Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks

References

• A. Schecter, O. Päpke, K. Tung, T. Brown, and A. Musumba, “Changes in Polybrominated Diphenyl Ether (PBDE) Levels in Cooked Food,” Toxicological & Environmental Chemistry 88, no. 2 (2006): 207–11.
   Google Scholar
• R. Sharif, A. Ghazali, N. Rajab, H. Haron, and F. Osman, “Toxicological Evaluation of Some Malaysian Locally Processed Raw Food Products,” Food and Chemical Toxicology 46, no. 1 (2008): 368–74.
   PubMed Web of Science ®Google Scholar
• O. Viegas, P. Novo, E. Pinto, O. Pinho, and I. Ferreira, “Effect of Charcoal Types and Grilling Conditions on Formation of Heterocyclic Aromatic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Muscle Foods,” Food and Chemical Toxicology 50, no. 6 (2012): 2128–34.
   PubMed Web of Science ®Google Scholar
• G. Purcaro, S. Moret, and L. Conte, “Optimisation of Microwave Assisted Extraction (MAE) for Polycyclic Aromatic Hydrocarbon (PAH) Determination in Smoked Meat,” Meat Science 81, no. 1 (2009): 275–80.
   PubMed Web of Science ®Google Scholar
• A. Gaenslen, T. Gasser, and D. Berg, “Nutrition and the Risk for Parkinson's disease: Review of the Literature,” Journal of Neural Transmission 115, no. 5 (2008): 703–13.
   PubMed Web of Science ®Google Scholar
• G. Perelló, R. Martí-Cid, V. Castell, J. M. Llobet, and J. L. Domingo, “Concentrations of Polybrominated Diphenyl Ethers, Hexachlorobenzene and Polycyclic Aromatic Hydrocarbons in Various Foodstuffs before and after Cooking,” Food and Chemical Toxicology 47, no. 4 (2009): 709–15.
   PubMed Web of Science ®Google Scholar
• T. Lee, P. Puligundla, and C. Mok, “Degradation of Benzo [a] Pyrene on Glass Slides and in Food Samples by Low-Pressure Cold Plasma,” Food Chemistry 286, (2019): 624–8.
   PubMed Web of Science ®Google Scholar
• E. Dybing, J. O’Brien, A. Renwick, and T. Sanner, “Risk Assessment of Dietary Exposures to Compounds That Are Genotoxic and Carcinogenic—an Overview,” Toxicology Letters 180, no. 2 (2008): 110–7.
   PubMed Web of Science ®Google Scholar
• S. Chung, R. R. Yettella, J. Kim, K. Kwon, M. Kim, and D. B. Min, “Effects of Grilling and Roasting on the Levels of Polycyclic Aromatic Hydrocarbons in Beef and Pork,” Food Chemistry 129, no. 4 (2011): 1420–6.
   Web of Science ®Google Scholar
• P. Kendirci, F. Icier, G. Kor, and T. A. Onogur, “Influence of Infrared Final Cooking on Polycyclic Aromatic Hydrocarbon Formation in Ohmically Pre-Cooked Beef Meatballs,” Meat Science 97, no. 2 (2014): 123–9.
   PubMed Web of Science ®Google Scholar
• Q. Zhang, C. Wan, C. Wang, H. Chen, Y. Liu, S. Li, D. Lin, D. Wu, and W. Qin, “Evaluation of the Non-Aldehyde Volatile Compounds Formed during Deep-Fat Frying Process,” Food Chemistry 243, (2018): 151–61.
   PubMed Web of Science ®Google Scholar
• A. Haritash, and C. Kaushik, “Biodegradation Aspects of Polycyclic Aromatic Hydrocarbons (PAHs): A Review,” Journal of Hazardous Materials 169, no. 1–3 (2009): 1–15.
   PubMed Web of Science ®Google Scholar
• X. Zhao, G. Gong, and S. Wu, “Effect of Storage Time and Temperature on Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Crude and Refined Vegetable Oils,” Food Chemistry 239, (2018): 781–8.
   PubMed Web of Science ®Google Scholar
• L. Shi, L. Zheng, R. Liu, M. Chang, J. Huang, Q. Jin, and X. Wang, “Quantification of Polycyclic Aromatic Hydrocarbons and Phthalic Acid Esters in Deodorizer Distillates Obtained from Soybean, Rapeseed, Corn and Rice Bran Oils,” Food Chemistry 275, (2019): 206–13.
   PubMed Web of Science ®Google Scholar
• G. Yildiz-Turp, I. Sengun, P. Kendirci, and F. Icier, “Effect of Ohmic Treatment on Quality Characteristic of Meat: A Review,” Meat Science 93, no. 3 (2013): 441–8.
