| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540900 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We developed a HPLC/UV-Vis method for determination of PAHs in foodstuffs. ⺠PAHs were separated and analyzed in 12 min in edible oils, raw and barbecued food. ⺠Detection limits ranged from 0.37 to 1.64 μg Lâ1, sensitive for PAHs determination. ⺠Oil samples contain different PAHs ranging from 0.44 to 98.92 μg Lâ1. ⺠Barbecuing process increased concentration (2- to 8-fold) and caused formation of PAHs.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kenan Dost, Cevat Ä°deli,