Search published articles


Showing 3 results for Pyrene

S. Jorfi, A. Rezaee, N. Jaafarzadeh Haghighifard, G.a Moheb-Ali,
Volume 7, Issue 3 (5-2014)
Abstract

Background and objectives: Because of problems dealing with bioremediation including being time consuming, low efficiency and toxicity to biota, application of advanced oxidation processes with higher efficiency and shorter remediation time have been considered for removal of hydrophobic hydrocarbons from contaminated soils. A great interest has been directed to Fenton oxidation because of its simplicity and high oxidation potential. The objective of this study was to determine the Fenton-like oxidation efficiency for pyrene removal from soil using iron nano oxides and Fe2+. Material and Methods: The H2O2/Fe molar ratios of unadjusted with native Fe content of soil, 10, and 20 H2O2 concentrations of 0 – 500 mM pH 3, 5, and 7 and soil samples containing Fe2+, native iron and iron nano oxides were investigated for removal of 100 mg/kg pyrene according to Taguchi experimental design. Results: Fe2+, H2O2/Fe molar ratio of 20, pH 3 and H2O2 concentration of 500 mM were determined as optimum conditions. Under optimum conditions, S/N ratio increased to 39.322 and the pyrne removal reached to 86 % for Fe2+ and 83 % for Fe3+ respectively, after 2 hours of reaction time and pH 3. Conclusion: Fenton oxidation using iron nano oxides under defined optimum conditions and neutral pH, can be a suitable alternative to conventional Fenton for remediation of soils contaminated with pyrene.


S.r Olyaei, A.r Riahi Bakhtiari, I Sharifpour,
Volume 8, Issue 2 (8-2015)
Abstract

Background and Objectives: Over the past few decades, the entry of pollutants, especially PAHs compounds in natural ecosystems such as lakes and open water for aquatic organisms has created potential environmental hazards. This study aimed to investigate the extent and pattern of bioaccumulation of pyrene oil pollution in muscle, gill, and liver of common carp (Cyprinus carpio) cultured in vitro. Materials and Methods: thirty fishes with mean weight of 140±10g were exposed to 10, 50, and 100 µg/l pyrene. At the end of the 35 days trial period, fish were sampled in order to study the pyrene accumulation in different tissues. Preparing process of samples include soaping, extracting, and two-phase chromatography and finally injecting samples to the gas chromatography-mass spectrometry. Results: Comparison between bioaccumulation of pyrene in muscle, gill, and liver tissues of cyprinus carpio in 10, 50, and 100 µg/l doses showed significant differences. Maximum average accumulation was in liver (dose100) with 685.67 ± 78.5 and the minimum was in muscle in dose 10 with 0.52 ±. 0.13 pyrene’s accumulation trend was the same in all studied doses: liver>gill>muscle. Conclusion: In the present study, pyrene accumulated in fatty tissue, especially liver-acceptor of all of the oil pollutants- was far more than of gills and muscle.


Gholamali Sharifiarab, Mohammad Ahmadi, Nabi Shariatifar, Peiman Ariaii,
Volume 16, Issue 1 (6-2023)
Abstract

Background and Objective: polycyclic aromatic hydrocarbons (PAHs) are compounds with high carcinogenic and mutagenic potential. This study aims to investigate the amount of 16 of these compounds in different types of canned fish.
Materials and Methods: In this research, first, multi-walled carbon nanotubes were magnetized by the MSPE method, and then the synthesized composite was used to extract PAHs from the matrix of canned fish samples. Finally, the concentration of each of these compounds was measured by GC-MS.
Results: The results of this research showed that the highest average amount of total PAHs and PAH4 were 20.22±5.29 and 6.07±1.41 μg/kg, respectively. Also, the highest average amount of benzo[a]pyrene (BaP) found in all samples was 1.34±0.41 μg/kg, which was lower than the existing standards (EU standard for BaP in fish is 2 μg/kg). The amount of these compounds in different types of canned fish were as follows: canned in olive oil > canned with dill > simple canned fish > canned in salt water. And finally, the amount of these compounds in brand A was higher than in other brands.
Conclusion: Based on the findings of this research and since the total average of each of these compounds is lower than the existing standards in different types of canned fish, it can be said that there is no danger to the consumers.
 


Page 1 from 1     

© 2024 , Tehran University of Medical Sciences, CC BY-NC 4.0

Designed & Developed by: Yektaweb