Article (Scientific journals)
Determination of hydrocarbon contamination in foods. A review
Purcaro, Giorgia; Barp, L.; Moret, S.
2016In Analytical Methods, 8 (29), p. 5755-5772
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Keywords :
Aromatic compounds; Aromatic hydrocarbons; Chemical analysis; Contamination; Hydrocarbons; Oils and fats; Packaging materials; Polycyclic aromatic hydrocarbons; Analytical approach; Analytical determination; Environmental contamination; Farming practices; Hydrocarbon contaminants; Hydrocarbon contamination; Sample preparation; Transformation process; Food microbiology
Abstract :
[en] Hydrocarbon contaminants in foods can be grouped into two main classes, based on the main process involved in their formation. The first class of contaminants is represented by mineral oil hydrocarbons, which include both saturated and aromatic hydrocarbons (mainly alkylated), originating from petrogenic processes. The other class of compounds originates from incomplete pyrogenic processes and comprises parent polycyclic aromatic hydrocarbons with 2-6 rings. The contamination with these compounds can occur at any stage of food production, namely from field environmental contamination, farming practices, food transformation processes (industrial and domestic), and migration from packaging materials. Although these contaminants are very similar from a chemical point of view and as far as some analytical issues are concerned, sample preparation and the final analytical determination applied are very specific. In this review the two classes of contaminants will be discussed separately, considering not only the analytical approach but also their source of contamination, toxicity and legislation issues. © 2016 The Royal Society of Chemistry.
Disciplines :
Chemistry
Food science
Author, co-author :
Purcaro, Giorgia  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Barp, L.;  Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2A, Udine, 33100, Italy
Moret, S.;  Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2A, Udine, 33100, Italy
Language :
English
Title :
Determination of hydrocarbon contamination in foods. A review
Publication date :
2016
Journal title :
Analytical Methods
ISSN :
1759-9660
eISSN :
1759-9679
Publisher :
Royal Society of Chemistry
Volume :
8
Issue :
29
Pages :
5755-5772
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 17 January 2019

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