Concentrations and Risk of Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Tomato-Based Sauces from Selected Brands of Canned Fish Consumed in Nigeria-Reference-Cited by-同舟云学术

Concentrations and Risk of Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Tomato-Based Sauces from Selected Brands of Canned Fish Consumed in Nigeria

Published:2021-06-21 Issue: Volume: Page:1-14
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Iwegbue Chukwujindu M. A.¹,Tesi Godswill O.¹²,Ogbuta Anthony A.¹²,Lari Bulouebibo¹³,Igbuku Ufuoma A.¹⁴,Obi Grace⁵,Martincigh Bice S.⁶

Affiliation:

1. Department of Chemistry, Delta State University, P.M.B., 1, Abraka, Delta State, Nigeria

2. Department of Chemical Sciences, University of Africa, Toru-Orua, Bayelsa State, Nigeria

3. Department of Science Laboratory Technology, Delta State University, P.M.B. 1, Abraka, Delta State, Nigeria

4. Department of Science Laboratory Technology, Delta State Polytechnic, Ozoro, Delta State, Nigeria

5. Department of Chemistry, Federal University of Petroleum Resources, Effurun, Delta State, Nigeria

6. School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2021.1934046

Reference29 articles.

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2. Codex Alimentarius Commission, “Joint FAO/WHO Food Standards Programme,” Twenty-Eight Session, 4–9 July 2005, Rome, Italy. Report of the 37th Session of the Codex Committee on Food Additives and Contaminants, 25–29 April 2005, The Hague, The Netherlands.

3. Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

4. Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods

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