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The Measurement of Pahs (Polycyclic Aromatic Hydrocarbons) in Ice Cream and Cream Samples by Mspe (Mwcnts-Fe3o4/Ag)-Gc/Ms Method: A Risk Assessment Study Publisher



Moazzen M1 ; Arabameri M2 ; Sohrabvandi S1 ; Shariatifar N3 ; Mortazavian AM4 ; Khanniri E1
Authors
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Authors Affiliations
  1. 1. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
  3. 3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Microchemical Journal Published:2025


Abstract

The aim of the present study was to measure the levels of PAHs (polycyclic aromatic hydrocarbons) and their associated health risks of cream and ice cream samples by the MSPE (MWCNTs-Fe3O4/Ag)-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). According to our findings, the average of ∑PAHs, PAH4, and BaP in all samples was 7.09 ± 1.35, 0.72 ± 0.14, and 0.25 ± 0.04 µg/kg, respectively. Also, the level of contamination in ice cream samples was higher than in cream samples, so that, the average amount of ∑PAHs, PAH 4, and BaP in cream samples was 6.79 ± 1.78, 0.74 ± 0.17, and 0.25 ± 0.05 µg/kg, respectively, and in ice cream samples were 7.32 ± 0.92, 0.71 ± 0.12, and 0.26 ± 0.04 µg/kg, respectively. According to the results obtained, since the existing standards for PAH 4 and BaP in milk and infant formula are 1 µg/kg, and the average of these in all samples is lower than 1, it can be said that the quality of the samples of Iranian ice cream and cream was suitable. The results of the Monte Carlo Simulation (MCS) showed that the rank order of PAHs in ice cream based on EDI (Estimated daily intake) values was Py > Ph > Ace > BbF > BaP > BgP > Chr, and in cream was Py > Ph > Ace > BbF > BaP > Chr > BgP. Results obtained from the ILCR (Incremental Lifetime Cancer Risk) model showed that the carcinogenic risk of ice cream for adults and children was found to be 1.40E-7 and 4.79E-7, and for cream, 1.28E-7 and 4.55E-7, respectively. The probability of cancer risk from cream and ice cream consumption in Iran for both children and adults was below the safety risk threshold of 1E-4, indicating a negligible cancer risk. © 2025 Elsevier B.V.
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