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Polycyclic aromatic hydrocarbons in food samples: Methods of extraction – A review

Author: 
Hiba Abdalla Mahgoub
Subject Area: 
Physical Sciences and Engineering
Abstract: 

Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic pollutants with related to their structures and properties. Strong interest in the field of PAHs is mainly due to the large scale of environmental contamination and the mutagenic and carcinogenic activity of these pollutants which proved in many studies. Foodstuffs can be contaminated by PAHs that are present in air, soil and water or are formed during food processing and cooking. Extraction procedure is a key factor that affects the analysis of PAHs present and it is the most time consuming step during analysis. Choosing the suitable and effective extraction method for the right application requires a consideration of the features of the matrix and of the correct analytes. Suitable methods for extracting PAHs from different food samples have been highlighted in this review; the aim is to provide an overview of current knowledge and information in order to assess the need for further analysis and quantification of these toxic compounds in food.

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