Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea

• Published in: Foods 2022-05, Vol.11 (11), p.1618
• Main Authors: Kim, Seo Yeon, Shin, Hye Won, Kim, Geon Hee, Kim, Yong-Yeon, Kang, Min-Jae, Shin, Han-Seung
• Format: Article
• Language: English
• Subjects: Anthracene; Benzo(a)pyrene; Carcinogens; Chrysene; deep-fat fried pork; Edible oils; Ethanol; Exposure; Fluoranthene; Food; Food science; Fried food; Health aspects; Health risks; Heat treatment; Heat treatments; High performance liquid chromatography; HPLC-FLD; Linearity; Liquid chromatography; Meat; Methods; Mutation; Oils & fats; Organic matter; polycyclic aromatic hydrocarbon; Polycyclic aromatic hydrocarbons; Pork; Quantitation; Risk assessment; Temperature dependence
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11111618

Polycyclic aromatic hydrocarbons (PAHs) are produced during incomplete combustion of organic matter. Many of them are likely to be carcinogenic and cause mutations. In this study, the PAH4 (benzo[a]pyrene (BaP), benz[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF)) content in deep-fat fried pork was evaluated according to temperature and time, and a risk assessment was conducted. The high performance liquid chromatography-fluorescence detection (HPLC-FLD) method for PAH4 analysis was validated by determining linearity (R ), recovery, limit of detection (LOD), and limit of quantitation (LOQ). The linearity was R ≥ 0.99. The PAH4 level was dependent on the temperature, time, and nature of the edible oil. Before heat treatment, the PAH4 content of pork was 0.38 μg/kg. The PAH4 content of deep-fat fried pork ranged from 0.86 to 6.86 μg/kg according to temperature (160, 180, 200 °C) and time (3, 6, 9 min). Exposure to PAH4 via the consumption of deep-fat fried pork for different age groups among the Korean population was 0.01-0.89 μg-TEQ /kg/day, with the margin of exposure calculated as 7.88 × 10 -5.22 × 10 . The PAH4 content and risk of exposure increased proportionally with the heat treatment temperature and time. The survey provided important information in terms of evaluating the health risks that PAH compounds can cause in people's diets due to the heat treatment of pork.