Determination of four priority polycyclic aromatic hydrocarbons (4PAHs) by GC-MS in traditional Turkish yoghurts

ABSTRACT

Polycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yanık yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process. Therefore, the concentration and types of four polycyclic aromatic hydrocarbons were determined by gas chromatography-mass spectrometry (GC-MS). Yanık yoghurt samples were collected from different shops in Denizli, Turkey. For the method validation, the Eurachem guide (second edition) was adopted. Accordingly, linearity, working range, limits of detection (LOD), quantification (LOQ), precision and trueness values were set. Due to the selected validation parameters, the limit for detection was between 0.03 ng g⁻¹and 0.05 ng g⁻¹while the limit for quantification was between 0.10 ng g⁻¹ and 0.16 ng g⁻¹. Recovery rates higher than 83.80 % were obtained for four PAHs at two spiked concentrations (2.0 and 5.0 ng g⁻¹). Five Yanık yoghurt samples and one commercial concentrated yoghurt sample were successfully analysed using the validated method.

Graphical Abstract

KEYWORDS:

• Yoghurt
• polycyclic aromatic hydrocarbons
• gas chromatography-mass spectrometry
• extraction

Disclosure Statement

No potential conflict of interest was supported by the author.

Additional information

Funding

This study was supported by funds from the Scientific Research Projects (SRP) Coordination Unit of Pamukkale University (Project number: 2016-HZDP-00016) and Burdur Mehmet Akif Ersoy University (Project Number: 0158-KAYDEP-13).