Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources

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dc.authoridCETIN, Omer/0000-0002-5269-090X
dc.authoridENGIN, AYSE SERAY/0000-0003-0303-9157
dc.authoridAKKAYA, Esra/0000-0002-2665-4788
dc.authoridBingol, Enver Baris/0000-0002-6452-4706
dc.authoridColak, Hilal/0000-0002-8293-7053
dc.contributor.authorAkkaya, Esra
dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorSancar, Burcu Cakmak
dc.contributor.authorAkhan, Meryem
dc.contributor.authorEngin, Ayse Seray
dc.contributor.authorCetin, Omer
dc.date.accessioned2025-03-09T10:48:34Z
dc.date.available2025-03-09T10:48:34Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesi
dc.description.abstractDoner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.
dc.identifier.doi10.3390/foods13233725
dc.identifier.issn2304-8158
dc.identifier.issue23
dc.identifier.pmid39682797
dc.identifier.scopus2-s2.0-85211776680
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13233725
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4607
dc.identifier.volume13
dc.identifier.wosWOS:001378416300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250310
dc.subjectpolycyclic aromatic hydrocarbons
dc.subjectdoner kebab
dc.subjectGC-MS
dc.subjectbenzo[a]pyrene
dc.subjectPAH4
dc.subjectheating source
dc.titleDetermination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources
dc.typeArticle

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