaMore by Radu C. Racovita
- Catinca Secuianu*Catinca Secuianu*E-mail: [email protected]; [email protected]University “Politehnica” of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, RomaniaImperial College London, Department of Chemical Engineering, South Kensington Campus, London SW7 2AZ, United KingdomMore by Catinca Secuianu
- Maria D. CiucaMaria D. CiucaUniversity “Politehnica” of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, RomaniaMore by Maria D. Ciuca
- Florentina Israel-RomingFlorentina Israel-RomingUniversity “Politehnica” of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, RomaniaUniversity of Agronomic Sciences and Veterinary Medicine, Biotechnology Department, 59 Marasti Boulevard, Bucharest 011464, RomaniaMore by Florentina Israel-Roming
Abstract
Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated the influence of smoking temperature, smoking time, and type of wood sawdust used as smoke source on PAH levels attained through controlled smoking of pork sausages. Four PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) were monitored, as required by European Commission Regulation 835/2011. PAH concentrations increased continuously both with higher temperatures (55–95 °C) and with longer smoking periods (2–9 h), although the level of benzo[a]pyrene exhibited a tendency to plateau after 6 h. Among seven types of hardwoods tested, plum, alder, and birch yielded PAH concentrations considerably higher than that of commonly used beech, and oak showed similar levels to beech while apple and, to a lesser extent, walnut caused lower levels of sausage contamination. These findings could guide the establishment of good practices in the smoked meat industry.
1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Wood Sawdust
2.3. Pork Sausages
2.4. Smoking of Sausages
2.5. Preparation of Smoked Sausage Samples for GC-MS Analysis
2.6. Quantification of PAHs in Smoked Sausages by GC-MS
2.7. GC-MS Method Validation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Effect of Smoking Temperature on PAH Concentrations
3.2. Effect of Smoking Time on PAH Concentrations
3.3. Effect of Type of Wood Sawdust on PAH Concentrations
Supporting Information
The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.0c04116.
Tables S1–S6 showing comparative concentrations of BaP, BaA, CHR, BbF, and total PAH4 for every type of wood sawdust used that were attained after 2, 3, 5, 6, 8, and 9 h, respectively, of controlled smoking at 75 °C. Figure S1 showing an example of a typical gas chromatogram (PDF)
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Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses). Permission may be obtained from ACS for other uses through requests via the RightsLink permission system: http://pubs.acs.org/page/copyright/permissions.html.
Acknowledgments
The authors are grateful to Dr. Maria Mihaly (University “Politehnica” of Bucharest) for access to instrumentation, CRMs provided, and many fruitful discussions.
ABaP | 10-azabenzo[a]pyrene |
ANOVA | analysis of variance |
BaA | benz[a]anthracene |
BaP | benzo[a]pyrene |
BbF | benzo[b]fluoranthene |
CHR | chrysene |
CRM | certified reference material |
dSPE | dispersive solid-phase extraction |
EC | European Commission |
EFSA | European Food Safety Authority |
EU | European Union |
g | gravitational acceleration |
GC-MS | gas chromatography–mass spectrometry |
HORRATR | Horwitz ratio (for reproducibility) |
HPLC | high performance liquid chromatography |
LOD | limit of detection |
LOQ | limit of quantification |
QuEChERS | Quick-Easy-Cheap-Effective-Rugged-Safe |
PAH | polycyclic aromatic hydrocarbon |
PAH4 | sum of benz[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, chrysene |
PSA | primary-secondary amine |
SIM | single ion monitoring |
References
This article references 46 other publications.
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- 3Wendorff, W. L.; Riha, W. E.; Muehlenkamp, E. Growth of Molds on Cheese Treated with Heat or Liquid Smoke. J. Food Prot. 1993, 56 (11), 963– 966, DOI: 10.4315/0362-028X-56.11.963Google Scholar3https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BB3M7otFyruw%253D%253D&md5=3af566ec4de07d4835525102a002ffbaGrowth of Molds on Cheese Treated with Heat or Liquid SmokeWendorff William L; Riha William E; Muehlenkamp EmilyJournal of food protection (1993), 56 (11), 963-966 ISSN:.Liquid smoke and heat treatments were evaluated for their potential use to inhibit growth of Aspergillus oryzae , Penicillium camemberti , and Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag period and P. roqueforti grew faster radially on cheese heated at 42°C for 1 h than on unheated cheese. Mold growth on cheese heated at 24 and 33°C for 1 h was not significantly different from that on the unheated control. Liquid smoke applied to the surface of cheese totally inhibited growth of A. oryzae and significantly increased the lag period of P. camemberti and P. roqueforti . Of eight major phenolic compounds in smoke, only isoeugenol inhibited all three molds. P. camemberti was slightly inhibited by m-cresol and p-cresol, while A. oryzae was inhibited by guaiacol, 4-methylguaiacol, m-cresol, and p-cresol. Results of this study showed that phenolic compounds found in smoke are primarily responsible for inhibition of molds on smoked Cheddar cheese.
- 4Niedziela, J.-C.; MacRae, M.; Ogden, I. D.; Nesvadba, P. Control of Listeria Monocytogenes in Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds. LWT-Food Sci. Technol. 1998, 31 (2), 155– 161, DOI: 10.1006/fstl.1997.0333Google ScholarThere is no corresponding record for this reference.
- 5Yang, D.; He, Z.; Gao, D.; Qin, F.; Deng, S.; Wang, P.; Xu, X.; Chen, J.; Zeng, M. Effects of Smoking or Baking Procedures during Sausage Processing on the Formation of Heterocyclic Amines Measured Using UPLC-MS/MS. Food Chem. 2019, 276, 195– 201, DOI: 10.1016/j.foodchem.2018.09.160Google Scholar5https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1cXhvVOqtr7I&md5=56e6e9e7559902929f9d6295fd234e22Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MSYang, Diaodiao; He, Zhiyong; Gao, Daming; Qin, Fang; Deng, Shaolin; Wang, Peng; Xu, Xinglian; Chen, Jie; Zeng, MaomaoFood Chemistry (2019), 276 (), 195-201CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the formation of heterocyclic amines (HAs) in sausage processing. We used principal component anal. (PCA) to differentiate the chem. compn., pH and color of the processed sausages. We detected and quantified eight types of HAs (PhIP, DMIP, Phe-P-1, IQ[4,5-b], 7,8-DiMeIQx, AαC, harman and norharman) in sausages, finding total HA concns. as high as 422 ± 17.5 ng/g. Higher smoking temps. led to higher concns. of total HA in smoked sausages (330 ± 8.19 to 422 ± 17.5 ng/g). On the contrary, higher baking temps. created lower total HA concns. in baked sausages (ranging from 139 ± 9.83 to 306 ± 0.92 ng/g). Our results demonstrated that HAs are produced even at low temps., which means that HAs should be controlled during sausage processing to minimise their formation.
- 6Hitzel, A.; Pöhlmann, M.; Schwägele, F.; Speer, K.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Meat Products Smoked with Different Types of Wood and Smoking Spices. Food Chem. 2013, 139, 955– 962, DOI: 10.1016/j.foodchem.2013.02.011Google Scholar6https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXltFOqsrg%253D&md5=1953b9c3f28a0d9baece4dfe4c71d7edPolycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spicesHitzel, Alexander; Poehlmann, Margarete; Schwaegele, Fredi; Speer, Karl; Jira, WolfgangFood Chemistry (2013), 139 (1-4), 955-962CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)The contents of polycyclic arom. hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smoldering-smoked Frankfurters and mini-salamis. For the 51 smoking expts. wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35-55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not obsd. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.
- 7Ledesma, E.; Rendueles, M.; Diaz, M. Benzo(a)Pyrene Penetration on a Smoked Meat Product during Smoking Time. Food Addit. Contam., Part A 2014, 31 (10), 1688– 1698, DOI: 10.1080/19440049.2014.949875Google Scholar7https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXhsVaks7rP&md5=1ce4c8055abc58a4972537c05467ca07Benzo(a)pyrene penetration on a smoked meat product during smoking timeLedesma, E.; Rendueles, M.; Diaz, M.Food Additives & Contaminants, Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31 (10), 1688-1698CODEN: FACPAA; ISSN:1944-0057. (Taylor & Francis Ltd.)The Codex Alimentarius gives recommendations to prevent carcinogenic polycyclic arom. hydrocarbons (PAH) (represented by benzo(a)pyrene (BaP)) contamination during processing of meat products, including the control of smoking time. The influence of direct smoking time (0, 1, 3, 5 and 7 days) on the relationship between the BaP and moisture content of a typical Spanish smoked meat product called chorizo and the mechanism of BaP penetration and water release from four different depths in the product was studied. Chorizo was studied from the Principality of Asturias, a location never before tested. An anal. method was developed for this purpose consisting of PAH extn. assisted by sonication followed by solid-phase extn. (SPE) sample clean-up and anal. detn. using GC-MS. Results show that an increase in smoking time produced contradictory and independent effects on the moisture and BaP content (μg kg-1) of chorizos. The moisture content decreased from 49.9% to 31.3%. On the other hand, the BaP content increased from less than 0.24 μg kg-1 to 0.75 μg kg-1, finally stabilizing after 5 days of smoking. After this time, the natural pores of the casing could be blocked by the large size tar particles from smoke, preventing the continued penetration of PAHs. The BaP content decreased and the moisture content increased progressively from the casing to the center of the meat product. BaP mainly accumulated in the smoked casing, being four times in excess of the legal limit. This paper analyses the mechanism for preventing PAHs contamination during the process of smoking meat products.
- 8Malarut, J.; Vangnai, K. Influence of Wood Types on Quality and Carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) of Smoked Sausages. Food Control 2018, 85, 98– 106, DOI: 10.1016/j.foodcont.2017.09.020Google Scholar8https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhs1SitLrK&md5=a7da2061dc315e0528901e6132981b3bInfluence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausagesMalarut, Jak-anan; Vangnai, KanithapornFood Control (2018), 85 (), 98-106CODEN: FOOCEV; ISSN:0956-7135. (Elsevier Ltd.)Our study investigated the effect of smoking sausages using different types of woodchips-Neem (Azadirachta indica Valeton.), Copper pod (Cassia siamea Lamk), Earleaf acacia (Acacia auriculiformis Cunn.), and Eucalyptus (Eucalyptus camaldulensis Dehn)-compared to com. Beech woodchips on different qualities of the smoked sausages-pH, water acidity, total acidity, color, sensory properties and shelf life. Moreover, the contents of carcinogenic polycyclic arom. hydrocarbons (PAHs) of the smoked sausages were evaluated using gas chromatog.-mass spectrometry (GC-MS). The results indicated that sausage smoked with Neem woodchips had similar phys. qualities, sensory properties and shelf-life (9 wk) to sausage smoked with Beech woodchips. Total PAHs revealed no significant differences between these two sausages, while the PAH4 levels of sausage smoked with Neem woodchips (1.06 μg/kg) was significantly lower than that of sausage smoked with Beech woodchips (1.54 μg/kg). The sausages smoked with Copper pod woodchips (L* value 54.1, hardness 13.0 N) and Eucalyptus woodchips (L* value 50.3, hardness 11.1 N) had lighter color and softer texture than those smoked with Beech woodchips (L* value 50.8, hardness 13.7 N), resp., while their total PAH and PAH4 contents were not significantly different. Although the sausage smoked with Earleaf acacia woodchips had the lowest contents of total PAHs, its quality during the 9 wk of storage was unacceptable due to higher aerobic plate counts which were believed to be related to the low smoke generation temp. of the Earleaf acacia woodchips. Therefore, the overall results suggested that the Neem woodchips could be potentially utilized as a low cost alternative to com. Beech woodchips for smoking meat products in the meat industry.
- 9Pöhlmann, M.; Hitzel, A.; Schwägele, F.; Speer, K.; Jira, W. Contents of Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Frankfurter-Type Sausages Depending on Smoking Conditions Using Glow Smoke. Meat Sci. 2012, 90, 176– 184, DOI: 10.1016/j.meatsci.2011.06.024Google Scholar9https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BC3MfmvVahtA%253D%253D&md5=d6ecc3515fdf1a0d06e471b411c3bf28Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smokePohlmann Margarete; Hitzel Alexander; Schwagele Fredi; Speer Karl; Jira WolfgangMeat science (2012), 90 (1), 176-84 ISSN:.The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking conditions (glow smoke). For the 24 smoking experiments (performed in duplicates) three different smoke densities and ventilator velocities as well as wood chips with five different moisture contents were tested. During the smoking process, concentrations of O(2), CO(2) and CO, humidity and temperature in the smoking chamber as well as smoke generation temperature were determined. The chemical analysis included the contents of the 15+1 EU priority PAH and the phenolic substances guaiacol, 4-methylguaiacol, syringol, eugenol and trans-isoeugenol. The smoking conditions had a significant influence on smoke generation temperature, organoleptic properties and the formation of PAH and phenolic substances. The PAH contents increased with smoke density and ventilator velocity. No correlation between the contents of PAH and phenols was observed.
- 10Pöhlmann, M.; Hitzel, A.; Schwägele, F.; Speer, K.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Smoked Frankfurter-Type Sausages Depending on Type of Casing and Fat Content. Food Control 2013, 31 (1), 136– 144, DOI: 10.1016/j.foodcont.2012.09.030Google ScholarThere is no corresponding record for this reference.
- 11Domingo, J. L. Concentrations of Environmental Organic Contaminants in Meat and Meat Products and Human Dietary Exposure: A Review. Food Chem. Toxicol. 2017, 107, 20– 26, DOI: 10.1016/j.fct.2017.06.032Google Scholar11https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhtVynurjK&md5=698acaf90e64cdd13ab16dd0fa4ed221Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A reviewDomingo, Jose L.Food and Chemical Toxicology (2017), 107 (Part_A), 20-26CODEN: FCTOD7; ISSN:0278-6915. (Elsevier Ltd.)Meat and meat products is one of the most relevant food groups in an important no. of human diets. Recently, the IARC, based on results of a no. of epidemiol. studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", resp. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temps. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concns. of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs contg. also chem. pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental org. pollutants.
- 12Alexander, J.; Benford, D.; Cockburn, A.; Cravedi, J.-P.; Dogliotti, E.; Di Domenico, A.; Fernández-Cruz, M. L.; Fink-Gremmels, J.; Fürst, P.; Galli, C.; Grandjean, P.; Gzyl, J.; Heinemeyer, G.; Johansson, N.; Mutti, A.; Schlatter, J.; Van Leeuwen, R.; Van Peteghem, C.; Verger, P. Polycyclic Aromatic Hydrocarbons in Food. Scientific Opinion of the Panel on Contaminants in the Food Chain. Eur. Food Saf. Auth. J. 2008, 724, 1– 114Google ScholarThere is no corresponding record for this reference.
