Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil

Author:

Guizellini Glória Maria,Sampaio Geni Rodrigues,da Silva Simone Alves,Soares-Freitas Rosana Aparecida Manólio,de Almeida Adriana Palma,Da Silva Torres Elizabeth Aparecida Ferraz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels;Abballe;LWT,2020

2. AOAC International. Appendix F: Guidelines for Standard Method Performance Requirements. In: Official methods of analysis of AOAC International;AOAC – Association of Official Analytical Chemistry,2016

3. Accelerated solvent extraction method for the quantification of polycyclic aromatic hydrocarbons in cocoa beans by gas chromatography–mass spectrometry;Belo;Journal of Chromatography B,2017

4. The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure;Bogdanović;Journal of Food Composition and Analysis,2019

5. Determinação simultânea por HPLC-FLD de 13 hidrocarbonetos aromáticos policíclicos: validação de um procedimento analítico para óleos de soja;Camargo;Revista da Sociedade Brasileira de Química,2011

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