Palabras clave
hidrocarbonetos policíclicos aromáticos
contaminantes
defumação
produtos cárneos
métodos de análise
contaminantes
defumação
produtos cárneos
métodos de análise
Cómo citar
1.
de Queiroz Mozaner L, Palma de Almeida A, Alves da Silva S. Hidrocarbonetos policíclicos aromáticos: uma revisão sobre metodologias de análise e níveis de contaminação em produtos cárneos defumados . Rev Inst Adolfo Lutz [Internet]. 29 de marzo de 2019 [citado 21 de noviembre de 2024];78(1):1-21. Disponible en: https://periodicos.saude.sp.gov.br/RIAL/article/view/34697
Resumen
A defumação é um processo rotineiramente empregado nos alimentos como técnica de conservação, e uma maneira de proporcionar as características sensoriais específicas. Entretanto, o processo pode levar à formação de hidrocarbonetos policíclicos aromáticos (HPAs), que são compostos com dois ou mais anéis aromáticos condensados, alguns deles considerados carcinogênicos, mutagênicos e teratogênicos. Estudos em diversos países indicam que a contaminação de produtos cárneos defumados por diferentes HPAs é elevada e frequente, e desta maneira pode apresentar risco à saúde humana. O Brasil tem sido um dos maiores consumidores de carne no mundo, com tendência de aumentar o consumo de alimentos processados, e não é conhecida a real exposição da população aos HPAs pela ingestão de produtos cárneos defumados. Não há dados nacionais recentes quanto à contaminação destes alimentos com estes produtos. Considerando este panorama, o presente trabalho tem como objetivo realizar a revisão das principais metodologias analíticas, dos aspectos regulatórios e dos níveis de HPAs detectados em produtos cárneos defumados. Ademais, são apresentadas as maneiras de reduzir a contaminação dos alimentos por estes compostos.
Citas
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12. Villar-Navarro M, Martín-Valero MJ, FernándezTorres RM, Callejón-Mochón M, Bello-López MA. Easy, fast and environmental friendly method for the simultaneous extraction of the 16 EPA PAHs using magnetic molecular imprinted. J Chromatogr B. 2017; 1044/1045:63-9. http://dx.doi.org/10.1016/ j.jchromb.2016.12.009
13. Kim KH, Jahan SA, Kabir E. Brown RJC. A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects. Environ Int. 2013;60:71-80. http://dx.doi.org/10.1016/j.envint.2013.07.019
14. Strickland P, Kang D. Urinary 1-hydroxypyrene and other PAH metabolites as biomarkers of exposure
to environmental PAH in air particulate matter. Toxicol Lett. 1999;108(2-3):191-9. http://dx.doi.org/ 10.1016/S0378-4274(99)00089-2
15. Tsai P, Shieh HY, Lee WJ, Lai SO. Characterization of PAHs in the atmosphere of carbon black manufacturing workplaces. J Hazard Mater. 2002;91(1-3):25-42.
http://dx.doi.org/10.1016/S0304-3894(01)00384-3
16. Tsai PJ, Shih TS, Chen HL, Lee WJ, Lai CH, Liou SH. Assessing and predicting the exposures of polycyclic aromatic hydrocarbons (PAHs) and their carcinogenic potencies from vehicle engine exhausts to highway toll station workers. Atmos Environ. 2004;38(2):33343. http://dx.doi.org/10.1016/j.atmosenv.2003.08.038
17. Azeredo A, Toledo MCF, Camargo MCR. Determinação de benzo(a)pireno em pescados. Ciênc Tecnol Aliment. 2006;26(1):89-93. http://dx.doi.org/ 10.1590/S0101-20612006000100015
18. Azeredo M. Determinação de benzo(a)pireno em pescados comercializados em CampinasSP. [dissertação de mestrado]. Campinas (SP): Universidade Estadual de Campinas;2001. Disponível em: http://repositorio.unicamp.br/jspui/handle/ REPOSIP/254999
19. Silva SAD, Sampaio GR, Torres EAFDS. Optimization and validation of a method using UHPLCfluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils. Food Chem. 2017;221:809-14. https://doi.org/10.1016/ j.foodchem.2016.11.098
20. Singh L,Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem. 2016; 199:768-81. http://dx.doi.org/ 10.1016/j.foodchem.2015.12.074
21. Chávez IPA. Dos teores de hidrocarbonetos policíclicos aromáticos (HPAs) em aguardentes acondicionadas em tonéis de carvalho. [dissertação de mestrado]. São Carlos (SP): Universidade de São Paulo;2015. Dispinível em: https://teses.usp.br/teses/disponiveis/75/75135/ tde-16062015-092624/pt-br.php
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Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Derechos de autor 2019 Letícia de Queiroz Mozaner, Adriana Palma de Almeida, Simone Alves da Silva
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