Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different oli...
Ausführliche Beschreibung
Autor*in: |
Kıralan, Mustafa [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2023 |
---|
Schlagwörter: |
---|
Anmerkung: |
© The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
---|
Übergeordnetes Werk: |
Enthalten in: Rendiconti lincei - Heidelberg : Springer, 1990, 34(2023), 4 vom: 13. Sept., Seite 1185-1195 |
---|---|
Übergeordnetes Werk: |
volume:34 ; year:2023 ; number:4 ; day:13 ; month:09 ; pages:1185-1195 |
Links: |
---|
DOI / URN: |
10.1007/s12210-023-01191-z |
---|
Katalog-ID: |
SPR054122503 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | SPR054122503 | ||
003 | DE-627 | ||
005 | 20231219064632.0 | ||
007 | cr uuu---uuuuu | ||
008 | 231219s2023 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1007/s12210-023-01191-z |2 doi | |
035 | |a (DE-627)SPR054122503 | ||
035 | |a (SPR)s12210-023-01191-z-e | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
100 | 1 | |a Kıralan, Mustafa |e verfasserin |0 (orcid)0000-0001-7401-8025 |4 aut | |
245 | 1 | 0 | |a Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
264 | 1 | |c 2023 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a Computermedien |b c |2 rdamedia | ||
338 | |a Online-Ressource |b cr |2 rdacarrier | ||
500 | |a © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. | ||
520 | |a Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. | ||
650 | 4 | |a PAHs |7 (dpeaa)DE-He213 | |
650 | 4 | |a Flavored olive oils |7 (dpeaa)DE-He213 | |
650 | 4 | |a Benzo(a)pyrene |7 (dpeaa)DE-He213 | |
650 | 4 | |a Benzo[a]anthracene |7 (dpeaa)DE-He213 | |
650 | 4 | |a Benzo(b)fluoranthene |7 (dpeaa)DE-He213 | |
650 | 4 | |a Chrysen |7 (dpeaa)DE-He213 | |
700 | 1 | |a Çakıcı, Hakkı Fırat |0 (orcid)0000-0003-2730-7267 |4 aut | |
700 | 1 | |a Toptancı, İsra |0 (orcid)0000-0002-7272-0168 |4 aut | |
700 | 1 | |a Ramadan, Mohamed Fawzy |0 (orcid)0000-0002-5431-8503 |4 aut | |
773 | 0 | 8 | |i Enthalten in |t Rendiconti lincei |d Heidelberg : Springer, 1990 |g 34(2023), 4 vom: 13. Sept., Seite 1185-1195 |w (DE-627)385615477 |w (DE-600)2143014-7 |x 1720-0776 |7 nnns |
773 | 1 | 8 | |g volume:34 |g year:2023 |g number:4 |g day:13 |g month:09 |g pages:1185-1195 |
856 | 4 | 0 | |u https://dx.doi.org/10.1007/s12210-023-01191-z |z lizenzpflichtig |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_SPRINGER | ||
912 | |a GBV_ILN_11 | ||
912 | |a GBV_ILN_20 | ||
912 | |a GBV_ILN_22 | ||
912 | |a GBV_ILN_23 | ||
912 | |a GBV_ILN_24 | ||
912 | |a GBV_ILN_31 | ||
912 | |a GBV_ILN_32 | ||
912 | |a GBV_ILN_39 | ||
912 | |a GBV_ILN_40 | ||
912 | |a GBV_ILN_60 | ||
912 | |a GBV_ILN_62 | ||
912 | |a GBV_ILN_63 | ||
912 | |a GBV_ILN_65 | ||
912 | |a GBV_ILN_69 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_73 | ||
912 | |a GBV_ILN_74 | ||
912 | |a GBV_ILN_90 | ||
912 | |a GBV_ILN_95 | ||
912 | |a GBV_ILN_100 | ||
912 | |a GBV_ILN_105 | ||
912 | |a GBV_ILN_110 | ||
912 | |a GBV_ILN_120 | ||
912 | |a GBV_ILN_138 | ||
912 | |a GBV_ILN_150 | ||
912 | |a GBV_ILN_151 | ||
912 | |a GBV_ILN_152 | ||
912 | |a GBV_ILN_161 | ||
912 | |a GBV_ILN_170 | ||
912 | |a GBV_ILN_171 | ||
912 | |a GBV_ILN_187 | ||
912 | |a GBV_ILN_213 | ||
912 | |a GBV_ILN_224 | ||
912 | |a GBV_ILN_230 | ||
912 | |a GBV_ILN_250 | ||
912 | |a GBV_ILN_281 | ||
912 | |a GBV_ILN_285 | ||
912 | |a GBV_ILN_293 | ||
912 | |a GBV_ILN_370 | ||
912 | |a GBV_ILN_602 | ||
912 | |a GBV_ILN_636 | ||
912 | |a GBV_ILN_702 | ||
912 | |a GBV_ILN_2001 | ||
912 | |a GBV_ILN_2003 | ||
912 | |a GBV_ILN_2004 | ||
912 | |a GBV_ILN_2005 | ||
