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Updated: Aug 8, 2026

Characterization, Quantification and Compound-specific Isotopic Analysis of Pyrogenic Carbon Using Benzene Polycarboxylic Acids (BPCA)
Published on: May 16, 2016
Presence of polycyclic aromatic hydrocarbons in some South Indian food components
S N Sivaswamy1, B Balachandran, V M Sivaramakrishnan
1Isotope Division, Cancer Institute, Madras, India.
Abstract:
South Indian food dishes, comprising several deep fried items have been proved to be mutagenic. Polycyclic aromatic hydrocarbons (PAHs) such as, benzo(a)pyrene, chrysene and dibenzanthracene, which are potent and proven carcinogens have been identified and quantified in several of the commonly consumed South Indian food dishes and food components. Most of the pyrolysed items contained PAHs in appreciable quantities. PAHs were detected in significant levels in salted, sundried and oil fried vegetables and fishes. Some of the raw and uncooked food components also revealed the presence of PAHs.
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