Abstract
Yu-Na Leea, Sihyoung Leea, Jeong-Sook Kima, Jayanta Kumar Patrab, Han-Seung Shina,*
aDepartment of Food Science and Biotechnology, Dongguk University-Seoul, Goyangsi 10326, Republic of Korea
bResearch Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Goyangsi 10326, Republic of Korea
*Corresponding author.
Abstract
The current investigation was performed to evaluate the chemical analytical techniques for PAHs (organic, carcinogenic and mutagenic compounds) in food. It also determines the content of eight polycyclic aromatic hydrocarbons (PAHs) in frequently consumed fruit, vegetables, meats and their products. The methodology included saponification or ultrasonication, liquid-liquid extraction with solvents like n-hexane, clean-up using a silica solid phase extraction cartridge and a gas chromatography-mass spectrometry technique. A good linearity (R2>0.99) was achieved for the PAHs at different concentrations. Recovery results for PAHs extended from 88.75 to ∼100.00%. The limit of detection was 0.08-0.25μg/kg and the limit of quantification was 0.24-0.75μg/kg. The mean concentration (n=3) of benzo[a]pyrene was not identified in fruits, was 0.05μg/kg in vegetables, and 0.64μg/kg in meat products. Overall concentration of the eight PAHs was 0.67μg/kg in fruits, 0.82μg/kg in vegetables, and 3.37μg/kg in meat products.
Keywords : Polycyclic aromatic hydrocarbons, Fruit, Vegetable, Meat, Carcinogen, Limit of detection