Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian

Citation

Jahurul, Md. Haque Akanda and Selamat, Jinap and Sarker, Md. Zaidul Islam and Ferdosh, Sahena and Afsaneh, Farhadian and Hajeb, Parvaneh (2013) Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian. Food Bioscience, 1. pp. 73-80. ISSN 2212-4292; ESSN: 2212-4306

Abstract

Forty-two types of meat and fish products widely consumed by Malaysian population were analyzed for three high molecular weight polycyclic aromatic hydrocarbons (PAHs) namely, fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene using high performance liquid chromatography with fluorescence detector. Dietary intake of sum of the three PAHs was then estimated for the population by interviewing 600 respondents aged above 18 years old using food frequency questionnaire. The highest level of individual PAHs was found to be fluoranthene (219.74 ng/g), whereas the lowest level was benzo[a]pyrene (24.33 ng/g). Grilled beef satay showed the highest total PAHs (66.28 ng/g) among the all food products. The mean dietary intake of the sum of three PAHs by Malaysian was 297.58 ng/day.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.fbio.2013.03.006
Publisher:	Elsevier
Keywords:	Fluoranthene; Benzo[b]fluoranthene and benzo[a]pyrene; Fish; Meat and meat products; Dietary intake; Food frequency questionnaire (FFQ)
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	05 Feb 2015 08:15
Last Modified:	05 Oct 2015 04:47
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.fbio.2013.03.006
URI:	http://psasir.upm.edu.my/id/eprint/30536
Statistic Details:	View Download Statistic

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