Literature DB >> 23242460

Polycyclic aromatic hydrocarbons in some grounded coffee brands.

Inderpreet Singh Grover1, Rashmi Sharma, Satnam Singh, Bonamali Pal.   

Abstract

Potentially toxic 16 priority polycyclic aromatic hydrocarbons (PAHs) were determined in four brands of grounded coffee. Four to 13 PAHs were detected. Concentrations of total PAHs in different brands of coffee samples were in the range of 831.7-1,589.7 μg/kg. Benzo[a]pyrene (2A: probable human carcinogen) was found in Nescafe Premium whereas naphthalene (2B: possible human carcinogen) was found in all the samples of coffee.

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Year:  2012        PMID： 23242460     DOI： 10.1007/s10661-012-3037-7

Source DB:  PubMed          Journal:  Environ Monit Assess        ISSN： 0167-6369            Impact factor:   2.513


  9 in total

1.  Quantification of polycyclic aromatic hydrocarbons in tea and coffee samples of Mumbai City (India) by high performance liquid chromatography.

Authors:  Narsi R Bishnoi; Urvashi Mehta; Umashanker Sain; G G Pandit
Journal:  Environ Monit Assess       Date:  2005-08       Impact factor: 2.513

2.  Concentrations and health risk of polycyclic aromatic hydrocarbons in tea.

Authors:  Daohui Lin; Youying Tu; Lizhong Zhu
Journal:  Food Chem Toxicol       Date:  2005-01       Impact factor: 6.023

3.  Antioxidative activities of heterocyclic compounds formed in brewed coffee.

Authors:  M D Fuster; A E Mitchell; H Ochi; T Shibamoto
Journal:  J Agric Food Chem       Date:  2000-11       Impact factor: 5.279

4.  Effect of heavy metals and PAH on soil assessed via dehydrogenase assay.

Authors:  Natalya Irha; Jörgen Slet; Valter Petersell
Journal:  Environ Int       Date:  2003-03       Impact factor: 9.621

5.  PAHs in some brands of tea.

Authors:  Satnam Singh; Amit Vashishth
Journal:  Environ Monit Assess       Date:  2010-07-28       Impact factor: 2.513

6.  Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: analytical method by GC-MS, profile, levels and sources.

Authors:  Santino Orecchio; Viviana Paradiso Ciotti; Loredana Culotta
Journal:  Food Chem Toxicol       Date:  2009-04       Impact factor: 6.023

7.  Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.

Authors:  Justin Koffi Houessou; Saber Maloug; Anne-Sophie Leveque; Corine Delteil; Bertrand Heyd; Valérie Camel
Journal:  J Agric Food Chem       Date:  2007-10-18       Impact factor: 5.279

8.  Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs.

Authors:  Husam Alomirah; Sameer Al-Zenki; Adnan Husain; Wajih Sawaya; Nisar Ahmed; Bondi Gevao; Kurunthachalam Kannan
Journal:  Food Addit Contam Part A Chem Anal Control Expo Risk Assess       Date:  2010-06

Review 9.  Polyphenols as inhibitors of carcinogenesis.

Authors:  C S Yang; M J Lee; L Chen; G Y Yang
Journal:  Environ Health Perspect       Date:  1997-06       Impact factor: 9.031
  9 in total
  3 in total

1.  Exposure to polycyclic aromatic hydrocarbons (PAHs) and bladder cancer: evaluation from a gene-environment perspective in a hospital-based case-control study in the Canary Islands (Spain).

Authors:  Luis D Boada; Luis A Henríquez-Hernández; Patricio Navarro; Manuel Zumbado; Maira Almeida-González; María Camacho; Eva E Álvarez-León; Jorge A Valencia-Santana; Octavio P Luzardo
Journal:  Int J Occup Environ Health       Date:  2014-10-08

2.  Induction of AhR-mediated gene transcription by coffee.

Authors:  Toshio Ishikawa; Satoshi Takahashi; Koji Morita; Hiroko Okinaga; Tamio Teramoto
Journal:  PLoS One       Date:  2014-07-09       Impact factor: 3.240

3.  Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures.

Authors:  Alex O Okaru; Anke Rullmann; Adriana Farah; Elvira Gonzalez de Mejia; Mariana C Stern; Dirk W Lachenmeier
Journal:  BMC Cancer       Date:  2018-03-01       Impact factor: 4.430
  3 in total

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