   PubMed Web of Science ®Google Scholar
• S. Ke, Q. Liu, Y. Yao, X. Zhang, and G. Sui, “An in Vitro Cytotoxicities Comparison of 16 Priority Polycyclic Aromatic Hydrocarbons in Human Pulmonary Alveolar Epithelial Cells HPAEpiC,” Toxicology Letters 290, (2018): 10–8.
   PubMed Web of Science ®Google Scholar
• S. Min, J. K. Patra, and H.-S. Shin, “Factors Influencing Inhibition of Eight Polycyclic Aromatic Hydrocarbons in Heated Meat Model System,” Food Chemistry 239 (2018): 993–1000.
   PubMed Web of Science ®Google Scholar
• L. Singh, J. G. Varshney, and T. Agarwal, “Polycyclic Aromatic Hydrocarbons’ Formation and Occurrence in Processed Food,” Food Chemistry 199, (2016): 768–81.
   PubMed Web of Science ®Google Scholar
• O. Jolliet, G. Soucy, J. Dettling, S. Humbert, R. Manneh, L. Deschenes, and M. Margni, “Use of Intake Fractions and Blood Half-Lives in Combination with Toxic Equivalency Factors (TEFs) to Evaluate Multi-Compound Emissions and Blood Concentrations,” Epidemiology 19, no. 6 (2008): S371.
   Web of Science ®Google Scholar
• E. Ferrarese, G. Andreottola, and I. A. Oprea, “Remediation of PAH-Contaminated Sediments by Chemical Oxidation,” Journal of Hazardous Materials 152, no. 1 (2008): 128–39.
   PubMed Web of Science ®Google Scholar
• Cancer IARC, 2002. Some Traditional Herbal Medicines, Some Mycotoxins, Naphthalene And Styrene. http://monographs.iarc.fr/ENG/Monographs/vol82/volume82.pdf.
   Google Scholar
• G. Purcaro, S. Moret, and L. S. Conte, “Overview on Polycyclic Aromatic Hydrocarbons: Occurrence, Legislation and Innovative Determination in Foods,” Talanta 105, (2013): 292–305.
   PubMed Web of Science ®Google Scholar
• A. Ramesh, S. A. Walker, D. B. Hood, M. D. Guillén, K. Schneider, and E. H. Weyand, “Bioavailability and Risk Assessment of Orally Ingested Polycyclic Aromatic Hydrocarbons,” International Journal of Toxicology 23, no. 5 (2004): 301–33.
   PubMed Web of Science ®Google Scholar
• V. Akpambang, G. Purcaro, L. Lajide, I. Amoo, L. Conte, and S. Moret, “Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Commonly Consumed Nigerian Smoked/Grilled Fish and Meat,” Food Additives & Contaminants: Part A 26, no. 7 (2009): 1096–103.
   Web of Science ®Google Scholar
• J.-G. Lee, S.-Y. Kim, J.-S. Moon, S.-H. Kim, D.-H. Kang, and H.-J. Yoon, “Effects of Grilling Procedures on Levels of Polycyclic Aromatic Hydrocarbons in Grilled Meats,” Food Chemistry 199, (2016): 632–8.
   PubMed Web of Science ®Google Scholar
• T. H. Kao, S. Chen, C. W. Huang, C. J. Chen, and B. H. Chen, “Occurrence and Exposure to Polycyclic Aromatic Hydrocarbons in Kindling-Free-Charcoal Grilled Meat Products in Taiwan,” Food and Chemical Toxicology 71, (2014): 149–58.
   PubMed Web of Science ®Google Scholar
• O. Viegas, I. Yebra-Pimentel, E. Martínez-Carballo, J. Simal-Gandara, and I. M. Ferreira, “Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork,” Journal of Agricultural and Food Chemistry 62, no. 12 (2014): 2638–43.
   PubMed Web of Science ®Google Scholar
• B. Chen, and Y. Lin, “Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat,” Journal of Agricultural and Food Chemistry 45, no. 4 (1997): 1394–403.
   Web of Science ®Google Scholar
• S. Salcedo-Sanz, “Modern Meta-Heuristics Based on Nonlinear Physics Processes: A Review of Models and Design Procedures,” Physics Reports 655, (2016): 1–70.
   Web of Science ®Google Scholar
• R. M. Noor, Z. Ahmad, M. M. Don, and M. Uzir, “Modelling and Control of Different Types of Polymerization Processes Using Neural Networks Technique: A Review,” The Canadian Journal of Chemical Engineering 88, no. 6 (2010): 1065–84.
   Web of Science ®Google Scholar
• S. Curteanu, G. D. Suditu, A. M. Buburuzan, and E. N. Dragoi, “Neural Networks and Differential Evolution Algorithm Applied for Modelling the Depollution Process of Some Gaseous Streams,” Environmental Science and Pollution Research 21, no. 22 (2014): 12856–67.