- 13European Commission Commission Regulation (EU) No 835/2011. Off. J. Eur. Union 2011, L215, 4– 8Google ScholarThere is no corresponding record for this reference.
- 14Varlet, V.; Serot, T.; Knockaert, C.; Cornet, J.; Cardinal, M.; Monteau, F.; Le Bizec, B.; Prost, C. Organoleptic Characterization and PAH Content of Salmon (Salmo Salar) Fillets Smoked According to Four Industrial Smoking Techniques. J. Sci. Food Agric. 2007, 87, 847– 854, DOI: 10.1002/jsfa.2786Google Scholar14https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2sXkt1Ojsbg%253D&md5=cbdf56bc9d52df57ced97404dbbfc385Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniquesVarlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, CaroleJournal of the Science of Food and Agriculture (2007), 87 (5), 847-854CODEN: JSFAAE; ISSN:0022-5142. (John Wiley & Sons Ltd.)Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic arom. hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equiv. quantity (TEQ) expressed in μg kg-1. The results show a significant correlation between the smoking process parameters, the odor of the smoked fish and the presence of PAHs. Smoldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temp. (between 380 and 500 °C) causes significant differences of PAHs concn. even if the contents are under the legal threshold concerning benzo(a)pyrene (5 μg kg-1). Smoked fish obtained by liq. smoke vaporisation presented the lowest level of PAHs but benzo(a)pyrene concn. is nevertheless important. The odours brought by the liq. smoke process are more 'cold smoke' and 'vegetal/green' than the other techniques, which are smokier and fishier.
- 15García-Falcón, M. S.; Simal-Gándara, J. Polycyclic Aromatic Hydrocarbons in Smoke from Different Woods and Their Transfer during Traditional Smoking into Chorizo Sausages with Collagen and Tripe Casings. Food Addit. Contam. 2005, 22 (1), 1– 8, DOI: 10.1080/02652030400023119Google Scholar15https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXhsFyjsLo%253D&md5=f86ee22600e4e05f8bc9435d1a2dc371Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casingsGarcia-Falcon, M. S.; Simal-Gandara, J.Food Additives & Contaminants (2005), 22 (1), 1-8CODEN: FACOEB; ISSN:0265-203X. (Taylor & Francis Ltd.)Polycyclic arom. hydrocarbons (PAHs), at least those with high mol. mass, are classified as probable human carcinogens by the US Environmental Protection Agency. The importance of the material used to generate smoke is indicated by the attention that the European Union is paying to list the wood that can be used to produce smoking flavor agents. The paper examines the dependence on the nature of the wood used for smoking on the formation of 8 PAHs (selected as markers of PAHs) and transfer of these PAHs into traditional Spanish smoked chorizo sausages with collagen and tripe casings. The results showed that the kind of combustion performed on different materials seriously affected the PAH levels in the smoke generated. Ignition and firing of the material with a flame compared with heating produced more PAHs in the smoke. The levels of PAHs found in the meat and in the collagen and tripe casings of the smoked chorizo samples suggest that the collagen-based casings behave as a better barrier to PAHs.
- 16Skaljac, S.; Jokanovic, M.; Tomovic, V.; Ivic, M.; Tasic, T.; Ikonic, P.; Sojic, B.; Dzinic, N.; Petrovic, L. Influence of Smoking in Traditional and Industrial Conditions on Colour and Content of Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausage “Petrovska Klobasa“. LWT-Food Sci. Technol. 2018, 87, 158– 162, DOI: 10.1016/j.lwt.2017.08.038Google Scholar16https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhsVerurzM&md5=68f3c7a0af8084ef0829805f16006dc6Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage "Petrovska´ kloba´sa"Skaljac, Snezana; Jokanovic, Marija; Tomovic, Vladimir; Ivic, Maja; Tasic, Tatjana; Ikonic, Predrag; Sojic, Branislav; Dzinic, Natalija; Petrovic, LjiljanaLWT--Food Science and Technology (2018), 87 (), 158-162CODEN: LSTWB3; ISSN:0023-6438. (Elsevier Ltd.)The aim of this study was to det. color characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented sausage Petrovska´ kloba´sa smoked in traditional (T - direct smoking) and industrial (I - indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic arom. hydrocarbons -PAH (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[b]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were detd. in both examd. groups of sausages. According to the results obtained in this study, Petrovska´ kloba´sa smoked in traditional conditions had significantly lower (P < 0.05) redness (a*) at end of drying period, but color characteristics (L*; a*; b*) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions. Also, Petrovska´ kloba´sa smoked in traditional conditions at both examd. periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg resp.) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg resp.).
- 17Duedahl-Olesen, L.; White, S.; Binderup, M.-L. Polycyclic Aromatic Hydrocarbons (PAH) in Danish Smoked Fish and Meat Products. Polycyclic Aromat. Compd. 2006, 26 (3), 163– 184, DOI: 10.1080/10406630600760527Google Scholar17https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD28XhtVCktLzP&md5=8b11456c8dd3b4aad7a95cc1c65b3326Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat productsDuedahl-Olesen, L.; White, S.; Binderup, M.-L.Polycyclic Aromatic Compounds (2006), 26 (3), 163-184CODEN: PARCEO; ISSN:1040-6638. (Taylor & Francis, Inc.)Twenty seven PAH were detected in 45 selected smoked food samples produced in Denmark, including mackerel, herring, trout, small sausages, salami, and bacon. The sum of PAH in smoked meat products ranged from 24 μg/kg for salami to 64 μg/kg in bacon, while those in fish products ranged from 22 μg/kg in smoked mackerel prepd. in an elec. oven to 1387 μg/kg in herring smoked by direct smoking. The concn. of benzo[a]pyrene for all sample types were below the max. level of 5 μg/kg for smoked fish and meat set by the European Commission. Results from this survey confirm that the actual level of individual PAH in fish products is dependent on variables such as the type of wood used in the smoking process. Furthermore, the use of the benzo[a]pyrene approach for estn. of the carcinogenicity of PAH in food is confirmed. The Danish intake of benzo[a]pyrene from these smoked products is 2 to 4 ng/person/day.
- 18Duedahl-Olesen, L.; Christensen, J. H.; Højgård, A.; Granby, K.; Timm-Heinrich Influence of Smoking Parameters on the Concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in Danish Smoked Fish. Food Addit. Contam., Part A 2010, 27 (9), 1294– 1305, DOI: 10.1080/19440049.2010.487074Google Scholar18https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3cXovFOjs7c%253D&md5=27072e94f7a7889e89810e3059fbda2fInfluence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fishDuedahl-Olesen, L.; Christensen, J. H.; Hoejgaard, A.; Granby, K.; Timm-Heinrich, M.Food Additives & Contaminants, Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment (2010), 27 (9), 1294-1305CODEN: FACPAA; ISSN:1944-0049. (Taylor & Francis Ltd.)A new method for the anal. of 25 polycyclic arom. hydrocarbon (PAH) compds. in fish was developed, validated, and used for the quantification of PAHs in 180 industrially smoked fish products. The method included pressurized liq. extn., gel-permeation chromatog. (Bio-beads S-X3), solid-phase extn. (silica gel), and gas chromatog.-mass spectrometry anal. The sum concn. of 25 PAHs (.sum.PAH25) was highest in smoked herring (n = 3) and mackerel fillets (n = 13), with an av. concn. of 320 and 235 μg/kg-1, resp. Lowest av. .sum.PAH25 concns. were obtained for indirectly smoked trout (26 μg/kg-1). Principal component anal. was used to correlate processing parameters to PAH concns. and to identify the effects of these parameters. The anal. showed that for salmon hot-smoking conditions lead to higher .sum.PAH25 than cold smoking, and for other fish species direct smoking leads to higher .sum.PAH25 than indirect smoking. Also, the usage of common alder increases the PAH contamination compared with beech. The effects of smoking time, combustion temps., and two types of smoke-generating material on the .sum.PAH25 were also tested in a pilot plant study with smoked trout as a model fish. In addn. to confirming that increased combustion temps. and usage of common alder in comparison with beech increased .sum.PAH25, it was also revealed that the PAH concn. decreased in the order fish skin >> outer layer of the fish muscle > inner part of the fish muscle.
- 19Hokkanen, M.; Luhtasela, U.; Kostamo, P.; Ritvanen, T.; Peltonen, K.; Jestoi, M. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. J. Chem. 2018, 2018, id2160958 DOI: 10.1155/2018/2160958Google ScholarThere is no corresponding record for this reference.
- 20Wretling, S.; Eriksson, A.; Eskhult, G. A.; Larsson, B. Polycyclic Aromatic Hydrocarbons (PAHs) in Swedish Smoked Meat and Fish. J. Food Compos. Anal. 2010, 23, 264– 272, DOI: 10.1016/j.jfca.2009.10.003Google Scholar20https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3cXktlCrsbs%253D&md5=3143eb3b9b39aab5a007a31946195fcfPolycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fishWretling, S.; Eriksson, A.; Eskhult, G. A.; Larsson, B.Journal of Food Composition and Analysis (2010), 23 (3), 264-272CODEN: JFCAEE; ISSN:0889-1575. (Elsevier Ltd.)An official control program of benzo[a]pyrene (BaP) levels in Swedish smoked meat and fish was carried out in 2006 and 2007. Thirty-eight samples of smoked meat and meat products and 39 samples of smoked fish were analyzed for BaP and other polycyclic arom. hydrocarbons (PAHs). The high resoln. gas chromatog.-mass spectrometry (HRGC-MS) method employed was elaborated and validated for the control program. The method complies with the criteria for official control according to . Nine samples of smoked meat showed high BaP levels ranging from 6.6 to 36.9 μg/kg, exceeding the 5.0 μg/kg max. level for smoked meat and fish established by the European Commission (Regulation (EC) No 208/2005). These samples were produced by traditional "sauna" smoking, where the food is directly exposed to hot smoke from a burning log fire. Six samples of smoked fish had BaP levels exceeding 5.0 μg/kg, the concns. ranging from 8.4 to 14.4 μg/kg. Samples of meat and fish smoked by indirect technique, using smoke from an external smoke generator, all had BaP levels below the limit of quantification, i.e., 0.3 μg/kg. Actions have been initiated by the food control authorities on account of the non-complying results.
- 21Simko, P. Factors Affecting Elimination of Polycyclic Aromatic Hydrocarbons from Smoked Meat Foods and Liquid Smoke Flavorings. Mol. Nutr. Food Res. 2005, 49, 637– 647, DOI: 10.1002/mnfr.200400091Google Scholar21https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXos1Cnsb8%253D&md5=7d0e51ed5588a13851b86ede2d0d22a9Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavoringsSimko, PeterMolecular Nutrition & Food Research (2005), 49 (7), 637-647CODEN: MNFRCV; ISSN:1613-4125. (Wiley-VCH Verlag GmbH & Co. KGaA)This review deals with effects of environmental and physicochem. factors affecting polyarom. hydrocarbon (PAH) elimination from smoked meat products and liq. smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technol. for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biol. effects, and anal. aspects of PAHs are mentioned concisely. The main part is devoted to physicochem. factors affecting the PAH content in smoked meat products, such as light, addnl. cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concn. decrease in LSF has low-d. polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compds. presented in liq. media able to compete for the adsorption center on the PET surface.
- 22Esposito, M.; Citro, A.; Marigliano, L.; Urbani, V.; Seccia, G.; Marotta, M. P.; de Nicola, C. Influence of Different Smoking Techniques on Contamination by Polycyclic Aromatic Hydrocarbons in Traditional Smoked Mozzarella Di Bufala Campana. Int. J. Dairy Technol. 2015, 68 (1), 97– 104, DOI: 10.1111/1471-0307.12179Google Scholar22https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXktFaqt7g%253D&md5=f69325cbb290bbda470ed50ea536f1dcInfluence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala CampanaEsposito, Mauro; Citro, Angelo; Marigliano, Laura; Urbani, Valeria; Seccia, Giuseppe; Marotta, Maria Pia; De Nicola, ClaraInternational Journal of Dairy Technology (2015), 68 (1), 97-104CODEN: IJDTFQ; ISSN:1364-727X. (Wiley-Blackwell)The levels of six polycyclic arom. hydrocarbons (PAHs) including benzo[a]pyrene and three other PAH were detd. in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk assocd. with consumption of these cheeses. Although no max. limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concns. are significantly lower. No contamination was found using liq. smoke.
- 23Guillén, M. D.; Palencia, G.; Ibargoitia, M. L.; Fresno, M.; Sopelana, P. Contamination of Cheese by Polycyclic Aromatic Hydrocarbons in Traditional Smoking. Influence of the Position in the Smokehouse on the Contamination Level of Smoked Cheese. J. Dairy Sci. 2011, 94 (4), 1679– 1690, DOI: 10.3168/jds.2010-3647Google Scholar23https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3MXnvFChtrg%253D&md5=60d15021594f995e7bbb5202e688957eContamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheeseGuillen, M. D.; Palencia, G.; Ibargoitia, M. L.; Fresno, M.; Sopelana, P.Journal of Dairy Science (2011), 94 (4), 1679-1690CODEN: JDSCAE; ISSN:0022-0302. (Elsevier)This paper sets out to det. the polycyclic arom. hydrocarbon (PAH) contamination degree of a traditionally smoked cheese: Herreno cheese, which comes from one of the Canary Islands. Its PAH profile is thoroughly studied by means of gas chromatog.-mass spectrometry in SIM mode, and compared with that of an unsmoked cheese. Furthermore, a parameter not previously studied is evaluated, namely the influence of the position of the individual cheeses in the smokehouse on their PAH contamination level. Heavy PAH, among which are included most of the carcinogens, are very scarce and their concns. low. In fact, benz[a]anthracene, together with chrysene+triphenylene, are the only heavy PAH detected in all of the smoked samples studied. The concn. of benzo[a]pyrene, detected only in 1 of the samples, is below the limit established in Spain for the rind of smoked cheese. In contrast, high concns. of light PAH have been found, esp. of naphthalene and its alkyl derivs., whose effect on human health is not yet well established. The results derived from the anal. of the PAH profile suggest the potential usefulness of certain ratios between some pairs of PAH (phenanthrene/anthracene, naphthalene/acenaphthylene) to provide information on the PAH contamination source. Furthermore, differences have been found, depending on the position of the cheeses in the smokehouse, those placed in the path followed by the smoke being more contaminated. Therefore, the findings of this study could help in improving the design of smokehouses, to decrease the PAH contamination degree of smoked cheese.
