Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

Amal Al-Rashdan,Zainab Al-Ballam,A. Ibtisam,Murad I. H. Helaleh,A. Nisar

doi:10.1155/2010/821216

Amal Al-Rashdan, Zainab Al-Ballam + Show 3 more

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https://doi.org/10.1155/2010/821216

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Abstract

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 μg/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 μg/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06–44.24 μg/kg and 3.08–278.66 μg/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28–15.01% and from 82.39% to 95.01% with RSD ±1.91–13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.

Highlights

Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals having aromatic ring
Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour
Those containing up to four benzene rings are known as light polycyclic aromatic hydrocarbons (PAHs) (L-PAHs) and those containing more than four benzene rings are known as heavy PAHs (H-PAHs)

Summary

Introduction

Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals having aromatic ring. Germans published two methods for the screening of B[a]P levels in smoked and nonsmoked meat products [12]. These methods were extended to be used with general foods in 2004. Scientists reported the concentration of some PAHs and heavy metals in baking bread when using different fuel. This paper aims to give a brief overview on the current levels of PAHs in food, especially in bread samples of white and brown wheat flours used in baking bread in Kuwait. There is a strong believe that there is a gap, in the information available on PAHs levels in toasted bread made from brown and white flour. Several commercial bread samples were analyzed in order to establish maximum ranges of PAHs in bread and in flour

Experimental

Results and Discussion

Method

Conclusions