Biomonitoring PAH levels in domestic kitchens using commonly grown culinary herbs

Abstract

Abstract Cooking is a significant source of polycyclic aromatic hydrocarbon (PAH) emissions in indoor environments. A biomonitoring study was carried out in previously selected rural Hungarian kitchens to evaluate cooking-related PAH concentrations in 4 common kitchen vegetables such as basil, parsley, rocket and chives. After 1 month exposure, PAH accumulation pattern in tested plants clearly indicated differences in cooking methods and cooking oils used in the selected households. Use of lard and animal fats in general resulted in the high concentrations of higher molecular weight (5- and 6-ring) PAHs, while olive oil usage could be associated with the emission of 2- and 3-ring PAHs. Culinary herbs, however, accumulated carcinogenic PAHs such as benzo[a]anthracene, benzo[b]fluoranthene and chrysene which might question their safe use.