Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 10 2 2024 07 27 170 179 Parisa shavali-gilani Department of Environmental Health Engineering Division of Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran Parisa Sadighara Department of Environmental Health Engineering Division of Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran Yeganeh Mazaheri 1Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran. Iran. Reza Hazrati Raziabad 2Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Nader Akbari 1Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran. Iran. Burhan Basaran 3Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye. Ebrahim Molaee-Aghaee 1Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran. Iran.4Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.4Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. Shokoufe Maleknezhad 5Division of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz,Tehran. Iran. 2024 07 26 2024 11 26 It is well-established that the presence of polycyclic aromatic hydrocarbons (PAH) in food can trigger the activation of carcinogenic agents, leading to genotoxic and mutagenic effects. Several analytical techniques have been employed to determine PAH levels in food. The effectiveness of extracting PAH concentrations from food samples relies on the specific extraction methods. Also, the selection of the extraction method is influenced by the characteristics of the food. The main purpose of this study was to compare the efficiency of two extraction methods for the analysis of polyaromatic hydrocarbons (PAHs) in ketchup-flavored sunflower seeds. The separation of PAHs was carried out using the soxhlet extraction method and sonication extraction method. The efficiencies of extraction were determined through a thorough analysis using GC/MS. In this study, there was no significant difference between soxhlet and sonicate extraction methods in extracting a total 16 PAH (p<0.05). https://jfsh.tums.ac.ir/index.php/jfsh/article/view/505