The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs

Abstract

This study aimed to determine the effect of different fat contents (low-fat/LF or high-fat/HF), cooking methods (gas, charcoal, or electric), and various degrees of doneness (medium and well-done) on polycyclic aromatic hydrocarbon (PAH) formation in beef doner kebabs. Liquid– liquid extraction and solid- phase extraction (SPE) were used to determine the PAH levels in doner kebabs. In addition, PAHs were determined and identified via HPLC/UV–Vis method. Among the 16 PAHs analyzed, only seven common PAHs were detected in doner samples (Benzo[c]fluorene (BcFE), Cyclopenta[cd]pyrene (CPcdP), Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Chrysene (Chry), Benzo [ghi] perylene (B[ghi]P) and Dibenzo(a,h)anthracene (DB[a,h]A). The two most abundant PAHs were BaA and CPcdP, with concentrations ranging from 43.05-143.10 μg/kg and 13.90-80.44 μg/kg, respectively. BaP, one of the main indicators for the presence of PAHs in food, was observed in all samples concentrations ranging from nd-7.38 μg/kg. Other PAHs were found in particularly well-done and high-fat doner samples. Additionally, the total PAH4 and total PAH8 concentrations were in the range of 43.05-150.40 μg/kg and 43.05-198.10 μg/kg, respectively. The results revealed that in both types of doner samples (low-fat/LF or high-fat/HF), the highest PAH concentration was noted when the charcoal cooking method was used, while the lowest PAH concentration was detected when the electric cooking method was employed. In addition, PAH compounds were found to be more abundant in high-fat doner samples (HF) than in low-fat groups (LF) (p < 0.05). In conclusion, the diversity and amount of each PAH compound in beef doner kebab samples varied depending on doneness degree, doner kebab type (low- fat/LF or high- fat/HF), and cooking methods (p < 0.05).