GC–MS with Magnetic SPE Detects Polycyclic Aromatic Hydrocarbons in Grilled Meats

Researchers from the University of Sulaimani in Iraq, the Tehran University of Medical Sciences in Iran, and the University of Parma in Italy set out to determine 16 polycyclic aromatic hydrocarbons (PAHs) in grilled meat samples (grilled beef, kebab, and grilled chicken). In addition, the health risks of PAHs through grilled meat consumption were evaluated for Iraqi children and adults. The team used the magnetic solid-phase extraction with gas chromatography-mass spectrometry (MSPE-GC-MS) method in their analysis. A paper based on their research was published in Scientific Reports (1).

Grilled meat, also called kebab, is very popular in the Middle East due to its wide variety, flavor, aroma, and simple method of preparation (2). However, studies have indicated that cooking kebabs over charcoal or gas flames may pose significant health risks due to the formation of toxic contaminants, especially PAHs (3,4).

While there have been previous studies conducted in other countries to investigate PAHs concentrations in kebabs, with in many cases gas chromatography-mass spectrometry (GC–MS) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD), no research has been conducted in Iraq to investigate PAHs in grilled meat (1).

The U.S. Environmental Protection Agency (EPA) has listed sixteen PAHs as high-priority contaminants according to their incidence and carcinogenicity, including naphthalene (Nap), acenaphthylene (Acy), acenaphthene (Ace), fluorene (Flu), phenanthrene (Phe), anthracene (Ant), fluoranthene (Flt), pyrene (Pyr), benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), Indeno[1,2,3-cd]pyrene (Ind), dibenzo[a,h]anthracene (DBA), and benzo[g,h,i]perylene (BghiP) (5).

The researchers analyzed the levels of PAHs found in samples of the grilled beef, kebab, and grilled chicken samples sold in Sulaymaniyah, Kurdistan region of Iraq. They found that the mean concentrations of Acy, Ace, Flu, Flt, Pyr, BaA, Chr, BbF, and BaP in the grilled beef samples were 0.72 ± 0.10, 0.53 ± 0.12, 1.33 ± 0.11, 1.56 ± 0.23, 1.31 ± 0.12, 0.44 ± 0.15, 0.28 ± 0.11, 0.26 ± 0.07, and 0.75 ± 0.13 µg/kg, respectively. The highest PAHs were found in grilled beef related to Flt (2.00 µg/kg). The average amounts of Nap, Acy, Ace, Flu, Flt, Pyr, BaA, Chr, BbF, BaP, DBA, and BghiP in the kebab samples were 0.22 ± 0.07, 0.76 ± 0.18, 0.57 ± 0.15, 1.40 ± 0.21, 1.29 ± 0.14, 2.41 ± 0.47, 0.69 ± 0.12, 1.46 ± 0.09, 0.45 ± 0.12, 1.25 ± 0.26 0.33 ± 0.10, and 0.26 ± 0.21 µg/kg, respectively. The maximum PAHs were detected in kebab related to Pyr (3.11 µg/kg). The mean levels of Acy, Ace, Flu, Flt, Pyr, Chr, BbF, BkF, BaP, and DBA in the grilled chicken samples were 0.68 ± 0.14, 0.46 ± 0.05, 1.29 ± 0.03, 2.09 ± 0.33, 1.12 ± 0.20, 0.38 ± 0.07, 0.52 ± 0.09, 0.30 ± 0.16, 0.62 ± 0.11, and 0.22 ± 0.09 µg/kg, respectively. The maximum levels of PAHs were found in grilled chicken related to Flt (2.60 µg/kg). The amounts of Phe, Ant, and Ind in all samples were below the detection limits. Furthermore, Nap and BghiP levels in grilled beef and grilled chicken, BaA in grilled chicken, BkF in grilled beef and kebab, and DBA in grilled beef were below the detection limits (1). The European Commission (EC) established acceptable limits for BaP and Σ₄PAH (the sum of concentrations of BaA, Chr, BbF, BaP specifically) at 5 and 30 µg/kg in meat products, respectively (6). The levels of BaP and Σ₄PAH determined in our study were therefore found to fall within the EC standard (1).

The results show that kebab had the highest amounts of PAHs, perhaps due to its high fat content, the researchers wrote. The scientists recommended the reduction of fat content of kebab, as well as the use of lean meat for grilled meat and the avoidance of charcoal flare-ups. Furthermore, they recommend that industry collaborations focus on strategies which reduce PAH-reductions in meats. The risk associated with PAHs in grilled meat was evaluated by of hazard quotient (HQ), incremental lifetime cancer risk (ILCR), and margin of exposure (MoE). While, in all cases, HQ, ILCR, and MoE values of PAHs for Iraqi children and adults were acceptable, the researchers state that cumulative PAH exposure may threaten human health. While their results suggest that grilled meat intake does not pose a health risk to consumers, the researchers recommend that PAHs be studied for other types of processed meat in Iraq (1).

References

1. Muhammad Abdulla, S.; Ebadi Fathabad, A.; Sadighara, P. et al. Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Grilled Meat in the Kurdistan Region of Iraq. Sci. Rep. 2025, 15 (1), 31691. DOI: 10.1038/s41598-025-16484-6
2. Gholizadah, S.; Mohammadi, R.; Soleimani, D. et al. Polycyclic Aromatic Hydrocarbons in Grilled Foods from Kermanshah Province. Food Addit. Contam. Part B Surveill. 2021, 14 (4), 287-294. DOI: 10.1080/19393210.2021.1960902
3. Ghorbani, M.; Najafi Saleh, H.; Barjasteh-Askari, F. et al. The Effect of Gas Versus Charcoal Open Flames on the Induction of Polycyclic Aromatic Hydrocarbons in Cooked Meat: A Systematic Review and Meta-Analysis. J. Environ. Health Sci. Eng. 2020, 18 (1), 345-354. DOI: 10.1007/s40201-020-00457-0
4. Ahmad Kamal, N. H.; Selamat, J.; Sanny, M. Simultaneous Formation of Polycyclic Aromatic Hydrocarbons (PAHs) and Heterocyclic Aromatic Amines (HCAs) in Gas-Grilled Beef Satay at Different Temperatures. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess 2018, 35 (5), 848-869. DOI: 10.1080/19440049.2018.1425553
5. Jiang, D.; Wang, G.; Li, L. et al. Occurrence, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Grilled and Fried Meats in Shandong of China. Food Sci. Nutr. 2018, 6 (8), 2431-2439. DOI: 10.1002/fsn3.843
6. Mottier, P.; Parisod, V.; Turesky, R. J. Quantitative Determination of Polycyclic Aromatic Hydrocarbons in Barbecued Meat Sausages by Gas Chromatography Coupled to Mass Spectrometry. J. Agric. Food Chem. 2000, 48 (4), 1160-1166. DOI: 10.1021/jf991205y