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GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil

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Abstract

The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon determination was performed by an Agilent 6890 N Gas chromatography with mass selective detector, equipped with a capillary column. The highest contents of PAHs in Tahdig of bread and Tahdig of potato were observed in canola with 550 ± 3.9 ng/kg and sesame with 408.3 ± 41 ng/kg. The mean of PAH content was significantly higher in the Tahdig of bread compared to the Tahdig of potato (p < 0.05). Among the 16 PAHs examined by GC/MS, 10 PAHs were detected. The amount of high molecular weight (HMW) PAHs were significantly more than low molecular weight (LMW) PAHs (p < 0.05). Benzo [b]fluoranthene and benz[a]anthracene concentrations were significantly more than the other detected compounds (p < 0.05). Due to high PAH contamination of both Tahdig groups, the consumption of Tahdig (any type) was not recommended.

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Funding

This study was financially supported by the Tehran University of Medical Sciences (TUMS; project 9611439001).

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Authors and Affiliations

  1. Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

    Behrouz Akbari-Adergani

  2. Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Kosar Mahmood-babooi, Ali Salehi, Gholamreza Jahed Khaniki, Nabi Shariatifar & Parisa Sadighara

  3. Social Determinants of Health Research Center, Department of Public Health, Faculty of Health, Birjand University of Medical Sciences, Birjand, Iran

    Tayebeh Zeinali

Authors
  1. Behrouz Akbari-Adergani
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  2. Kosar Mahmood-babooi
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  3. Ali Salehi
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  4. Gholamreza Jahed Khaniki
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  5. Nabi Shariatifar
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  6. Parisa Sadighara
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  7. Tayebeh Zeinali
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Contributions

BA, KM, and AS performed the study and writing the draft. GJ and NS were the advisors of the thesis and participate in the design of the study. PS was the supervisor of the thesis and designed the study. TZ was for critical analysis of the manuscript and writing the draft. All authors read and approve the final version of the manuscript.

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Correspondence to Parisa Sadighara or Tayebeh Zeinali.

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Akbari-Adergani, B., Mahmood-babooi, K., Salehi, A. et al. GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil. Environ Monit Assess 193, 540 (2021). https://doi.org/10.1007/s10661-021-09347-w

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