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Polycyclic aromatic compounds (PAC) in leaf lettuce
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|September 1, 1986
Summary
Leaf lettuce (Lactuca sativa var. crispa) from Finnish gardens contained polycyclic aromatic hydrocarbons (PAH) and derivatives. These contaminants likely originated from airborne particles, indicating potential dietary exposure risks.
Area of Science:
- Environmental Chemistry
- Food Safety
- Plant Science
Background:
- Polycyclic Aromatic Hydrocarbons (PAHs) are environmental contaminants with potential health risks.
- Edible plants like lettuce can accumulate PAHs from their surroundings.
- Understanding PAH sources in food is crucial for public health.
Purpose of the Study:
- To quantify polycyclic aromatic hydrocarbons (PAH) and their derivatives in leaf lettuce.
- To investigate the potential sources of PAH contamination in garden-cultivated lettuce.
- To compare PAH profiles in lettuce with those in ambient air.
Main Methods:
- Analysis of 23 leaf lettuce samples for total PAH concentrations.
- Detection of PAH nitro and oxy-derivatives using analytical chemistry techniques.
- Comparison of lettuce PAH profiles with ambient air data.
Main Results:
- Total PAH concentrations in lettuce ranged from 4.8 to 94 µg/kg fresh weight.
- PAH nitro derivatives were found in 5 samples; oxy-derivatives (9H-Fluoren-9-one, 6H-benzo[cd]pyren-6-one) were detected in one sample.
- Lettuce PAH profiles closely matched those found in ambient air.
Conclusions:
- The primary source of polycyclic aromatic hydrocarbons (PAH) in leaf lettuce is the deposition of contaminated airborne particles.
- Garden-cultivated lettuce can serve as an indicator of atmospheric PAH pollution.
- Findings highlight the importance of monitoring air quality for food safety.