کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5850050 | 1561771 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium
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کلمات کلیدی
PFBHAMDALOQTMCsPUFAsTBAHNETCAMSMTTCGC-MS - کروماتوگرافی گازی-طیف سنج جرمیThreshold of toxicological concern - آستانه نگرانی سمیRisk assessment - ارزیابی ریسکExposure assessment - ارزیابی قرار گرفتن در معرضtrichloroacetic acid - اسید ترشکلراکتیکPolyunsaturated fatty acids - اسید چرب اشباع نشدهLipid oxidation - اکسیداسیون لیپیدیTrimethylchlorosilane - تری متیل کلروسیلانLOD یا Limit of detection - حد تشخیصHhe - خبgas chromatography–mass spectrometry - طیف سنجی جرم کروماتوگرافی گازmalondialdehyde - مالون دی آلدهیدlimit of quantification - محدودیت اندازه گیریlimit of detection - محدودیت تشخیصHigh pressure liquid chromatography - کروماتوگرافی مایع با فشار بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Malondialdehyde (MDA), 4-Hydroxy-2-(E)-Nonenal (HNE) and 4-Hydroxy-2-(E)-Hexenal (HHE) are reactive aldehydes found in foods and are formed due to decomposition of polyunsaturated fatty acid hydroperoxides. In the present study, sixteen food categories were analyzed for the aforementioned aldehydes and in combination with consumption data obtained from a national representative sample of the Belgian population, a quantitative exposure assessment was performed. MDA was detected above the detection limit in 84% of the analyzed samples while HNE and HHE in 63% and 16% of the samples respectively. Consumption of dry nuts, fried snacks, French fries and cured minced meat products were found to contribute the most to the intake of MDA and HNE. Intake of HHE from the foods analyzed was found not to be significant. An evaluation of any potential risk related to the intake of the studied aldehydes through the studied foods was performed by applying the threshold of toxicological concern concept. No risk to human health could be identified related to the consumption of these foods for the vast majority of the consumers, with the only exception of a small proportion (3.8%) of those who consume cured and minced raw meat, that could be at risk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 73, November 2014, Pages 51-58
Journal: Food and Chemical Toxicology - Volume 73, November 2014, Pages 51-58
نویسندگان
Antonios Papastergiadis, Amr Fatouh, Liesbeth Jacxsens, Carl Lachat, Kshitij Shrestha, Jeff Daelman, Patrick Kolsteren, Herman Van Langenhove, Bruno De Meulenaer,