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Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detectionGul, OsmanDervisoglu, MuhammetMortas, MustafaAydemir, OguzIlhan, EdaAksehir, KubraBenzo[a]pyreneCircassian cheeseDietary intakeFood analysisFood compositionFood processing and toxic effectsFood safetyHPLC/FLDPolycyclic aromatic hydrocarbons (PAH)Regulatory issuesSmoked cheesePolycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73μgkg-1, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49μgkg-1, respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (rB[a]P/sum of 9 PAHs=0.816, p<0.01) as well as the best marker for 5 carcinogenic PAHs (rB[a]P/carcinogenic PAHs=0.904, p<0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses.Academic Press Inc.2015Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13761https://doi.org/10.1016/j.jfca.2014.07.0040889-1575enJournal of Food Composition and Analysisinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13761