912 | |a GBV_ILN_2006 | ||
912 | |a GBV_ILN_2007 | ||
912 | |a GBV_ILN_2008 | ||
912 | |a GBV_ILN_2009 | ||
912 | |a GBV_ILN_2010 | ||
912 | |a GBV_ILN_2011 | ||
912 | |a GBV_ILN_2014 | ||
912 | |a GBV_ILN_2015 | ||
912 | |a GBV_ILN_2020 | ||
912 | |a GBV_ILN_2021 | ||
912 | |a GBV_ILN_2025 | ||
912 | |a GBV_ILN_2026 | ||
912 | |a GBV_ILN_2027 | ||
912 | |a GBV_ILN_2031 | ||
912 | |a GBV_ILN_2034 | ||
912 | |a GBV_ILN_2037 | ||
912 | |a GBV_ILN_2038 | ||
912 | |a GBV_ILN_2039 | ||
912 | |a GBV_ILN_2044 | ||
912 | |a GBV_ILN_2048 | ||
912 | |a GBV_ILN_2049 | ||
912 | |a GBV_ILN_2050 | ||
912 | |a GBV_ILN_2055 | ||
912 | |a GBV_ILN_2056 | ||
912 | |a GBV_ILN_2057 | ||
912 | |a GBV_ILN_2059 | ||
912 | |a GBV_ILN_2061 | ||
912 | |a GBV_ILN_2064 | ||
912 | |a GBV_ILN_2065 | ||
912 | |a GBV_ILN_2068 | ||
912 | |a GBV_ILN_2088 | ||
912 | |a GBV_ILN_2093 | ||
912 | |a GBV_ILN_2106 | ||
912 | |a GBV_ILN_2107 | ||
912 | |a GBV_ILN_2108 | ||
912 | |a GBV_ILN_2110 | ||
912 | |a GBV_ILN_2111 | ||
912 | |a GBV_ILN_2112 | ||
912 | |a GBV_ILN_2113 | ||
912 | |a GBV_ILN_2118 | ||
912 | |a GBV_ILN_2122 | ||
912 | |a GBV_ILN_2129 | ||
912 | |a GBV_ILN_2143 | ||
912 | |a GBV_ILN_2144 | ||
912 | |a GBV_ILN_2147 | ||
912 | |a GBV_ILN_2148 | ||
912 | |a GBV_ILN_2152 | ||
912 | |a GBV_ILN_2153 | ||
912 | |a GBV_ILN_2188 | ||
912 | |a GBV_ILN_2190 | ||
912 | |a GBV_ILN_2232 | ||
912 | |a GBV_ILN_2336 | ||
912 | |a GBV_ILN_2446 | ||
912 | |a GBV_ILN_2470 | ||
912 | |a GBV_ILN_2472 | ||
912 | |a GBV_ILN_2507 | ||
912 | |a GBV_ILN_2522 | ||
912 | |a GBV_ILN_2548 | ||
912 | |a GBV_ILN_4035 | ||
912 | |a GBV_ILN_4037 | ||
912 | |a GBV_ILN_4046 | ||
912 | |a GBV_ILN_4112 | ||
912 | |a GBV_ILN_4125 | ||
912 | |a GBV_ILN_4126 | ||
912 | |a GBV_ILN_4242 | ||
912 | |a GBV_ILN_4246 | ||
912 | |a GBV_ILN_4249 | ||
912 | |a GBV_ILN_4251 | ||
912 | |a GBV_ILN_4305 | ||
912 | |a GBV_ILN_4306 | ||
912 | |a GBV_ILN_4307 | ||
912 | |a GBV_ILN_4313 | ||
912 | |a GBV_ILN_4322 | ||
912 | |a GBV_ILN_4323 | ||
912 | |a GBV_ILN_4324 | ||
912 | |a GBV_ILN_4325 | ||
912 | |a GBV_ILN_4326 | ||
912 | |a GBV_ILN_4328 | ||
912 | |a GBV_ILN_4333 | ||
912 | |a GBV_ILN_4334 | ||
912 | |a GBV_ILN_4335 | ||
912 | |a GBV_ILN_4336 | ||
912 | |a GBV_ILN_4338 | ||
912 | |a GBV_ILN_4393 | ||
912 | |a GBV_ILN_4700 | ||
951 | |a AR | ||
952 | |d 34 |j 2023 |e 4 |b 13 |c 09 |h 1185-1195 |
author_variant |
m k mk h f ç hf hfç i t it m f r mf mfr |
---|---|
matchkey_str |
article:17200776:2023----::esrmnoplcciaoaihdoabniaoalvrdlvolpoueuigirwva |
hierarchy_sort_str |
2023 |
publishDate |
2023 |
allfields |
10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195 |
spelling |
10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195 |
allfields_unstemmed |
10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195 |
allfieldsGer |
10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195 |
allfieldsSound |
10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195 |
language |
English |
source |
Enthalten in Rendiconti lincei 34(2023), 4 vom: 13. Sept., Seite 1185-1195 volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 |
sourceStr |
Enthalten in Rendiconti lincei 34(2023), 4 vom: 13. Sept., Seite 1185-1195 volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
PAHs Flavored olive oils Benzo(a)pyrene Benzo[a]anthracene Benzo(b)fluoranthene Chrysen |
isfreeaccess_bool |
false |
container_title |
Rendiconti lincei |
authorswithroles_txt_mv |
Kıralan, Mustafa @@aut@@ Çakıcı, Hakkı Fırat @@aut@@ Toptancı, İsra @@aut@@ Ramadan, Mohamed Fawzy @@aut@@ |
publishDateDaySort_date |
