Researchers Use Improved Method to Detect Carcinogenic Cooking Compounds in Foods
Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic compounds formed during cooking processes such as smoking, grilling, and frying. In a recent study published in Food Science and Biotechnology, researchers from Seoul National University of Science and Technology (Seoul Tech) leveraged a streamlined analytical method to detect PAHs in commonly consumed food items. The highest concentrations were found in soybean oil, followed by duck meat and canola oil.
Certain cooking methods—including heating, roasting, and frying—can introduce harmful PAHs and their derivatives into foods. These hydrophobic organic compounds, composed of multiple fused aromatic rings, include known carcinogens and pose significant health risks.
To address PAHs, accurate and efficient detection is essential. Conventional extraction techniques—such as solid-phase, liquid-liquid, and accelerated solvent extraction—are labor-intensive, environmentally unfriendly, and time-consuming. The QuEChERS method (which stands for “Quick, Easy, Cheap, Effective, Rugged, and Safe”) offers a promising alternative, as it reduces extraction time, improves recovery rates, and simplifies sample preparation.
In the study, a research team led by Joon-Goo Lee, Ph.D., Professor in the Department of Food Science and Biotechnology at Seoul Tech, employed the QuEChERS method to analyze eight PAHs: Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Benzo[a]pyrene, Indeno[1,2,3-cd]pyrene, Dibenz[a,h]anthracene, and Benzo[g,h,i]perylene.
Using acetonitrile for extraction and various sorbent combinations for purification, the researchers validated the method across multiple food matrices. Calibration curves for all eight PAHs showed strong linearity, with R² values exceeding 0.99.
Gas chromatography–mass spectrometry (GC-MS) analysis revealed detection limits ranging from 0.006 to 0.035 micrograms per kilogram (µg/kg) and quantification limits between 0.019 and 0.133 µg/kg. Recovery rates were robust, ranging from 86.3–109.6 percent at 5 µg/kg, 87.7–100.1 percent at 10 µg/kg, and 89.6–102.9 percent at 20 µg/kg. Precision values across all matrices ranged from 0.4–6.9 percent.
The QuEChERS-GC-MS approach, which can be applied to a wide range of food matrices, shows promise for industrial food safety applications. It may also contribute to cost savings and improved occupational safety by reducing exposure to hazardous chemicals in laboratory settings.
Overall, the study demonstrates the value of QuEChERS-based PAH analysis as a rapid, accurate, and environmentally responsible tool for food safety monitoring.
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