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Polycyclic Aromatic Hydrocarbons (Pahs) in Potato and Related Products in Tehran: A Health Risk Assessment Study Publisher



Shariatifar N1 ; Sharifiarab G2 ; Kargarghomsheh P3 ; Moazzen M4 ; Arabameri M5 ; Seddighi M6 ; Tooryan F7 ; Pirhadi M1
Authors
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Authors Affiliations
  1. 1. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Vice-chancallery of Health, Shahroud University of Medical Sciences, Shahroud, Iran
  3. 3. Department of Food Science, University of Massachusetts, Amherst, MA, United States
  4. 4. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  5. 5. Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
  6. 6. Department of management, Payame Noor University, Parand, Iran
  7. 7. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

Source: International Journal of Environmental Analytical Chemistry Published:2022


Abstract

The present study was performed to determine the amount of polycyclic aromatic hydrocarbons (PAHs) and health risk in potato and related products (raw potato, fries potato, charcoal-grilled potato, gas-grilled potato, boiled potato and industrial potato chips) using the MSPE technique (magnetic solid phase extraction) and GC/MS method (gas chromatography-mass spectrometry). The results exhibited that the median of 16 PAHs was 10.63 µg/kg. Also, the median level of BaP (Benzo[a]pyrene) in samples was 0.07 µg/kg, which was less than standard level of the European Commission (maximum level of BaP in vegetables is 1 and in dried herbs is 10 μg/kg). The highest and lowest median level of ƩPAHs were evaluated in potato chips (19.28 μg/kg) and raw potatoes (6.31 μg/kg), respectively. The simulation of Monte Carlo used to estimate the indexes of Chronic Daily Intake (CDI) and Incremental Life Cancer Risk (ILCR). This results showed the rank order of the index of CDI according to percentile 95% was Nap > Ace > Acy > Ph > Fla > An > Chr > B(k)F > B(a)P. The cancer risk assessment exhibited PAHs in samples did not pose a serious concern to humans (ILCR<10−6), which were below the provisional maximum tolerable daily (10 ng/kg bw day−1). © 2022 Informa UK Limited, trading as Taylor & Francis Group.