Polycyclic aromatic hydrocarbons in milk and dairy products | Zendy

Amirdivani Shabboo | Zendy; Khorshidian Nasim | Zendy; Ghobadi Dana Maryam | Zendy; Mohammadi Reza | Zendy; Mortazavian Amir M | Zendy; Quiterio de Souza Simone Lorena | Zendy; Barbosa Rocha Henrique | Zendy; Raices Renata | Zendy

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Polycyclic aromatic hydrocarbons in milk and dairy products

Author(s) -

Amirdivani Shabboo,

Khorshidian Nasim,

Ghobadi Dana Maryam,

Mohammadi Reza,

Mortazavian Amir M,

Quiterio de Souza Simone Lorena,

Barbosa Rocha Henrique,

Raices Renata

Publication year - 2019

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12567

Subject(s) - polycyclic aromatic hydrocarbon , environmental chemistry , pyrolysis , chemistry , pollutant , carcinogen , contamination , organic chemistry , biology , ecology

Polycyclic aromatic hydrocarbons ( PAH s) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various cancers. Polycyclic aromatic hydrocarbons are a consequence of environmental pollutants, imperfect burning or pyrolysis of organic substances during industrial processing. Additionally, foods can be contaminated during their processing and preparation through different heat treatments. This review highlights the formation, occurrence and health impacts of PAHs in milk and milk products, and analytical technique used for their determination in dairy products.

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