Table 3. Determination of PAHs levels in grilled meats (n=3)

PAHs	Meat doner (μg/kg)	Chicken doner (μg/kg)	Meatball (μg/kg)	Grilled chicken (μg/kg)	Grilled fish (μg/kg)
Nap*	0.26±0.02	ND	0.18±0.02	ND	0.14±0.02
Ace*	0.41±0.03	ND	0.39±0.02	ND	0.33±0.04
Ane*	1.29±0.06	ND	ND	0.12±0.02	0.21±0.02
Fle*	ND	0.20±0.01	0.21±0.02	0.24±0.02	0.24±0.03
Phe*	ND	ND	ND	ND	ND
Ant*	0.95±0.05	1.07±0.05	0.93±0.04	0.87±0.04	0.97±0.05
Flu*	ND	ND	ND	ND	0.24±0.03
Pyr*	ND	ND	ND	ND	ND
BaA**	0.94±0.04	1.13±0.05	ND	0.89±0.04	1.17±0.06
BaP**	ND	ND	0.70±0.03	ND	0.73±0.04
BkF**	0.72±0.03	0.70±0.04	0.62±0.04	0.63±0.03	0.91±0.02
BbF**	0.71±0.04	0.62±0.04	0.74±0.04	0.71±0.04	0.77±0.03
Chr**	0.56±0.03	0.70±0.03	0.51±0.04	0.53±0.02	0.63±0.04
DahA**	ND	ND	ND	ND	ND
BghiP**	ND	ND	ND	0.74±0.04	0.74±0.04
IcdP**	0.24±0.02	ND	0.17±0.01	0.18±0.02	0.18±0.02
PAH41)	2.21±0.06	2.45±0.07	1.95±0.06	2.13±0.06	3.30±0.09
PAH82)	3.17±0.07	3.15±0.08	2.74±0.08	3.68±0.08	5.13±0.10
Σ16PAH	6.08±0.11	4.42±0.10	4.45±0.09	4.91±0.09	7.26±0.13

Light PAHs: Nap, Ace, Ane, Fle, Phe, Ant, Flu, and Pyr.
Heavy PAHs: BaA, BaP, BbF, BkF, Chr, DahA, BghiP, and IcdP.
PAH4: BaA, Chr, BbF, and BaP.
PAH8: BaA, Chr, BbF, BkF, BaP, DahA, BghiP, and IcdP.
PAHs, polycyclic aromatic hydrocarbons; Nap, naphthalene; Ace, acenaphthene; Acy, acenaphthylene; Fle, fluorene; Phe, phenanthrene; Ant, anthracene; Flu, fluoranthene; Pyr, pyrene; BaA, benzo[a]anthracene; BaP, benzo[a]pyrene; BkF, benzo[k]fluoranthene; BbF, benzo[b]fluoranthene; Chr, chrysene; DahA, dibenzo[a,h]anthracene; BghiP, benzo[ghi]perylene; IcdP, indeno[1,2,3-cd]pyrene; ND, not detected.