GC–MS determination of the content of polycyclic aromatic hydrocarbons in bread and potato Tahdig prepared with the common edible oil

The polycyclic aromatic hydrocarbon (PAH) content of the Tahdig of the breads and potatoes prepared with edible oil was determined by GC–MS. The Tahdigs of bread and potato were baked under the same condition (volume of any oil 40 cc, temperature 180 °C, time 30 min). Polycyclic aromatic hydrocarbon determination was performed by an Agilent 6890 N Gas chromatography with mass selective detector, equipped with a capillary column. The highest contents of PAHs in Tahdig of bread and Tahdig of potato were observed in canola with 550 ± 3.9 ng/kg and sesame with 408.3 ± 41 ng/kg. The mean of PAH content was significantly higher in the Tahdig of bread compared to the Tahdig of potato ( p