Polycyclic aromatic hydrocarbons (PAHs) in potato and related products in Tehran: a health risk assessment study

The present study was performed to determine the amount of polycyclic aromatic hydrocarbons (PAHs) and health risk in potato and related products (raw potato, fries potato, charcoal-grilled potato, gas-grilled potato, boiled potato and industrial potato chips) using the MSPE technique (magnetic solid phase extraction) and GC/MS method (gas chromatography-mass spectrometry). The results exhibited that the median of 16 PAHs was 10.63 µg/kg. Also, the median level of BaP (Benzo[a]pyrene) in samples was 0.07 µg/kg, which was less than standard level of the European Commission (maximum level of BaP in vegetables is 1 and in dried herbs is 10 μg/kg). The highest and lowest median level of ƩPAHs were evaluated in potato chips (19.28 μg/kg) and raw potatoes (6.31 μg/kg), respectively. The simulation of Monte Carlo used to estimate the indexes of Chronic Daily Intake (CDI) and Incremental Life Cancer Risk (ILCR). This results showed the rank order of the index of CDI according to percentile 95% was Nap > Ace > Acy > Ph > Fla > An > Chr > B(k)F > B(a)P. The cancer risk assessment exhibited PAHs in samples did not pose a serious concern to humans (ILCR<10−6), which were below the provisional maximum tolerable daily (10 ng/kg bw day−1).