Polycyclic Aromatic Hydrocarbons Determination in Grilled Beef and Chicken

ABSTRACT

Polycyclic aromatic hydrocarbons (PAHs) are principally formed as a result of thermal treatment of food, especially grilling or barbecuing. In the present study, two types of Iranian popular grilled beef and chicken dishes (kebab) were analyzed for toxic PAHs, i.e., naphthalene, fluoranthene, phenanthtrene, anthracene, pyrene, and benzo(a)pyrene applying GC/MS. The differences in PAHs concentrations among grilled beef and chicken (kebab koobide and juje kebab) were found to be significant (p < 0.05), ranging from 0.29 to 21.95 ng·g⁻¹. Benzo(a)pyrene was found in nearly all samples; the maximum concentration of total PAHs was 21.95 ng·g⁻¹ found in grilled beef (koobide Khalij fars) and the lowest was 0.29 ng·g⁻¹ in grilled chicken (juje kebab) of Sahel restaurant.

Key Words:

• Carcinogen
• chicken
• grilled beef
• polycyclic aromatic hydrocarbons

Funding

The authors would like to thank Persian Gulf Research Institute and Persian Gulf University for their financial and technical support.

Notes

1 Benzo (a) anthracene

2 Chrysene

3 Benzo (b) fluoranthene

4 Benzo (k) fluoranthene

5 Benzo (a) pyrene

6 Indeno[1,2,3-cd]pyrene

7 Benzo (e) pyrene

8 Dibenzo (a,h) anthracene

9 Fluoranthene

10 Pyrene

11 Benzo (a) pyrene

12 1-Methyl pyrene

13 chrysene

14 Benzo(k)fluoranthene

15 Benzo(e)acephenanthrylene

16 Benzo(e)pyrene

17 Dibenzo(a,h)antharacene

18 Dichloromethane

19 Naphthalene-d8

20 Anthracene-d10

21 Benzo(a)anthracene-d12

22 Dibenzothiophene

23 Phenanthrene

24 Anthracene

25 European Food Safety Authority

26 Benzo (a) pyrene equivalent