%0 Journal Article
%T Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry
%A Amal Al-Rashdan
%A Murad I. H. Helaleh
%A A. Nisar
%A A. Ibtisam
%A Zainab Al-Ballam
%J International Journal of Analytical Chemistry
%D 2010
%I Hindawi Publishing Corporation
%R 10.1155/2010/821216
%X Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 g/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 g/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06¨C44.24 g/kg and 3.08¨C278.66 g/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ¡À 0.28¨C15.01% and from 82.39% to 95.01% with RSD ¡À1.91¨C13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed. 1. Introduction Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals having aromatic ring. Those containing up to four benzene rings are known as light PAHs (L-PAHs) and those containing more than four benzene rings are known as heavy PAHs (H-PAHs). H-PAH are more stable and toxic than L-PAHs [1]. Some studies have shown that heavy PAHs can induce dioxin-like activity and weakened estrogenic responses [2]. Most PAHs are formed from incomplete combustion of wood, oil, coal, and garbage [3]. Some have been demonstrated to be mutagenic and carcinogenic for humans [4]. Those PAHs that have not been found to be carcinogenic may, however, synergistically increase the carcinogenicity of other PAHs [5, 6]. Human exposure to PAHs does not occur singly, it encountered in complex mixtures of PAHs [7]. The main source of human exposure to PAHs is to be through diet with grains and vegetables, being the major dietary sources [5]. Foodstuffs can be contaminated by PAHs in several ways, such as either direct or indirect contact with smoke. The routes through which PAHs travel include food, air, and water [8]. The highest levels of PAHs are found in foodstuffs, both processed and unprocessed [9]. PAHs have been detected in seafood, beverages, smoked foods, and broiled meat [10]. Several methods for the analysis of B[ ]P
%U http://www.hindawi.com/journals/ijac/2010/821216/