2016•Food Additives and Contaminants Part BRequires access
Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumption
Laura P. Garcia, Fernanda Moralez Leme GOMES, Sílvia Amélia Verdiani Tfouni, Eduardo Vicente, Geovana D. Savi, Karolina Santos, V. M. Scussel
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Abstract
A total of 13 polycyclic aromatic hydrocarbons (PAHs) were surveyed in dry whole soybeans (Glycine max L.) sold for human consumption. The analysed samples were commercialised in vegetarian shops and food stores in Southern Brazil regions. The determination of PAHs levels was carried out by high performance liquid chromatography (HPLC)with fluorescence detection. PAHs were present in 89.7% of the samples. Chrysene (Chy) and 5 methyl chrysene (5MeChy) were the main PAHs detected (76.9% and 71.8%, respectively) followed by dibenzo(ai)pyrene (DaiP), however in a much less percentage of samples (23.1%). Apart from those PAHs, also benzo(a)antracene (BaA), benzo(b)fluoranthene (BbF), benzo(k)fluoranthene (BkF) and benzo(a)pyrene(BaP) were found. The ΣPAH levels in the positive samples ranged from 0.80 to 38.78 µg kg−1, with exception of one sample that reached 204.46 µg kg−1 (ΣPAHs of six compounds). Despite the present contamination there are no maximum limits set for PAHs in soybeans.