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Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study.
Paik, Yujin; Kim, Hoe-Sung; Joo, Yong-Sung; Lee, Jin Won; Lee, Kwang-Won.
Afiliación
  • Paik Y; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
  • Kim HS; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
  • Joo YS; Department of Statistics, College of Natural Science, Dongguk University, Seoul, 04620 Republic of Korea.
  • Lee JW; Department of Bio Medicinal plant, Suwon Women's University, Suwon-si, Gyeonggi-do 16632 Republic of Korea.
  • Lee KW; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
Food Sci Biotechnol ; 33(10): 2377-2390, 2024 Jul.
Article en En | MEDLINE | ID: mdl-39145130
ABSTRACT
This study investigated levels of eight polycyclic aromatic hydrocarbons (PAH8) compounds in both raw and processed marine products in South Korea. Katsuobushi exhibited the highest concentration of benzo[a]pyrene, at 14.22 µg/kg, exceeding the European Commission's regulation level of 5.0 µg/kg. The total PAH8 concentration in katsuobushi was 220.5 µg/kg. Among the product categories, shellfish had the highest detection rate (70%), followed by fish (19%) and crustacea (8%), with chrysene being the most prominent PAH8 congener in all marine products. Grilled fish predominantly contained pyrogenic PAHs from combustion byproducts, while shellfish primarily contained petrogenic ones from the aquatic environment. Grilling, smoking, and drying processes significantly contributed to the formation of PAH8 in these food products. Based on the results of a risk assessment using a margin of exposure approach through a total diet study, exposure to PAH8 from marine products is considered to pose low concern to the South Korean population. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01491-y.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2024 Tipo del documento: Article Pais de publicación:
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2024 Tipo del documento: Article Pais de publicación: