Measurement of polycyclic aromatic hydrocarbons (PAHs) in edible mushrooms (raw, grilled and fried) using MSPE-GC/MS method: a risk assessment study

Abstract The purpose of this study was to evaluate the concentration PAHs and health risk in edible mushrooms using magnetic solid phase extraction (MSPE) gas chromatography/mass spectrometry (GC/MS) method. Based on results, total range from 0.82 6.25 µg/kg (with means 3.85 ± 0.24 µg/kg). In study, acenaphthylene (Ace) had maximum mean level mushroom samples (0.84 0.19 μg/kg) benzo(a)pyrene (BaP), acenaphthene (Ac), phenanthrene (Pa), dibenzo[a,h]anthracene (DahA), benzo(a)anthracene (BaA), fluoranthene (Fl), indeno[1,2,3-cd]pyrene (IP) benzo[g,h,i]perylene (BgP) minimum (non-detected). highest values (4.88 0.30 detected grilled lowest (2.77 0.04 raw samples. contamination < fried > grilled, respectively. Furthermore, heat map visualization applied relationship between quantity type 16 Ultimately, incremental lifetime cancer for adults children 6.85E-08 3.47E-07, respectively, which lower than acceptable limit (10 –6 ) all sold Tehran were considered safe consumers.