- 24Chen, S.; Kao, T. H.; Chen, C. J.; Huang, C. W.; Chen, B. H. Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan. J. Agric. Food Chem. 2013, 61, 7645– 7653, DOI: 10.1021/jf402057sGoogle Scholar24https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXhtV2ktL7P&md5=02ab4eccc2a1e8fd5d2d43d7d305c4b3Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in TaiwanChen, Shaun; Kao, Tsai Hua; Chen, Chia Ju; Huang, Chung Wei; Chen, Bing HueiJournal of Agricultural and Food Chemistry (2013), 61 (31), 7645-7653CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society)Polycyclic arom. hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to det. the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9±3.1-125.5±9.2 ppb) were higher than in poultry meat (19.1±2.0-28.2±1.2 ppb) and seafood (9.1±1.4-31.8±1.8 ppb), with lamb steak contg. the largest amt. of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addn., the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10-7. This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.
- 25Djinovic, J.; Popovic, A.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia. Meat Sci. 2008, 80, 449– 456, DOI: 10.1016/j.meatsci.2008.01.008Google Scholar25https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXhtVagu7zJ&md5=5f49f0d3ea39bb0c83268a3c070adec0Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from SerbiaDjinovic, Jasna; Popovic, Aleksandar; Jira, WolfgangMeat Science (2008), 80 (2), 449-456CODEN: MESCDN; ISSN:0309-1740. (Elsevier B.V.)The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examd. during the process of smoking. All these meat products from meat industry Zlatiborac, Mackat, Serbia presented in this study, have not previously been analyzed concerning to their contents of PAH compds. Detn. and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The max. level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation anal.
- 26Stumpe-Viksna, I.; Bartkevic, V.; Kukare, A.; Morozovs, A. Polycyclic Aromatic Hydrocarbons in Meat Smoked with Different Types of Wood. Food Chem. 2008, 110, 794– 797, DOI: 10.1016/j.foodchem.2008.03.004Google Scholar26https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXlsFCiu78%253D&md5=cd983550c7198aa3b8e5f4b5478a3ec3Polycyclic aromatic hydrocarbons in meat smoked with different types of woodStumpe-Viksna, Ilze; Bartkevics, Vadims; Kukare, Agnese; Morozovs, AndrisFood Chemistry (2008), 110 (3), 794-797CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)The influence of the wood used for the smoking of meat on the formation of polycyclic arom. hydrocarbons (PAH) has been studied. Ten types of wood and charcoal were used for prepn. of smoked meat samples. The anal. sample prepn. method implied extn. of PAH with cyclohexane, liq.-liq. extn. with N,N-dimethylformamide/water, back extn. with cyclohexane, followed by clean-up on silica solid phase extn. (SPE) column and quantification by gas chromatog.-mass spectrometry. It was found that the type of wood has a significant influence on the amt. of PAH in smoked meat. The samples smoked with apple-tree and alder contained the smallest PAH concns. The samples smoked with spruce had the highest concns. of PAH. The difference in content of benzo[a]pyrene (from 6.04 till 35.07 μg/kg) and total PAH (from 47.94 till 470.91 μg/kg) indicates that choice of wood for smoking is one of the crit. parameter to be controlled in order to diminish the contamination of food products.
- 27Fasano, E.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gándara, J. Profiling, Distribution and Levels of Carcinogenic Polycyclic Aromatic Hydrocarbons in Traditional Smoked Plant and Animal Foods. Food Control 2016, 59 (1881), 581– 590, DOI: 10.1016/j.foodcont.2015.06.036Google Scholar27https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXht1SrtLvM&md5=06fc6123e19c96273c0dad3995216c27Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foodsFasano, Evelina; Yebra-Pimentel, Iria; Martinez-Carballo, Elena; Simal-Gandara, JesusFood Control (2016), 59 (), 581-590CODEN: FOOCEV; ISSN:0956-7135. (Elsevier Ltd.)The purpose of this study was to evaluate the concn. of polycyclic arom. hydrocarbons (PAH8 plus fluoranthene and pyrene) in "Pan de Cea" bread, "Pimento´n de La Vera" paprika, "San Simo´n da Costa", "Idiaza´bal" and "Humus" cheeses, and "Chorizo" garlic pork sausage. Results obtained showed that harmless low mol. wt. compds. (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16-17 % in paprika, 23-28 % in cheese and 20-24 % in meat sausages, resp. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concn. (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). "Pimento´n de la Vera" paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their mol. wt. increased. These results showed that the contamination detected in "Pan de Cea" bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs detd. were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in "Pimento´n de la Vera" paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our ests., the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.
- 28Rey-Salgueiro, L.; García-Falcón, M. S.; Martínez-Carballo, E.; Simal-Gándara, J. Effects of Toasting Procedures on the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread. Food Chem. 2008, 108 (2), 607– 615, DOI: 10.1016/j.foodchem.2007.11.026Google Scholar28https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXnvVKisA%253D%253D&md5=2434dac7af51fe2ac721df28fb783896Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted breadRey-Salgueiro, Ledicia; Garcia-Falcon, Mercedes Sonia; Martinez-Carballo, Elena; Simal-Gandara, JesusFood Chemistry (2008), 108 (2), 607-615CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)Some polycyclic arom. hydrocarbons (PAHs), particularly those with a high mol. wt., have been classified as probably carcinogens to humans by the International Agency for Research on Cancer (IARC). The significance of the detn. of PAHs is reflected by the special attention of the European Union, which is paying to regulate the max. allowed levels of PAHs in foodstuffs such as smoked foods. Like other thermally processed foodstuffs, toasted bread can contain these carcinogenic chems., not only due to a contamination at source but also during toasting. In order to check PAHs generated from toasting in sandwich bread, several treatment conditions were evaluated: direct toasting (flame-toasting, coal-grilling or gas oven-toasting) or indirect toasting (elec. oven-toasting). PAHs were extd. by solid-liq. extn. (SLE) and detd. by liq. chromatog. with fluorescence detection (LC-FD). Based on the results, the used toasted technique would strongly affect in PAH levels in the final product. No samples obtained by elec. oven and toaster were polluted; otherwise the samples toasted by charcoal and flame grilling presented very important levels. Up to 350 μg/kg of total PAHs were detected in toasted samples by wood flame. Differences between different ways of toasting could be ascribed to deposition of PAHs from smoke. Finally, several com. toasted samples of bread were tested to det. PAHs. Overall, the PAH levels were very low. Benzo[a]pyrene ranged from no detectable to 0.23 μg/kg.
- 29Rey-Salgueiro, L.; Martínez-Carballo, E.; García-Falcón, M. S.; Simal-Gándara, J. Effects of a Chemical Company Fire on the Occurrence of Polycyclic Aromatic Hydrocarbons in Plant Foods. Food Chem. 2008, 108 (1), 347– 353, DOI: 10.1016/j.foodchem.2007.10.042Google Scholar29https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXitVGmsw%253D%253D&md5=6f17b4a2cca3c1adbd560e0d14effd79Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foodsRey-Salgueiro, Ledicia; Martinez-Carballo, Elena; Garcia-Falcon, Mercedes Sonia; Simal-Gandara, JesusFood Chemistry (2008), 108 (1), 347-353CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)On Friday, Sept. 1, 2006, the facilities of a chems. distributor in the Spanish town of Caldas de Reis, were almost completely destroyed as a result of a fire. Comprehensive liq. chromatog.-fluorescence detection (LC-FD) analyses were performed on plant foods to det. the toxic impact of this kind of accident on population. PAHs from a polluted atm. are generally transferred to plants by particle-phase deposition on the waxy leaf cuticle or by uptake in the gas phase through stomata. PAH levels in all samples were not alarming (total PAHs were below 4.240 ng/g) and the PAH profiles were similar, with the exception of peppers, in all vegetal materials (5-to-4 rings ratio of 1-2), suggesting the similarity in source type (the fire). PAH concns. in plants were related to their surface exposed to air, indicating that the contribution of soil/water PAHs to plants (aerial part) accumulation was insignificant.
- 30Yebra-Pimentel, I.; Fernández-González, R.; Martínez Carballo, E.; Simal-Gándara, J. Searching Ingredients Polluted by Polycyclic Aromatic Hydrocarbons in Feeds Due to Atmospheric or Pyrolytic Sources. Food Chem. 2012, 135 (3), 2043– 2051, DOI: 10.1016/j.foodchem.2012.06.069Google Scholar30https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC38XhtlSmtbnP&md5=c91d83b7ece536177e0327c712ebcfacSearching ingredients polluted by polycyclic aromatic hydrocarbons in feeds due to atmospheric or pyrolytic sourcesYebra-Pimentel, Iria; Fernandez-Gonzalez, Ricardo; Martinez Carballo, Elena; Simal-Gandara, JesusFood Chemistry (2012), 135 (3), 2043-2051CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)The primary aim of the proposed work is to propose the potential sources of pollution by polycyclic arom. hydrocarbons (PAHs) in feeds and ingredients. To reach this propose the development of a simple, fast, quant. and economic method for detg. PAHs using liq.-liq. extn. (LLE), clean-up and detection by liq. chromatog. with fluorescence detection (LC-FD) in polluting feeds and ingredients was developed. The overall method quantification limits range from 0.020 to 4.0 μg/kg and analyte recoveries are between 70% and 105% with relative std. deviations (RSD) lower than 20%. Mol. patterns of PAHs were used to study their distribution in the selected samples by cluster anal., sepg. them in two groups: contaminated by atm. or pyrolytic sources. In order to find a relationship between the nutritional compn. (protein, fiber, ash and fat content), and the hypothetical toxicity of selected feeds, a partial least squared (PLS) anal. was used, showing that fiber was a major contributor. Moreover, the complete data set of 27 feed samples and 25 feed ingredients x 13 PAH concns. were analyzed by PCA to find out what ingredients were controlling PAH pollution.
- 31García-Falcón, M. S.; Cancho-Grande, B.; Simal-Gándara, J. Minimal Clean-up and Rapid Determination of Polycyclic Aromatic Hydrocarbons in Instant Coffee. Food Chem. 2005, 90 (4), 643– 647, DOI: 10.1016/j.foodchem.2004.03.059Google ScholarThere is no corresponding record for this reference.
- 32García-Falcón, M. S.; Simal-Gándara, J. Determination of Polycyclic Aromatic Hydrocarbons in Alcoholic Drinks and the Identification of Their Potential Sources. Food Addit. Contam. 2005, 22 (9), 791– 797, DOI: 10.1080/02652030500198498Google Scholar32https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXhtV2htLjK&md5=5aca4ef436a8bce2ee40ec393ab14c48Determination of polycyclic aromatic hydrocarbons in alcoholic drinks and the identification of their potential sourcesGarcia-Falcon, M. S.; Simal-Gandara, J.Food Additives & Contaminants (2005), 22 (9), 791-797CODEN: FACOEB; ISSN:0265-203X. (Taylor & Francis Ltd.)Some polycyclic arom. hydrocarbons (PAHs), particularly those with a high mol. mass, were classified as probably being carcinogenic to humans by the International Agency for Research on Cancer (IARC). The significance of the detn. of PAHs is reflected by the special attention the European Union is paying to regulating their max. allowed levels in various types of foods. Like tobacco and smoked meats, alc. drinks can also contain these carcinogenic chems., as the latter were detected in the charred insides of barrels, some ingredients such as caramel or the smoke released during the drying of germinated barley in beer or whisky. This paper detd. the contents of 7 PAHs in alc. beverages of variable alc. strength that had been aged in charred barrels for different times (months, years). The aim was to elucidate the dependence of the formation of 7 PAHs on the type of charring (traditional or convective) used and the charring intensity (light, medium or heavy). Based on the results, the way the tree raw material is toasted strongly influences PAH levels in alc. drinks; thus, traditional charring produces increased amts. of PAHs from the wood relative to convective toasting. The sum of the analyzed PAH concns. in the aged alc. beverages studied ranged from zero for a white wine to 172 ng l-1 for a 'brandy de jerez solera'. The carcinogenic indicator benzo[a]pyrene was found at concns. below 10 ng l-1. These PAH concns. in alc. beverages are very low relative to those in smoked and char-broiled foodstuffs. Any health hazards, however, can be minimized by convective toasting to manuf. the barrels where the drinks are to be aged.
- 33Rey-Salgueiro, L.; Martínez-Carballo, E.; García-Falcón, M. S.; Simal-Gándara, J. Survey of Polycyclic Aromatic Hydrocarbons in Canned Bivalves and Investigation of Their Potential Sources. Food Res. Int. 2009, 42 (8), 983– 988, DOI: 10.1016/j.foodres.2009.04.003Google Scholar33https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1MXovF2ktrk%253D&md5=abb1821a2212be1b5cb2a42b8cb1b0e5Survey of polycyclic aromatic hydrocarbons in canned bivalves and investigation of their potential sourcesRey-Salgueiro, Ledicia; Martinez-Carballo, Elena; Garcia-Falcon, Mercedes Sonia; Simal-Gandara, JesusFood Research International (2009), 42 (8), 983-988CODEN: FORIEU; ISSN:0963-9969. (Elsevier B.V.)Polycyclic arom. hydrocarbons (PAHs) are ubiquitous contaminants in the marine environment derived from uncontrolled petroleum spills, marine transports, discharges from ships, and urban runoff. The NW coast of Spain (Galicia) has a characteristic hydrog., defined by a continuous suite of estuarine systems called "Rias Gallegas". Some of these estuaries support important industrial and urban centers while others are preserved from human influence. The PAH contents in invertebrate organisms, such as bivalves, have been widely investigated because they are good bioindicators of pollution due to their ability to filter the water. 12 PAHs were detd. in canned mussels (Mytilus galloprovincialis), clams (Venerupis pullastra), cockles (Cerastoderma edule) and knives (Ensis ensis) from the Galician "Rias Gallegas" to perform a possible risk assessment on these contaminants. Pyrene, benzo[b]fluoranthene, benzo[k]fluoranthene and benzo[a]pyrene were detected in all the selected samples by liq. chromatog. coupled with fluorescence spectroscopy. With regard to benzo[a]pyrene, which represents the most potentially carcinogenic PAHs, European Regulation 1881/2006/EC fixed at 10 μg/kg of wet wt. the MRL (max. residual level) in bivalve molluscs. None of these marine invertebrates showed values higher than the MRL and therefore, they do not suppose risk for human health. Mussels hydrocarbon body burden levels were highest than exhibited by others bivalves. Some factors may det. this feature, as lipid content or habitat. Lower PAH levels of five and six benzene rings were detected in canned mussels in pickle sauce (vegetable oil, vinegar, paprika, salt and other spices) than in mussels in natural sauce (water, salt and other spices). PAHs migration from mussels to the vegetable oil in pickle sauce was verified to be the reason.