   PubMed Web of Science ®Google Scholar
• D. L. Sobariu, D. I. T. Fertu, M. Diaconu, L. V. Pavel, R.-M. Hlihor, E. N. Drăgoi, S. Curteanu, M. Lenz, P. F.-X. Corvini, and M. Gavrilescu, “Rhizobacteria and Plant Symbiosis in Heavy Metal Uptake and Its Implications for Soil Bioremediation,” New Biotechnology 39, (2017): 125–34.
   PubMed Web of Science ®Google Scholar
• I. Bleotu, E. N. Dragoi, M. Mureşeanu, and S. A. Dorneanu, “Removal of Cu (II) Ions from Aqueous Solutions by an Ion‐Exchange Process: Modeling and Optimization,” Environmental Progress & Sustainable Energy 37, no. 1 (2018): 605–12.
   Web of Science ®Google Scholar
• M. Nadal, G. Espinosa, M. Schuhmacher, and J. Domingo, “Patterns of PCDDs and PCDFs in Human Milk and Food and Their Characterization by Artificial Neural Networks,” Chemosphere 54, no. 10 (2004): 1375–82.
   PubMed Web of Science ®Google Scholar
• Y-g Yin, and Y. Ding, “A Close to Real-Time Prediction Method of Total Coliform Bacteria in Foods Based on Image Identification Technology and Artificial Neural Network,” Food Research International 42, no. 1 (2009): 191–9.
   Web of Science ®Google Scholar
• F. Marini, R. Bucci, A. Magrì, and A. Magrì, “Artificial Neural Networks in Chemometrics: History, Examples and Perspectives,” Microchemical Journal 88, no. 2 (2008): 178–85.
   Web of Science ®Google Scholar
• F. Marini, “Artificial Neural Networks in Foodstuff Analyses: Trends and Perspectives a Review,” Analytica Chimica Acta 635, no. 2 (2009): 121–31.
   PubMed Web of Science ®Google Scholar
• A. Basile, M. Alavi, and S. Curcio, Artificial Neural Networks in Chemical Engineering (New York: NOVA Science Publishers, 2017).
   Google Scholar
• A. S. Luna, E. R. A. Lima, “Applications of Artificial Neural Networks in Chemistry and Chemical Engineering,” International Journal of Computer Research 23, no. 1 (2017):19.
   Google Scholar
• I. M. Savic, D. G. Gajic, and I. M. Savic-Gajic, “Applications of Artificial Neural Networks in Chemical Engineering,” International Journal of Computer Research 23, no. 1 (2017): 1–24.
   Google Scholar
• Y. Huang, L. J. Kangas, and B. A. Rasco, “Applications of Artificial Neural Networks (ANNs) in Food Science,” Critical Reviews in Food Science and Nutrition 47, no. 2 (2007): 113–26.
   PubMed Web of Science ®Google Scholar
• E. Funes, Y. Allouche, G. Beltrán, and A. Jiménez, “A Review: Artificial Neural Networks as Tool for Control Food Industry Process,” Journal of Sensor Technology 05, no. 01 (2015): 28–43.
   Google Scholar
• R. Olawoyin, “Application of Backpropagation Artificial Neural Network Prediction Model for the PAH Bioremediation of Polluted Soil,” Chemosphere 161, (2016): 145–50.
   PubMed Web of Science ®Google Scholar
• E. Volna, “Neuroevolutionary Optimization,”(2010) arXiv preprint arXiv:10043557.
   Google Scholar
• Y. Vasseghian, and E.-N. Dragoi, “Modeling and Optimization of Acid Blue 193 Removal by UV and Peroxydisulfate Process,” Journal of Environmental Engineering 144, no. 8 (2018): 6018003.
   Web of Science ®Google Scholar
• H. R. Tizhoosh, “Opposition-Based Learning: A New Scheme for Machine Intelligence.” International Conference on Computational Intelligence for Modelling, Control and Automation and International Conference on Intelligent Agents, Web Technologies and Internet Commerce (CIMCA-IAWTIC’06); 2005: IEEE.
   Google Scholar
• S. Rahnamayan, H. R. Tizhoosh, and M. M. Salama, “Opposition-Based Differential Evolution Algorithms.” 2006 IEEE International Conference on Evolutionary Computation; 2006: IEEE.
   Google Scholar
• K. V. Price, R. M. Storn, and J. A. Lampinen, “The Motivation for Differential Evolution,” in Differential Evolution: A Practical Approach to Global Optimization (Berlin, Heidelberg: Springer, 2005): 1–36.
   Google Scholar
• S. Rahnamayan, H. R. Tizhoosh, and M. M. Salama, “Opposition-Based Differential Evolution,” IEEE Transactions on Evolutionary Computation 12, no. 1 (2008): 64–79.
