Presence of polycyclic aromatic hydrocarbons in some South Indian food components.
Indian J Exp Biol
;
1991 Jul; 29(7): 611-4
Article
in English
| IMSEAR
| ID: sea-56215
ABSTRACT
South Indian food dishes, comprising several deep fried items have been proved to be mutagenic. Polycyclic aromatic hydrocarbons (PAHs) such as, benzo(a)pyrene, chrysene and dibenzanthracene, which are potent and proven carcinogens have been identified and quantified in several of the commonly consumed South Indian food dishes and food components. Most of the pyrolysed items contained PAHs in appreciable quantities. PAHs were detected in significant levels in salted, sundried and oil fried vegetables and fishes. Some of the raw and uncooked food components also revealed the presence of PAHs.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Polycyclic Compounds
/
Vegetables
/
Benzo(a)pyrene
/
Carcinogens
/
Food Contamination
/
Chrysenes
/
Environmental Pollution
/
Fishes
/
Food Analysis
/
Food Handling
Country/Region as subject:
Asia
Language:
English
Journal:
Indian J Exp Biol
Year:
1991
Type:
Article
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