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Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples
Author(s) -
Berki Mária,
Daood Hussein G.,
Adányi Nóra,
TömösköziFarkas Rita
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14861
Subject(s) - pyrene , chemistry , contamination , environmental chemistry , food science , biology , organic chemistry , ecology
The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. A new sample preparation method was developed for the determination of 16 PAHs, eight low molecular weight, and eight high molecular weight (PAH8) compounds, from different smoked and non‐smoked Hungarian and imported ground paprika (Capsicum spp.) samples, adapting and validating the HPLC/DAD‐FLD measuring technique to accomplish this. The validation parameters were in accordance with performance criteria described in EU regulations. Four non‐smoked, three smoke flavored, and eight smoked paprika samples were analyzed for their PAHs contaminations. Benzo[a]pyrene was detected in all samples and ranged in non‐smoked samples from