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Authordc.contributor.authorRodrigues Sampaio, Geni
Authordc.contributor.authorGuizellini, Gloria Maria
Authordc.contributor.authorAlves da Silva, Simone
Authordc.contributor.authorPalma de Almeida, Adriana
Authordc.contributor.authorPinaffi-Langley, Ana Clara
Authordc.contributor.authorMacedo Rogero, Marcelo
Authordc.contributor.authorCosta De Camargo, Adriano
Authordc.contributor.authorTorres, Elizabeth
Cita de ítemdc.identifier.citationInt. J. Mol. Sci. 2021, 22, 6010es_ES
Abstractdc.description.abstractPolycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.es_ES
Patrocinadordc.description.sponsorshipFundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) 2018/19005-6 Adolfo Lutz Institute (IAL)es_ES
Publisherdc.publisherPolycyclic aromatic hydrocarbonses_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Link to Licensedc.rights.uri*
Sourcedc.sourceInternational Journal of Molecular Scienceses_ES
Keywordsdc.subjectPolycyclic aromatic hydrocarbonses_ES
Keywordsdc.subjectFood qualityes_ES
Keywordsdc.subjectCooking procedureses_ES
Keywordsdc.subjectFood contaminationes_ES
Títulodc.titlePolycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formationes_ES
Document typedc.typeArtículo de revistaes_ES
dc.description.versiondc.description.versionVersión publicada - versión final del editores_ES
dcterms.accessRightsdcterms.accessRightsAcceso abiertoes_ES
Indexationuchile.indexArtículo de publícación WoSes_ES

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Attribution-NonCommercial-NoDerivs 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States