Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). The limits of detection (LODs), limits of quantifica...

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Bibliographic Details
Main Authors: Gholamali Sharifiarab, Mohammad Ahmadi, Nabi Shariatifar, Peiman Ariaii
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Cooking methods
BaP (Benzo[a]pyrene)
Gas chromatography-mass spectrometry (GC–MS)
Fish
Magnetic solid phase extraction (MSPE)
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002328

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http://www.sciencedirect.com/science/article/pii/S2590157523002328

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