- 34Yebra-Pimentel, I.; Martínez-Carballo, E.; Regueiro, J.; Simal-Gándara, J. The Potential of Solvent-Minimized Extraction Methods in the Determination of Polycyclic Aromatic Hydrocarbons in Fish Oils. Food Chem. 2013, 139 (1–4), 1036– 1043, DOI: 10.1016/j.foodchem.2013.02.012Google Scholar34https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXltFOktrg%253D&md5=19eef60159b05bb87bac21d32b9000c7The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oilsYebra-Pimentel, Iria; Martinez-Carballo, Elena; Regueiro, Jorge; Simal-Gandara, JesusFood Chemistry (2013), 139 (1-4), 1036-1043CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)Fish oil has been identified as one of the most important contributors to the level of Persistent Org. Pollutants (POPs) in feed products. The detn. of polycyclic arom. hydrocarbons (PAHs) in fish oils is complicated due to the fat matrix, which affects both extn. efficiency and anal. quality. This article reviews and addresses two of the most relevant anal. methods for detg. 11 mutagenic and carcinogenic PAHs, as well as two EPA indicator PAHs in fish oils. We discuss and critically evaluate two different extn. procedures, such as ultrasound-assisted solvent extn. (USAE) and ultrasound-assisted emulsification-microextn. (USAEME). Clean-up of exts. was performed by solid-phase extn. using C18 and glass columns contg. silica gel and florisil for USAE or only C18 for USAEME. Detection of the selected PAHs was carried out by high-performance liq. chromatog. coupled with fluorescence detection for detn. Optimization of the variables affecting extn. by the selected extn. techniques was conducted and recoveries ranged from 70% to 100% by USAE and from 70% to 108% by USAEME with estd. quantification limits between 0.020 and 2.6 μg/kg were achieved. Moreover, the applicability of the selected methods was evaluated by the anal. of real samples. To our knowledge, this is the first time that USAEME has been applied to the detn. of PAHs in food matrixes, such as oil fish samples. The methods proposed were applied to the detn. of the target PAHs in fish samples from different countries, and it was found that the low PAH contamination of the selected fish oils could mainly occur by atm. sources.
- 35Yebra-Pimentel, I.; Fernández-González, R.; Martínez-Carballo, E.; Simal-Gándara, J. Optimization of Purification Processes to Remove Polycyclic Aromatic Hydrocarbons (PAHs) in Polluted Raw Fish Oils. Sci. Total Environ. 2014, 470–471, 917– 924, DOI: 10.1016/j.scitotenv.2013.10.061Google Scholar35https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXjt1Kluw%253D%253D&md5=81a3d38dbe0f497fbb107ccda754fb25Optimization of purification processes to remove polycyclic aromatic hydrocarbons (PAHs) in polluted raw fish oilsYebra-Pimentel, Iria; Fernandez-Gonzalez, Ricardo; Martinez-Carballo, Elena; Simal-Gandara, JesusScience of the Total Environment (2014), 470-471 (), 917-924CODEN: STENDL; ISSN:0048-9697. (Elsevier B.V.)Fish oils are one of the main sources of health promoting nutrients such as n-3 fatty acids in animal and human diet. Nevertheless, they could be an important source of persistent org. pollutants (POPs). Different strategies of decontamination processes to reduce polycyclic arom. hydrocarbon (PAH) levels in fish oils, such as solvent extn. (ethanol) and adsorbent extn. using com. available (activated carbon) and sustainable adsorbents (mussel shell and wood ashes), were compared. Adsorption conditions were evaluated and optimized by an exptl. design and the exptl. results were adjusted to response surfaces. In this way, PAH removals increased with increasing of individual PAH mol. wt. and they range from 80% to 100% using activated carbon and from 10% to 100% using wood ashes. Pine wood ashes showed similar removal rates to activated carbon (87%-100%) excluding F (51%) and P (42%). No PAH removal was obsd. using mussel shell ashes. Ethanol extn. was also optimized and showed a good performance in the extn. of PAHs. However, it does affect their ω-3 fatty acid contents. Finally, real oil samples from different fishing areas: Spain, South America, and North Europe were selected for the decontamination expts. under exptl. conditions previously optimized.
- 36Viegas, O.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gandara, J.; Ferreira, I. M. P. L. V. O. Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork. J. Agric. Food Chem. 2014, 62 (12), 2638– 2643, DOI: 10.1021/jf404966wGoogle Scholar36https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXjslCqsr4%253D&md5=ce2b6a7b581bf7fb4c9ca6f0d95b491bEffect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled PorkViegas, Olga; Yebra-Pimentel, Iria; Martinez-Carballo, Elena; Simal-Gandara, Jesus; Ferreira, Isabel M. P. L. V. O.Journal of Agricultural and Food Chemistry (2014), 62 (12), 2638-2643CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society)The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded resp. PB, P0B, and BB) on the formation of polycyclic arom. hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compds. in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on redn. of PAH formation, providing a proper mitigation strategy.
- 37European Commission. Commission Regulation (EU) No 836/2011. Off. J. Eur. Union 2011, L215, 9– 16Google ScholarThere is no corresponding record for this reference.
- 38Thompson, M. Recent Trends in Inter-Laboratory Precision at Ppb and Sub-Ppb Concentrations in Relation to Fitness for Purpose Criteria in Proficiency Testing. Analyst 2000, 125, 385– 386, DOI: 10.1039/b000282hGoogle Scholar38https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD3cXhsVSnur0%253D&md5=91c60f4922b248c0829e40bf18105babRecent trends in inter-laboratory precision at ppb and sub-ppb concentrations in relation to fitness for purpose criteria in proficiency testingThompson, MichaelAnalyst (Cambridge, United Kingdom) (2000), 125 (3), 385-386CODEN: ANALAO; ISSN:0003-2654. (Royal Society of Chemistry)Recently conducted collaborative trials in which the analyte concn. was <100 ppb provided reproducibility std. deviations that were systematically lower than the predictions of the Horwitz function. Such statistics are better represented by a model with a const. relative std. deviation. A modified function is suggested as suitable for use (with due caution) as a fitness-for-purpose criterion.
- 39Min, S.; Patra, J. K.; Shin, H.-S. Factors Influencing Inhibition of Eight Polycyclic Aromatic Hydrocarbons in Heated Meat Model System. Food Chem. 2018, 239, 993– 1000, DOI: 10.1016/j.foodchem.2017.07.020Google Scholar39https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhtFyhsLbN&md5=163bf7bc54551ae71938766868fe0bd5Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model systemMin, Saerom; Patra, Jayanta Kumar; Shin, Han-SeungFood Chemistry (2018), 239 (), 993-1000CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)Studies on polycyclic arom. hydrocarbons (PAHs) formation have focused on dynamic studies or research on cooking conditions of meat. This research aimed to elucidate the influence of heating conditions, existence of water, lipid precursors and antioxidants on the formation and inhibition of PAHs in meat model systems by using GC/MS anal., while mechanisms were evaluated by ESR (ESR) studies. PAHs formation was more affected by change in temp. than of time. Also, existence of water and antioxidants was an important factor affecting the inhibition of PAHs. In all heated meat model systems the addn. of lipid precursors led to significantly increased PAHs (p < 0.05).
- 40Zabik, M. E.; Booren, A.; Zabik, M. J.; Welch, R.; Humphrey, H. Pesticide Residues, PCBs and PAHs in Baked, Charbroiled, Salt Boiled and Smoked Great Lakes Lake Trout. Food Chem. 1996, 55 (3), 231– 239, DOI: 10.1016/0308-8146(95)00115-8Google Scholar40https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADyaK28XhslOiurs%253D&md5=09b5d6454e2ea41dc80275dd2059e18bPesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake troutZabik, Mary E.; Booren, Al; Zabik, Matthew J.; Welch, Robert; Humphrey, HaroldFood Chemistry (1996), 55 (3), 231-9CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier)Skin-off lean lake trout (Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to det. the potential of processing/cooking on reducing the levels of pesticides and total PCBs in fish at the dinner table. Lake trout from Lakes Michigan and Superior also were salt boiled and skin-on fillets smoked. All fish analyzed were below the action level except skin-on siscowets with >0.3 ppm action level for chlordane. Cooked lake trout had significantly less residue than raw. Smoking resulted in significantly greater losses of pesticides and total PCBs than other cooking methods but analyses of polynuclear arom. hydrocarbons showed significant compd. formation during smoking with higher levels occurring in high fat siscowets. Overall losses of pesticides and total PCBs ranged from a low of 21% for dieldrin to a high of 39% for chlordane complex. Most of the total losses were about 30% establishing that cooking is effective in reducing residues in these Great Lakes fish.
- 41Fagernas, L.; Kuoppala, E.; Tiilikkala, K.; Oasmaa, A. Chemical Composition of Birch Wood Slow Pyrolysis Products. Energy Fuels 2012, 26, 1275– 1283, DOI: 10.1021/ef2018836Google Scholar41https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC38XosFelsw%253D%253D&md5=be8bb573c1b3b7d71919aea87ecc7ca1Chemical Composition of Birch Wood Slow Pyrolysis ProductsFagernas, Leena; Kuoppala, Eeva; Tiilikkala, Kari; Oasmaa, AnjaEnergy & Fuels (2012), 26 (2), 1275-1283CODEN: ENFUEM; ISSN:0887-0624. (American Chemical Society)Birch distillate, a byproduct in charcoal prodn., has found to be a promising source for biol. pesticides. The aim of this paper was to det. the yields and chem. compns. of liq. and gaseous products from the slow pyrolysis of birch hardwood, which is needed in the commercialization process of the byproduct. Test runs were performed using three different retorts. Distillates, aq. phases, settled tars, wood vinegars, and gases were analyzed with an anal. scheme developed. About 95 wt % of the aq. phases was analyzed. The main compds. were water, acetic acid, methanol, hydroxypropanone, furfurals, acetone, and syringol, catechol, and phenol derivs., and sugarlike compds. The tar and polycyclic arom. hydrocarbons contents of aq. phases were low, or they could be lowered by simple water addn. when needed. On the basis of compns., birch wood vinegars have potential to be used for example as biodegradable pesticides, to replace synthetic pesticides. At low temps., formed tar-free distillates (predistillates) can be sepd. from the main distillate and utilized. Because of their low pH and high org. load, they cannot be disposed to the environment without treatment. The amt. of polycyclic arom. hydrocarbons in the tars has to be considered, and therefore, the tars were suggested to be utilized mainly as energy. The gases are promising to be utilized, in addn. to the process itself, for other energy needs. The differences obtained for the products of different processes were mainly between batch and continuous processes. The detailed compns. of the products may be exploited by enterprises and authorities for registration purposes in the commercialization process.
- 42Demirbas, A. Estimating of Structural Composition of Wood and Non-Wood Biomass Samples. Energy Sources 2005, 27 (8), 761– 767, DOI: 10.1080/00908310490450971Google Scholar42https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXlt1SmsLg%253D&md5=b8cc8c236eaf2d44d3c526ac283d6ee9Estimating of structural composition of wood and non-wood biomass samplesDemirbas, AyhanEnergy Sources (2005), 27 (8), 761-767CODEN: EGYSAO; ISSN:0090-8312. (Taylor & Francis, Inc.)Approx. chem. formulas were devised to predict lignin constituents of selected biomass samples: beech wood, spruce wood, walnut shell, hazelnut shell, corncob, wheat straw and sunflower shell. Sepn. of original lignin from a lignocellulosic material is troublesome. Various fuel characteristics, moisture, ash, hemicellulose, cellulose, lignin and extractive contents of different biomass species were detd. on an ash-free dry-wt. and extractive-free dry wt. basis to find a relationship, if any exists, between ash and extractive content with the higher heating value (HHV). The extractive content is an important parameter which affects the heating value. Extn. increased the HHV of biomass samples.
- 43Zhang, J.; Liu, J.; Kou, L.; Zhang, X.; Tan, T. Bioethanol Production from Cellulose Obtained from the Catalytic Hydro-Deoxygenation (Lignin-First Refined to Aviation Fuel) of Apple Wood. Fuel 2019, 250, 245– 253, DOI: 10.1016/j.fuel.2019.03.020Google Scholar43https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1MXmvFWlsrw%253D&md5=cf4b3dbdc0c96bcd38ace3fa800dc6d9Bioethanol production from cellulose obtained from the catalytic hydro-deoxygenation (lignin-first refined to aviation fuel) of apple woodZhang, Jingzhi; Liu, Jiao; Kou, Linfeng; Zhang, Xu; Tan, TianweiFuel (2019), 250 (), 245-253CODEN: FUELAC; ISSN:0016-2361. (Elsevier Ltd.)As a renewal energy source for bioethanol prodn., the residuum of apple wood likely offers a major benefit by having the lignin portion transformed into biofuels firstly. In this study, we used the residuum of Raney Ni and Ru/C catalyzed and hydro-deoxygenated (for jet-fuel prodn.) apple wood as the start substrate to produce bio-ethanol. Cellulose content could reach 83.38% for residuum of Ni catalyzed substrates (Ni-cs for short), and the enzymic hydrolysis rate increased to 88% which is in reasonable high scale. Lignin left in residuum showed more neg. effect on cellulose enzymic hydrolysis than cellulose II. Different catalysts (Ni or Ru/C) concn. influenced the enzymic hydrolysis and fermn. Using quasi-simultaneous enzymic saccharification and combined fermn. (Q-SScombF), the inhibit effect from catalysts was obvious and the ethanol prodn. efficiency were lower than 35%. But for sep. hydrolysis and fermn. process (SHF), the ethanol conversion of raw material and catalyzed residuum improved from 33% to 75% (for residuum of Ni-cs) and increased from 25% to 73% for residuum of Ru/C catalyzed substrates (Ru/C-cs). This research provided a good basis for the feasibility of bio-ethanol prodn. from residuum of bio-refined apple wood.
- 44Kiaei, M.; Tajik, M.; Vaysi, R. Chemical and Biometrical Properties of Plum Wood and Its Application in Pulp and Paper Production. Maderas. Cienc. y Tecnol. 2014, 16 (3), 313– 322, DOI: 10.4067/S0718-221X2014005000024Google Scholar44https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1cXnvF2hsbw%253D&md5=886f32bd3332d06fce119a38dca21af9Chemical and biometrical properties of plum wood and its application in pulp and paper productionKiaei, Majid; Tajik, Milad; Vaysi, RaminMaderas: Ciencia y Tecnologia (2014), 16 (3), 313-322CODEN: MCTAB6; ISSN:0717-3644. (Universidad del Bio-Bio, Dep. de Ingenieria en Maderas)Plum (Prunus domestica) is one of the most widespread species of fruit trees in Asia and South-East Europe. There are large quantities of fruit wood trees without suitable usage in world. The aim of this research was to examine biometrical and chem. properties of the plum wood and its application in the pulp and paper industry. Five normal plum trees were randomly selected from Shahriyar province, Iran. A log cut down at stem (breast height) and branch for each of trees. The pith parts of cross-section were removed to examine the chem. (according to the TAPPI std.) and biometrical properties (according to the Franklin method). Results indicated that there were significant differences between stem and branch samples in fiber diam. and lumen diam. Types of wood (branch and stem) had not significant differences on the chem. properties and fiber length, cell wall thickness and morphol. properties. Among all of studied properties, the lignin, cellulose, fiber diam., fiber lumen diam., cell wall thickness and flexibility coeff. in branch wood is higher than stem wood. Although Runkel and flexibility coeffs. of stem and branch fibers are lower than the accepted std., but because of closing amt. of lignin, extractive compn. and fiber length to hardwood species, it can solve some of the problems of the lack of raw materials for paper prodn.
