by GC-MS in traditional Turkish yoghurts

Polycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yanik yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process. Therefore, the concentration and types of four polycyclic aromatic hydrocarbons were determined by gas chromatography-mass spectrometry (GC-MS). Yanik yoghurt samples were collected from different shops in Denizli, Turkey. For the method validation, the Eurachem guide (second edition) was adopted. Accordingly, linearity, working range, limits of detection (LOD), quantification (LOQ), precision and trueness values were set. Due to the selected validation parameters, the limit for detection was between 0.03 ng g(-1)and 0.05 ng g(-1)while the limit for quantification was between 0.10 ng g(-1) and 0.16 ng g(-1). Recovery rates higher than 83.80 % were obtained for four PAHs at two spiked concentrations (2.0 and 5.0 ng g(-1)). Five Yanik yoghurt samples and one commercial concentrated yoghurt sample were successfully analysed using the validated method. C1 [Akdogan, Abdullah] Pamukkale Univ, Fac Engn, Chem Engn Dept, TR-20017 Denizli, Turkey. [Gursoy, Oguz] Burdur Mehmet Akif Ersoy Univ, Fac Engn & Architecture, Dept Food Engn, Burdur, Turkey.