Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage 'Botillo Del Bierzo'

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Jan 8

PMID 39767030

Authors

Jaime R Fuertes-Martinez

Marcos Guerra

Alvaro Rodriguez-Gonzalez

Hector Del Valle-Herrero

Jose B Valenciano

Victor Marcelo

Affiliations

Soon will be listed here.

Abstract

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 ( < 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 ( < 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.

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