Polycyclic aromatic hydrocarbon generation in heat-processed sundried salt

Area of Science:

• Environmental Chemistry
• Food Safety
• Analytical Chemistry

Background:

• Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds, some of which are known carcinogens.
• PAH contamination in food products is a growing concern, particularly in processed foods like salt.
• Sundried salt, a common food ingredient, may be susceptible to PAH formation during processing.

Purpose of the Study:

• To investigate the generation of PAHs in sundried salt during heat processing.
• To identify the primary PAH compounds formed and their concentration levels.
• To determine the influence of different organic carbon sources on PAH generation in salt.

Main Methods:

• Analysis of 16 priority PAHs in salt samples subjected to heat processing (250-700°C).
• Evaluation of eleven different organic carbon sources for their role in PAH formation.
• Testing of commercial sundried and heat-processed salt samples for PAH contamination.

Main Results:

• Naphthalene was the most dominant PAH detected, with concentrations ranging from 0.33 to 7.02 ng/g.
• Citric acid was identified as the most significant contributor to PAH generation in salt.
• No PAHs were detected in any of the 32 commercial sundried or 73 heat-processed salt samples analyzed.

Conclusions:

• Heat processing of sundried salt can lead to the generation of PAHs, primarily naphthalene.
• The presence of organic carbon sources, especially citric acid, influences PAH formation.
• Current commercial salt products appear to be free from detectable levels of the tested priority PAHs.