Published in Scientific Papers. Series A. Agronomy, Vol. LXVII, Issue 1
Written by Adriana Laura MIHAI, Mioara NEGOIȚĂ, Alina Cristina ADASCĂLULUI
Polycyclic aromatic hydrocarbons (PAHs) are environmental contaminants known to have toxic properties, carcinogenic and mutagenic potential, cereals and derivative products being the most important sources of PAH exposure to humans as a result of the high intake of this kind of products. The aim of this study was to investigate the occurrence of PAH in cereals and cereal-based products and the effect of different factors on the content of these compounds. The factors that influence the PAH content of cereal-based products were the raw material used in the recipe, the category of processed product, the baking parameters (time and temperature), the type of fuel used. The maximum level for benzo(a)pyrene (BaP) and sum of BaP, benzo(a)anthracene (BaA), benzo(b)fluoranthene (BbF), and chrysene (ChR) in processed cereal-based food and baby foods for infants and young children was established by regulation no. 835/2011. This study can provide an overview of the PAH content of different cereal-based products commercialized on the market.
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