Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water.

This study focuses on recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water.. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According... Research Background and Significance Polycyclic aromatic hydrocarbons (PAHs) represent a significant class of environmental contaminants known for their persistence, toxicity, and carcinogenic properties. They are generated primarily through incomplete combustion of organic materials and can contaminate air, water, and food matrices. The presence of PAHs in food and water poses a serious public health concern, necessitating sensitive, reliable, and robust analytical methodologies for their detection and quantification. Variability in food composition, cooking methods, and processing conditions further complicates the accurate measurement of PAHs, as these factors influence the types and concentrations of PAHs formed. The study by Chen et al. (2022) highlights the critical need for advanced chromatographic techniques, particularly high-performance liquid chromatography (HPLC), to overcome these challenges and support food safety monitoring programs worldwide. Experimental Design and Methodology The research employed state-of-the-art HPLC methodologies tailored for the sensitive and selective analysis of PAHs in complex food and water matrices. The approach focused on opti