GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil
The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon...
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| creator | Akbari-Adergani, Behrouz Mahmood-babooi, Kosar Salehi, Ali Khaniki, Gholamreza Jahed Shariatifar, Nabi Sadighara, Parisa Zeinali, Tayebeh |
| description | The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon determination was performed by an Agilent 6890 N Gas chromatography with mass selective detector, equipped with a capillary column. The highest contents of PAHs in Tahdig of bread and Tahdig of potato were observed in canola with 550 ± 3.9 ng/kg and sesame with 408.3 ± 41 ng/kg. The mean of PAH content was significantly higher in the Tahdig of bread compared to the Tahdig of potato (
p
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| doi_str_mv | 10.1007/s10661-021-09347-w |
| format | Article |
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p
< 0.05). Among the 16 PAHs examined by GC/MS, 10 PAHs were detected. The amount of high molecular weight (HMW) PAHs were significantly more than low molecular weight (LMW) PAHs (
p
< 0.05). Benzo [b]fluoranthene and benz[a]anthracene concentrations were significantly more than the other detected compounds (
p
< 0.05). Due to high PAH contamination of both Tahdig groups, the consumption of Tahdig (any type) was not recommended.</description><identifier>ISSN: 0167-6369</identifier><identifier>EISSN: 1573-2959</identifier><identifier>DOI: 10.1007/s10661-021-09347-w</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Anthracene ; Aromatic compounds ; Aromatic hydrocarbons ; Atmospheric Protection/Air Quality Control/Air Pollution ; Bread ; Contamination ; Earth and Environmental Science ; Ecology ; Ecotoxicology ; Edible oils ; Environment ; Environmental Management ; Environmental monitoring ; Environmental science ; Fluoranthene ; Gas chromatography ; Low molecular weights ; Molecular weight ; Monitoring/Environmental Analysis ; Oil ; Polycyclic aromatic hydrocarbons ; Potatoes ; Vegetables</subject><ispartof>Environmental monitoring and assessment, 2021-08, Vol.193 (8), Article 540</ispartof><rights>The Author(s), under exclusive licence to Springer Nature Switzerland AG 2021</rights><rights>The Author(s), under exclusive licence to Springer Nature Switzerland AG 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c352t-c02c599e2b4dab316543a8f3cd07284b3988a8221d93abf3172c7ca467638c5f3</citedby><cites>FETCH-LOGICAL-c352t-c02c599e2b4dab316543a8f3cd07284b3988a8221d93abf3172c7ca467638c5f3</cites><orcidid>0000-0003-1596-1544</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10661-021-09347-w$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10661-021-09347-w$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,41487,42556,51318</link.rule.ids></links><search><creatorcontrib>Akbari-Adergani, Behrouz</creatorcontrib><creatorcontrib>Mahmood-babooi, Kosar</creatorcontrib><creatorcontrib>Salehi, Ali</creatorcontrib><creatorcontrib>Khaniki, Gholamreza Jahed</creatorcontrib><creatorcontrib>Shariatifar, Nabi</creatorcontrib><creatorcontrib>Sadighara, Parisa</creatorcontrib><creatorcontrib>Zeinali, Tayebeh</creatorcontrib><title>GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil</title><title>Environmental monitoring and assessment</title><addtitle>Environ Monit Assess</addtitle><description>The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon determination was performed by an Agilent 6890 N Gas chromatography with mass selective detector, equipped with a capillary column. The highest contents of PAHs in Tahdig of bread and Tahdig of potato were observed in canola with 550 ± 3.9 ng/kg and sesame with 408.3 ± 41 ng/kg. The mean of PAH content was significantly higher in the Tahdig of bread compared to the Tahdig of potato (
p
< 0.05). Among the 16 PAHs examined by GC/MS, 10 PAHs were detected. The amount of high molecular weight (HMW) PAHs were significantly more than low molecular weight (LMW) PAHs (
p
< 0.05). Benzo [b]fluoranthene and benz[a]anthracene concentrations were significantly more than the other detected compounds (
p
< 0.05). Due to high PAH contamination of both Tahdig groups, the consumption of Tahdig (any type) was not recommended.</description><subject>Anthracene</subject><subject>Aromatic compounds</subject><subject>Aromatic hydrocarbons</subject><subject>Atmospheric Protection/Air Quality Control/Air Pollution</subject><subject>Bread</subject><subject>Contamination</subject><subject>Earth and Environmental Science</subject><subject>Ecology</subject><subject>Ecotoxicology</subject><subject>Edible oils</subject><subject>Environment</subject><subject>Environmental Management</subject><subject>Environmental monitoring</subject><subject>Environmental science</subject><subject>Fluoranthene</subject><subject>Gas chromatography</subject><subject>Low molecular weights</subject><subject>Molecular weight</subject><subject>Monitoring/Environmental Analysis</subject><subject>Oil</subject><subject>Polycyclic aromatic 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determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil</title><author>Akbari-Adergani, Behrouz ; Mahmood-babooi, Kosar ; Salehi, Ali ; Khaniki, Gholamreza Jahed ; Shariatifar, Nabi ; Sadighara, Parisa ; Zeinali, Tayebeh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c352t-c02c599e2b4dab316543a8f3cd07284b3988a8221d93abf3172c7ca467638c5f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Anthracene</topic><topic>Aromatic compounds</topic><topic>Aromatic hydrocarbons</topic><topic>Atmospheric Protection/Air Quality Control/Air Pollution</topic><topic>Bread</topic><topic>Contamination</topic><topic>Earth and Environmental Science</topic><topic>Ecology</topic><topic>Ecotoxicology</topic><topic>Edible oils</topic><topic>Environment</topic><topic>Environmental Management</topic><topic>Environmental 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Parisa</au><au>Zeinali, Tayebeh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil</atitle><jtitle>Environmental monitoring and assessment</jtitle><stitle>Environ Monit Assess</stitle><date>2021-08-01</date><risdate>2021</risdate><volume>193</volume><issue>8</issue><artnum>540</artnum><issn>0167-6369</issn><eissn>1573-2959</eissn><abstract>The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon determination was performed by an Agilent 6890 N Gas chromatography with mass selective detector, equipped with a capillary column. The highest contents of PAHs in Tahdig of bread and Tahdig of potato were observed in canola with 550 ± 3.9 ng/kg and sesame with 408.3 ± 41 ng/kg. The mean of PAH content was significantly higher in the Tahdig of bread compared to the Tahdig of potato (
p
< 0.05). Among the 16 PAHs examined by GC/MS, 10 PAHs were detected. The amount of high molecular weight (HMW) PAHs were significantly more than low molecular weight (LMW) PAHs (
p
< 0.05). Benzo [b]fluoranthene and benz[a]anthracene concentrations were significantly more than the other detected compounds (
p
< 0.05). Due to high PAH contamination of both Tahdig groups, the consumption of Tahdig (any type) was not recommended.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><doi>10.1007/s10661-021-09347-w</doi><orcidid>https://orcid.org/0000-0003-1596-1544</orcidid></addata></record> |
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| subjects | Anthracene Aromatic compounds Aromatic hydrocarbons Atmospheric Protection/Air Quality Control/Air Pollution Bread Contamination Earth and Environmental Science Ecology Ecotoxicology Edible oils Environment Environmental Management Environmental monitoring Environmental science Fluoranthene Gas chromatography Low molecular weights Molecular weight Monitoring/Environmental Analysis Oil Polycyclic aromatic hydrocarbons Potatoes Vegetables |
| title | GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil |
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