Gholamali Sharifiarab, Mohammad Ahmadi, Nabi Shariatifar, Peiman Ariaii,
Volume 16, Issue 1 (6-2023)
Abstract
Background and Objective: polycyclic aromatic hydrocarbons (PAHs) are compounds with high carcinogenic and mutagenic potential. This study aims to investigate the amount of 16 of these compounds in different types of canned fish.
Materials and Methods: In this research, first, multi-walled carbon nanotubes were magnetized by the MSPE method, and then the synthesized composite was used to extract PAHs from the matrix of canned fish samples. Finally, the concentration of each of these compounds was measured by GC-MS.
Results: The results of this research showed that the highest average amount of total PAHs and PAH4 were 20.22±5.29 and 6.07±1.41 μg/kg, respectively. Also, the highest average amount of benzo[a]pyrene (BaP) found in all samples was 1.34±0.41 μg/kg, which was lower than the existing standards (EU standard for BaP in fish is 2 μg/kg). The amount of these compounds in different types of canned fish were as follows: canned in olive oil > canned with dill > simple canned fish > canned in salt water. And finally, the amount of these compounds in brand A was higher than in other brands.
Conclusion: Based on the findings of this research and since the total average of each of these compounds is lower than the existing standards in different types of canned fish, it can be said that there is no danger to the consumers.
Nabi Shariatifar, Majid Arabameri, Hanie Asghari, Hossen Bahramzad, Mojtaba Moazzen, Mohammad Rouzbahani, Gholamali Sharifiarab,
Volume 18, Issue 4 (3-2026)
Abstract
Background and Objective: Bread is one of the most important foods in the world that may contain harmful compounds such as acrylamide (AA). The aim of the present study was to measure the levels of AA in three types of widely consumed Iranian bread (Sangak, Lavas, and Taftoon).
Materials and Methods: A total of 36 bread samples were randomly collected from 4 districts of Tehran. A derivatization method was used to prepare the samples, and gas chromatography-mass spectrometry (GC-MS) was used to measure the amount of (AA). Carcinogenic risk assessment for the different types of flatbreads was performed using Monte Carlo simulation technique.
Results: The average (µg/kg) AA (maximum-minimum) in all bread samples was 170.4±80.8 (62.4-301.4). Also, the average AA in Lavash, Taftoon and Sangak bread samples was 98.6±24.5, 142.6±52.1 and 270.0±21.14 µg/kg, respectively. The chronic daily intake (CDI) of AA (50th) from flatbread was at 4.78×10-4mg/kg/day for adults and 1.02×10-3 mg/kg/day for children. On the other hand, the non-cancer hazard index (THQ) (50th) values were 2.36×10-1 and 5.13×10-1, respectively. While the incremental lifetime cancer risk (ILCR) (50th) were 2.31×10-4 for adults and 5.10×10-4 for children.
Conclusion: The average AA in the samples was higher than the EU standard (50-80 µg/kg) level. Considering the average AA concentration values in bread types and the estimated ILCR values, there is a possibility of carcinogenic risk and further monitoring is needed at all stages of bread production.
