Shariatifar, Nabi and Dadgar, Manouchehr and Fakhri, Yadolah and Shahsavari, Saeed and Moazzen, Mojtaba and Ahmadloo, Mahsa and Kiani, Amin and Aeenehvand, Saeed and Nazmara, Shahrokh and Mousavi Khanegah, Amin (2019) Levels of polycyclic aromatic hydrocarbons in milk and milk powder samples and their likely risk assessment in Iranian population. Journal of Food Composition and Analysis, 85 (103331). ISSN 0889-1575
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Abstract
An MSPE/GC–MS method was used for the measuring of 16 PAHs and assessing of the effect of different factors on PAHs concentrations among different types of dairy products. Moreover, the probabilistic health risk assessment due to ingestion of PAHs by the consumption of milk and milk powder was evaluated.The limit of detection (LOD) and limit of quantitation LOQ were ranged between 0.040-0.075 and 0.121-0.227 μg/kg, respectively. The highest mean of total PAHs was noted in milk powdered (2.28 ± 0.39 μg/kg), while the lowest content was observed in pasteurized milk (0.87 ± 0.18 μg/kg). Except for a few samples of milk powder, the PAHs contents of the other samples was lower than standard limits while the concentration of BaP was lower than of standard levels proposed by EU (0.02-0.06 μg/kg). Considering season effect, the samples in winter had the highest level of PAHs. The percentile 95% actual THQ was the 3.64E-04 value that was lower than 1 value. Hence, the consumers are not at considerable non carcinogenic health risk while the actual ILCR was 3.53E-03 as higher than 1E-04. Therefore, consumers are at considerable carcinogenic risk. Generally speaking, approaching the control plans for a decrease in the concentration of PAHs in dairy products in order to control carcinogenic health risk is crucial.
| Item Type: | Article |
|---|---|
| Subjects: | R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Portal > research center > hpsr |
| Depositing User: | pr hpsr research center |
| Date Deposited: | 27 Jun 2020 07:29 |
| Last Modified: | 27 Jun 2020 07:29 |
| URI: | http://eprints.qums.ac.ir/id/eprint/9742 |
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