Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples

Abstract

The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. A new sample preparation method was developed for the determination of 16 PAHs, eight low molecular weight, and eight high molecular weight (PAH8) compounds, from different smoked and non-smoked Hungarian and imported ground paprika (Capsicum spp.) samples, adapting and validating the HPLC/DAD-FLD measuring technique to accomplish this. The validation parameters were in accordance with performance criteria described in EU regulations. Four non-smoked, three smoke flavored, and eight smoked paprika samples were analyzed for their PAHs contaminations. Benzo[a]pyrene was detected in all samples and ranged in non-smoked samples from <LOQ to 6.3 µg/kg, in flavored samples from 6.3 to 7.0 µg/kg, and in smoked samples from 5.8 to 97 µg/kg. Amounts of ΣPAH were from 190 to 1,686 µg/kg, from 213 to 352 µg/kg, and from 801 to 48,042 µg/kg, respectively. Particularly, contributions of the light PAHs values to ΣPAH were significant in the case of smoked paprika samples regarding which, percentages of the PAH4 and PAH8 levels showed 4%–15% and 5%–24%, respectively. Using discriminant analysis, more than 96% of the samples were correctly classified based on the measurement data. Practical applications The issue of food safety is extremely important nowadays, as the risk of contamination has increased with the increase in transport and storage time, the range of food, and the place of origin. Anti-nutritive components, contaminants such as for example, PAHs are present in different amounts in foods from different locations or produced by technology. It is also important for manufacturers, researchers, and dietitians to be aware of these data, as these compounds can accumulate in the body and cause serious health problems.