Simultaneous Analysis of 10 Priority PAHs in Iranian Sangak Bread Samples by Developing a GC-MS Method

Area of Science:

• Food safety analysis
• Environmental chemistry
• Analytical chemistry

Background:

• Polycyclic aromatic hydrocarbons (PAHs) are known carcinogens linked to human health risks.
• Traditional foods like Sangak bread can be a source of dietary exposure to PAHs.
• Contamination levels in Iranian Sangak bread require investigation.

Purpose of the Study:

• To develop and validate a sensitive analytical method for quantifying 10 PAHs in Sangak bread.
• To assess the contamination levels of PAHs in Iranian Sangak bread samples.
• To evaluate potential health risks associated with PAH exposure from Sangak bread consumption.

Main Methods:

• Development of a concurrent analysis method using gas chromatography-mass spectrometry (GC-MS) and QuEChERS extraction.
• Validation of the method for linearity, accuracy, precision, LOD, and LOQ.
• Analysis of 47 Sangak bread samples to determine PAH contamination.

Main Results:

• The validated GC-MS method demonstrated high linearity (R² 0.994-0.999), recovery (92-106%), and precision (RSD 3-7%).
• Nine out of 47 (19.4%) Sangak bread samples were contaminated with phenanthrene (PHE) and anthracene (ANT).
• Detected PHE and ANT levels (mean 10.08 ± 6.38 ng/g) exceeded European Commission regulatory limits for benzo[a]pyrene (BaP) in processed foods.

Conclusions:

• The developed GC-MS method is effective for accurate PAH determination in Sangak bread.
• A significant portion of analyzed Sangak bread samples showed PAH contamination exceeding safety thresholds.
• Consumption of contaminated Sangak bread may pose a carcinogenic risk to consumers, necessitating regulatory attention.