2023-09-13T00:00:00Z |
hierarchy_top_id |
385615477 |
id |
SPR054122503 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR054122503</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20231219064632.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">231219s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12210-023-01191-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR054122503</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12210-023-01191-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kıralan, Mustafa</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-7401-8025</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">PAHs</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavored olive oils</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo(a)pyrene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo[a]anthracene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo(b)fluoranthene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chrysen</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Çakıcı, Hakkı Fırat</subfield><subfield code="0">(orcid)0000-0003-2730-7267</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Toptancı, İsra</subfield><subfield code="0">(orcid)0000-0002-7272-0168</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ramadan, Mohamed Fawzy</subfield><subfield code="0">(orcid)0000-0002-5431-8503</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Rendiconti lincei</subfield><subfield code="d">Heidelberg : Springer, 1990</subfield><subfield code="g">34(2023), 4 vom: 13. Sept., Seite 1185-1195</subfield><subfield code="w">(DE-627)385615477</subfield><subfield code="w">(DE-600)2143014-7</subfield><subfield code="x">1720-0776</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:34</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:4</subfield><subfield code="g">day:13</subfield><subfield code="g">month:09</subfield><subfield code="g">pages:1185-1195</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s12210-023-01191-z</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">34</subfield><subfield code="j">2023</subfield><subfield code="e">4</subfield><subfield code="b">13</subfield><subfield code="c">09</subfield><subfield code="h">1185-1195</subfield></datafield></record></collection>
|
author |
Kıralan, Mustafa |
spellingShingle |
Kıralan, Mustafa misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
authorStr |
Kıralan, Mustafa |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)385615477 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut aut aut |
collection |
springer |
remote_str |
true |
illustrated |
Not Illustrated |
issn |
1720-0776 |
topic_title |
Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 |
topic |
misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen |
topic_unstemmed |
misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen |
topic_browse |
misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
cr |
hierarchy_parent_title |
Rendiconti lincei |
hierarchy_parent_id |
385615477 |
hierarchy_top_title |
Rendiconti lincei |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)385615477 (DE-600)2143014-7 |
title |
Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
ctrlnum |
(DE-627)SPR054122503 (SPR)s12210-023-01191-z-e |
title_full |
Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
author_sort |
Kıralan, Mustafa |
journal |
Rendiconti lincei |
journalStr |
Rendiconti lincei |
lang_code |
eng |
isOA_bool |
false |
recordtype |
marc |
publishDateSort |
2023 |
contenttype_str_mv |
txt |
container_start_page |
1185 |
