title: Determination of the levels of polycyclic aromatic hydrocarbons in toasted bread using gas chromatography mass spectrometry.
abstract: Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 μg/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 μg/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06-44.24 μg/kg and 3.08-278.66 μg/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28-15.01% and from 82.39% to 95.01% with RSD ±1.91-13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.
authors.affiliation: Chromatographic Section, Central Analytical Chromatography (CAL), Kuwait Institute for Scientific Research (KISR), P.O. Box 24885, 13109 Safat, Kuwait.
authors.forename: Amal
authors.initials: A
authors.lastname: Al-Rashdan
authors.forename: Murad I H
authors.initials: MI
authors.lastname: Helaleh
authors.forename: A
authors.initials: A
authors.lastname: Nisar
authors.forename: A
authors.initials: A
authors.lastname: Ibtisam
authors.forename: Zainab
authors.initials: Z
authors.lastname: Al-Ballam