Optimization and validation of an extraction method for the analysis of polycyclic aromatic hydrocarbons in chocolate candies

Abstract: Chocolate is a key ingredient in many foods such as milk shakes, candies, bars, cookies, and cereals. Chocolate candies are often consumed by mankind of all age groups. The presence of polycyclic aromatic hydrocarbons (PAHs) in chocolate candies may result in health risk to people. A rapid, precise, and economic extraction method was optimized and validated for the simultaneous determination of polycyclic aromatic hydrocarbons in chocolate candy by high‐performance liquid chromatography (HPLC) and gas chromatography‐mass spectrometry (GS‐MS) as a confirmatory technique. The method was optimized by using different solvents for liquid–liquid extraction, varying volume of de‐emulsifying agent, and quantity of silica gel used for purification. The HPLC separation of 16 PAHs was carried out by C‐18 column with mobile phase composed of acetonitrile : water (70 : 30) in isocratic mode with runtime of 20 min. Limit of detection, limit of quantification (LOQ), and correlation coefficients were found in the range of 0.3 to 4ng g^?1, 0.9 to 12ng g^?1, and 0.9109 to 0.9952, respectively. The exploration of 25 local chocolate candy samples for the presence of PAHs showed the mean content of benzoa]pyrene as 1.62 ng g^?1, which representing the need to evaluate effective measures to prevent more severe PAHs contamination in chocolate candies in future. Practical Application: Chocolate is one of the most favorite food items among people, especially children. Chocolate candies are often consumed by mankind of all age groups. Chocolate candies are often consumed by children in large quantities. The presence PAHs in chocolate candies may result in health risk to people. In the present study, a precise and cost effective rapid method was employed for the determination of PAHs, which can be employed for daily routine analysis of PAHs in chocolate products.