TY  - JOUR
AU  - Popović, Aleksandar R.
AU  - Relić, Dubravka
AU  - Vranić, Danijela
AU  - Babic-Milijasevic, Jelena A.
AU  - Pezo, Lato
AU  - Dinovic-Stojanovic, Jasna M.
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2120
AB  - The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg(-1)) and Cu (1.37 mg kg(-1)) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg(-1)) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.
PB  - Inst Medical Research & Occupational Health, Zagreb
T2  - Arhiv za higijenu rada i toksikologiju
T1  - Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake
VL  - 69
IS  - 1
SP  - 55
EP  - 60
DO  - 10.2478/aiht-2018-69-3069
ER  - 

@article{
author = "Popović, Aleksandar R. and Relić, Dubravka and Vranić, Danijela and Babic-Milijasevic, Jelena A. and Pezo, Lato and Dinovic-Stojanovic, Jasna M.",
year = "2018",
abstract = "The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg(-1)) and Cu (1.37 mg kg(-1)) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg(-1)) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.",
publisher = "Inst Medical Research & Occupational Health, Zagreb",
journal = "Arhiv za higijenu rada i toksikologiju",
title = "Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake",
volume = "69",
number = "1",
pages = "55-60",
doi = "10.2478/aiht-2018-69-3069"
}

Popović, A. R., Relić, D., Vranić, D., Babic-Milijasevic, J. A., Pezo, L.,& Dinovic-Stojanovic, J. M.. (2018). Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake. in Arhiv za higijenu rada i toksikologiju
Inst Medical Research & Occupational Health, Zagreb., 69(1), 55-60.
https://doi.org/10.2478/aiht-2018-69-3069

Popović AR, Relić D, Vranić D, Babic-Milijasevic JA, Pezo L, Dinovic-Stojanovic JM. Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake. in Arhiv za higijenu rada i toksikologiju. 2018;69(1):55-60.
doi:10.2478/aiht-2018-69-3069 .

Popović, Aleksandar R., Relić, Dubravka, Vranić, Danijela, Babic-Milijasevic, Jelena A., Pezo, Lato, Dinovic-Stojanovic, Jasna M., "Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake" in Arhiv za higijenu rada i toksikologiju, 69, no. 1 (2018):55-60,
https://doi.org/10.2478/aiht-2018-69-3069 . .

TY  - JOUR
AU  - Dinovic-Stojanovic, Jasna M.
AU  - Stisovic, Jelena M.
AU  - Popović, Aleksandar R.
AU  - Nikolić, Dragica
AU  - Jankovic, Sasa D.
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2285
AB  - Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by the surface of meat. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) recommended to the member states of European Union to use the sum of benzo[a] pyrene (BaP), benz[a] anthracene (BaA), benzo[b] fluoranthene (BbF) and chrysene (CHR), (PAH4 compounds), as a marker for the occurrence and impact of carcinogenic PAHs in food, instead of benzo[a]pyrene. The maximum content of BaP and sum of all four compounds (PAH4) has been established by European Commission Regulation No. 835/2011. For smoked foods, from 1st September 2014, the maximum BaP content was lowered to 2 mu g/kg, while the content of PAH4 is allowed to 12 mu g/kg. The new maximum residue limits (MRL) both for BaP and sum of PAH4 compounds in smoked meat and meat products were defined by the legislation of Serbia, as well, and it is in accordance with EU regulation. The aim of this paper was the validation of the method for identification and determination of benzo[a] pyrene, chrysene, benz[a] anthracene and benzo[b] fluoranthene in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of PAH4 compounds. Fluorescence detector operated at excitation/emission wavelength 275/385 nm for BaA and CHR, 256/446 nm for BbF and 260/410 nm for BaP, respectively. On the base of experimental results, it is possible to conclude as follows: The in-house validation procedure of the method meets all criteria (applicability, specificity, repeatability, reproducibility, recovery, LOD and LOQ) set out by EU Regulation No. 836/2011. The method is suitable for operative control of PAH4 content in smoked meat products.
PB  - Assoc Chemical Engineers Serbia, Belgrade
T2  - Hemijska industrija
T1  - Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products - validation of the method
VL  - 70
IS  - 3
SP  - 299
EP  - 305
DO  - 10.2298/HEMIND150331035D
ER  - 

@article{
author = "Dinovic-Stojanovic, Jasna M. and Stisovic, Jelena M. and Popović, Aleksandar R. and Nikolić, Dragica and Jankovic, Sasa D.",
year = "2016",
abstract = "Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by the surface of meat. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) recommended to the member states of European Union to use the sum of benzo[a] pyrene (BaP), benz[a] anthracene (BaA), benzo[b] fluoranthene (BbF) and chrysene (CHR), (PAH4 compounds), as a marker for the occurrence and impact of carcinogenic PAHs in food, instead of benzo[a]pyrene. The maximum content of BaP and sum of all four compounds (PAH4) has been established by European Commission Regulation No. 835/2011. For smoked foods, from 1st September 2014, the maximum BaP content was lowered to 2 mu g/kg, while the content of PAH4 is allowed to 12 mu g/kg. The new maximum residue limits (MRL) both for BaP and sum of PAH4 compounds in smoked meat and meat products were defined by the legislation of Serbia, as well, and it is in accordance with EU regulation. The aim of this paper was the validation of the method for identification and determination of benzo[a] pyrene, chrysene, benz[a] anthracene and benzo[b] fluoranthene in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of PAH4 compounds. Fluorescence detector operated at excitation/emission wavelength 275/385 nm for BaA and CHR, 256/446 nm for BbF and 260/410 nm for BaP, respectively. On the base of experimental results, it is possible to conclude as follows: The in-house validation procedure of the method meets all criteria (applicability, specificity, repeatability, reproducibility, recovery, LOD and LOQ) set out by EU Regulation No. 836/2011. The method is suitable for operative control of PAH4 content in smoked meat products.",
publisher = "Assoc Chemical Engineers Serbia, Belgrade",
journal = "Hemijska industrija",
title = "Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products - validation of the method",
volume = "70",
number = "3",
pages = "299-305",
doi = "10.2298/HEMIND150331035D"
}

Dinovic-Stojanovic, J. M., Stisovic, J. M., Popović, A. R., Nikolić, D.,& Jankovic, S. D.. (2016). Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products - validation of the method. in Hemijska industrija
Assoc Chemical Engineers Serbia, Belgrade., 70(3), 299-305.
https://doi.org/10.2298/HEMIND150331035D

Dinovic-Stojanovic JM, Stisovic JM, Popović AR, Nikolić D, Jankovic SD. Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products - validation of the method. in Hemijska industrija. 2016;70(3):299-305.
doi:10.2298/HEMIND150331035D .

Dinovic-Stojanovic, Jasna M., Stisovic, Jelena M., Popović, Aleksandar R., Nikolić, Dragica, Jankovic, Sasa D., "Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products - validation of the method" in Hemijska industrija, 70, no. 3 (2016):299-305,
https://doi.org/10.2298/HEMIND150331035D . .