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 BaP and BaA concentrations was carried out on rind, exterior zone, core and slice of these samples. Quantitative determination 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 commercial buffered 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 BaP and BaA concentrations was carried out on rind, exterior zone, core and slice of these samples. Quantitative determination 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 commercial buffered smoke is preferable to traditional smoking procedures.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
