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dc.contributoren-US
dc.creatorLukitaningsih, Endang; Faculty of Pharmacy Universitas Gadjah Mada Yogyakarta
dc.creatorSudarmanto, Bambang Sulistyo Ari; Faculty of Pharmacy Universitas Gadjah Mada Yogyakarta
dc.creatorNoegrohati, Sri; Faculty of Pharmacy Universitas Gadjah Mada Yogyakarta
dc.date2005-07-01
dc.date.accessioned2019-10-29T03:15:19Z
dc.date.available2019-10-29T03:15:19Z
dc.identifierhttp://indonesianjpharm.farmasi.ugm.ac.id/index.php/3/article/view/537
dc.identifier10.14499/indonesianjpharm0iss0pp103-108
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/25233
dc.descriptionThe polycyclic aromatic hydrocarbons (PAHs) are a class of organic compounds, composed two or more fused aromatic (benzene) rings, occurred in the environment due to incomplete combustion of organic matters such as forest fires, volcanic eruption, burning of fossil fuels and incorrect process of meat cooking (grilling, smoking, roasting). Healt concerns are focussed on the metabolite transformation of PAHs, which may have mutagenic, carcinogenic and terratogenic activity. Due to their hydophobicity, it is probable the compounds enter human food chain and accumulated in human lipid tissues. Therefore, environment pollution by PAHs must be considered. PAHs gain entry to human body through several routes including respiration, absorpsion through skin surface ang through food consumption that have been polluted with PAHs. In this study concentrations of PAHs (pyrene, perilene, benzo(a)anthracene, benzo(k)fluorantrene and benzo(a)pyrene) in traditional smoked meat, liquid smoked meat and roasted meat are determined. Determination of PAHs used gas chromatograph with OV 17 2% as a stationary phase, nitrogen as carrier gas and flame ionization detector. The results showed that PAHs concentrations in traditional smoked meat were higher than liquid smoked meat (41.19 ppb and 1.03 – 9.26 ppb). In the roasted meat, lipid concentration and roasting time influence PAHs concentration level.Keywords : polycyclic aromatic hydrocarbon, smoked meat, liquid smokeen-US
dc.format
dc.languageeng
dc.publisherFaculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesiaen-US
dc.relationhttp://indonesianjpharm.farmasi.ugm.ac.id/index.php/3/article/view/537/415
dc.rightsCopyright (c) 2017 INDONESIAN JOURNAL OF PHARMACY0
dc.rightshttp://creativecommons.org/licenses/by-sa/4.00
dc.sourceIndonesian Journal of Pharmacy; Vol 12 No 3, 2001; 103-108en-US
dc.source2338-9486
dc.source2338-9427
dc.titleANALYSIS OF POLYCYCLIC AROMATIC HYDROCARBON IN SOME MEAT PRODUCTSen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US


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