As health-conscious eating grows in popularity, a new study from Seoul National University of science and technology raises concerns about the presence of possibly carcinogenic compounds in everyday foods. Researchers have found polycyclic aromatic hydrocarbons (PAHs) – known to form during cooking and from environmental contaminants – can be present in both plant-based and animal-based products.The study highlights the need for improved food safety testing and offers a promising new method for detecting these compounds with greater speed and accuracy.
As public awareness of health and wellness grows, more people are embracing exercise and carefully monitoring their caloric intake. This trend has also led to an increased preference for nutritious foods like fruits and vegetables.
However, a new study reveals that even these commonly considered healthy foods can be contaminated with polycyclic aromatic hydrocarbons (PAHs), hydrophobic organic compounds comprised of fused aromatic rings known to be carcinogenic. The research was conducted by scientists from the Department of Food Science and Biotechnology at Seoul National University of Science and Technology, led by Professor Joon-Goo Lee.
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In plant-based foods like fruits and vegetables, PAHs can arise from exposure to air pollution – including emissions from vehicles and industrial sources – contaminated irrigation water, or absorption from contaminated soil. These compounds can adhere to surfaces or be absorbed into edible tissues.
In animal products such as meat and fish, PAHs typically form during processing and cooking, particularly when food comes into direct contact with flames, smoke, or very high temperatures.
How are PAHs formed during cooking?
According to the study, PAHs are created during grilling, barbecuing, or frying through the incomplete combustion of fats and other organic components.
These compounds tend to concentrate in portions of food that are charred or heavily browned. Smoked and roasted products, such as smoked meats, smoked fish, smoked cheeses, and roasted coffee, often exhibit measurable levels of PAHs. Some baked processed foods can also contain PAHs, especially if their surfaces darken during cooking.
Given that certain PAHs are known carcinogens, their presence in a wide variety of foods raises public health concerns and highlights the importance of monitoring and mitigation efforts throughout the food supply chain.
To protect consumers, efficient extraction, identification, and measurement of PAHs are crucial. Conventional methods like solid-phase, liquid-liquid, or accelerated solvent extraction are generally affordable, but can be slow, complex, and less environmentally friendly.
The QuEChERS method (Quick, Easy, Cheap, Effective, Rugged, and Safe) has emerged as a promising alternative, offering faster analysis, improved accuracy, and simplified sample preparation, making it a safer and more reliable option for PAH testing.
Researchers applied the QuEChERS method to measure eight types of PAHs: Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Benzo[a]pyrene, Indeno[1,2,3-cd]pyrene, Dibenz[a,h]anthracene, and Benzo[g,h,i]perylene. The study’s findings were published in the journal Food Science and Biotechnology.
In their research, the team used a specialized liquid called acetonitrile to extract PAH compounds from food samples. The samples were then filtered with a specific absorbent material to ensure a clean and analysis-ready result. The method was tested on various food types, consistently yielding stable results. Researchers also found the testing tool to have a very high degree of accuracy.
When tested using gas chromatography-mass spectrometry, the method successfully detected PAHs in extremely small quantities, even in the range of micrograms per kilogram of food.
Gas chromatography-mass spectrometry testing yielded detection limits of 0.006-0.035 µg/kg and quantification limits of 0.019-0.133 µg/kg. Recovery rates were also high, ranging from 86.3-109.6 percent at a concentration of 5 µg/kg, 87.7-100.1 percent at 10 µg/kg, and 89.6-102.9 percent at 20 µg/kg. Measurement precision ranged from 0.4-6.9 percent across all food matrices.
“This method not only simplifies the analysis process but also demonstrates high detection efficiency compared to conventional methods. The technique can be applied to a wide range of food types,” said Professor Lee, as quoted by Science Daily.
Within the food industry, implementing this technique has the potential to improve the effectiveness of food safety testing, reduce operational costs, and enhance laboratory worker safety.
“Our research can improve public health by ensuring food safety. Furthermore, the method reduces the use and emission of hazardous chemicals during the testing process,” Professor Lee added.
Overall, the study demonstrates that the QuEChERS-based PAH analysis technique is a fast, accurate, and more environmentally friendly method compared to traditional approaches.
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