The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Rozentale, Irina; Lun, Adele Yan; Začs, Dzintars; Bartkevičs, Vadims

doi:10.1016/j.foodcont.2017.04.018

Cited by 34 publications

(18 citation statements)

References 14 publications

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“…The results found in this study are in line with those of the scarce studies on the analysis of PAHs in smoked paprika and in dry red pepper or meat products containing this spice [ 17 , 18 , 19 , 20 , 21 ]. The overall conclusion regarding the levels of PAHs in smoked paprika, as found in the present study, is that they are well below the limits established by law.…”

Section: Resultssupporting

confidence: 91%

“…On the other hand, the authors of [ 18 ] analysed the presence of PAHs in sweet paprika and chili peppers from Brazil and China, and they found an average concentration of B(a)P and PAH4 of 1.09 and 8.04 μg/kg, respectively. Another research study [ 19 ] found average values of 67 μg/kg B(a)P and 1776 μg/kg PAH4 in samples of smoked paprika from countries other than Spain.…”

Section: Introductionmentioning

confidence: 99%

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An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Coleto

Martı́n

Horrillo

et al. 2021

Foods

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“Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the “Pimentón de La Vera” smoked paprika with a peculiar flavour which has gained acceptance in multiple markets. However, this process also gives rise to non-desirable substances, such as polycyclic aromatic hydrocarbons (PAHs). This paper attempts to ascertain the consumption levels of smoked paprika per person in Spain in order to establish the intake of PAHs derived from this food spice. With this purpose in mind, a research study was carried out using questionnaires in three different smoked paprika consumption scenarios: food companies, households and restaurants. The results from this research proved that the average consumption of smoked paprika per person per year in Spain is 139 g. Overall, the intake of PAHs derived from smoked paprika was proven to represent a negligible fraction of the total intake, with this ingredient being far behind the PAH contribution represented by other food products. These results could help consolidate the smoked paprika production sector by providing evidence of the scarce contribution of smoked paprika to PAH intake and justifying the traditional production with smoke drying, which is the differentiating quality trait of this spice.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Coleto

Martı́n

Horrillo

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Nevertheless, the presence of PAHs in dry-cured meat products is due not only to the PAHs released and deposited on the surface of sausages during the smoking process but also to spices and/or aromatic herbs used for seasoning [48,49].…”

Section: Polycyclic Aromatic Hydrocarbonsmentioning

confidence: 99%

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

Fraqueza

Laranjo

Alves

et al. 2020

Foods

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The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.

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“…Unfortunately, we had no exact information about the specific growing fields but we assumed that Fl which was measured only in a few instances among all the paprika samples, that exists in Sample NH2 indicates a kind of environmental pollution. Rozentale, Lun, Zacs, and Bartkevics (2018) analyzed the individual compounds and total PAH4 concentrations of 25 sweet paprika/chili blends originating from Brazil and China which were produced in 2010 and 2014. The BaA concentrations of these paprika samples were in the range of 0.61–4.11 µg/kg and the PAH4 concentrations were in the range of 2.86–13.97 µg/kg.…”

Section: Resultsmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples

Berki

Daood

Adányi

et al. 2020

J. Food Process. Preserv.

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Smoking is one of the oldest food preservation methods for the conservation of meat and meat products. Nowadays, this practice is widely used to increase the organoleptic properties of the special foods, like cheese, tofu, fishes, and spices. Moreover, smoking has a positive influence on the sensory characteristic, but during the smoking process, polycyclic aromatic hydrocarbons (PAHs) are generated due to the incomplete combustion of wood. PAHs are ubiquitous environmental pollutants consisting of two or more condensed aromatic rings. Many compounds of PAHs are proved to have toxic, mutagenic, and carcinogenic properties. These compounds are formed primarily during the incomplete combustion of

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The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Cited by 34 publications

References 14 publications

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples

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