PAHs in toasted bread: determination using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography-Reference-Cited by-同舟云学术

PAHs in toasted bread: determination using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography

Published:2018 Issue:20 Volume:10 Page:2398-2404
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Mahmoudpour Mansour¹²³⁴⁵,Pilevar Zahra⁶⁷⁸⁹¹⁰,Javanmardi Fardin⁶⁷⁸⁹¹⁰,Taram Faran¹¹¹²¹³¹⁴⁵,Mousavi Mir-Michael⁶⁷⁸⁹¹⁰^ORCID

Affiliation:

1. Students' Research Committee

2. Department of Food Sciences and Technology

3. Tabriz University of Medical Sciences

4. Tabriz

5. Iran

6. Student Research Committee

7. Department of Food Science and Technology

8. National Nutrition and Food Technology Research Institute

9. Faculty of Nutrition Science and Food Technology

10. Shahid Beheshti University of Medical Sciences

11. MSc, Department of Food Science and Technology

12. Faculty of Agriculture

13. Afagh Higher Education Institute

14. Urmia

Abstract

In the present study, a fast, simple, and efficient method for the determination of PAHs in toasted bread was developed using microwave-assisted extraction (MAE) and dispersive liquid–liquid microextraction (DLLME) followed by high-performance liquid chromatography (HPLC).

Funder

Drug Applied Research Center, Tabriz University of Medical Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/AY/C8AY00475G

Reference35 articles.

1. Nutritional value of bread: Influence of processing, food interaction and consumer perception

2. Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

3. Levels, fingerprint and daily intake of polycyclic aromatic hydrocarbons (PAHs) in bread baked using wood as fuel