author_browse |
Kıralan, Mustafa Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy |
container_volume |
34 |
format_se |
Elektronische Aufsätze |
author-letter |
Kıralan, Mustafa |
doi_str_mv |
10.1007/s12210-023-01191-z |
normlink |
(ORCID)0000-0001-7401-8025 (ORCID)0000-0003-2730-7267 (ORCID)0000-0002-7272-0168 (ORCID)0000-0002-5431-8503 |
normlink_prefix_str_mv |
(orcid)0000-0001-7401-8025 (orcid)0000-0003-2730-7267 (orcid)0000-0002-7272-0168 (orcid)0000-0002-5431-8503 |
title_sort |
measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
title_auth |
Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
abstract |
Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstractGer |
Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstract_unstemmed |
Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 |
container_issue |
4 |
title_short |
Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods |
url |
https://dx.doi.org/10.1007/s12210-023-01191-z |
remote_bool |
true |
author2 |
Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy |
author2Str |
Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy |
ppnlink |
385615477 |
mediatype_str_mv |
c |
isOA_txt |
false |
hochschulschrift_bool |
false |
doi_str |
10.1007/s12210-023-01191-z |
up_date |
2024-07-04T00:02:59.989Z |
_version_ |
1803604595826491392 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR054122503</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20231219064632.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">231219s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12210-023-01191-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR054122503</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12210-023-01191-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kıralan, Mustafa</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-7401-8025</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">PAHs</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavored olive oils</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo(a)pyrene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo[a]anthracene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Benzo(b)fluoranthene</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chrysen</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Çakıcı, Hakkı Fırat</subfield><subfield code="0">(orcid)0000-0003-2730-7267</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Toptancı, İsra</subfield><subfield code="0">(orcid)0000-0002-7272-0168</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ramadan, Mohamed Fawzy</subfield><subfield code="0">(orcid)0000-0002-5431-8503</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Rendiconti lincei</subfield><subfield code="d">Heidelberg : Springer, 1990</subfield><subfield code="g">34(2023), 4 vom: 13. Sept., Seite 1185-1195</subfield><subfield code="w">(DE-627)385615477</subfield><subfield code="w">(DE-600)2143014-7</subfield><subfield code="x">1720-0776</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:34</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:4</subfield><subfield code="g">day:13</subfield><subfield code="g">month:09</subfield><subfield code="g">pages:1185-1195</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s12210-023-01191-z</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">34</subfield><subfield code="j">2023</subfield><subfield code="e">4</subfield><subfield code="b">13</subfield><subfield code="c">09</subfield><subfield code="h">1185-1195</subfield></datafield></record></collection>
|
score |
7.400075 |