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Abstract
The paper reports the levels of thermal processing contaminants such as polycyclic aromatic hydrocarbons (PAHs), 3-monochloropropane-1,2-diol (3-MCPD) and acrylamide (AA) in 28 dried (raisins, dates, apricots, cranberries and plums—prunes) and 15 smoked (pears, apples and plums) fruit samples from Polish retail market. Analytes were determined using GC–SIM–MS, after being subjected to modified QuEChERS method. The results showed that almost all PAHs were detected in smoked fruit samples, except of dibenzo(a,h)anthracene, which was identified only in 4 from 15 samples. In case of dried fruits they were quantified in all 28 samples. The highest 3-MCPD content in group of smoked fruits was noted in plums (70.9 µg kg−1), while in dried fruits for raisins (33.0 µg kg−1). The lowest amount, with the value of 9.3 µg kg−1 was identified in dried raisins and cranberry. In the group of smoked fruits, the lowest AA amount was found in apple sample (19.6 µg kg−1) and the highest in sample of plums (730 µg kg−1) followed by pears sample (696 µg kg−1). The AA concentration in dried fruits ranged from < LOQ for dates sample, raisins, and cranberry samples to 141 µg kg−1 for plums sample in our best knowledge, the present paper is the first study concerning the level of the contamination by these heat-induced compounds in such a diversity of foodstuffs such as dried and smoked fruits.
Highlights
Dried and smoked fruits are rich in vitamins A, C, E, K, B6, and minerals such as potassium, calcium, magnesium and phosphorus and polyphenols, they are getting more and more popular among consumers
polycyclic aromatic hydrocarbons (PAHs) were detected in all 28 dried fruit samples
Acenaphthylene, fluorene, phenanthrene and pyrene were quantified in all analysed dried fruit samples
Summary
Dried and smoked fruits are rich in vitamins A, C, E, K, B6, and minerals such as potassium, calcium, magnesium and phosphorus and polyphenols, they are getting more and more popular among consumers. As a result of drying, the fruits lose moisture, thereby increasing the content of nutrients and vitamins in the remaining mass. Dried fruits contain significant amounts of digestible carbohydrates, which are a very good source of energy. Due to high fibre content, they stimulate intestinal peristalsis, and the presence of pectin causes a feeling of satiety. Dried fruits are considered to have antioxidant properties inhibiting the action of harmful free radicals.
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