engleski

Polycyclic aromatic hydrocarbons in selected food from Croatian market

The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (15 PAHs) listed as priorities for determination in food and environment by US Environmental Protection Agency (US-EPA) in fishery products, shellfish, meat products and spices. A total of 140 samples were investigated during the period of one year by ultra pressure liquid chromatography. Total mean amount of PAHs compounds ranged from initial 5.53 µg/kg (mussels) to maximal 224.59 µg/kg (spices). PAHs composition pattern was dominated by the presence of light PAHs from 69.6% in shellfish to 98.3% in dry fermented sausages. The percentage of PAH8 defined by both European Commission (EC) and US-EPA list in total PAHs varied between 2.44% in dry fermented sausages and 36.61% in shellfish. In most analyzed samples the benzo(a)pyrene (B[a]P) was detected in the mean ranges per food group from 0.11 µg/kg (mussels) to 4.41 µg/kg (spices). None of the samples groups exceed the currently acceptable concentration of (B[a]P) and ∑PAH4 set by European legislation. The highest BaP (21.56 µg/kg) and ∑PAH4 (112.97 µg/kg) levels have been confirmed in smoked paprika. Superior benzo(a)pyrene equivalents (BaPE) calculated to PAH8 were reported for spices (45.35 µg/kg) followed by other shellfish (2.84 µg/kg), smoked fish (1.58 µg/kg) and dry fermented sausages (0.90 µg/kg).

polycyclic aromatic hydrocarbons ; food ; spices

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