Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread

Abstract

PAHs are considered carcinogenic chemicals and are concerning as they are important organic pollutants in the environment and human society. The aim of the paper was to determine the levels of polycyclic aromatic hydrocarbons from toasted breads made with different types of flour and using different procedures of toasting. To characterize studied bread, physicochemical analysis (pH, humidity, acidity, elasticity, porosity, sodium chloride, fat, total sugar) and the microbiological examination were done. To estimate the exposure to PAHs, the toxic equivalency quotient (TEQ) was calculated by multiplying each PAH concentration with its toxic equivalency factors (TEFs). The total concentration of the 11 compounds investigated, expressed as the sum of concentrations varies from not detected to 2.9 µg/kg and it was related with the procedure of toasting. The estimated daily intake of total PAHs, based only on consumption of bread range from 0.11 to 10.60 ng/kg b.w day−1.