We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
HIDROCARBUROS AROMÁTICOS POLÍCICLICOS EN EL CHORIZO AHUMADO ELABORADO EN PAMPLONANORTE DE SANTANDER-COLOMBIA.
- Authors
QUIJANO PARRA, Alfonso; PORTILLA MARTINEZ, Maghdiel; QUIJANO VARGAS, Mónica Juliana
- Abstract
Background: Polycyclic aromatic hydrocarbons (PAHs) are a group of widely distributed environmental carcinogens in ambient air, in food, in soil and in many occupational environments. They are considered priority pollutants (CP) due to its carcinogenic and mutagenic properties. PAHs in food are found in high concentrations in the grill and roast flame, represent a potential risk to consumers what the European Community, the United Nations Food and Agriculture Organization and the World Organization Health have made the monitoring and control of PAHs in priority activities to determine the quality and safety of food. The interest of PAHs as food contaminants is because some of them are known to cause cancer in humans, because they are the causative agents of cancers: lung, esophagus, gastric, colorectal, bladder, skin, prostate, cervix humans and animals. Several PAHs, including benzo [a] pyrene, benzo [a] anthracene and chrysene, have been classified as probable carcinogens in humans and animals. Smoked sausage is perishable consumer goods in the basket in the municipality of Pamplona, considered a healthy supply, which can present toxicity levels due to the influence of contamination during processing in the smoking process. Objectives: To determine by gas chromatography using FID detector,.the PAHs present in the smoked sausage elaborated in Pamplona. Methods: The extraction of smoked sausage present in the organic matter was performed using the ultrasound technique with acetonitrile as solvent extraction. Extracted organic matter is concentrated in an evaporator broken and cleaned in a column with silicagel and anhydrous sodium sulfate. Results: It was possible to identify the smoked sausage subjected to frying at trace levels, the presence of fluorene, phenanthrene, fluoranthene, pyrene, benzo (a) anthracene and mixture dibenzo (a, h) anthracene / benzo (g, h, i) perylene, considered as priority pollutants. Conclusions: PAHs found in smoked sausage are considered as potential human carcinogen by the Environmental Protection Agency of the United States.
- Publication
Vitae (01214004), 2016, Vol 23, pS36
- ISSN
0121-4004
- Publication type
Article