• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.269-273
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• 2012

The principal objective of this study was to estimate the benzo(a)pyrene contents in commercial vegetable oils available in the Korean market and to assess the effects of various processing steps for vegetable oils on the contents of benzo(a)pyrene. Benzo(a)pyrene content in the studied commercial vegetable oils, crude oils, and raw materials were found to be lower than the maximum levels of 2 ppb. In both refined and pressed oil, the benzo(a)pyrene contents can be reduced through refining steps. However, an evident increase of benzo(a)pyrene contents during both the expeller process for corn oil and the roasting process for sesame oil was observed. This result indicates that the processing procedure, particularly heat treatment and refining steps would be critical in managing the benzo(a)pyrene contents in vegetable oils.

• Journal of Digital Convergence
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• v.10 no.7
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• pp.201-206
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• 2012

Benzo(a)pyrene is a polycyclic aromatic hydrocarbons (PAHs) whose metabolites are mutagenic and highly carcinogenic and is listed as a Group 1 carcinogen by the IARC. It has been found at variable concentrations in several foods and is associated with several factors during the process including contaminated raw materials, exposure of environment, and procedure of process or cooking. In this study, benzo(a)pyrene in 45 oriental medicines were determined by HPLC/FLD. The calibration curves of benzo(a)pyrene was linear over the concentration range of 0.5~40 ng/mL with correlation coefficient of above 0.999. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.04 and 0.10 ${\mu}g/kg$. Benzo(a)pyrene in 3 samples out of 45 samples was not detected. The level of benzo(a)pyrene in 26 (57.7%), 8 (17.8%) and 7 (15.6%) samples was 0.1~0.5, 0.5~1.0 and 1.0~5.0 ${\mu}g/kg$, respectively. Especially, content of benzo(a)pyrene in Coptis Rhizome is the highest (5.97 ${\mu}g/kg$). In conclusion, these results suggest that could be applied to fundamental study and guideline on drying condition to decrease content of benzo(a)pyrene in oriental medicine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.134-138
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• 2013

Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and $0.09{\mu}g/kg$, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from $0.147{\sim}0.757{\mu}g/kg$. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest ($0.757{\mu}g/kg$).

• Korean Chemical Engineering Research
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• v.56 no.6
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• pp.832-840
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• 2018

In this study, both of the concentration of benzo(a)pyrene in 5 species (total 50 samples) of medicinal herbs and their transfer ratios in the preparation steps of water extract(decoction) and soft extract, were measured by HPLC/FLD. The calibration curve of benzo(a)pyrene shows excellent correlation over the concentration range of 3~40 ng/mL with the correlation coefficient ($R^2$) of 1.000. The detected benzo(a)pyrene concentrations from the medicinal herbs ranged from non-detection to $37.54{\mu}g/kg$, and their average was $6.73{\mu}g/kg$. Among the total samples, 15 samples (i.e., 30%) exceeded the limit of herbal medicine benzo(a)pyrene criteria (i.e., $5{\mu}g/kg$) according to the notification No. 2009-302 from Ministry of Food and Drug Safety. In particular, the concentration of benzo(a)pyrene in Coptidis Rhizome was turned out to be the highest of $37.54{\mu}g/kg$. The detected benzo(a)pyrene concentrations from water extract(decoction), soft extract and remnant after boiling, ranged from non-detection to $2.31{\mu}g/kg$, non-detection to $2.28{\mu}g/kg$, and 2.18 to $21.91{\mu}g/kg$, respectively. In preparation of water extract(decoction) and soft extract, transferred benzo(a)pyrene was not detected or, if transferred, the maximal transfer ratios of benzo(a)pyrene were shown to be 8.9% and 9.8%, respectively. Therefore, the content of benzo(a)pyrene in the samples of herbal medicine used in this study, were reduced by more than 90% in preparation steps of water extract (decoction) and soft extract.

• Environmental Mutagens and Carcinogens
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• v.11 no.2
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• pp.99-106
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• 1991

Facilitated transport of lipophilic benzo(a)pyrene into human fibroblast cells by low density lipoproteins (LDL) was examined. Amounts of [3H]-labeled B(a)P taken up by the Hep 2 fibroblast was increased 3 folds by the addition of LDL (100ng of protein/105 cells) in the media. However, we have found that the facilitated B(a)P transport into cells were diminished by the addition of LDL of which the apoproteins were modified by copper(II) ion-catalyzed oxidation in 10nM copper sulfate. The results of the present study suggest that lipophilic compounds are taken up via adsorptive endocytosis which is mediated by interactions between apoproteins on LDL.