- 45Pettersen, R. C. The Chemical Composition of Wood. In The Chemistry of Solid Wood; Rowell, R., Ed.; American Chemical Society: Washington DC, 1984; pp 57– 126.Google ScholarThere is no corresponding record for this reference.
- 46Le Floch, A.; Jourdes, M.; Teissedre, P.-L. Polysaccharides and Lignin from Oak Wood Used in Cooperage: Composition, Interest, Assays: A Review. Carbohydr. Res. 2015, 417, 94– 102, DOI: 10.1016/j.carres.2015.07.003Google Scholar46https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXhsFGlur7J&md5=e51cda8d020bd5ce392a4a8fdc0161d1Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A reviewLe Floch, Alexandra; Jourdes, Michael; Teissedre, Pierre-LouisCarbohydrate Research (2015), 417 (), 94-102CODEN: CRBRAT; ISSN:0008-6215. (Elsevier Ltd.)A review. It is widely accepted that alc. beverage quality depends on their aging in premium quality oak wood. From the choice of wood to beverage aging, through the different steps in cask manufg., many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compds., extd. during aging and esp. involved in wine oxidn., color, and sensory properties such as astringency and bitterness. Oak aroma volatile compds. have also been the subject of numerous studies. These compds. of interest are part of low mol. wt. compds. which represent 2%-10% of oak wood compn. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromols. in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to det. their content.
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References
This article references 46 other publications.
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- 3Wendorff, W. L.; Riha, W. E.; Muehlenkamp, E. Growth of Molds on Cheese Treated with Heat or Liquid Smoke. J. Food Prot. 1993, 56 (11), 963– 966, DOI: 10.4315/0362-028X-56.11.9633https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BB3M7otFyruw%253D%253D&md5=3af566ec4de07d4835525102a002ffbaGrowth of Molds on Cheese Treated with Heat or Liquid SmokeWendorff William L; Riha William E; Muehlenkamp EmilyJournal of food protection (1993), 56 (11), 963-966 ISSN:.Liquid smoke and heat treatments were evaluated for their potential use to inhibit growth of Aspergillus oryzae , Penicillium camemberti , and Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag period and P. roqueforti grew faster radially on cheese heated at 42°C for 1 h than on unheated cheese. Mold growth on cheese heated at 24 and 33°C for 1 h was not significantly different from that on the unheated control. Liquid smoke applied to the surface of cheese totally inhibited growth of A. oryzae and significantly increased the lag period of P. camemberti and P. roqueforti . Of eight major phenolic compounds in smoke, only isoeugenol inhibited all three molds. P. camemberti was slightly inhibited by m-cresol and p-cresol, while A. oryzae was inhibited by guaiacol, 4-methylguaiacol, m-cresol, and p-cresol. Results of this study showed that phenolic compounds found in smoke are primarily responsible for inhibition of molds on smoked Cheddar cheese.
- 4Niedziela, J.-C.; MacRae, M.; Ogden, I. D.; Nesvadba, P. Control of Listeria Monocytogenes in Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds. LWT-Food Sci. Technol. 1998, 31 (2), 155– 161, DOI: 10.1006/fstl.1997.0333There is no corresponding record for this reference.
- 5Yang, D.; He, Z.; Gao, D.; Qin, F.; Deng, S.; Wang, P.; Xu, X.; Chen, J.; Zeng, M. Effects of Smoking or Baking Procedures during Sausage Processing on the Formation of Heterocyclic Amines Measured Using UPLC-MS/MS. Food Chem. 2019, 276, 195– 201, DOI: 10.1016/j.foodchem.2018.09.1605https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1cXhvVOqtr7I&md5=56e6e9e7559902929f9d6295fd234e22Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MSYang, Diaodiao; He, Zhiyong; Gao, Daming; Qin, Fang; Deng, Shaolin; Wang, Peng; Xu, Xinglian; Chen, Jie; Zeng, MaomaoFood Chemistry (2019), 276 (), 195-201CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the formation of heterocyclic amines (HAs) in sausage processing. We used principal component anal. (PCA) to differentiate the chem. compn., pH and color of the processed sausages. We detected and quantified eight types of HAs (PhIP, DMIP, Phe-P-1, IQ[4,5-b], 7,8-DiMeIQx, AαC, harman and norharman) in sausages, finding total HA concns. as high as 422 ± 17.5 ng/g. Higher smoking temps. led to higher concns. of total HA in smoked sausages (330 ± 8.19 to 422 ± 17.5 ng/g). On the contrary, higher baking temps. created lower total HA concns. in baked sausages (ranging from 139 ± 9.83 to 306 ± 0.92 ng/g). Our results demonstrated that HAs are produced even at low temps., which means that HAs should be controlled during sausage processing to minimise their formation.
- 6Hitzel, A.; Pöhlmann, M.; Schwägele, F.; Speer, K.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Meat Products Smoked with Different Types of Wood and Smoking Spices. Food Chem. 2013, 139, 955– 962, DOI: 10.1016/j.foodchem.2013.02.0116https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXltFOqsrg%253D&md5=1953b9c3f28a0d9baece4dfe4c71d7edPolycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spicesHitzel, Alexander; Poehlmann, Margarete; Schwaegele, Fredi; Speer, Karl; Jira, WolfgangFood Chemistry (2013), 139 (1-4), 955-962CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)The contents of polycyclic arom. hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smoldering-smoked Frankfurters and mini-salamis. For the 51 smoking expts. wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35-55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not obsd. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.
- 7Ledesma, E.; Rendueles, M.; Diaz, M. Benzo(a)Pyrene Penetration on a Smoked Meat Product during Smoking Time. Food Addit. Contam., Part A 2014, 31 (10), 1688– 1698, DOI: 10.1080/19440049.2014.9498757https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXhsVaks7rP&md5=1ce4c8055abc58a4972537c05467ca07Benzo(a)pyrene penetration on a smoked meat product during smoking timeLedesma, E.; Rendueles, M.; Diaz, M.Food Additives & Contaminants, Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31 (10), 1688-1698CODEN: FACPAA; ISSN:1944-0057. (Taylor & Francis Ltd.)The Codex Alimentarius gives recommendations to prevent carcinogenic polycyclic arom. hydrocarbons (PAH) (represented by benzo(a)pyrene (BaP)) contamination during processing of meat products, including the control of smoking time. The influence of direct smoking time (0, 1, 3, 5 and 7 days) on the relationship between the BaP and moisture content of a typical Spanish smoked meat product called chorizo and the mechanism of BaP penetration and water release from four different depths in the product was studied. Chorizo was studied from the Principality of Asturias, a location never before tested. An anal. method was developed for this purpose consisting of PAH extn. assisted by sonication followed by solid-phase extn. (SPE) sample clean-up and anal. detn. using GC-MS. Results show that an increase in smoking time produced contradictory and independent effects on the moisture and BaP content (μg kg-1) of chorizos. The moisture content decreased from 49.9% to 31.3%. On the other hand, the BaP content increased from less than 0.24 μg kg-1 to 0.75 μg kg-1, finally stabilizing after 5 days of smoking. After this time, the natural pores of the casing could be blocked by the large size tar particles from smoke, preventing the continued penetration of PAHs. The BaP content decreased and the moisture content increased progressively from the casing to the center of the meat product. BaP mainly accumulated in the smoked casing, being four times in excess of the legal limit. This paper analyses the mechanism for preventing PAHs contamination during the process of smoking meat products.
- 8Malarut, J.; Vangnai, K. Influence of Wood Types on Quality and Carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) of Smoked Sausages. Food Control 2018, 85, 98– 106, DOI: 10.1016/j.foodcont.2017.09.0208https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhs1SitLrK&md5=a7da2061dc315e0528901e6132981b3bInfluence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausagesMalarut, Jak-anan; Vangnai, KanithapornFood Control (2018), 85 (), 98-106CODEN: FOOCEV; ISSN:0956-7135. (Elsevier Ltd.)Our study investigated the effect of smoking sausages using different types of woodchips-Neem (Azadirachta indica Valeton.), Copper pod (Cassia siamea Lamk), Earleaf acacia (Acacia auriculiformis Cunn.), and Eucalyptus (Eucalyptus camaldulensis Dehn)-compared to com. Beech woodchips on different qualities of the smoked sausages-pH, water acidity, total acidity, color, sensory properties and shelf life. Moreover, the contents of carcinogenic polycyclic arom. hydrocarbons (PAHs) of the smoked sausages were evaluated using gas chromatog.-mass spectrometry (GC-MS). The results indicated that sausage smoked with Neem woodchips had similar phys. qualities, sensory properties and shelf-life (9 wk) to sausage smoked with Beech woodchips. Total PAHs revealed no significant differences between these two sausages, while the PAH4 levels of sausage smoked with Neem woodchips (1.06 μg/kg) was significantly lower than that of sausage smoked with Beech woodchips (1.54 μg/kg). The sausages smoked with Copper pod woodchips (L* value 54.1, hardness 13.0 N) and Eucalyptus woodchips (L* value 50.3, hardness 11.1 N) had lighter color and softer texture than those smoked with Beech woodchips (L* value 50.8, hardness 13.7 N), resp., while their total PAH and PAH4 contents were not significantly different. Although the sausage smoked with Earleaf acacia woodchips had the lowest contents of total PAHs, its quality during the 9 wk of storage was unacceptable due to higher aerobic plate counts which were believed to be related to the low smoke generation temp. of the Earleaf acacia woodchips. Therefore, the overall results suggested that the Neem woodchips could be potentially utilized as a low cost alternative to com. Beech woodchips for smoking meat products in the meat industry.
- 9Pöhlmann, M.; Hitzel, A.; Schwägele, F.; Speer, K.; Jira, W. Contents of Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Frankfurter-Type Sausages Depending on Smoking Conditions Using Glow Smoke. Meat Sci. 2012, 90, 176– 184, DOI: 10.1016/j.meatsci.2011.06.0249https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BC3MfmvVahtA%253D%253D&md5=d6ecc3515fdf1a0d06e471b411c3bf28Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smokePohlmann Margarete; Hitzel Alexander; Schwagele Fredi; Speer Karl; Jira WolfgangMeat science (2012), 90 (1), 176-84 ISSN:.The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking conditions (glow smoke). For the 24 smoking experiments (performed in duplicates) three different smoke densities and ventilator velocities as well as wood chips with five different moisture contents were tested. During the smoking process, concentrations of O(2), CO(2) and CO, humidity and temperature in the smoking chamber as well as smoke generation temperature were determined. The chemical analysis included the contents of the 15+1 EU priority PAH and the phenolic substances guaiacol, 4-methylguaiacol, syringol, eugenol and trans-isoeugenol. The smoking conditions had a significant influence on smoke generation temperature, organoleptic properties and the formation of PAH and phenolic substances. The PAH contents increased with smoke density and ventilator velocity. No correlation between the contents of PAH and phenols was observed.
- 10Pöhlmann, M.; Hitzel, A.; Schwägele, F.; Speer, K.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Smoked Frankfurter-Type Sausages Depending on Type of Casing and Fat Content. Food Control 2013, 31 (1), 136– 144, DOI: 10.1016/j.foodcont.2012.09.030There is no corresponding record for this reference.
- 11Domingo, J. L. Concentrations of Environmental Organic Contaminants in Meat and Meat Products and Human Dietary Exposure: A Review. Food Chem. Toxicol. 2017, 107, 20– 26, DOI: 10.1016/j.fct.2017.06.03211https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhtVynurjK&md5=698acaf90e64cdd13ab16dd0fa4ed221Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A reviewDomingo, Jose L.Food and Chemical Toxicology (2017), 107 (Part_A), 20-26CODEN: FCTOD7; ISSN:0278-6915. (Elsevier Ltd.)Meat and meat products is one of the most relevant food groups in an important no. of human diets. Recently, the IARC, based on results of a no. of epidemiol. studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", resp. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temps. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concns. of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs contg. also chem. pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental org. pollutants.
- 12Alexander, J.; Benford, D.; Cockburn, A.; Cravedi, J.-P.; Dogliotti, E.; Di Domenico, A.; Fernández-Cruz, M. L.; Fink-Gremmels, J.; Fürst, P.; Galli, C.; Grandjean, P.; Gzyl, J.; Heinemeyer, G.; Johansson, N.; Mutti, A.; Schlatter, J.; Van Leeuwen, R.; Van Peteghem, C.; Verger, P. Polycyclic Aromatic Hydrocarbons in Food. Scientific Opinion of the Panel on Contaminants in the Food Chain. Eur. Food Saf. Auth. J. 2008, 724, 1– 114There is no corresponding record for this reference.
- 13European Commission Commission Regulation (EU) No 835/2011. Off. J. Eur. Union 2011, L215, 4– 8There is no corresponding record for this reference.
- 14Varlet, V.; Serot, T.; Knockaert, C.; Cornet, J.; Cardinal, M.; Monteau, F.; Le Bizec, B.; Prost, C. Organoleptic Characterization and PAH Content of Salmon (Salmo Salar) Fillets Smoked According to Four Industrial Smoking Techniques. J. Sci. Food Agric. 2007, 87, 847– 854, DOI: 10.1002/jsfa.278614https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2sXkt1Ojsbg%253D&md5=cbdf56bc9d52df57ced97404dbbfc385Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniquesVarlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, CaroleJournal of the Science of Food and Agriculture (2007), 87 (5), 847-854CODEN: JSFAAE; ISSN:0022-5142. (John Wiley & Sons Ltd.)Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic arom. hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equiv. quantity (TEQ) expressed in μg kg-1. The results show a significant correlation between the smoking process parameters, the odor of the smoked fish and the presence of PAHs. Smoldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temp. (between 380 and 500 °C) causes significant differences of PAHs concn. even if the contents are under the legal threshold concerning benzo(a)pyrene (5 μg kg-1). Smoked fish obtained by liq. smoke vaporisation presented the lowest level of PAHs but benzo(a)pyrene concn. is nevertheless important. The odours brought by the liq. smoke process are more 'cold smoke' and 'vegetal/green' than the other techniques, which are smokier and fishier.
