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

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dc.authoridhttps://orcid.org/0000-0002-2665-4788
dc.authoridhttps://orcid.org/0000-0002-8293-7053
dc.authoridhttps://orcid.org/0000-0002-9032-7861
dc.authoridhttps://orcid.org/0000-0002-0737-7009
dc.authoridhttps://orcid.org/0000-0003-0303-9157
dc.authoridhttps://orcid.org/0000-0002-5269-090X
dc.authoridhttps://orcid.org/0000-0002-6452-4706
dc.contributor.authorAkkaya, Esra
dc.contributor.authorÇolak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorÇakmak Sancar, Burcu
dc.contributor.authorAkhan, Meryem
dc.contributor.authorEngin, Ayşe Seray
dc.contributor.authorÇetin, Ömer
dc.contributor.authorBingöl, Enver Barış
dc.date.accessioned2025-03-26T09:02:39Z
dc.date.available2025-03-26T09:02:39Z
dc.date.issued2024
dc.departmentGüzel Sanatlar Fakültesi
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.citationAkkaya, E.; Colak, H.; Hampikyan, H.; Cakmak Sancar, B.; Akhan, M.; Engin, A.S.; Cetin, O.; Bingol, E.B. Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. Foods 2024, 13, 3725. https://doi.org/ 10.3390/foods13233725
dc.identifier.doi10.3390/foods13233725
dc.identifier.issn2304-8158
dc.identifier.issue23
dc.identifier.urihttps://hdl.handle.net/11363/9603
dc.identifier.volume13
dc.identifier.wos001378416300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.institutionauthorEngin, Ayşe Seray
dc.institutionauthoridhttps://orcid.org/0000-0003-0303-9157
dc.language.isoen
dc.publisherMDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
dc.relation.ispartofFOODS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
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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