Levels of benzo[a]pyrene (BaP) and benzo[a]anthracene (BaA) in ‘‘Provola’’ cheese samples from Calabria, smoked naturally and using commercial smoke-flavouring, have been determined. A comparative study of BaPand BaA concentrations was carried out on rind, exterior zone, core and slice of these samples. Quantitativedetermination of BaP and BaA was ascertained by HPLC using fluorescence detection. Levels of BaP and BaA were found in all smoked ‘‘Provola’’ cheese samples, but higher in cheese smoked with natural methods(0.46–1.13 mgkg 1 for BaP and 1.38–9.29 mgkg 1 for BaA) compared to samples smoked using commercial flavouring (0.085–0.32 mgkg 1 for BaP and 1.20–2.98 mgkg 1 for BaA). The smoking process contributes to polycyclic aromatic hydrocarbons contamination; however, for improved food safety, the use of commercialbuffered smoke is preferable to traditional smoking procedures.

Levels of Benzo(a)pyrene and Benzo(a)anthracene in smoked "provola" cheese from Calabria (Italy)

NACCARI C;
2008-01-01

Abstract

Levels of benzo[a]pyrene (BaP) and benzo[a]anthracene (BaA) in ‘‘Provola’’ cheese samples from Calabria, smoked naturally and using commercial smoke-flavouring, have been determined. A comparative study of BaPand BaA concentrations was carried out on rind, exterior zone, core and slice of these samples. Quantitativedetermination of BaP and BaA was ascertained by HPLC using fluorescence detection. Levels of BaP and BaA were found in all smoked ‘‘Provola’’ cheese samples, but higher in cheese smoked with natural methods(0.46–1.13 mgkg 1 for BaP and 1.38–9.29 mgkg 1 for BaA) compared to samples smoked using commercial flavouring (0.085–0.32 mgkg 1 for BaP and 1.20–2.98 mgkg 1 for BaA). The smoking process contributes to polycyclic aromatic hydrocarbons contamination; however, for improved food safety, the use of commercialbuffered smoke is preferable to traditional smoking procedures.
2008
benzo[a]pyrene
benzo[a]anthracene
buffered smoke
‘‘Provola’’ cheese
Calabria
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12317/83708
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 13
  • ???jsp.display-item.citation.isi??? 12
social impact