- 15García-Falcón, M. S.; Simal-Gándara, J. Polycyclic Aromatic Hydrocarbons in Smoke from Different Woods and Their Transfer during Traditional Smoking into Chorizo Sausages with Collagen and Tripe Casings. Food Addit. Contam. 2005, 22 (1), 1– 8, DOI: 10.1080/0265203040002311915https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXhsFyjsLo%253D&md5=f86ee22600e4e05f8bc9435d1a2dc371Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casingsGarcia-Falcon, M. S.; Simal-Gandara, J.Food Additives & Contaminants (2005), 22 (1), 1-8CODEN: FACOEB; ISSN:0265-203X. (Taylor & Francis Ltd.)Polycyclic arom. hydrocarbons (PAHs), at least those with high mol. mass, are classified as probable human carcinogens by the US Environmental Protection Agency. The importance of the material used to generate smoke is indicated by the attention that the European Union is paying to list the wood that can be used to produce smoking flavor agents. The paper examines the dependence on the nature of the wood used for smoking on the formation of 8 PAHs (selected as markers of PAHs) and transfer of these PAHs into traditional Spanish smoked chorizo sausages with collagen and tripe casings. The results showed that the kind of combustion performed on different materials seriously affected the PAH levels in the smoke generated. Ignition and firing of the material with a flame compared with heating produced more PAHs in the smoke. The levels of PAHs found in the meat and in the collagen and tripe casings of the smoked chorizo samples suggest that the collagen-based casings behave as a better barrier to PAHs.
- 16Skaljac, S.; Jokanovic, M.; Tomovic, V.; Ivic, M.; Tasic, T.; Ikonic, P.; Sojic, B.; Dzinic, N.; Petrovic, L. Influence of Smoking in Traditional and Industrial Conditions on Colour and Content of Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausage “Petrovska Klobasa“. LWT-Food Sci. Technol. 2018, 87, 158– 162, DOI: 10.1016/j.lwt.2017.08.03816https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhsVerurzM&md5=68f3c7a0af8084ef0829805f16006dc6Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage "Petrovska´ kloba´sa"Skaljac, Snezana; Jokanovic, Marija; Tomovic, Vladimir; Ivic, Maja; Tasic, Tatjana; Ikonic, Predrag; Sojic, Branislav; Dzinic, Natalija; Petrovic, LjiljanaLWT--Food Science and Technology (2018), 87 (), 158-162CODEN: LSTWB3; ISSN:0023-6438. (Elsevier Ltd.)The aim of this study was to det. color characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented sausage Petrovska´ kloba´sa smoked in traditional (T - direct smoking) and industrial (I - indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic arom. hydrocarbons -PAH (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[b]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were detd. in both examd. groups of sausages. According to the results obtained in this study, Petrovska´ kloba´sa smoked in traditional conditions had significantly lower (P < 0.05) redness (a*) at end of drying period, but color characteristics (L*; a*; b*) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions. Also, Petrovska´ kloba´sa smoked in traditional conditions at both examd. periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg resp.) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg resp.).
- 17Duedahl-Olesen, L.; White, S.; Binderup, M.-L. Polycyclic Aromatic Hydrocarbons (PAH) in Danish Smoked Fish and Meat Products. Polycyclic Aromat. Compd. 2006, 26 (3), 163– 184, DOI: 10.1080/1040663060076052717https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD28XhtVCktLzP&md5=8b11456c8dd3b4aad7a95cc1c65b3326Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat productsDuedahl-Olesen, L.; White, S.; Binderup, M.-L.Polycyclic Aromatic Compounds (2006), 26 (3), 163-184CODEN: PARCEO; ISSN:1040-6638. (Taylor & Francis, Inc.)Twenty seven PAH were detected in 45 selected smoked food samples produced in Denmark, including mackerel, herring, trout, small sausages, salami, and bacon. The sum of PAH in smoked meat products ranged from 24 μg/kg for salami to 64 μg/kg in bacon, while those in fish products ranged from 22 μg/kg in smoked mackerel prepd. in an elec. oven to 1387 μg/kg in herring smoked by direct smoking. The concn. of benzo[a]pyrene for all sample types were below the max. level of 5 μg/kg for smoked fish and meat set by the European Commission. Results from this survey confirm that the actual level of individual PAH in fish products is dependent on variables such as the type of wood used in the smoking process. Furthermore, the use of the benzo[a]pyrene approach for estn. of the carcinogenicity of PAH in food is confirmed. The Danish intake of benzo[a]pyrene from these smoked products is 2 to 4 ng/person/day.
- 18Duedahl-Olesen, L.; Christensen, J. H.; Højgård, A.; Granby, K.; Timm-Heinrich Influence of Smoking Parameters on the Concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in Danish Smoked Fish. Food Addit. Contam., Part A 2010, 27 (9), 1294– 1305, DOI: 10.1080/19440049.2010.48707418https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3cXovFOjs7c%253D&md5=27072e94f7a7889e89810e3059fbda2fInfluence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fishDuedahl-Olesen, L.; Christensen, J. H.; Hoejgaard, A.; Granby, K.; Timm-Heinrich, M.Food Additives & Contaminants, Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment (2010), 27 (9), 1294-1305CODEN: FACPAA; ISSN:1944-0049. (Taylor & Francis Ltd.)A new method for the anal. of 25 polycyclic arom. hydrocarbon (PAH) compds. in fish was developed, validated, and used for the quantification of PAHs in 180 industrially smoked fish products. The method included pressurized liq. extn., gel-permeation chromatog. (Bio-beads S-X3), solid-phase extn. (silica gel), and gas chromatog.-mass spectrometry anal. The sum concn. of 25 PAHs (.sum.PAH25) was highest in smoked herring (n = 3) and mackerel fillets (n = 13), with an av. concn. of 320 and 235 μg/kg-1, resp. Lowest av. .sum.PAH25 concns. were obtained for indirectly smoked trout (26 μg/kg-1). Principal component anal. was used to correlate processing parameters to PAH concns. and to identify the effects of these parameters. The anal. showed that for salmon hot-smoking conditions lead to higher .sum.PAH25 than cold smoking, and for other fish species direct smoking leads to higher .sum.PAH25 than indirect smoking. Also, the usage of common alder increases the PAH contamination compared with beech. The effects of smoking time, combustion temps., and two types of smoke-generating material on the .sum.PAH25 were also tested in a pilot plant study with smoked trout as a model fish. In addn. to confirming that increased combustion temps. and usage of common alder in comparison with beech increased .sum.PAH25, it was also revealed that the PAH concn. decreased in the order fish skin >> outer layer of the fish muscle > inner part of the fish muscle.
- 19Hokkanen, M.; Luhtasela, U.; Kostamo, P.; Ritvanen, T.; Peltonen, K.; Jestoi, M. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. J. Chem. 2018, 2018, id2160958 DOI: 10.1155/2018/2160958There is no corresponding record for this reference.
- 20Wretling, S.; Eriksson, A.; Eskhult, G. A.; Larsson, B. Polycyclic Aromatic Hydrocarbons (PAHs) in Swedish Smoked Meat and Fish. J. Food Compos. Anal. 2010, 23, 264– 272, DOI: 10.1016/j.jfca.2009.10.00320https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3cXktlCrsbs%253D&md5=3143eb3b9b39aab5a007a31946195fcfPolycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fishWretling, S.; Eriksson, A.; Eskhult, G. A.; Larsson, B.Journal of Food Composition and Analysis (2010), 23 (3), 264-272CODEN: JFCAEE; ISSN:0889-1575. (Elsevier Ltd.)An official control program of benzo[a]pyrene (BaP) levels in Swedish smoked meat and fish was carried out in 2006 and 2007. Thirty-eight samples of smoked meat and meat products and 39 samples of smoked fish were analyzed for BaP and other polycyclic arom. hydrocarbons (PAHs). The high resoln. gas chromatog.-mass spectrometry (HRGC-MS) method employed was elaborated and validated for the control program. The method complies with the criteria for official control according to . Nine samples of smoked meat showed high BaP levels ranging from 6.6 to 36.9 μg/kg, exceeding the 5.0 μg/kg max. level for smoked meat and fish established by the European Commission (Regulation (EC) No 208/2005). These samples were produced by traditional "sauna" smoking, where the food is directly exposed to hot smoke from a burning log fire. Six samples of smoked fish had BaP levels exceeding 5.0 μg/kg, the concns. ranging from 8.4 to 14.4 μg/kg. Samples of meat and fish smoked by indirect technique, using smoke from an external smoke generator, all had BaP levels below the limit of quantification, i.e., 0.3 μg/kg. Actions have been initiated by the food control authorities on account of the non-complying results.
- 21Simko, P. Factors Affecting Elimination of Polycyclic Aromatic Hydrocarbons from Smoked Meat Foods and Liquid Smoke Flavorings. Mol. Nutr. Food Res. 2005, 49, 637– 647, DOI: 10.1002/mnfr.20040009121https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXos1Cnsb8%253D&md5=7d0e51ed5588a13851b86ede2d0d22a9Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavoringsSimko, PeterMolecular Nutrition & Food Research (2005), 49 (7), 637-647CODEN: MNFRCV; ISSN:1613-4125. (Wiley-VCH Verlag GmbH & Co. KGaA)This review deals with effects of environmental and physicochem. factors affecting polyarom. hydrocarbon (PAH) elimination from smoked meat products and liq. smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technol. for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biol. effects, and anal. aspects of PAHs are mentioned concisely. The main part is devoted to physicochem. factors affecting the PAH content in smoked meat products, such as light, addnl. cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concn. decrease in LSF has low-d. polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compds. presented in liq. media able to compete for the adsorption center on the PET surface.
- 22Esposito, M.; Citro, A.; Marigliano, L.; Urbani, V.; Seccia, G.; Marotta, M. P.; de Nicola, C. Influence of Different Smoking Techniques on Contamination by Polycyclic Aromatic Hydrocarbons in Traditional Smoked Mozzarella Di Bufala Campana. Int. J. Dairy Technol. 2015, 68 (1), 97– 104, DOI: 10.1111/1471-0307.1217922https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXktFaqt7g%253D&md5=f69325cbb290bbda470ed50ea536f1dcInfluence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala CampanaEsposito, Mauro; Citro, Angelo; Marigliano, Laura; Urbani, Valeria; Seccia, Giuseppe; Marotta, Maria Pia; De Nicola, ClaraInternational Journal of Dairy Technology (2015), 68 (1), 97-104CODEN: IJDTFQ; ISSN:1364-727X. (Wiley-Blackwell)The levels of six polycyclic arom. hydrocarbons (PAHs) including benzo[a]pyrene and three other PAH were detd. in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk assocd. with consumption of these cheeses. Although no max. limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concns. are significantly lower. No contamination was found using liq. smoke.
- 23Guillén, M. D.; Palencia, G.; Ibargoitia, M. L.; Fresno, M.; Sopelana, P. Contamination of Cheese by Polycyclic Aromatic Hydrocarbons in Traditional Smoking. Influence of the Position in the Smokehouse on the Contamination Level of Smoked Cheese. J. Dairy Sci. 2011, 94 (4), 1679– 1690, DOI: 10.3168/jds.2010-364723https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3MXnvFChtrg%253D&md5=60d15021594f995e7bbb5202e688957eContamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheeseGuillen, M. D.; Palencia, G.; Ibargoitia, M. L.; Fresno, M.; Sopelana, P.Journal of Dairy Science (2011), 94 (4), 1679-1690CODEN: JDSCAE; ISSN:0022-0302. (Elsevier)This paper sets out to det. the polycyclic arom. hydrocarbon (PAH) contamination degree of a traditionally smoked cheese: Herreno cheese, which comes from one of the Canary Islands. Its PAH profile is thoroughly studied by means of gas chromatog.-mass spectrometry in SIM mode, and compared with that of an unsmoked cheese. Furthermore, a parameter not previously studied is evaluated, namely the influence of the position of the individual cheeses in the smokehouse on their PAH contamination level. Heavy PAH, among which are included most of the carcinogens, are very scarce and their concns. low. In fact, benz[a]anthracene, together with chrysene+triphenylene, are the only heavy PAH detected in all of the smoked samples studied. The concn. of benzo[a]pyrene, detected only in 1 of the samples, is below the limit established in Spain for the rind of smoked cheese. In contrast, high concns. of light PAH have been found, esp. of naphthalene and its alkyl derivs., whose effect on human health is not yet well established. The results derived from the anal. of the PAH profile suggest the potential usefulness of certain ratios between some pairs of PAH (phenanthrene/anthracene, naphthalene/acenaphthylene) to provide information on the PAH contamination source. Furthermore, differences have been found, depending on the position of the cheeses in the smokehouse, those placed in the path followed by the smoke being more contaminated. Therefore, the findings of this study could help in improving the design of smokehouses, to decrease the PAH contamination degree of smoked cheese.
- 24Chen, S.; Kao, T. H.; Chen, C. J.; Huang, C. W.; Chen, B. H. Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan. J. Agric. Food Chem. 2013, 61, 7645– 7653, DOI: 10.1021/jf402057s24https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXhtV2ktL7P&md5=02ab4eccc2a1e8fd5d2d43d7d305c4b3Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in TaiwanChen, Shaun; Kao, Tsai Hua; Chen, Chia Ju; Huang, Chung Wei; Chen, Bing HueiJournal of Agricultural and Food Chemistry (2013), 61 (31), 7645-7653CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society)Polycyclic arom. hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to det. the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9±3.1-125.5±9.2 ppb) were higher than in poultry meat (19.1±2.0-28.2±1.2 ppb) and seafood (9.1±1.4-31.8±1.8 ppb), with lamb steak contg. the largest amt. of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addn., the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10-7. This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.
- 25Djinovic, J.; Popovic, A.; Jira, W. Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia. Meat Sci. 2008, 80, 449– 456, DOI: 10.1016/j.meatsci.2008.01.00825https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXhtVagu7zJ&md5=5f49f0d3ea39bb0c83268a3c070adec0Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from SerbiaDjinovic, Jasna; Popovic, Aleksandar; Jira, WolfgangMeat Science (2008), 80 (2), 449-456CODEN: MESCDN; ISSN:0309-1740. (Elsevier B.V.)The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examd. during the process of smoking. All these meat products from meat industry Zlatiborac, Mackat, Serbia presented in this study, have not previously been analyzed concerning to their contents of PAH compds. Detn. and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The max. level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation anal.
