Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

Elisa Sonego; Bina Bhattarai; Lene Duedahl-Olesen

doi:10.3390/foods11162446

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

Foods. 2022 Aug 13;11(16):2446. doi: 10.3390/foods11162446.

Authors

Elisa Sonego¹, Bina Bhattarai², Lene Duedahl-Olesen²

Affiliations

¹ Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro, 5, 00185 Rome, Italy.
² National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark.

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.

Keywords: GC-QTOFMS; identification; method validation; simultaneous detection (OPAH, NPAH, PAH 4).

Grants and funding

This collaboration was possible due to the funding for the Joint research projects for the abroad mobility of XXXIVI cycle doctoral students of “Sapienza”, Rome, Italy.