Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran

Abstract

Abstract This study was conducted to determine the polycyclic aromatic hydrocarbons (PAHs) levels and health risk of yogurt and butter samples collected from Tehran using MSPE/GC‐MS (magnetic solid‐phase extraction/gas chromatography‐mass spectrometry). The results revealed that the limit of detection (LOD) and limit of quantification (LOQ) were ranged from 0.040 to 0.060 and 0.121 to 0.181 μg/kg, respectively; with recoveries ranged from 86.1% to 100.3%. The highest mean of total PAHs was higher in butter (6.87 ± 1.21 μg/kg) than in yogurt (3.82 ± 0.54 μg/kg). The level of benzo (a)pyrene in all samples was lower than of standard levels of the European Union (EU). The highest value of all PAHs in samples was recorded in the winter season and also in the expiration date. The percentile 95% of the total hazard quotient (THQ) due to the consumption of yogurt and butter recorded 1.33E‐02 and 3.69E‐04 in adults and 6.12E‐02 and 1.75E‐03 in children, respectively. The percentile of 95% incremental lifetime of cancer risk (ILCR) due to the ingestion of yogurt and butter recorded 1.17E‐06 and 2.02E‐08 for adults and 5.51E‐06 and 9.46E‐08 for children, respectively. The rank order of 7 PAHs in adult and children based on P95% Hazard Quotient (HQ) in all samples was benzo(a)anthracene (BaA) > pyrene (P) > fluorene (F) > fluoranthene (Fl) > acenaphthylene (Ace) > anthracene (A) > naphthalene (NA). According to the Monte Carlo Simulation (MCS) method, health‐risk assessment showed that children and adults are not at significant health risk.

Keywords

• butter
• gas chromatography‐mass spectrometry (GC/MS)
• health risk assessment
• occurrence
• polycyclic aromatic hydrocarbons
• yogurt