- 26Stumpe-Viksna, I.; Bartkevic, V.; Kukare, A.; Morozovs, A. Polycyclic Aromatic Hydrocarbons in Meat Smoked with Different Types of Wood. Food Chem. 2008, 110, 794– 797, DOI: 10.1016/j.foodchem.2008.03.00426https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXlsFCiu78%253D&md5=cd983550c7198aa3b8e5f4b5478a3ec3Polycyclic aromatic hydrocarbons in meat smoked with different types of woodStumpe-Viksna, Ilze; Bartkevics, Vadims; Kukare, Agnese; Morozovs, AndrisFood Chemistry (2008), 110 (3), 794-797CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)The influence of the wood used for the smoking of meat on the formation of polycyclic arom. hydrocarbons (PAH) has been studied. Ten types of wood and charcoal were used for prepn. of smoked meat samples. The anal. sample prepn. method implied extn. of PAH with cyclohexane, liq.-liq. extn. with N,N-dimethylformamide/water, back extn. with cyclohexane, followed by clean-up on silica solid phase extn. (SPE) column and quantification by gas chromatog.-mass spectrometry. It was found that the type of wood has a significant influence on the amt. of PAH in smoked meat. The samples smoked with apple-tree and alder contained the smallest PAH concns. The samples smoked with spruce had the highest concns. of PAH. The difference in content of benzo[a]pyrene (from 6.04 till 35.07 μg/kg) and total PAH (from 47.94 till 470.91 μg/kg) indicates that choice of wood for smoking is one of the crit. parameter to be controlled in order to diminish the contamination of food products.
- 27Fasano, E.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gándara, J. Profiling, Distribution and Levels of Carcinogenic Polycyclic Aromatic Hydrocarbons in Traditional Smoked Plant and Animal Foods. Food Control 2016, 59 (1881), 581– 590, DOI: 10.1016/j.foodcont.2015.06.03627https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXht1SrtLvM&md5=06fc6123e19c96273c0dad3995216c27Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foodsFasano, Evelina; Yebra-Pimentel, Iria; Martinez-Carballo, Elena; Simal-Gandara, JesusFood Control (2016), 59 (), 581-590CODEN: FOOCEV; ISSN:0956-7135. (Elsevier Ltd.)The purpose of this study was to evaluate the concn. of polycyclic arom. hydrocarbons (PAH8 plus fluoranthene and pyrene) in "Pan de Cea" bread, "Pimento´n de La Vera" paprika, "San Simo´n da Costa", "Idiaza´bal" and "Humus" cheeses, and "Chorizo" garlic pork sausage. Results obtained showed that harmless low mol. wt. compds. (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16-17 % in paprika, 23-28 % in cheese and 20-24 % in meat sausages, resp. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concn. (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). "Pimento´n de la Vera" paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their mol. wt. increased. These results showed that the contamination detected in "Pan de Cea" bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs detd. were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in "Pimento´n de la Vera" paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our ests., the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.
- 28Rey-Salgueiro, L.; García-Falcón, M. S.; Martínez-Carballo, E.; Simal-Gándara, J. Effects of Toasting Procedures on the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread. Food Chem. 2008, 108 (2), 607– 615, DOI: 10.1016/j.foodchem.2007.11.02628https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXnvVKisA%253D%253D&md5=2434dac7af51fe2ac721df28fb783896Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted breadRey-Salgueiro, Ledicia; Garcia-Falcon, Mercedes Sonia; Martinez-Carballo, Elena; Simal-Gandara, JesusFood Chemistry (2008), 108 (2), 607-615CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)Some polycyclic arom. hydrocarbons (PAHs), particularly those with a high mol. wt., have been classified as probably carcinogens to humans by the International Agency for Research on Cancer (IARC). The significance of the detn. of PAHs is reflected by the special attention of the European Union, which is paying to regulate the max. allowed levels of PAHs in foodstuffs such as smoked foods. Like other thermally processed foodstuffs, toasted bread can contain these carcinogenic chems., not only due to a contamination at source but also during toasting. In order to check PAHs generated from toasting in sandwich bread, several treatment conditions were evaluated: direct toasting (flame-toasting, coal-grilling or gas oven-toasting) or indirect toasting (elec. oven-toasting). PAHs were extd. by solid-liq. extn. (SLE) and detd. by liq. chromatog. with fluorescence detection (LC-FD). Based on the results, the used toasted technique would strongly affect in PAH levels in the final product. No samples obtained by elec. oven and toaster were polluted; otherwise the samples toasted by charcoal and flame grilling presented very important levels. Up to 350 μg/kg of total PAHs were detected in toasted samples by wood flame. Differences between different ways of toasting could be ascribed to deposition of PAHs from smoke. Finally, several com. toasted samples of bread were tested to det. PAHs. Overall, the PAH levels were very low. Benzo[a]pyrene ranged from no detectable to 0.23 μg/kg.
- 29Rey-Salgueiro, L.; Martínez-Carballo, E.; García-Falcón, M. S.; Simal-Gándara, J. Effects of a Chemical Company Fire on the Occurrence of Polycyclic Aromatic Hydrocarbons in Plant Foods. Food Chem. 2008, 108 (1), 347– 353, DOI: 10.1016/j.foodchem.2007.10.04229https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXitVGmsw%253D%253D&md5=6f17b4a2cca3c1adbd560e0d14effd79Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foodsRey-Salgueiro, Ledicia; Martinez-Carballo, Elena; Garcia-Falcon, Mercedes Sonia; Simal-Gandara, JesusFood Chemistry (2008), 108 (1), 347-353CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier B.V.)On Friday, Sept. 1, 2006, the facilities of a chems. distributor in the Spanish town of Caldas de Reis, were almost completely destroyed as a result of a fire. Comprehensive liq. chromatog.-fluorescence detection (LC-FD) analyses were performed on plant foods to det. the toxic impact of this kind of accident on population. PAHs from a polluted atm. are generally transferred to plants by particle-phase deposition on the waxy leaf cuticle or by uptake in the gas phase through stomata. PAH levels in all samples were not alarming (total PAHs were below 4.240 ng/g) and the PAH profiles were similar, with the exception of peppers, in all vegetal materials (5-to-4 rings ratio of 1-2), suggesting the similarity in source type (the fire). PAH concns. in plants were related to their surface exposed to air, indicating that the contribution of soil/water PAHs to plants (aerial part) accumulation was insignificant.
- 30Yebra-Pimentel, I.; Fernández-González, R.; Martínez Carballo, E.; Simal-Gándara, J. Searching Ingredients Polluted by Polycyclic Aromatic Hydrocarbons in Feeds Due to Atmospheric or Pyrolytic Sources. Food Chem. 2012, 135 (3), 2043– 2051, DOI: 10.1016/j.foodchem.2012.06.06930https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC38XhtlSmtbnP&md5=c91d83b7ece536177e0327c712ebcfacSearching ingredients polluted by polycyclic aromatic hydrocarbons in feeds due to atmospheric or pyrolytic sourcesYebra-Pimentel, Iria; Fernandez-Gonzalez, Ricardo; Martinez Carballo, Elena; Simal-Gandara, JesusFood Chemistry (2012), 135 (3), 2043-2051CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)The primary aim of the proposed work is to propose the potential sources of pollution by polycyclic arom. hydrocarbons (PAHs) in feeds and ingredients. To reach this propose the development of a simple, fast, quant. and economic method for detg. PAHs using liq.-liq. extn. (LLE), clean-up and detection by liq. chromatog. with fluorescence detection (LC-FD) in polluting feeds and ingredients was developed. The overall method quantification limits range from 0.020 to 4.0 μg/kg and analyte recoveries are between 70% and 105% with relative std. deviations (RSD) lower than 20%. Mol. patterns of PAHs were used to study their distribution in the selected samples by cluster anal., sepg. them in two groups: contaminated by atm. or pyrolytic sources. In order to find a relationship between the nutritional compn. (protein, fiber, ash and fat content), and the hypothetical toxicity of selected feeds, a partial least squared (PLS) anal. was used, showing that fiber was a major contributor. Moreover, the complete data set of 27 feed samples and 25 feed ingredients x 13 PAH concns. were analyzed by PCA to find out what ingredients were controlling PAH pollution.
- 31García-Falcón, M. S.; Cancho-Grande, B.; Simal-Gándara, J. Minimal Clean-up and Rapid Determination of Polycyclic Aromatic Hydrocarbons in Instant Coffee. Food Chem. 2005, 90 (4), 643– 647, DOI: 10.1016/j.foodchem.2004.03.059There is no corresponding record for this reference.
- 32García-Falcón, M. S.; Simal-Gándara, J. Determination of Polycyclic Aromatic Hydrocarbons in Alcoholic Drinks and the Identification of Their Potential Sources. Food Addit. Contam. 2005, 22 (9), 791– 797, DOI: 10.1080/0265203050019849832https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXhtV2htLjK&md5=5aca4ef436a8bce2ee40ec393ab14c48Determination of polycyclic aromatic hydrocarbons in alcoholic drinks and the identification of their potential sourcesGarcia-Falcon, M. S.; Simal-Gandara, J.Food Additives & Contaminants (2005), 22 (9), 791-797CODEN: FACOEB; ISSN:0265-203X. (Taylor & Francis Ltd.)Some polycyclic arom. hydrocarbons (PAHs), particularly those with a high mol. mass, were classified as probably being carcinogenic to humans by the International Agency for Research on Cancer (IARC). The significance of the detn. of PAHs is reflected by the special attention the European Union is paying to regulating their max. allowed levels in various types of foods. Like tobacco and smoked meats, alc. drinks can also contain these carcinogenic chems., as the latter were detected in the charred insides of barrels, some ingredients such as caramel or the smoke released during the drying of germinated barley in beer or whisky. This paper detd. the contents of 7 PAHs in alc. beverages of variable alc. strength that had been aged in charred barrels for different times (months, years). The aim was to elucidate the dependence of the formation of 7 PAHs on the type of charring (traditional or convective) used and the charring intensity (light, medium or heavy). Based on the results, the way the tree raw material is toasted strongly influences PAH levels in alc. drinks; thus, traditional charring produces increased amts. of PAHs from the wood relative to convective toasting. The sum of the analyzed PAH concns. in the aged alc. beverages studied ranged from zero for a white wine to 172 ng l-1 for a 'brandy de jerez solera'. The carcinogenic indicator benzo[a]pyrene was found at concns. below 10 ng l-1. These PAH concns. in alc. beverages are very low relative to those in smoked and char-broiled foodstuffs. Any health hazards, however, can be minimized by convective toasting to manuf. the barrels where the drinks are to be aged.
- 33Rey-Salgueiro, L.; Martínez-Carballo, E.; García-Falcón, M. S.; Simal-Gándara, J. Survey of Polycyclic Aromatic Hydrocarbons in Canned Bivalves and Investigation of Their Potential Sources. Food Res. Int. 2009, 42 (8), 983– 988, DOI: 10.1016/j.foodres.2009.04.00333https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1MXovF2ktrk%253D&md5=abb1821a2212be1b5cb2a42b8cb1b0e5Survey of polycyclic aromatic hydrocarbons in canned bivalves and investigation of their potential sourcesRey-Salgueiro, Ledicia; Martinez-Carballo, Elena; Garcia-Falcon, Mercedes Sonia; Simal-Gandara, JesusFood Research International (2009), 42 (8), 983-988CODEN: FORIEU; ISSN:0963-9969. (Elsevier B.V.)Polycyclic arom. hydrocarbons (PAHs) are ubiquitous contaminants in the marine environment derived from uncontrolled petroleum spills, marine transports, discharges from ships, and urban runoff. The NW coast of Spain (Galicia) has a characteristic hydrog., defined by a continuous suite of estuarine systems called "Rias Gallegas". Some of these estuaries support important industrial and urban centers while others are preserved from human influence. The PAH contents in invertebrate organisms, such as bivalves, have been widely investigated because they are good bioindicators of pollution due to their ability to filter the water. 12 PAHs were detd. in canned mussels (Mytilus galloprovincialis), clams (Venerupis pullastra), cockles (Cerastoderma edule) and knives (Ensis ensis) from the Galician "Rias Gallegas" to perform a possible risk assessment on these contaminants. Pyrene, benzo[b]fluoranthene, benzo[k]fluoranthene and benzo[a]pyrene were detected in all the selected samples by liq. chromatog. coupled with fluorescence spectroscopy. With regard to benzo[a]pyrene, which represents the most potentially carcinogenic PAHs, European Regulation 1881/2006/EC fixed at 10 μg/kg of wet wt. the MRL (max. residual level) in bivalve molluscs. None of these marine invertebrates showed values higher than the MRL and therefore, they do not suppose risk for human health. Mussels hydrocarbon body burden levels were highest than exhibited by others bivalves. Some factors may det. this feature, as lipid content or habitat. Lower PAH levels of five and six benzene rings were detected in canned mussels in pickle sauce (vegetable oil, vinegar, paprika, salt and other spices) than in mussels in natural sauce (water, salt and other spices). PAHs migration from mussels to the vegetable oil in pickle sauce was verified to be the reason.
- 34Yebra-Pimentel, I.; Martínez-Carballo, E.; Regueiro, J.; Simal-Gándara, J. The Potential of Solvent-Minimized Extraction Methods in the Determination of Polycyclic Aromatic Hydrocarbons in Fish Oils. Food Chem. 2013, 139 (1–4), 1036– 1043, DOI: 10.1016/j.foodchem.2013.02.01234https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3sXltFOktrg%253D&md5=19eef60159b05bb87bac21d32b9000c7The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oilsYebra-Pimentel, Iria; Martinez-Carballo, Elena; Regueiro, Jorge; Simal-Gandara, JesusFood Chemistry (2013), 139 (1-4), 1036-1043CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)Fish oil has been identified as one of the most important contributors to the level of Persistent Org. Pollutants (POPs) in feed products. The detn. of polycyclic arom. hydrocarbons (PAHs) in fish oils is complicated due to the fat matrix, which affects both extn. efficiency and anal. quality. This article reviews and addresses two of the most relevant anal. methods for detg. 11 mutagenic and carcinogenic PAHs, as well as two EPA indicator PAHs in fish oils. We discuss and critically evaluate two different extn. procedures, such as ultrasound-assisted solvent extn. (USAE) and ultrasound-assisted emulsification-microextn. (USAEME). Clean-up of exts. was performed by solid-phase extn. using C18 and glass columns contg. silica gel and florisil for USAE or only C18 for USAEME. Detection of the selected PAHs was carried out by high-performance liq. chromatog. coupled with fluorescence detection for detn. Optimization of the variables affecting extn. by the selected extn. techniques was conducted and recoveries ranged from 70% to 100% by USAE and from 70% to 108% by USAEME with estd. quantification limits between 0.020 and 2.6 μg/kg were achieved. Moreover, the applicability of the selected methods was evaluated by the anal. of real samples. To our knowledge, this is the first time that USAEME has been applied to the detn. of PAHs in food matrixes, such as oil fish samples. The methods proposed were applied to the detn. of the target PAHs in fish samples from different countries, and it was found that the low PAH contamination of the selected fish oils could mainly occur by atm. sources.
