Pollution, traceability, and health risk of polycyclic aromatic hydrocarbons in traditional Chinese spices

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-02-27 DOI:10.1016/j.jfca.2025.107390

Xinying Guo , Feng Chen , Shaocong Pan

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Abstract

This study investigated the concentration, source and risk assessment of 22 polycyclic aromatic hydrocarbons (PAHs) in four edible parts of spices (n = 156) widely used in China. The total concentration of ∑22 PAHs, ∑PAH4 and ∑16 PAHs were 79.95–920.17 μg/kg, ND–252.97 μg/kg and 79.95–813.81 μg/kg. The pollution distribution of each PAH was mainly 2–4 rings, but the carcinogenic contribution rate (78.41 %) and mutagenicity contribution rate (83.13 %) of 5–ring was the largest. The pollution traceability analysis verified that PAHs in spices were mainly from fuel oil, grass, biomass and coal combustion sources. Benzo (a) pyrene has always played an important part in the distribution of carcinogenicity and mutagenicity contribution of samples, the equivalent carcinogenic and mutagenicity concentration of fruits and seeds are the highest, which needs long–term attention. The lifetime cancer risk of PAHs built up over age, and was greater in city than countryside areas.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.