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Foods Including Polycyclic Aromatic Hydrocarbons (PAHs) and Spectroscopic Identifications of PAHs

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Interdisciplinary Cancer Research

Part of the book series: Interdisciplinary Cancer Research

  • The original version of this chapter has been revised. The affiliation of the author Elif Cakir has been corrected. A correction to this chapter can be found at https://doi.org/10.1007/16833_2024_232.

Abstract

Polycyclic aromatic hydrocarbon compounds (PAHs) with carcinogenic, teratogenic, and mutagenic properties are defined as organic pollutants containing benzene rings. PAHs, which are formed by the proliferation of carbon-containing substances in high-temperature and oxygen-free environment, have reached our dinner table by polluting our air, water, and soil as a result of increasing industrial wastes, fossil fuel use, man-made factors, and natural events such as fire. In addition to environmental pollution and contamination with contaminated food contact materials in raw and processed foods, it also occurs as a result of high-temperature processing operations. Heat treatment height applied to food, distance process time parameters between food and heat source are effective on PAH formation. Cooking techniques involving high heat treatment such as drying, frying, roasting, and grilling, especially applied to meat and meat products, cause the formation of PAH compounds. In this chapter, chemical structures of PAHs, prevention of PAH formation, health effects, and FTIR/Raman spectroscopic applications will be explained.

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Change history

  • 13 April 2024

    A correction has been published.

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Authors and Affiliations

  1. Department of Physics, Faculty of Science, Istanbul University, Istanbul, Turkey

    Alev Er, Sefa Celik & Aysen E. Ozel

  2. Department of Food Engineering, Engineering Faculty, Istanbul Aydın University, Istanbul, Turkey

    Elif Cakir

  3. Department of Physics, Faculty of Science and Letters, Istanbul Kultur University, Istanbul, Turkey

    Sevim Akyuz

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  1. Alev Er
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  2. Elif Cakir
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  3. Sefa Celik
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  4. Aysen E. Ozel
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Correspondence to Sefa Celik .

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Er, A., Cakir, E., Celik, S., Ozel, A.E., Akyuz, S. (2024). Foods Including Polycyclic Aromatic Hydrocarbons (PAHs) and Spectroscopic Identifications of PAHs. In: Interdisciplinary Cancer Research. Springer, Cham. https://doi.org/10.1007/16833_2024_214

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  • DOI: https://doi.org/10.1007/16833_2024_214

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