   Web of Science ®Google Scholar
• H. Alomirah, S. Al-Zenki, S. Al-Hooti, S. Zaghloul, W. Sawaya, N. Ahmed, and K. Kannan, “Concentrations and Dietary Exposure to Polycyclic Aromatic Hydrocarbons (PAHs) from Grilled and Smoked Foods,” Food Control 22, no. 12 (2011): 2028–35.
   Web of Science ®Google Scholar
• L. Duedahl-Olesen, M. Aaslyng, L. Meinert, T. Christensen, A. Jensen, and M.-L. Binderup, “Polycyclic Aromatic Hydrocarbons (PAH) in Danish Barbecued Meat,” Food Control 57, (2015): 169–76.
   Web of Science ®Google Scholar
• T. Bogdanović, J. Pleadin, S. Petričević, E. Listeš, D. Sokolić, K. Marković, F. Ozogul, and V. Šimat, “The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish and Meat Products of Croatia and Dietary Exposure,” Journal of Food Composition and Analysis 75, (2019): 49–60.
   Web of Science ®Google Scholar
• N. S. Haiba, A. M. Asaal, A. M. El Massry, I. Ismail, J. Basahi, and I. A. Hassan, “Effects of “Doneness” Level on PAH Concentrations in Charcoal-Grilled Beef and Chicken: An Egyptian Study Case,” Polycyclic Aromatic Compounds (2019): https://doi.org/https://doi.org/10.1080/10406638.2019.1602062.
   Google Scholar
• E. Saito, N. Tanaka, A. Miyazaki, and M. Tsuzaki, “Concentration and Particle Size Distribution of Polycyclic Aromatic Hydrocarbons Formed by Thermal Cooking,” Food Chemistry 153, (2014): 285–91.
   PubMed Web of Science ®Google Scholar
• B. Chen, C. Wang, and C. Chiu, “Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons in Meat Products by Liquid Chromatography,” Journal of Agricultural and Food Chemistry 44, no. 8 (1996): 2244–51.
   Web of Science ®Google Scholar
• T. H. Kao, S. Chen, C. J. Chen, C. W. Huang, and B. H. Chen, “Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat as Affected by Marinating and Frying,” Journal of Agricultural and Food Chemistry 60, no. 6 (2012): 1380–9.
   PubMed Web of Science ®Google Scholar
• G. Lin, S. Weigel, B. Tang, C. Schulz, and J. Shen, “The Occurrence of Polycyclic Aromatic Hydrocarbons in Peking Duck: Relevance to Food Safety Assessment,” Food Chemistry 129, no. 2 (2011): 524–7.
   PubMed Web of Science ®Google Scholar
• B. H. Chen, and Y. C. Chen, “Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids,” Journal of Agricultural and Food Chemistry 49, no. 11 (2001): 5238–43.
   PubMed Web of Science ®Google Scholar
• INSA (Instituto Nacional de Saúde Dr. Ricardo Jorge), Portuguese Food Composition Table, ed. Centro de Segurança Alimentar e Nutrição INSA, Lisboa. 2006.
   Google Scholar
• EFSA, (European Food Safety Agency) “Scientific Opinion of the Panel on Contaminants in the Food Chain on a Request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food,” EFSA Journal 724 (2008): 1–114.
   Google Scholar
• N. Kazerouni, R. Sinha, C.-H. Hsu, A. Greenberg, and N. Rothman, “Analysis of 200 Food Items for Benzo [a] Pyrene and Estimation of Its Intake in an Epidemiologic Study,” Food and Chemical Toxicology 39, no. 5 (2001): 423–36.
   PubMed Web of Science ®Google Scholar
• M. E. Zabik, A. Booren, M. J. Zabik, R. Welch, and H. Humphrey, “Pesticide Residues, PCBs and PAHs in Baked, Charbroiled, Salt Boiled and Smoked Great Lakes Lake Trout,” Food Chemistry 55, no. 3 (1996): 231–9.
   Web of Science ®Google Scholar
• M. Jaegerstad, and K. Skog, “Genotoxicity of Heat-Processed Foods,” Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 574, no. 1–2 (2005): 156–72.
   PubMed Web of Science ®Google Scholar
• M. Reinik, T. Tamme, M. Roasto, K. Juhkam, T. Tenno, and A. Kiis, “Polycyclic Aromatic Hydrocarbons (PAHs) in Meat Products and Estimated PAH Intake by Children and the General Population in Estonia,” Food Additives and Contaminants 24, no. 4 (2007): 429–37.
   PubMed Web of Science ®Google Scholar
• S. Bayen, E. Koroleva, H. K. Lee, and J. P. Obbard, “Persistent Organic Pollutants and Heavy Metals in Typical Seafoods Consumed in Singapore,” Journal of Toxicology and Environmental Health, Part A 68, no. 3 (2005): 151–66.
   PubMed Web of Science ®Google Scholar