Table 4.
Summary of PAHs concentrations in various food products.
| Product | Processing Method | BaP µg/kg |
PAH4 a µg/kg |
Total Sum b µg/kg |
Reference |
|---|---|---|---|---|---|
| Milk, Dairy and Baby Foods | |||||
| Baby foods (n = 40) | None | 0.19–0.55 | 1.02–3.12 | 11.82–52.25 (14) | [74] |
| Milk powder (n = 44) | None | 0.13 | 2.36 | 169.99 (16) | [75] |
| Milk powder formula (n = 5) | None | ≤LOD | 0.24 | 1.23 (15) | [76] |
| Smoked mozzarella cheese (n = 57) | None | 0.09 | 0.84 | 1.24 (8) | [77] |
| Pasteurized milk, UHT milk (n = 29) | None | ≤LOD–0.10 | ≤LOD–0.10 | 5.86–26.60 (16) | [78] |
| Milk powder (n = 31) | None | 0.04 | 0.02–10.16 | 11.8–78.40 (15) | [79] |
| Raw milk, Pasteurized milk, UHT milk (n = 36) | None | 0.25–0.27 | 1.21–1.59 | 5.43–7.75 (16) | [80] |
| Vegetables and Fruits | |||||
| Fruits (n = 16) | None | ≤LOD | ≤LOD–0.59 | 0.19–1.08 (8) | [15] |
| Vegetables (n = 26) | None | ≤LOD–0.35 | ≤LOD–3.28 | ND–3.81 (8) | [15] |
| Vegetables (n = 40) | The samples were prepared according to each type of vegetable | ≤LOD–4.35 | ≤LOD–2.00 | 14.20–413.20 (16) | [81] |
| Vegetables (n = 45) | None | ≤LOD–4.40 | 1.40–19.60 | 60.50–312.00 (16) | [82] |
| Vegetables (n = 355) | None | 0.01–0.14 | - | 0.20–0.85 (8) | [83] |
| Meat and Fish | |||||
| Chicken wings (n = 18) |
Grilling (temperature) 270 °C |
3.27 | 8.60 | 12.83 (8) | [84] |
| 240 °C | 2.51 | 7.45 | 11.23 (8) | ||
| 210 °C | 1.38 | 6.59 | 10.10 (8) | ||
| Fish products (n = 18) |
Fresh (n = 10) | <LOQ | <0.33 | <0.33(4) | [85] |
| Marinated (n = 4) | |||||
| Smoked (n = 4) | |||||
| Shellfish (n = 63) | Fresh | <LOQ–3.43 | <0.27–7.92 | <0.27–7.92 (4) | |
| Meat products (n = 99) |
Fermented sausages (n = 21) | <LOQ–5.40 | <0.40–7.10 | <0.40–7.10 (4) | |
| Semi-dry sausages (n = 25) | <LOQ–1.05 | <0.40–2.53 | <0.40–2.53 (4) | ||
| Pasteurized sausages (n = 5) | <LOQ–0.57 | 0.46–3.31 | 0.46–3.31 (4) | ||
| Dry cured meat (n = 13) |
<LOQ–1.90 | 0.46–12.66 | 0.46–12.66 (4) | ||
| Semi-dry cured meat (n = 24) | <LOQ–2.48 | <0.40–9.44 | <0.40–9.44 (4) | ||
| Dry bacon (n = 8) | <LOQ | <0.40–9.45 | <0.40–9.45 (4) | ||
| Meat products (n = 35) |
None | 0.19–1.73 | 0.59–7.55 | 0.59–11.05 (8) | [15] |
| Cocoa and Chocolate | |||||
| Cocoa beans (n = 8) | Fermented and sun dried | <LOQ–9.06 | <LOQ–49.96 | <LOQ–63.30 (8) | [86] |
| Cocoa beans (n = 4) and crushed cocoa beans (n = 4) | Fermented and dried | ≤LOD | ≤LOD–0.01 | 0.38–0.76 (11) | [87] |
| 135 °C (40 min) | |||||
| 135 °C (50 min) | |||||
| 150 °C (25 min) | |||||
| 150 °C (35 min) | |||||
| 135 °C (7 min) | |||||
| 135 °C (10 min) | |||||
| 150 °C (5 min) | |||||
| 150 °C (7 min) | |||||
| Milk chocolate (n = 7) |
None | ≤LOD | ≤LOD–36.2 | 48.70–147.00 (13) | [88] |
| Dark chocolate (n = 7) |
≤LOD–38.5 | 87.80–149.00 (13) | |||
| White chocolate (n = 6) |
≤LOD–17.1 | 44.20–122.00 (13) | |||
| Raw cocoa beans (n = 12) | Unshelled, fermented, and dried | ≤LOD–9.98 | 0.88–44.28 | 0.88–44.28 (4) | [89] |
| Cocoa mass (n = 22) | Finely ground cocoa nibs | ≤LOD–0.76 | 2.59–9.29 | 2.59–9.29 (4) | |
| Cocoa butter (n = 67) |
Pressed cocoa mass | ≤LOD–7.86 | 2.09–92.53 | 2.09–92.53 (4) | |
| Milk chocolate (n = 27) |
None | 0.70 | 10.11 | 10.11 (4) | |
| Dark chocolate (n = 69) |
None | 0.57 | 5.88 | 5.88 (4) | |
| Cocoa powder (n = 12) |
Finely ground cocoa press cake | 1.07 | 8.86 | 8.86 (4) | |
| Cocoa drink powder (n = 9) | Finely ground cocoa press cake | 1.00 | 9.48 | 9.48 (4) | |
| Chocolate candy (n = 25) |
None | ≤LOD–12.76 | ≤LOD–17.11 | 2.70–235.16 (16) | [90] |
| Cocoa beans (n = 8) | Drying and sun drying (65 °C. 70 °C, and 80 °C) | 0.15–0.42 | - | 0.15–0.42 (1) | [91] |
| Chocolate (n = 40) | None | 0.07–0.63 | 0.69–4.45 | 1.33–6.85 (14) | [92] |
| Bread and Cereal | |||||
| Bread samples (n = 10) |
Commercial samples | <LOQ–0.20 | 0.11–0.22 | 0.11–0.22 (4) | [93] |
| Breakfast cereals (n = 10) |
Commercial samples | <LOQ–0.30 | 0.23–0.87 | 0.23–0.87 (4) | |
| Baguette (n = 52) | Baked (industrial) | - | 0.48–12.55 | 20.78–228.98 (13) | [94] |
| Lavash (n = 62) | Baked for 80 s at 332 °C | - | 0.48–4.94 | 9.46–152.07 (13) | |
| Taftoon (n = 55) | Baked for 2.5 min at 315 °C | - | 0.48–20.66 | 18.19–169.26 (13) | |
| Pasta | Commercial samples | ≤LOD | ≤LOD–920 | 168–1980 (16) | [95] |
| Cereal | ≤LOD–4200 | ≤LOD–7500 | 3500–22,300 (16) | ||
| Flour | ≤LOD | ≤LOD | 803–2486 (16) | ||
| Rice | ≤LOD | ≤LOD | 180–10,540 (16) | ||
| Bread | ≤LOD | ≤LOD–480 | 1290–4800 (16) | ||
| Toast | Toasted on an electric home toaster at 600 W for 2 min | ≤LOD–980 | 240–3450 | 13,000–17,820 (16) | |
Values are presented as mean or range, as appropriate. a PAH4: benz[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, and chrysene. b The number in parentheses indicates the number of compounds included in the sum. LOD: limit of detection, LOQ: limit of quantification.