The occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in 68 brands of teas, bought in Poland, was surveyed using ultrasonic extraction of dried teas and liquid-liquid extraction of infusions. The extracts were cleaned by solid phase extraction. The instrumental analysis was performed using gas chromatography coupled with mass spectrometry (GC-MS). The total content of 16 PAHs ( P 16PAHs) ranged from 41.5 to 2910.2 lg/kg in dried teas and from 52.9 to 2226.0 ng/L in infusions. Benzo(a)pyrene was found from below limit of quantification to 75.7 lg/kg in dried teas and from limit of detection to 18.7 ng/L in infusions. The least contaminated samples were herbal and fruit teas, while traditional black, green, red, and white teas, i.e. teas made of Camellia sinensis, were more polluted. Positive correlations between dried traditional teas and their infusions were observed. The mean transfer rates of P 16PAHs from dried materials into water ranged from 2.4 to 25.3%. The total toxicity of the tested teas largely corresponded to the sum of 4 PAHs ( P 4PAHs) chosen by the European Food Safety Authority as indicator of PAHs in food. Estimated PAHs uptake and margin of exposure pointed to low health risks associated with drinking tea infusions.
The aim of this study was to assess honey contamination by polycyclic aromatic hydrocarbons. Six species of honey were examined, as well as rape blossom and soil from villages Pęczerzyno and Przybysław in West Pomerania, Poland. The instrumental analysis was performed using a HP 6890 gas chromatograph coupled to a HP 5973 mass spectrometer with selected ion monitoring (SIM). Quantification was done by gas chromatography-mass spectrometry (GC-MS) using perdeuterated internal standards. Both soil samples showed high levels of all 23 PAHs, whereas honey contained mostly non-carcinogenic PAHs of low molecular weight. The most contaminated honey from Pęczerzyno contained 0.24 μg kg-1 benzo[a]pyrene. Moreover, despite low contamination of honey, a positive correlation was found between PAH content in honey, blossom and soil.
The aim of this study was to test the hypothesis about physical factors causing a significant decrease of polycyclic aromatic hydrocarbon (PAH) compounds in foodstuffs. For this purpose, extraction of 16 PAHs (prioritised by EPA) from selected foodstuffs (rapeseed oil and sunflower oil) was carried out. The changes in PAH content in oils exposed to selected physical factors (UV radiation, temperature and time) were observed. Oils under study were exposed to two types of UV radiation: direct and indirect (through a glass plate). In both experiments, a reduction of 16 PAHs in oils was recorded but in the latter a PAH reduction was not as high. In another experiment, the temperature of oils was raised to 40, 100 and 200°C. As a result, the content of PAHs has decreased significantly. In both cases, exposure to UV radiation and high temperature resulted in the reduction of PAHs, it was strongly correlated with the duration of experiments. The results showed relatively low contamination of oil with PAHs. Only for rapeseed oil, the level of said contamination was substantially higher than laid down limits.
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