مهدی محمدی

Polycyclic aromatic hydrocarbons (PAHs) of which Benzo a pyrene is mostly studied and reviewed, are formed as a result of thermal treatment of food and the incomplete combustion of organic matter. A number of them for instance Benzo a pyrene, are mutagenic and carcinogenic. In the present study two types of Iranian p33opular barbecuing meat and chicken grilled were analyzed for toxic PAHs, i.e. fluoranthene, pyrene and benzo(a)pyrene applying GC/MS. The differences in PAH concentrations among (barbecuing meat and grilled chicken) were found to be significant (p < 0.05), ranging from 0.29 to 21.95 ng/g. Benzo a pyrene was found in all samples; the highest concentration of total PAHs was 21.95 ng/g found in barbecuing meat restaurant No.1 and the lowest was 0.29 ng/g in oven grilled chicken of restaurant No 2.