Arfaeinia Hossein, Cheshmazar Elhameh, Karimyan Kamaladdin, Darvishmotevalli Mohammad, Hashemi Seyed Enayat
Department of Environmental Health Engineering, School of Public Health, Bushehr University of Medical Sciences, Bushehr, Iran.
Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Data Brief. 2018 Nov 6;21:1842-1847. doi: 10.1016/j.dib.2018.11.012. eCollection 2018 Dec.
In the present data article, the presence and amount of 16 polycyclic aromatic hydrocarbons (PAHs) were surveyed in Iranian roasted and fried chicken in Bushehr restaurants. For data collection, 73 samples (including 36 Roasted chicken and 37 Fried chicken samples) were collected from local restaurants and various retail outlets of Bushehr, Iran. The concentrations of 16 PAHs were determined by gas chromatography-mass spectrometry (GC-MS). Results indicated that the total PAHs level was ranged from 4.20 to 32.29 mg/kg and 2.06-19.65 µg/kg in Roasted and Fried chicken, respectively. The differences in PAHs levels were observed among charcoal and gas-roasted samples as well as between chicken fried with different oil types. benzo[a] pyrene(BaP), an appropriate marker for occurrence and potential toxicity of PAHs food matrixes was found in all roasted samples ranged from 1.41-5.71 mg/kg and all fried samples in range of 0.9-3.32 µg/kg. Moreover, unsaturated fatty acid (UFA) and saturated fatty acid (SFA) ratios in the in the used vegetable oils had an important role in the generation of PAHs in fried chicken.
在本数据文章中，对布什尔餐厅的伊朗烤鸡和炸鸡中的16种多环芳烃（PAHs）的存在情况和含量进行了调查。为了收集数据，从伊朗布什尔的当地餐厅和各个零售点采集了73个样本（包括36个烤鸡样本和37个炸鸡样本）。通过气相色谱-质谱联用仪（GC-MS）测定了16种多环芳烃的浓度。结果表明，烤鸡和炸鸡中多环芳烃的总含量分别为4.20至32.29毫克/千克和2.06至19.65微克/千克。在炭烤和燃气烤的样本之间以及用不同类型油煎炸的鸡肉之间，观察到了多环芳烃含量的差异。苯并[a]芘（BaP）是多环芳烃食品基质存在和潜在毒性的合适标志物，在所有烤鸡样本中的含量范围为1.41至5.71毫克/千克，在所有炸鸡样本中的含量范围为0.9至3.32微克/千克。此外，所用植物油中的不饱和脂肪酸（UFA）和饱和脂肪酸（SFA）比例在炸鸡中多环芳烃的生成中起着重要作用。
