Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’
The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were perfor...
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2024-12-01
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| author | Jaime R. Fuertes-Martínez Marcos Guerra Álvaro Rodríguez-González Héctor del Valle-Herrero José B. Valenciano Víctor Marcelo |
| author_facet | Jaime R. Fuertes-Martínez Marcos Guerra Álvaro Rodríguez-González Héctor del Valle-Herrero José B. Valenciano Víctor Marcelo |
| author_sort | Jaime R. Fuertes-Martínez |
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| description | The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were performed using GC–MS. The results showed that smoking ‘Botillo del Bierzo’ for 24 h contributes very little to the increase in PAH levels in the product, with no significant differences (<i>p</i> < 0.05). The paprika used in the production of botillo also contributes to PAH content, depending on the paprika’s production process (smoked, low-smoked, mixed paprika (smoked + unsmoked or low-smoked + unsmoked), and unsmoked), with significant differences among them (<i>p</i> < 0.05). Using paprika with a lower PAH content (unsmoked or mixed) enables the production of ‘Botillo del Bierzo’, in accordance with Protected Geographical Indication specifications, with a lower PAH content while maintaining the organoleptic characteristics provided by the paprika. The contamination levels detected in ‘Botillo del Bierzo’ do not pose a risk to consumer health, as the benzo[a]pyrene and PAH4 values are well below the regulatory limits of 5 μg/kg and 30 μg/kg, respectively. |
| format | Article |
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| publishDate | 2024-12-01 |
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| series | Foods |
| spelling | doaj-art-543afc16b794456b9c8930bb18dd831c2024-12-27T14:26:28ZengMDPI AGFoods2304-81582024-12-011324408910.3390/foods13244089Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’Jaime R. Fuertes-Martínez0Marcos Guerra1Álvaro Rodríguez-González2Héctor del Valle-Herrero3José B. Valenciano4Víctor Marcelo5Departamento Ingeniería y Ciencias Agrarias, Universidad de León, Avenida de Astorga s/n, 24401 Ponferrada, SpainGrupo Universitario de Investigación en Ingeniería y Agricultura Sostenible (GUIIAS), Escuela de Ingeniería Agraria y Forestal, Campus de Ponferrada, Universidad de León, Avenida de Astorga s/n, 24401 Ponferrada, SpainGrupo Universitario de Investigación en Ingeniería y Agricultura Sostenible (GUIIAS), Instituto de Medio Ambiente Recursos Naturales y Biodiversidad (INMARENBIO), Escuela de Ingeniería Agraria y Forestal (EIAF), Universidad de León, Avenida de Portugal 41, 24071 León, SpainLaboratorio Físico-Químico, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, SpainDepartamento Ingeniería y Ciencias Agrarias, Universidad de León, Avenida de Portugal 41, 24071 León, SpainDepartamento Ingeniería y Ciencias Agrarias, Universidad de León, Avenida de Astorga s/n, 24401 Ponferrada, SpainThe content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were performed using GC–MS. The results showed that smoking ‘Botillo del Bierzo’ for 24 h contributes very little to the increase in PAH levels in the product, with no significant differences (<i>p</i> < 0.05). The paprika used in the production of botillo also contributes to PAH content, depending on the paprika’s production process (smoked, low-smoked, mixed paprika (smoked + unsmoked or low-smoked + unsmoked), and unsmoked), with significant differences among them (<i>p</i> < 0.05). Using paprika with a lower PAH content (unsmoked or mixed) enables the production of ‘Botillo del Bierzo’, in accordance with Protected Geographical Indication specifications, with a lower PAH content while maintaining the organoleptic characteristics provided by the paprika. The contamination levels detected in ‘Botillo del Bierzo’ do not pose a risk to consumer health, as the benzo[a]pyrene and PAH4 values are well below the regulatory limits of 5 μg/kg and 30 μg/kg, respectively.https://www.mdpi.com/2304-8158/13/24/4089botilloBotillo del Bierzofermented sausagespolycyclic aromatic hydrocarbonssmoked meat productssmoked paprika |
| spellingShingle | Jaime R. Fuertes-Martínez Marcos Guerra Álvaro Rodríguez-González Héctor del Valle-Herrero José B. Valenciano Víctor Marcelo Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ Foods botillo Botillo del Bierzo fermented sausages polycyclic aromatic hydrocarbons smoked meat products smoked paprika |
| title | Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ |
| title_full | Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ |
| title_fullStr | Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ |
| title_full_unstemmed | Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ |
| title_short | Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ |
| title_sort | influence of smoking and paprika spice on the content of polycyclic aromatic hydrocarbons pahs in the traditional spanish smoked sausage botillo del bierzo |
| topic | botillo Botillo del Bierzo fermented sausages polycyclic aromatic hydrocarbons smoked meat products smoked paprika |
| url | https://www.mdpi.com/2304-8158/13/24/4089 |
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