DETERMINATION OF POLYCYCLIC AROMATIC OF HYDROCARBONS (PAHs) BENZO [a] PYRENE LEVEL IN HEAT TREATED FOOD FROM EGYPTIAN MARKET BY GC AND HPLC -FLUORESENCES DETECTION

This study was aimed to measure benzo(a)pyrene (BaP) as the most important one of polycyclic aromatic hydrocarbons (PAHs)  in many kind of  foods by GC and HPLC-FD. 
The detection was carried out for the presence of benzo(a)pyrene  in more than 90 food samples collected from retail stores in Egyptian markets  (including vegetable oil, meat, cheese ,fish ,coffee..etc.) in order  to investigate the effect of processing treatments such as hot and cold pressing of prepared oils, strength of roasting process of coffee, smoking treatments and direct exposure of  food to temperature on the formation of benzo(a)pyrene.
The results showed that Benzo(a)pyrene content in smoked samples were varied from high level in  smoked herring fish to low in canned tuna samples. Also; it was notable that smoked processed beef, sausages and salmon had a low BaP values.  Around 30% of the smoked samples examined in this study had BaP levels exceeded than the acceptable limit as specified by the European Commission (E.C, 2005).
The amount of  BaP detected in more than 24 coffee, tea and cocoa were higher than the permissible limit (1ppb) set by European Commission(E.C, 2005). In eighteen coffee samples, fourteen samples had upper values for the exceeding. The content of BaP in strong roasting coffee samples (dark) was higher than moderate or lighter roasting process. The highest value in this category was in flavored green tea; while in the cocoa powder there was a negligible amount of BaP .
The levels of BaP in 28 oil samples showed that the highest value was reported in roasted sesame oil samples from local market while the least was reported in cold press olive oil  samples from local market. In butter, vegetable oil associated with pickles and cheese  there were no detectable level of BaP; In cold press olive oil, flax seed oil and sesame levels of BaP were significantly lower as compared to the thermal press oils  samples .Olive-pomace oil contained high levels of BaP.
Analyzed 10 vegetable oil associated with canned fish; the smoked sardine and tuna contained the highest levels of BaP. In four samples (tuna, mackerel, sardines and anchovies) showed a BaP level less than 1 μg/kg.
Among twelves charcoal barbecued samples analyzed for BaP and 50% of the samples were exceeding the level set by European Commission regulations.  BaP charcoal barbecued lamb meat had around three fold the BaP level of beef meat sample. Charcoal barbecued (sausages and lamb) samples contained high levels of BaP. Liver and shrimp samples showed moderate level of BaP; while the minced meat (kofta ) sample gave high ratio of BaP.
 BaP contents 10 times lower in fish sample than fish skin sample; also, the chicken skin contained BaP three times higher than chicken meat.
Fifteen samples include nuts, dried fruits, cereals and chocolates, infant formula showed content of BaP comply with the EU regulations. While in dark soya sauce sample, the BaP was relatively higher than the limit set by EU regulations.