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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 , chemistry , pyrolysis , pollutant , carcinogen , contamination , aromatic hydrocarbon , carbon fibers , hydrocarbon , organic chemistry , materials science , ecology , composite number , composite material , biology
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.