| Abstract | Cilj ovog istraživanja je utvrditi koncentracije 16 PAH-ova (PAH16) (naftalen, acenaften, acenaftilen, fluoren, antracen, fenantren, fluoranten, piren, benzantracen, krizen, benzo[b]fluoranten, benzo[k]fluoranten, benzo[a]piren, indeno[1,2,3-cd]piren, dibenzo[ah]antracen, benzo[ghi]perilen) u domaćoj dimljenoj slanini dimljenoj iznad otvorenih ložišta (tradicionalno dimljenje) i dimogeneratorom sa zagrijanom pločom (industrijsko dimljenje). U uzorcima domaće dimljene suhe slanine dokazana je prisutnost 11 od 16 analiziranih PAH-ova (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF) kod tradicionalnog dimljenja i 2 od 16 PAH-ova (Nap, Anl) kod industrijskog dimljenja. Koncentracije PAH4 (benz[a]antracena, benzo[a]pirena benzo[b]fluorantena i krizena) u uzorcima dimljenim tradicionalnim postupkom iznosile su 14,84 μg/kg,u sredini, 10,60 μg/kg na površini i 17,37 μg/kg u koži, dok su kod industrijskog dimljenja bile ispod razine kvantifikacije (<LOQ) . Koncentracija kancerogenog, benzo[a]pirena je bila niža od razine kvantifikacije (<LOQ) u svim ispitivanim uzorcima. Rezultati ovog istraživanja upućuju na zaključak da je konzumacija tradicionalno i industrijski dimljene domaće slanine nije štetna za ljudsko zdravlje |
| Abstract (english) | The goal of this study was to determine the concentrations of 16 PAHs (PAH16) (naphthalene, acenaphthene, acenaphthylene, fluorene, anthracene, phenanthrene, fluoranthene, pyrene, benzanthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-cd]pyrene, dibenzo [ah] anthracene, benzo[ghi]perylene) in traditionally smoked bacon over open fire and industrially smoked on a smoke generator with heated plate. In the samples of traditionally smoked dry cured bacon the presence of 11 out of 16 analyzed PAHs (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF) and 2 out of 16 (Nap, Anl) in industrial smoking were determined. Concentrations of PAH4 (BaA, BaP BbF, Chry) in traditionally smoked bacon are 14,84 μg/kg in the middle, 10,60 μg/kg on the surface and 17,37 μg/kg in the skin, while in industrial smoking they were below the level of quantification (<LOQ). The concentration of carcinogenic BaP was lower than the <LOQ in all samples. The results of this research concludes that consumption of domestic bacon is not harmful to human health. |
