Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV-Vis detection

► We developed a HPLC/UV-Vis method for determination of PAHs in foodstuffs. ► PAHs were separated and analyzed in 12 min in edible oils, raw and barbecued food. ► Detection limits ranged from 0.37 to 1.64 μg L−1, sensitive for PAHs determination. ► Oil samples contain different PAHs ranging from 0.44 to 98.92 μg L−1. ► Barbecuing process increased concentration (2- to 8-fold) and caused formation of PAHs.