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Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut —Traditionally Smoked Prosciutto

Author

Listed:
  • Krešimir Mastanjević

    (Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia)

  • Leona Puljić

    (The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina)

  • Brankica Kartalović

    (Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia)

  • Jozo Grbavac

    (The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina)

  • Marija Jukić Grbavac

    (The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina)

  • Helena Nadaždi

    (Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia)

  • Kristina Habschied

    (Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia)

Abstract

Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from

Suggested Citation

  • Krešimir Mastanjević & Leona Puljić & Brankica Kartalović & Jozo Grbavac & Marija Jukić Grbavac & Helena Nadaždi & Kristina Habschied, 2020. "Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut —Traditionally Smoked Prosciutto," IJERPH, MDPI, vol. 17(14), pages 1-10, July.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:14:p:5097-:d:384716
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    Citations

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    Cited by:

    1. Edyta Nizio & Kamil Czwartkowski & Gniewko Niedbała, 2023. "Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking," Sustainability, MDPI, vol. 15(24), pages 1-21, December.

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