This study evaluated the residual levels of heterocyclic aromatic amines (HAs) in ‘‘Provola” cheese samples from Calabria, smoked using natural methods and using commercial buffered smoke. A comparative study of HAs concentrations was carried out on different portions of these samples: the rind, exterior part, core and on slice. Quantitative determination of HAs was carried out by HPLC using a fluorescence detector and analysis in HPLC–MS was conduced to confirm the presence of these amines. Residual levels of HAs were found in all naturally smoked ‘‘Provola” cheese samples. The results obtained showed that the smoking process performed using traditional methods contributes to HAs contamination while the use of commercial buffered smoke can be considered a safer technique for smoking of food.
Presence of heterocyclic aromatic amines (HAs) in smoked "Provola" cheese from Calabria (Italy)
NACCARI, CLARA;CRISTANI, Mariateresa;TROMBETTA, Domenico
2009-01-01
Abstract
This study evaluated the residual levels of heterocyclic aromatic amines (HAs) in ‘‘Provola” cheese samples from Calabria, smoked using natural methods and using commercial buffered smoke. A comparative study of HAs concentrations was carried out on different portions of these samples: the rind, exterior part, core and on slice. Quantitative determination of HAs was carried out by HPLC using a fluorescence detector and analysis in HPLC–MS was conduced to confirm the presence of these amines. Residual levels of HAs were found in all naturally smoked ‘‘Provola” cheese samples. The results obtained showed that the smoking process performed using traditional methods contributes to HAs contamination while the use of commercial buffered smoke can be considered a safer technique for smoking of food.Pubblicazioni consigliate
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