Determination of Polycyclic Aromatic Hydrocarbons in Doner Kebab by Magnetic Solid Phase Extraction-Gas Chromatography/Mas Spectrophotometry Method and Assessment of Its Health Risk Publisher



Mehraie A ; Moazzen M ; Alizadehsani M ; Khodaei SM ; Monjazeb Marvdashti LM ; Shariatifar N
Source: Journal of Food Composition and Analysis Published:2025

Abstract

The goal of current research was to measure the polycyclic aromatic hydrocarbons compounds in doner kebab (beef and chicken) prepared with gas and electric oven, by technique of magnetic solid phase extraction-gas chromatography mas spectrophotometry. According to our findings, the mean±SD of PAH4, ∑PAHs and BaP in all doner kebab samples were 6.87 ± 2.08, 31.4 ± 11.7 and 1.30 ± 0.560 µg/kg, respectively. Also, the contamination level was in the order of beef doner kebab samples > chicken samples, and the contamination level was in the order of gas oven samples > electric oven samples. According to the results obtained in all samples, PAH4 and BaP levels in all samples were below the standard level of European Union (12.0 and 2.00 µg/kg, respectively). Estimation of ILCR (Incremental Lifetime Cancer Risk) in doner kebabs ranged from 7.89E-13–5.71E-12 and TTHQ (Total Target Hazard Quotient) for Ace, Acy, Ant, Fla, Fle, Nap and Py was < 1. In conclusion, the content of PAHs in the doner kebab samples were in low ranges of health risk and it can be assumed based on the PAH content, all doner kebabs prepared using either gas or electric ovens sold in Tehran are considered safe for consumers. © 2025 Elsevier B.V., All rights reserved.