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SANTINO ORECCHIO

Levels, fingerprint and daily intake of polycyclic aromatic hydrocarbons (PAHs) in bread baked using wood as fuel

  • Autori: Orecchio, S.; Vera, P.
  • Anno di pubblicazione: 2009
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • Parole Chiave: bread, pah
  • OA Link: http://hdl.handle.net/10447/35140

Abstract

Concentrations, fingerprint and daily intake of 16 PAHs in 15 bread samples baked using wood as fuel are examined in thiswork. Analysiswas performed by GC/MS after saponification of the samples and clean up of the extract. The total concentration of the 16 analytes varies from 6 to 230 g/kg on dry weight (d.w.). The better extraction procedure was estimated by analyzing test-samples and using different extraction methods. Additionally, for every analyzed sample, the extraction yield has been determined by the use of surrogate standards. Extraction yieldswere never less than 77% and inmost cases almost 100%. The profiles of PAHs (percentage) are similar for all the analyzed samples but are different from those reported when other types of fuels are taken in consideration. The daily intake of PAHs was found to range between 1.6 and 68 gday−1, while the intake of B[a]P ranges from 0.33 to 8.0 gday−1. These results are considerably lower than the slope factor for 14 of the 15 analyzed samples.