Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk

Kartal I. B. Y., Kırkyol M., Oral Z. F. Y., AKKÖSE A., KABAN G., KAYA M., ...Daha Fazla

Microchemical Journal, cilt.224, 2026 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 224
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/j.microc.2026.117587
  • Dergi Adı: Microchemical Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Index Islamicus
  • Anahtar Kelimeler: Benzo[a]pyrene, Cancer risk, Carcinogenic potency, Chips, Food processing contaminants, Food safety, Margin of exposure, PAH
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

Polycyclic aromatic hydrocarbons (PAHs) are toxic, carcinogenic compounds formed during food processing at high temperatures. This study analysed 16 priority PAHs in 31 commercial chip samples (18 corn and 13 potato) and evaluated dietary exposure and associated health risks. Most PAHs were detected, and benzo[a]pyrene, recognized as the most carcinogenic and a key marker of contamination, was showed the highest concentrations (1.07 ± 0.78 μg/kg in corn and 1.08 ± 0.55 μg/kg in potato). Total PAHs (Σ4, Σ8, Σ16) were consistently higher in potato chips, with average concentrations of 1.59, 2.63 and 4.27 μg/kg, respectively. Chronic daily intake (CDI) and hazard index (HI) were below safety limits, and incremental lifetime cancer risk (ILCR) was acceptable under low and moderate consumption. Margin of exposure (MOE) values remained above 10,000 in all cases, indicating no significant carcinogenic concern. However, ILCR exceeded 1.0 × 10−5 at 100 g/day, highlighting consumption as a key risk factor. Thus, optimising frying conditions could further reduce exposure.