Polycyclic aromatic hydrocarbon concentrations and potential health risks in chicken doner kebabs cooked with different fat contents and cooking methods

Abstract

Chicken doner kebab is a meat product widely consumed worldwide and has a significant market share. However, this substance is very vulnerable to contamination with polycyclic aromatic hydrocarbons (PAHs), which may threaten human health. This study detected eight PAHs (BcFE, CPcdP, BaP, BaA, Chry, 5 MC, BghiP, and DahA) in doner samples, and a methodology for the evaluation of these contaminants by high-performance liquid chromatography was validated. In chicken doner samples made with various cooking techniques (gas, charcoal, or electric), variable fat concentrations (low-fat/ LF or high-fat/ HF), and varied doneness degrees, the presence of 16 PAHs and probability health concerns were studied (medium and well-done). According to the results, the most abundant PAH compound in chicken doner samples was benzo[a]anthracene (BaA), measured in the range of 54.50-158.70 μg/kg. BaP and PAH 4 concentrations varied between nd-5.92 and 54.50-145.90 μg/kg, respectively. The results revealed that especially high-fat doner samples were hazardous regarding PAH compounds diversity and concentrations. In addition, the estimated dietary exposure (EDI) of BaP was 0.9 to 3.00 ng/kg, and the EDI for PAH4 was 8.15 and 81.84 ng/kg. In all chicken doner kebabs, MOE was>10 000, indicating a common concern for the population. The MOEs were >10 000 in all chicken doner groups and all age groups (female and male), indicating a low concern for the Turkish population.