Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran

Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran Publisher

Kiani A¹ ; Ahmadloo M² ; Moazzen M³ ; Shariatifar N³ ; Shahsavari S⁴ ; Arabameri M⁵ ; Hasani MM⁶ ; Azari A⁷ ; Abdelwahhab MA⁸

Show Affiliations

1. Department of Public Health, School of Public Health, Fasa University of Medical Sciences, Fasa, Iran
2. Department of Food Safety and Hygiene, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran
3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4. Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
5. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
6. Department of Environmental Health Engineering, Faculty of Health, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
7. Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran
8. Food Toxicology & Contaminants Department, National Research Center, Dokki, Egypt

Source: Food Science and Nutrition Published:2021

Abstract

This study was conducted to determine the polycyclic aromatic hydrocarbons (PAHs) levels and health risk of yogurt and butter samples collected from Tehran using MSPE/GC-MS (magnetic solid-phase extraction/gas chromatography-mass spectrometry). The results revealed that the limit of detection (LOD) and limit of quantification (LOQ) were ranged from 0.040 to 0.060 and 0.121 to 0.181 μg/kg, respectively; with recoveries ranged from 86.1% to 100.3%. The highest mean of total PAHs was higher in butter (6.87 ± 1.21 μg/kg) than in yogurt (3.82 ± 0.54 μg/kg). The level of benzo (a)pyrene in all samples was lower than of standard levels of the European Union (EU). The highest value of all PAHs in samples was recorded in the winter season and also in the expiration date. The percentile 95% of the total hazard quotient (THQ) due to the consumption of yogurt and butter recorded 1.33E-02 and 3.69E-04 in adults and 6.12E-02 and 1.75E-03 in children, respectively. The percentile of 95% incremental lifetime of cancer risk (ILCR) due to the ingestion of yogurt and butter recorded 1.17E-06 and 2.02E-08 for adults and 5.51E-06 and 9.46E-08 for children, respectively. The rank order of 7 PAHs in adult and children based on P95% Hazard Quotient (HQ) in all samples was benzo(a)anthracene (BaA) > pyrene (P) > fluorene (F) > fluoranthene (Fl) > acenaphthylene (Ace) > anthracene (A) > naphthalene (NA). According to the Monte Carlo Simulation (MCS) method, health-risk assessment showed that children and adults are not at significant health risk. © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC

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Nabi Shariatifar (44)

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Style	Citing Format
MLA	Kiani A, et al.. "Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran." Food Science and Nutrition, vol. 9, no. 4, 2021, pp. 2114-2128.
APA	Kiani A, Ahmadloo M, Moazzen M, Shariatifar N, Shahsavari S, Arabameri M, Hasani MM, Azari A, Abdelwahhab MA (2021). Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran. Food Science and Nutrition, 9(4), 2114-2128.
Chicago	Kiani A, Ahmadloo M, Moazzen M, Shariatifar N, Shahsavari S, Arabameri M, Hasani MM, Azari A, Abdelwahhab MA. "Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran." Food Science and Nutrition 9, no. 4 (2021): 2114-2128.
Harvard	Kiani A et al. (2021) 'Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran', Food Science and Nutrition, 9(4), pp. 2114-2128.
Vancouver	Kiani A, Ahmadloo M, Moazzen M, Shariatifar N, Shahsavari S, Arabameri M, et al.. Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran. Food Science and Nutrition. 2021;9(4):2114-2128.
BibTex	@article{ author = {Kiani A and Ahmadloo M and Moazzen M and Shariatifar N and Shahsavari S and Arabameri M and Hasani MM and Azari A and Abdelwahhab MA}, title = {Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran}, journal = {Food Science and Nutrition}, volume = {9}, number = {4}, pages = {2114-2128}, year = {2021} }
RIS	TY - JOUR AU - Kiani A AU - Ahmadloo M AU - Moazzen M AU - Shariatifar N AU - Shahsavari S AU - Arabameri M AU - Hasani MM AU - Azari A AU - Abdelwahhab MA TI - Monitoring of Polycyclic Aromatic Hydrocarbons and Probabilistic Health Risk Assessment in Yogurt and Butter in Iran JO - Food Science and Nutrition VL - 9 IS - 4 SP - 2114 EP - 2128 PY - 2021 ER -

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