![](/images/graphics-bg.png)
Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry
المؤلفون المشاركون
al-Rashdan, Amal
al-Ballam, Zainab
Nisar, A.
Ibtisam, A.
Helaleh, Murad I. H.
المصدر
International Journal of Analytical Chemistry
العدد
المجلد 2010، العدد 2010 (31 ديسمبر/كانون الأول 2010)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2010-08-24
دولة النشر
مصر
عدد الصفحات
8
التخصصات الرئيسية
الملخص EN
Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study.
Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour.
Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract.
The levels of B[a]P was not detected in ten of eighteen samples.
In the rest of the samples, B[a]P are varied from 2.83 to 16.54 μg/kg.
B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 μg/kg.
However, B[a]P are not detected in original white and brown wheat flour.
The total PAHs were varied in the range 1.06–44.24 μg/kg and 3.08–278.66 μg/kg for H-PAH and L-PAH, respectively.
Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %).
Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28–15.01% and from 82.39% to 95.01% with RSD ±1.91–13.01% for repeatability and reproducibility, respectively.
Different commercialized samples of toasted bread were collected and analyzed.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Rashdan, Amal& Helaleh, Murad I. H.& Nisar, A.& Ibtisam, A.& al-Ballam, Zainab. 2010. Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry. International Journal of Analytical Chemistry،Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-500819
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Rashdan, Amal…[et al.]. Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry. International Journal of Analytical Chemistry No. 2010 (2010), pp.1-8.
https://search.emarefa.net/detail/BIM-500819
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Rashdan, Amal& Helaleh, Murad I. H.& Nisar, A.& Ibtisam, A.& al-Ballam, Zainab. Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry. International Journal of Analytical Chemistry. 2010. Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-500819
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-500819
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
![](/images/ebook-kashef.png)
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
![](/images/kashef-image.png)