Title

A survey on Polycyclic Aromatic Hydrocarbon Compounds (PAHs) in kinds of breads in Tehran city and calculate the intake of it

Principal Investigator

Gholam Reza Jahedkhaniki

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are considered as persistent organic pollutants that their carcinogenic properties have been confirmed. This material are formed during incomplete combustion of oil, coal, gas, wood waste and other organic materials. Food contamination by polycyclic aromatic hydrocarbon compounds can be induced through production, burning and smoking and high temperature processing (such as frying, roasting and browning). The aim of this study was the survey of Polycyclic Aromatic Hydrocarbon compounds (PAHs) in kinds of breads in Tehran city and calculate the intake of it. A cross-sectional study carried out on PAHs contents in 120 samples of various types of breads (sangak, barbari, tafton, lavash and massive bread) in five different regions of Tehran city. A simple random sampling was done. The isolation of PAHs was based on magnetic solid phase extraction (MSPE) method and prepared magnetic carbon nanotubes (MCNTs). The measurement of PAHs was done by GC-MS. Data analysis was performed through statistical analysis by using SPSS software version 24 and Excel. The results showed that the mean values of poly aromatic hydrocarbons (PAHs) in consumed bread in Tehran city is between 2.0 to 7.8 µg/kg. The highest amount of PAHs was measured on retarding barbari bread with 7.8 µg/kg and the lowest value was measured in the industrial bread (huge) with 2.0 µg/kg. Three operating time, temperature and type of bread is on the mean values of several compounds in the content of poly aromatic hydrocarbons (PAHs) and does not show a significant effect. But these three factors is on the mean values of phenantherene have the three significant effects and temperature has the higher significant among the all of these factors. Then the type of bread will have a higher significant effect and finally, there was no significant effect of that time. Furthermore, the time factor and the temperature have been made an effect on the mean values of anthracene, but the type of bread did not have a significant effect and three operating time, temperature and also type of bread have not been made an effect on the mean values of fluoranthene. The daily intake of PAHs is 0.08 to 3.48 µg/day based on the consumption of bread in the city Tehran, Iran. According to the values of PAHs in types of bread, the healthiest bread to PAHs pollution are massive, taftoon, sangak, lavash and barbari respectively. Even though the daily intake of PAHs based on the consumption of bread in Tehran city is less than recommended levels of international organizations, but PAHs contamination can occur during baking breads and even the possible contamination to pass a few of PAHs compounds on baked bread of Tehran city can be a risk for the health of consumers. Therefore, it is suggested the regular monitoring, necessary training and appropriate information in order to control the contamination and prevent to produce a risk for public health

Year

2013