Comparison of different analytical methods on determination of polycyclic aromatic hydrocarbons (PAHs) in ketchup-flavored sunflower seed

Parisa  Shavali-Gilani; Parisa  Sadighara; Yeganeh  Mazaheri; Reza Hazrati  raziabad; Nader  Akbari; Burhan  Basaran; Ebrahim  Molaee-aghaee; Shokoufe  Maleknezhad

doi:10.18502/jfsh.v10i2.17689

Parisa Shavali-Gilani Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran
Parisa Sadighara Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran
Yeganeh Mazaheri Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran
Reza Hazrati raziabad Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Nader Akbari Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran
Burhan Basaran Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye.
Ebrahim Molaee-aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran.
Shokoufe Maleknezhad Division of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahid Chamran University Ahvaz, Iran.

DOI: https://doi.org/10.18502/jfsh.v10i2.17689

Keywords: PolyAromatic hydrocarbons; Sonication; Soxhlet; Extraction; Sunflowerseeds

Abstract

It is well-established that the presence of polycyclic aromatic hydrocarbons (PAH) in food can trigger the activation of carcinogenic agents, leading to genotoxic and mutagenic effects. Several analytical techniques have been employed to determine PAH levels in food. The effectiveness of extracting PAH concentrations from food samples relies on the specific extraction methods. Also, the selection of the extraction method is influenced by the characteristics of the food. The main purpose of this study was to compare the efficiency of two extraction methods for the analysis of polyaromatic hydrocarbons (PAHs) in ketchup-flavored sunflower seeds. The separation of PAHs was carried out using the soxhlet extraction method and sonication extraction method. The efficiencies of extraction were determined through a thorough analysis using GC/MS. In this study, there was no significant difference between soxhlet and sonicate extraction methods in extracting a total 16 PAH (p<0.05).