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. 2021 Jul 31;193(8):540.
doi: 10.1007/s10661-021-09347-w.

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

Behrouz Akbari-Adergani  1 , Kosar Mahmood-Babooi  2 , Ali Salehi  2 , Gholamreza Jahed Khaniki  2 , Nabi Shariatifar  2 , Parisa Sadighara  3 , Tayebeh Zeinali  4
Affiliations

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

Behrouz Akbari-Adergani et al. Environ Monit Assess. .

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.

Keywords: Bread; Gas Chromatography-Mass Spectrometry; Oil; Polycyclic aromatic hydrocarbons; Potato.

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