• Environmental Analysis Health and Toxicology
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• v.23 no.3
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• pp.171-178
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• 2008

수백여 종의 개별물질이 불완전 연소 혹은 유기물의 열분해로 인해 발생되는 다환방향족 탄화수소(PAHs)는 환경에서 중요한 오염원이 되고 있다. 본 연구는 다양한 바이오마커를 이용하여 수서생태계에 벤조피렌(benzo[a]pyrene)과 같은 다환방향족 탄화수소의 영향을 분석하였고, 이에 대한 통합적 결과 모델을 도출하였다. 즉, 잉어(Cyprinus carpio)를 이용하여 여러 농도의 벤조피렌(3, 12, $34{\mu}g/L$, 측정농도 기준)에 10일간 노출시킨 다음, DNA single-strand break, ethoxyresorufin-O-deethylase (EROD), acetylcholine esterase (AChE)와 vitellogenin (VTG)의 농도를 측정하였다. 벤조피렌은 잉어의 DNA 손상을 유도하였고, 낮은 농도에서 EROD와 VTC의 유의적인 활성을 보였으나, 신경전달물질과 관련이 깊은 AChE 효소활성에는 영향을 미치지 않았다. 이 결과를 star plot를 이용하여 통합 및 분석하였으며, 노출농도에 따른 통합 반응지수(integrated biomarker response value: IBR)로 나타내었다. 이런 다양한 바이오마커의 결과들은 벤조피렌에 대한 어류의 영향과 수생태 모니터링 자료로 이용 가능할 것으로 여겨지며, 통합반응지수는 생태위해성평가에서 유용한 도구로 쓰일 가치가 있는 것으로 평가된다.

• Journal of Environmental Impact Assessment
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• v.30 no.2
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• pp.132-139
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• 2021

Laboratory-scale experiments were conducted to assess the effect of oxidative decomposition of polycyclic aromatic hydrocarbons (PAHs) in field soil using peroxy-acid. The study soil texture is sandy soil containing 19.2 % of organic matter at pH 6.8. Among polycyclic aromatic hydrocarbons (PAHs) in the study soil, the concentration of benzo(a)pyrene is 2.23 mg/kg which is three times higherthan the Korea standard level. Therefore benzo(a)pyrene was selected as the target study PAH for the treatment by peroxy-acid oxidation using peroxy-acid coupled with hydrogen peroxide, and the efficiency of the oxidative decomposition of benzo(a)pyrene was assessed for the different organic acids and dosages of an organic acid and hydrogen peroxide. Propionic acid among the tested organic acids showed the highest efficiency of benzo(a)pyrene reduction in the peroxyacid oxidation treatment and finally satisfied the Korea standard level.

• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.177-186
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• 2015

With a view to supporting the provisions of the current Korean food code for the detection of Benzo[a]pyrene, various analytical methods of detection in foods were evaluated and established in terms of linearity, limits of detection/quantitation, efficiency, and accuracy, amongst others. It was observed that to improve the technologies involved in the application of these methods, complicated and combined preparation processes of foods, including extraction, separation and purification, have been the main focus of efforts at optimization. Recently, on-site quick reaction for the detection of hazardous substances in the environment and food materials aims at developing simplified examination processes, such as lable-free and non-invasive technological analysis, to reduce the costs and time involved in the examination. Herein, current benzo[a]pyrene detection methods are reviewed in addition to new Raman spectroscopy-based trials established to pursue improve the speed, simplicity and suitability of testing.

• Analytical Science and Technology
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• v.20 no.2
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• pp.170-175
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• 2007

To determine levels of benzopyrene in olive oils, a selective analytical method of HPLC/FLD has been applied. After removing fat in food samples with hexane, it was extracted in aqueous N,N-DMF solution, cleaned-up on florisil SPE cartridge and analyzed by the instrumental analysis. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and emission wavelength of it was 404 nm. The average recovery was about 95 % and the limit of quantitation was $0.9{\mu}g/kg$. The levels of benzopyrene in the selected olive oil samples were ranged from not detected to $1.9{\mu}g/kg$, however, they were under $2.0{\mu}g/kg$, the maximum level of benzopyrene in olive oil which was established in the food code.