Table 4. Effects of different charcoals and types of meat products on the PAH content in grilled samples

Type of meat product	PAH compounds (μg/kg wet weight)	Different charcoals
Type of meat product	PAH compounds (μg/kg wet weight)	C1	C2	C3	C4	C5	C6	C7
Beef steak samples	Na	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Ab	ND^Aa	ND^Aa
	Ac	ND^Bb	4.08±0.80^Aa	ND^Bb	ND^Bb	ND^Bb	ND^Bb	ND^Bb
	Ace	5.00 ±0.16^ABb	4.34 ±0.25^ABb	3.57 ±0.30^Bb	3.66 ±0.31^ABb	3.77 ±0.19^ABb	3.65 ±0.33^Bb	5.15 ±0.63^AB
	F	2.30 ±0.31^ABb	2.72 ±0.29^AB	1.38 ±0.10^Bb	1.65 ±0.17^ABb	1.45 ±0.08^Bb	1.52 ±0.11^Bb	2.29 ±0.28^ABb
	Pa	19.99 ±1.02^AB	10.72 ±0.73^Cb	11.91 ±0.82^Cb	12.43 ±0.84^Cb	13.29 ±1.04^BCb	12.02 ±0.71^Cb	18.46 ±1.47^ABb
	A	ND^Bb	ND^Bb	ND^Bb	ND^Bb	ND^Bb	ND^Bb	2.25 ±0.25^Ab
	Fl	3.17 ±0.68^ABb	1.83 ±0.22^ABb	2.18 ±0.53^ABb	2.78 ±0.31^ABb	2.67 ±0.17^ABb	2.30 ±0.40^ABb	2.87 ±0.37^ABb
	P	2.43 ±0.23^ABb	1.73 ±0.13^Bb	2.00 ±0.03^ABb	2.76 ±0.21^ABb	2.02 ±0.15^ABb	1.94 ±0.17^ABb	2.53 ±0.15^ABb
	BaA	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	Ch	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	BbF	ND^Aa	ND^ABb	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	BkF	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	BaP	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	IP	ND^Aa	ND^ABb	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	DhA	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa
	BgP	2.87 ±0.10^Aa	2.76 ±0.01^ABb	2.77 ±0.01^Aa	3.04 ±0.19^Aa	2.75 ±0.01^ABb	3.06 ±0.07^Aa	2.86 ±0.05^Aa
	PAH4	ND^Aa	ND^ABb	ND^Aa	ND^Aa	ND^ABb	ND^Aa	ND^Aa
	PAH16	35.75 ±2.49^ABb	27.50 ±2.21^ABb	23.80 ±1.73^Bb	26.31 ±1.95^ABb	25.93 ±1.56^ABb	24.48 ±0.81^Bb	36.39 ±3.00^ABb
Beef patty samples	Na	ND^Ba	ND^Ba	ND^Ba	ND^Ba	6.36 ±0.35^Aa	ND^Ba	ND^Ba
	Ac	2.14 ±0.17^Ba	4.86 ±1.47^Ba	3.35 ±0.85^Ba	2.81 ±0.35^Ba	14.48 ±3.20^Aa	2.40 ±0.16^Ba	2.81 ±0.41^Ba
	Ace	6.46 ±0.22^CDa	7.04 ±0.39^CDa	8.37 ±0.53^BCa	5.75 ±0.58^Da	10.57 ±0.09^Aa	7.96 ±0.38^BCa	9.92 ±0.19^ABa
	F	4.29 ±0.42^Ba	4.52 ±0.43^Ba	4.75 ±0.01^Ba	5.47 ±0.01^Ba	11.49 ±1.31^Aa	5.33 ±0.21^Ba	7.68 ±1.29^ABa
	Pa	31.44 ±5.68^Ba	34.76 ±5.56^Ba	36.40 ±0.79^Ba	29.57 ±4.64^Ba	77.58 ±7.39^Aa	32.80 ±0.96^Ba	42.15 ±7.63^Ba
	A	4.03 ±0.41^Ba	5.10 ±1.01^Ba	4.66 ±0.02^Ba	4.29 ±0.20^Ba	11.90 ±1.17^Aa	4.01 ±0.01^Ba	6.07 ±0.97^Ba
	Fl	5.73 ±1.08^Ba	8.15 ±1.79^Ba	6.48 ±0.01^Ba	5 13 ±1.09^Ba	20.42 ±2.61^Aa	5.69 ±0.45^Ba	5.61 ±0.84^Ba
	P	5.47 ±0.46^Ba	9.56 ±2.07^Ba	6.82 ±0.09^Ba	5.64 ±0.95^Ba	22.19 ±5.08^Aa	7.13 ±0.95^Ba	7.62 ±1.16^Ba
	BaA	ND^Ba	ND^Ba	ND^Ba	ND^Ba	6.60 ±1.12^Aa	ND^Ba	ND^Ba
	Ch	ND^Ba	ND^Ba	ND^Ba	ND^Ba	5.40 ±0.39^Aa	ND^Ba	ND^Ba
	BbF	ND^Ca	3.83 ±0.54^Ba	ND^Ca	ND^Ca	5.79 ±1.63^Aa	ND^Ca	ND^Ca
	BkF	ND^Ba	ND^Ba	ND^Ba	ND^Ba	5.59 ±0.67^Aa	ND^Ba	ND^Ba
	BaP	ND^Ba	3.89 ±0.39^ABa	ND^Ba	ND^Ba	5.17 ±1.10^Aa	ND^Ba	ND^Ba
	IP	ND^Ca	4.62 ±0.52^Ba	ND^Ca	ND^Ca	6.35 ±0.64^Aa	ND^Ca	ND^Ca
	DhA	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa	ND^Aa
	BgP	2.99 ±0.11^Ba	3.86 ±0.72^ABa	2.91 ±0.11^Ba	3.11 ±0.03^Ba	6.54 ±1.28^Aa	3.06 ±0.06^Ba	2.87 ±0.03^Ba
	PAH4	ND^Ca	7.72 ±0.93^Ba	ND^Ca	ND^Ca	22.95 ±3.25^Aa	ND^Ca	ND^Ca
	PAH16	62.89 ±6.34^Ba	90.18 ±15.12^Ba	74.74 ±0.31^Ba	61.75 ±7.07^Ba	216.40 ±28.85^Aa	69.38 ±2.45^Ba	85.74 ±9.56^Ba

C1: Oak wood charcoal, C2: Orange wood charcoal, C3: Valonia oak wood charcoal, C4: Marabu wood charcoal, C5: Extruded charcoal from beech wood, C6: Coconut shell.
Different superscript capital letters within the different charcoals in the same type of meat products indicate significant differences (p<0.05).
Different superscript lowercase letters within the type of meat products in the same type of charcoal indicate significant differences (p<0.05).
PAH, polycyclic aromatic hydrocarbon; Na, naphthalene; ND, not detected; Ac, acenaphthylene; Ace, acenaphthylene; F, fluorene; Pa, phenanthrene; A, anthracene; Fl, fluoranthene; P, pyrene; BaA, benzo[a]anthracene; Ch, chrysene; BbF, benzo[b]fluoranthene; BkF, benzo[k]fluoranthene; BaP, benzo[a]pyrene; IP, indeno[1,2,3-cd]pyrene; DhA, dibenzo[a,h]anthracene; BgP, benzo[ghi]perylene; PAH4, BaA+Ch+BbF+BaP; PAH16, total 16 PAHs.