Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".
The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in "Androlla" (36.45 µg/kg) than in "Botillo" (29.39 µg/kg) although no significant differences (P<0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 µg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in "Androlla" and "Botillo" samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P<0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in "Androlla" samples (RBaP/6IARC=0.63) and in "Botillo" samples (RBaP/6IARC=0.96).
Lorenzo
José M
JM
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
Purriños
Laura
L
Fontán
María C García
MC
Franco
Daniel
D
D000818:Animals; D001564:Benzo(a)pyrene / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D008461:Meat Products / Q000032:analysis*; D010616:Phenanthrenes / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D012906:Smoke; D013030:Spain; D013552:Swine
D002273:Carcinogens; D010616:Phenanthrenes; D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D001564:Benzo(a)pyrene; C031181:phenanthrene