ArticleFood science & nutrition2021
Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 81 citations in OpenAlex.
- Health risks assessment of polycyclic aromatic hydrocarbons (PAHs) in meat kebabs through meta-analysis and Monte Carlo simulation.MethodsX · 2025Review
- Aflatoxin M1 in Milk and Dairy Products in Birjand, Iran: A Contribution to Human Health Risk Assessment.Food science & nutrition · 2025Article
- Health risk assessment of polycyclic aromatic hydrocarbon compounds (PAHs) in grilled meats in Zahedan city of Iran.Scientific reports · 2025Article
- Rapid and efficient removal of water-soluble dyes via natural asphalt oxide as a new carbonaceous super adsorbent; NA-oxide synthesis and characterization.Scientific reports · 2024Article
- Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys.Biological trace element research · 2024Article
- Review of the Terminology, Approaches, and Formulations Used in the Guidelines on Quantitative Risk Assessment of Chemical Hazards in Food.Foods (Basel, Switzerland) · 2024Review
- Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage.Foods (Basel, Switzerland) · 2023Article
- 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.Food chemistry: X · 2023Article
- Optimization of process parameters for trimethoprim and sulfamethoxazole removal by magnetite-chitosan nanoparticles using Box-Behnken design.Scientific reports · 2023Article
- Analysis of polychlorinated biphenyls (PCBs) in dairy products by modified QuEChERS/GC-QqQ-MS/MS method: A risk assessment study.Food science & nutrition · 2023Article
- Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study.Journal of environmental health science & engineering · 2023Article
- Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content.International journal of environmental research and public health · 2023Article
- Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water.Journal of food and drug analysis · 2022Review
- Measurement of Polycyclic Aromatic Hydrocarbons in Baby Food Samples in Tehran, Iran With Magnetic-Solid-Phase-Extraction and Gas-Chromatography/Mass-Spectrometry Method: A Health Risk Assessment.Frontiers in nutrition · 2022Article
- Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran.Food science & nutrition · 2021Article
- Removal of Amoxicillin From Wastewater Onto Activated Carbon: Optimization of Analytical Parameters by Response Surface Methodology.Dose-response : a publication of International Hormesis SocietyArticle
Corrections and comments
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Authors and funding
9 authors at 7 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was conducted to determine the polycyclic aromatic hydrocarbons (PAHs) levels and health risk of yogurt and butter samples collected from Tehran using MSPE/GC-MS (magnetic solid-phase extraction/gas chromatography-mass spectrometry). The results revealed that the limit of detection (LOD) and limit of quantification (LOQ) were ranged from 0.040 to 0.060 and 0.121 to 0.181 μg/kg, respectively; with recoveries ranged from 86.1% to 100.3%. The highest mean of total PAHs was higher in butter (6.87 ± 1.21 μg/kg) than in yogurt (3.82 ± 0.54 μg/kg). The level of benzo (a)pyrene in all samples was lower than of standard levels of the European Union (EU). The highest value of all PAHs in samples was recorded in the winter season and also in the expiration date. The percentile 95% of the total hazard quotient (THQ) due to the consumption of yogurt and butter recorded 1.33E-02 and 3.69E-04 in adults and 6.12E-02 and 1.75E-03 in children, respectively. The percentile of 95% incremental lifetime of cancer risk (ILCR) due to the ingestion of yogurt and butter recorded 1.17E-06 and 2.02E-08 for adults and 5.51E-06 and 9.46E-08 for children, respectively. The rank order of 7 PAHs in adult and children based on P95% Hazard Quotient (HQ) in all samples was benzo(a)anthracene (BaA) > pyrene (P) > fluorene (F) > fluoranthene (Fl) > acenaphthylene (Ace) > anthracene (A) > naphthalene (NA). According to the Monte Carlo Simulation (MCS) method, health-risk assessment showed that children and adults are not at significant health risk.
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