Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/FLD-Reference-Cited by-同舟云学术

Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/FLD

Published:2015-09-02 Issue:5 Volume:9 Page:1220-1227
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Taghvaee Zohreh,Piravivanak Zahra,Rezaei Karamatollah,Faraji Mohammad

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-015-0297-1.pdf

Reference24 articles.

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4. Danyi S, Bose F, Brasseur C, Schneider YJ, Larondelle Y, Pussemier L et al (2009) Analysis of EU priority polycyclic aromatic hydrocarbons in food supplements using high performance liquid chromatography coupled to an ultraviolet, diode array or fluorescence detector. Anal Chem Acta 633:293–299

5. EFSA (2008) Polycyclic aromatic hydrocarbons in food scientific opinion of the panel on contaminants in the food chain. http://www.efsa.europa.eu/en/efsajournal/pub/724.htm . Accessed 26 December 2012

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