Contamination and Daily Intake of Polycyclic Aromatic Hydrocarbons in Iranian Bread Samples

Abstract

In the present study, the concentrations and daily intake of 16 PAHs in 169 traditional (Lavash and Taftoon) and industrial bread (Baguette) samples are determined. All samples were analyzed using gas chromatography-mass spectrometry (GC-MS) after saponification by microwave and extraction of target compounds using dispersive liquid–liquid microextraction. The mean concentration of total 16 PAHs and 4 indicator PAHs (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and chrysene) of all samples were 84.17 and 0.93 µg kg⁻¹, respectively. In relation to the mean PAH4 concentration, 2 of 52 industrial breads (8.20 µg kg⁻¹) and 7 of 117 traditional breads (10.20 µg kg⁻¹) had values more than the EU maximum permitted level in processed cereal-based foods and baby foods. In case of PAH concentrations below LOD, the half of LOD were used in the intake calculations. Assuming the consumption of bread in Tehran is limited to these types of breads, the mean daily intake of 16PAHs and 4PAHs based on bread consumption were 191.16 ng/person/day and 2.20 ng/person/day respectively, while the daily intake of benzo[a]pyrene was estimated to be 0.23 ng/person/day. The content of benzo[a]pyrene was below of LOD in all bread samples and reveals a low cancer risk for the Tehran population

Keywords:

• Bread
• cancer risk
• dietary intake
• GC-MS
• polycyclic aromatic hydrocarbons (PAHs)

Disclosure statement

No potential conflict of interest was reported by the authors.