Levels, fingerprint and daily intake of polycyclic aromatic hydrocarbons (PAHs) in bread baked using wood as fuel.
Concentrations, fingerprint and daily intake of 16 PAHs in 15 bread samples baked using wood as fuel are examined in this work. Analysis was performed by GC/MS after saponification of the samples and clean up of the extract. The total concentration of the 16 analytes varies from 6 to 230 microg/kg on dry weight (d.w.). The better extraction procedure was estimated by analyzing test-samples and using different extraction methods. Additionally, for every analyzed sample, the extraction yield has been determined by the use of surrogate standards. Extraction yields were never less than 77% and in most cases almost 100%. The profiles of PAHs (percentage) are similar for all the analyzed samples but are different from those reported when other types of fuels are taken in consideration. The daily intake of PAHs was found to range between 1.6 and 68 microg day(-1), while the intake of B[a]P ranges from 0.33 to 8.0 microg day(-1). These results are considerably lower than the slope factor for 14 of the 15 analyzed samples.
Orecchio
Santino
S
Dipartimento di Chimica Inorganica ed Analitica, Università di Palermo, Palermo, Italy. orecchio@unipa.it
Papuzza
Vera
V
D001939:Bread / Q000032:analysis*; D003296:Cooking; D004435:Eating; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D014934:Wood
D011084:Polycyclic Aromatic Hydrocarbons