- 35Yebra-Pimentel, I.; Fernández-González, R.; Martínez-Carballo, E.; Simal-Gándara, J. Optimization of Purification Processes to Remove Polycyclic Aromatic Hydrocarbons (PAHs) in Polluted Raw Fish Oils. Sci. Total Environ. 2014, 470–471, 917– 924, DOI: 10.1016/j.scitotenv.2013.10.06135https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXjt1Kluw%253D%253D&md5=81a3d38dbe0f497fbb107ccda754fb25Optimization of purification processes to remove polycyclic aromatic hydrocarbons (PAHs) in polluted raw fish oilsYebra-Pimentel, Iria; Fernandez-Gonzalez, Ricardo; Martinez-Carballo, Elena; Simal-Gandara, JesusScience of the Total Environment (2014), 470-471 (), 917-924CODEN: STENDL; ISSN:0048-9697. (Elsevier B.V.)Fish oils are one of the main sources of health promoting nutrients such as n-3 fatty acids in animal and human diet. Nevertheless, they could be an important source of persistent org. pollutants (POPs). Different strategies of decontamination processes to reduce polycyclic arom. hydrocarbon (PAH) levels in fish oils, such as solvent extn. (ethanol) and adsorbent extn. using com. available (activated carbon) and sustainable adsorbents (mussel shell and wood ashes), were compared. Adsorption conditions were evaluated and optimized by an exptl. design and the exptl. results were adjusted to response surfaces. In this way, PAH removals increased with increasing of individual PAH mol. wt. and they range from 80% to 100% using activated carbon and from 10% to 100% using wood ashes. Pine wood ashes showed similar removal rates to activated carbon (87%-100%) excluding F (51%) and P (42%). No PAH removal was obsd. using mussel shell ashes. Ethanol extn. was also optimized and showed a good performance in the extn. of PAHs. However, it does affect their ω-3 fatty acid contents. Finally, real oil samples from different fishing areas: Spain, South America, and North Europe were selected for the decontamination expts. under exptl. conditions previously optimized.
- 36Viegas, O.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gandara, J.; Ferreira, I. M. P. L. V. O. Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork. J. Agric. Food Chem. 2014, 62 (12), 2638– 2643, DOI: 10.1021/jf404966w36https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2cXjslCqsr4%253D&md5=ce2b6a7b581bf7fb4c9ca6f0d95b491bEffect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled PorkViegas, Olga; Yebra-Pimentel, Iria; Martinez-Carballo, Elena; Simal-Gandara, Jesus; Ferreira, Isabel M. P. L. V. O.Journal of Agricultural and Food Chemistry (2014), 62 (12), 2638-2643CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society)The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded resp. PB, P0B, and BB) on the formation of polycyclic arom. hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compds. in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on redn. of PAH formation, providing a proper mitigation strategy.
- 37European Commission. Commission Regulation (EU) No 836/2011. Off. J. Eur. Union 2011, L215, 9– 16There is no corresponding record for this reference.
- 38Thompson, M. Recent Trends in Inter-Laboratory Precision at Ppb and Sub-Ppb Concentrations in Relation to Fitness for Purpose Criteria in Proficiency Testing. Analyst 2000, 125, 385– 386, DOI: 10.1039/b000282h38https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD3cXhsVSnur0%253D&md5=91c60f4922b248c0829e40bf18105babRecent trends in inter-laboratory precision at ppb and sub-ppb concentrations in relation to fitness for purpose criteria in proficiency testingThompson, MichaelAnalyst (Cambridge, United Kingdom) (2000), 125 (3), 385-386CODEN: ANALAO; ISSN:0003-2654. (Royal Society of Chemistry)Recently conducted collaborative trials in which the analyte concn. was <100 ppb provided reproducibility std. deviations that were systematically lower than the predictions of the Horwitz function. Such statistics are better represented by a model with a const. relative std. deviation. A modified function is suggested as suitable for use (with due caution) as a fitness-for-purpose criterion.
- 39Min, S.; Patra, J. K.; Shin, H.-S. Factors Influencing Inhibition of Eight Polycyclic Aromatic Hydrocarbons in Heated Meat Model System. Food Chem. 2018, 239, 993– 1000, DOI: 10.1016/j.foodchem.2017.07.02039https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2sXhtFyhsLbN&md5=163bf7bc54551ae71938766868fe0bd5Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model systemMin, Saerom; Patra, Jayanta Kumar; Shin, Han-SeungFood Chemistry (2018), 239 (), 993-1000CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.)Studies on polycyclic arom. hydrocarbons (PAHs) formation have focused on dynamic studies or research on cooking conditions of meat. This research aimed to elucidate the influence of heating conditions, existence of water, lipid precursors and antioxidants on the formation and inhibition of PAHs in meat model systems by using GC/MS anal., while mechanisms were evaluated by ESR (ESR) studies. PAHs formation was more affected by change in temp. than of time. Also, existence of water and antioxidants was an important factor affecting the inhibition of PAHs. In all heated meat model systems the addn. of lipid precursors led to significantly increased PAHs (p < 0.05).
- 40Zabik, M. E.; Booren, A.; Zabik, M. J.; Welch, R.; Humphrey, H. Pesticide Residues, PCBs and PAHs in Baked, Charbroiled, Salt Boiled and Smoked Great Lakes Lake Trout. Food Chem. 1996, 55 (3), 231– 239, DOI: 10.1016/0308-8146(95)00115-840https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADyaK28XhslOiurs%253D&md5=09b5d6454e2ea41dc80275dd2059e18bPesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake troutZabik, Mary E.; Booren, Al; Zabik, Matthew J.; Welch, Robert; Humphrey, HaroldFood Chemistry (1996), 55 (3), 231-9CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier)Skin-off lean lake trout (Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to det. the potential of processing/cooking on reducing the levels of pesticides and total PCBs in fish at the dinner table. Lake trout from Lakes Michigan and Superior also were salt boiled and skin-on fillets smoked. All fish analyzed were below the action level except skin-on siscowets with >0.3 ppm action level for chlordane. Cooked lake trout had significantly less residue than raw. Smoking resulted in significantly greater losses of pesticides and total PCBs than other cooking methods but analyses of polynuclear arom. hydrocarbons showed significant compd. formation during smoking with higher levels occurring in high fat siscowets. Overall losses of pesticides and total PCBs ranged from a low of 21% for dieldrin to a high of 39% for chlordane complex. Most of the total losses were about 30% establishing that cooking is effective in reducing residues in these Great Lakes fish.
- 41Fagernas, L.; Kuoppala, E.; Tiilikkala, K.; Oasmaa, A. Chemical Composition of Birch Wood Slow Pyrolysis Products. Energy Fuels 2012, 26, 1275– 1283, DOI: 10.1021/ef201883641https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC38XosFelsw%253D%253D&md5=be8bb573c1b3b7d71919aea87ecc7ca1Chemical Composition of Birch Wood Slow Pyrolysis ProductsFagernas, Leena; Kuoppala, Eeva; Tiilikkala, Kari; Oasmaa, AnjaEnergy & Fuels (2012), 26 (2), 1275-1283CODEN: ENFUEM; ISSN:0887-0624. (American Chemical Society)Birch distillate, a byproduct in charcoal prodn., has found to be a promising source for biol. pesticides. The aim of this paper was to det. the yields and chem. compns. of liq. and gaseous products from the slow pyrolysis of birch hardwood, which is needed in the commercialization process of the byproduct. Test runs were performed using three different retorts. Distillates, aq. phases, settled tars, wood vinegars, and gases were analyzed with an anal. scheme developed. About 95 wt % of the aq. phases was analyzed. The main compds. were water, acetic acid, methanol, hydroxypropanone, furfurals, acetone, and syringol, catechol, and phenol derivs., and sugarlike compds. The tar and polycyclic arom. hydrocarbons contents of aq. phases were low, or they could be lowered by simple water addn. when needed. On the basis of compns., birch wood vinegars have potential to be used for example as biodegradable pesticides, to replace synthetic pesticides. At low temps., formed tar-free distillates (predistillates) can be sepd. from the main distillate and utilized. Because of their low pH and high org. load, they cannot be disposed to the environment without treatment. The amt. of polycyclic arom. hydrocarbons in the tars has to be considered, and therefore, the tars were suggested to be utilized mainly as energy. The gases are promising to be utilized, in addn. to the process itself, for other energy needs. The differences obtained for the products of different processes were mainly between batch and continuous processes. The detailed compns. of the products may be exploited by enterprises and authorities for registration purposes in the commercialization process.
- 42Demirbas, A. Estimating of Structural Composition of Wood and Non-Wood Biomass Samples. Energy Sources 2005, 27 (8), 761– 767, DOI: 10.1080/0090831049045097142https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD2MXlt1SmsLg%253D&md5=b8cc8c236eaf2d44d3c526ac283d6ee9Estimating of structural composition of wood and non-wood biomass samplesDemirbas, AyhanEnergy Sources (2005), 27 (8), 761-767CODEN: EGYSAO; ISSN:0090-8312. (Taylor & Francis, Inc.)Approx. chem. formulas were devised to predict lignin constituents of selected biomass samples: beech wood, spruce wood, walnut shell, hazelnut shell, corncob, wheat straw and sunflower shell. Sepn. of original lignin from a lignocellulosic material is troublesome. Various fuel characteristics, moisture, ash, hemicellulose, cellulose, lignin and extractive contents of different biomass species were detd. on an ash-free dry-wt. and extractive-free dry wt. basis to find a relationship, if any exists, between ash and extractive content with the higher heating value (HHV). The extractive content is an important parameter which affects the heating value. Extn. increased the HHV of biomass samples.
- 43Zhang, J.; Liu, J.; Kou, L.; Zhang, X.; Tan, T. Bioethanol Production from Cellulose Obtained from the Catalytic Hydro-Deoxygenation (Lignin-First Refined to Aviation Fuel) of Apple Wood. Fuel 2019, 250, 245– 253, DOI: 10.1016/j.fuel.2019.03.02043https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1MXmvFWlsrw%253D&md5=cf4b3dbdc0c96bcd38ace3fa800dc6d9Bioethanol production from cellulose obtained from the catalytic hydro-deoxygenation (lignin-first refined to aviation fuel) of apple woodZhang, Jingzhi; Liu, Jiao; Kou, Linfeng; Zhang, Xu; Tan, TianweiFuel (2019), 250 (), 245-253CODEN: FUELAC; ISSN:0016-2361. (Elsevier Ltd.)As a renewal energy source for bioethanol prodn., the residuum of apple wood likely offers a major benefit by having the lignin portion transformed into biofuels firstly. In this study, we used the residuum of Raney Ni and Ru/C catalyzed and hydro-deoxygenated (for jet-fuel prodn.) apple wood as the start substrate to produce bio-ethanol. Cellulose content could reach 83.38% for residuum of Ni catalyzed substrates (Ni-cs for short), and the enzymic hydrolysis rate increased to 88% which is in reasonable high scale. Lignin left in residuum showed more neg. effect on cellulose enzymic hydrolysis than cellulose II. Different catalysts (Ni or Ru/C) concn. influenced the enzymic hydrolysis and fermn. Using quasi-simultaneous enzymic saccharification and combined fermn. (Q-SScombF), the inhibit effect from catalysts was obvious and the ethanol prodn. efficiency were lower than 35%. But for sep. hydrolysis and fermn. process (SHF), the ethanol conversion of raw material and catalyzed residuum improved from 33% to 75% (for residuum of Ni-cs) and increased from 25% to 73% for residuum of Ru/C catalyzed substrates (Ru/C-cs). This research provided a good basis for the feasibility of bio-ethanol prodn. from residuum of bio-refined apple wood.
- 44Kiaei, M.; Tajik, M.; Vaysi, R. Chemical and Biometrical Properties of Plum Wood and Its Application in Pulp and Paper Production. Maderas. Cienc. y Tecnol. 2014, 16 (3), 313– 322, DOI: 10.4067/S0718-221X201400500002444https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC1cXnvF2hsbw%253D&md5=886f32bd3332d06fce119a38dca21af9Chemical and biometrical properties of plum wood and its application in pulp and paper productionKiaei, Majid; Tajik, Milad; Vaysi, RaminMaderas: Ciencia y Tecnologia (2014), 16 (3), 313-322CODEN: MCTAB6; ISSN:0717-3644. (Universidad del Bio-Bio, Dep. de Ingenieria en Maderas)Plum (Prunus domestica) is one of the most widespread species of fruit trees in Asia and South-East Europe. There are large quantities of fruit wood trees without suitable usage in world. The aim of this research was to examine biometrical and chem. properties of the plum wood and its application in the pulp and paper industry. Five normal plum trees were randomly selected from Shahriyar province, Iran. A log cut down at stem (breast height) and branch for each of trees. The pith parts of cross-section were removed to examine the chem. (according to the TAPPI std.) and biometrical properties (according to the Franklin method). Results indicated that there were significant differences between stem and branch samples in fiber diam. and lumen diam. Types of wood (branch and stem) had not significant differences on the chem. properties and fiber length, cell wall thickness and morphol. properties. Among all of studied properties, the lignin, cellulose, fiber diam., fiber lumen diam., cell wall thickness and flexibility coeff. in branch wood is higher than stem wood. Although Runkel and flexibility coeffs. of stem and branch fibers are lower than the accepted std., but because of closing amt. of lignin, extractive compn. and fiber length to hardwood species, it can solve some of the problems of the lack of raw materials for paper prodn.
- 45Pettersen, R. C. The Chemical Composition of Wood. In The Chemistry of Solid Wood; Rowell, R., Ed.; American Chemical Society: Washington DC, 1984; pp 57– 126.There is no corresponding record for this reference.
- 46Le Floch, A.; Jourdes, M.; Teissedre, P.-L. Polysaccharides and Lignin from Oak Wood Used in Cooperage: Composition, Interest, Assays: A Review. Carbohydr. Res. 2015, 417, 94– 102, DOI: 10.1016/j.carres.2015.07.00346https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC2MXhsFGlur7J&md5=e51cda8d020bd5ce392a4a8fdc0161d1Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A reviewLe Floch, Alexandra; Jourdes, Michael; Teissedre, Pierre-LouisCarbohydrate Research (2015), 417 (), 94-102CODEN: CRBRAT; ISSN:0008-6215. (Elsevier Ltd.)A review. It is widely accepted that alc. beverage quality depends on their aging in premium quality oak wood. From the choice of wood to beverage aging, through the different steps in cask manufg., many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compds., extd. during aging and esp. involved in wine oxidn., color, and sensory properties such as astringency and bitterness. Oak aroma volatile compds. have also been the subject of numerous studies. These compds. of interest are part of low mol. wt. compds. which represent 2%-10% of oak wood compn. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromols. in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to det. their content.
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The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.0c04116.
Tables S1–S6 showing comparative concentrations of BaP, BaA, CHR, BbF, and total PAH4 for every type of wood sawdust used that were attained after 2, 3, 5, 6, 8, and 9 h, respectively, of controlled smoking at 75 °C. Figure S1 showing an example of a typical gas chromatogram (PDF)
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