Chemical analysis techniques and investigation of polycyclic aromatic hydrocarbons in fruit, vegetables and meats and their products

The current investigation was performed to evaluate the chemical analytical techniques for PAHs (organic, carcinogenic and mutagenic compounds) in food. It also determines the content of eight polycyclic aromatic hydrocarbons (PAHs) in frequently consumed fruit, vegetables, meats and their products. The methodology included saponification or ultrasonication, liquid-liquid extraction with solvents like n-hexane, clean-up using a silica solid phase extraction cartridge and a gas chromatography-mass spectrometry technique. A good linearity (R-2 > 0.99) was achieved for the PAHs at different concentrations. Recovery results for PAHs extended from 88.75 to similar to 100.00%. The limit of detection was 0.08-0.25 mu g/kg and the limit of quantification was 0.24-0.75 mu g/kg. The mean concentration (n=3) of benzo[a] pyrene was not identified in fruits, was 0.05 mu g/kg in vegetables, and 0.64 mu g/kg in meat products. Overall concentration of the eight PAHs was 0.67 mu g/kg in fruits, 0.82 mu g/kg in vegetables, and 3.37 mu g/kg in meat products.