Levels, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in bread baked with different oven and fuel types

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dc.authorid0000-0003-3162-8119en_US
dc.authorid0000-0002-0193-0619en_US
dc.authorid0000-0003-2242-0703en_US
dc.authorid0000-0002-1242-9360en_US
dc.contributor.authorKarşı, Melike Büşra Bayramoğlu
dc.contributor.authorBerberler, Ercan
dc.contributor.authorKurhan, Şebnem
dc.contributor.authorBilaloğlu, Köksal
dc.contributor.authorÇakır, İbrahim
dc.contributor.authorKarakaş, Duran
dc.date.accessioned2023-07-03T07:02:17Z
dc.date.available2023-07-03T07:02:17Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Çevre Mühendisliği Bölümüen_US
dc.descriptionBolu Abant Izzet Baysal Universityen_US
dc.description.abstractThe formation and occurrence of EPA priority 16 PAHs in the sourdough bread samples baked in the different ovens and fuel types used in Turkey were discussed. The bread dough prepared in laboratory conditions was baked in 6 commercial bakeries (two of them use firewood and 4 of them use natural gas as fuel), 5 traditional countryside bakeries (firewood as fuel), and 2 household type (electricity) ovens in Bolu Province, Turkey. The most dominantly (<95%) observed PAH compounds were low molecular weight PAHs (2 to 4 ring PAHs). The total content of 16 PAHs in the bread samples were 2.68 +/- 3.33, 2.71 +/- 3.23, 4.40 +/- 1.52, and 3.58 +/- 1.74 mu g/kg dw, respectively, for the household, countryside, commercial (firewood) and commercial (natural gas) ovens. Sum of carcinogenic PAHs varied between 0.084 +/- 0.107 (household ovens) and 0.205 +/- 0.240 mu g/kg dw (countryside ovens). The ovens using firewood as the heating fuel, countryside and commercial ovens, showed about 2 to 10 times higher marker PAHs (PAH4) levels than the ovens using natural gas (commercial) and electricity (household). The bread samples baked with commercial firewood and household ovens had 1.5 and 2 times higher total TEQ of BaP (0.116 and 0.121 mu g/kg dw, respectively) values than that of countryside firewood and commercial natural gas ovens. Estimated incremental lifetime cancer risk (ILCR) results suggested that the consumption of bread baked in four types of ovens may pose no health risk for children and adult consumers.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University [2015.09.02.915]en_US
dc.identifier.citationKarşı, M. B. B., Berberler, E., Kurhan, Ş., Bilaloğlu, K., Çakır, İ., & Karakaş, D. (2023). Levels, dietary exposure, and health risk estimation of polycyclic aromatic Hydrocarbons in bread baked with different oven and fuel types. Polycyclic Aromatic Compounds, 43(1), 811-825.en_US
dc.identifier.doi10.1080/10406638.2021.2020306
dc.identifier.endpage825en_US
dc.identifier.issn1040-6638
dc.identifier.issn1563-5333
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85121878894en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage811en_US
dc.identifier.urihttp://dx.doi.org/10.1080/10406638.2021.2020306
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11215
dc.identifier.volume43en_US
dc.identifier.wosWOS:000734801400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarşı, Melike Büşra Bayramoğlu
dc.institutionauthorÇakır, İbrahim
dc.institutionauthorKarakaş, Duran
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofPolycyclic Aromatic Compoundsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTriticum Aestivum Len_US
dc.subjectFuel Typeen_US
dc.subjectPahsen_US
dc.subjectEdible Vegetable-Oilsen_US
dc.subjectShandongen_US
dc.subjectSamplesen_US
dc.titleLevels, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in bread baked with different oven and fuel typesen_US
dc.typeArticleen_US

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