Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

Lene Duedahl-Olesen, Margit Dall Aaslyng, Lene Meinert, Tue Christensen, A.H. Jensen, Mona-Lise Binderup

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (
Original languageEnglish
JournalFood Control
Volume57
Pages (from-to)169-176
ISSN0956-7135
DOIs
Publication statusPublished - 2015

Keywords

  • PAH4
  • Home-grilling
  • Commercial and controlled barbecuing
  • PCA plot
  • Heating source
  • Margin of exposure

Cite this

Duedahl-Olesen, Lene ; Aaslyng, Margit Dall ; Meinert, Lene ; Christensen, Tue ; Jensen, A.H. ; Binderup, Mona-Lise. / Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. In: Food Control. 2015 ; Vol. 57. pp. 169-176.
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abstract = "Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (",
keywords = "PAH4, Home-grilling, Commercial and controlled barbecuing, PCA plot, Heating source, Margin of exposure",
author = "Lene Duedahl-Olesen and Aaslyng, {Margit Dall} and Lene Meinert and Tue Christensen and A.H. Jensen and Mona-Lise Binderup",
year = "2015",
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journal = "Food Control",
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Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. / Duedahl-Olesen, Lene; Aaslyng, Margit Dall; Meinert, Lene; Christensen, Tue; Jensen, A.H.; Binderup, Mona-Lise.

In: Food Control, Vol. 57, 2015, p. 169-176.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

AU - Duedahl-Olesen, Lene

AU - Aaslyng, Margit Dall

AU - Meinert, Lene

AU - Christensen, Tue

AU - Jensen, A.H.

AU - Binderup, Mona-Lise

PY - 2015

Y1 - 2015

N2 - Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (

AB - Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (

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KW - Home-grilling

KW - Commercial and controlled barbecuing

KW - PCA plot

KW - Heating source

KW - Margin of exposure

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SN - 0956-7135

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