The occurrence of polycyclic aromatic hydrocarbons in dried herbs and spices

Abstract A sensitive, selective, and robust method for the determination of four EU-regulated polycyclic aromatic hydrocarbons (benzo[ a ]pyrene, chrysene, benzo[ b ]fluoranthene, and benzo[ a ]anthracene) at trace levels in dried herbs and spices using gas chromatography coupled to tandem mass spectrometry was elaborated and validated in accordance with the performance criteria outlined in EU legislation. A total of 150 samples of oregano, basil, thyme, black pepper, paprika, and nutmeg were tested for the occurrence of four PAHs. These PAHs were detected in 86% of the samples. The benzo[ a ]pyrene content in seasonings ranged from non-detectable levels to 6.60 μg kg −1 . None of the samples exceeded the levels acceptable in EU for BaP and the sum of four regulated PAHs.