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dc.creatorThea, Ana Eugenia
dc.creatorFerreyra, Darío Jorge
dc.creatorBrumovsky, Luis Alberto
dc.creatorSchmalko Radichowski, Miguel Eduardo
dc.date.accessioned2023-01-26T13:27:06Z
dc.date.available2023-01-26T13:27:06Z
dc.date.issued2016-02-01
dc.identifier.citationThea, A. E., Ferreira, D. J., Brumovsky, L. A., y Schmalko, M. E. (2016). Polycyclic aromatic hydrocarbons (PAHs) in yerba maté (Ilex paraguariensis St. Hil) traditional infusions (mate and tereré). Food Control. Amsterdam, Países Bajos: Elsevier; 60(1), pp. 215-220.es_AR
dc.identifier.issn0956-7135
dc.identifier.otherCCPI-CNyE-A-029
dc.identifier.other6588
dc.identifier.urihttps://hdl.handle.net/20.500.12219/4332
dc.descriptionFil: Thea, Ana Eugenia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.descriptionFil: Ferreyra, Darío Jorge. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.descriptionFil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.descriptionFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.description.abstractThis study describes the occurrence of polycyclic aromatic hydrocarbons (PAHs) in traditional yerba maté hot and cold infusions ( mate and tereré), by monitoring the content of benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[ah]anthracene, benzo[ghi]perylene and indeno[1,2,3-cd]pyrene (PAH8), that have been chosen as indicators for the occurrence and toxicity of PAHs in food by the European Food Safety Agency. PAH8 content in mate and tereré was determined by high performance liquid chromatography using fluorescence detection (HPLC-FLD).PAH8 contents in hot and cold maté infusions ranged from 371.2 to 2438.8 ng/L and from 19.2 to 937.3 ng/L, respectively. Benzo[a]pyrene contents varied between 37.0 and 373.9 ng/L in hot yerba maté infusions and between 7.0 and 92.1 ng/L in cold yerba maté infusions. None of the samples analyzed exceeded the World Health Organization criteria for drinking water, since the maximum level allowed for benzo[a]pyrene is 700 ng/L.en
dc.formatapplication/pdf
dc.format.extent437.4 KB
dc.language.isoengen
dc.publisherElsevieren
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713515301341
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectPolycyclic aromatic hydrocarbons (PAHs)en
dc.subjectIlex paraguariensisen
dc.subjectYerba matees_AR
dc.subjectInfusionsen
dc.subjectHPLC-FLDen
dc.titlePolycyclic aromatic hydrocarbons (PAHs) in yerba mate (Ilexparaguariensis St. Hil) traditional infusions (mate and terere)en
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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