Research Article
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are organic
compounds generated during the incomplete combustion of organic materials, and
they pose significant health risks due to their carcinogenic properties. This
study assessed the presence of 17 PAHs in grilled and roasted meat samples,
including Naphthalene, 2-methyl Naphthalene, Acenaphthylene, Acenaphthene,
Fluorene, Anthracene, Phenanthrene, Fluoranthene, Pyrene, Benz(a)anthracene,
Chrysene, Benzo(b)fluoranthene, Benzo(k)fluoranthene, Benz(a)pyrene (BaP), Dibenz(a,h)anthracene,
Indeno(1,2,3-cd)pyrene, and Benzo(g,h,i)perylene. Meat samples from various
types prepared using both cooking methods were collected systematically and
analyzed for PAH concentrations using gas chromatography-mass spectrometry (GC-FID).
The results revealed that grilled beef had a higher PAH level, specifically
Benz(a)pyrene at 0.56 μg/kg, compared to roasted beef meat, which contained
Benz(a)anthracene at 0.40 μg/kg, and roasted Lamp meat at 0.42 μg/kg. This
discrepancy is likely due to direct exposure to flames and smoke during
grilling. Additionally, elevated PAH levels were recorded at specific sampling
sites: Benz(a)pyrene was highest at APgx, Benz(a)anthracene at APLrx,
Benzo(k)fluoranthene at ALry, and Benzo(b)fluoranthene at APLry. In conclusion,
this study highlights the significant impact of cooking methods on PAH
formation and recommends strategies to reduce these harmful compounds, such as
using indirect cooking techniques and selecting leaner cuts of meat. These
findings offer crucial insights into the health implications of PAHs in cooked
meats and emphasize the necessity for consumer awareness and stringent food
safety regulations.
Keywords
PAHs,
grilled meat, roasted meat, GC-FID, Maiduguri metropolis.
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This work is licensed under the
Creative Commons Attribution
4.0
License (CC BY-NC 4.0).
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are organic
compounds generated during the incomplete combustion of organic materials, and
they pose significant health risks due to their carcinogenic properties. This
study assessed the presence of 17 PAHs in grilled and roasted meat samples,
including Naphthalene, 2-methyl Naphthalene, Acenaphthylene, Acenaphthene,
Fluorene, Anthracene, Phenanthrene, Fluoranthene, Pyrene, Benz(a)anthracene,
Chrysene, Benzo(b)fluoranthene, Benzo(k)fluoranthene, Benz(a)pyrene (BaP), Dibenz(a,h)anthracene,
Indeno(1,2,3-cd)pyrene, and Benzo(g,h,i)perylene. Meat samples from various
types prepared using both cooking methods were collected systematically and
analyzed for PAH concentrations using gas chromatography-mass spectrometry (GC-FID).
The results revealed that grilled beef had a higher PAH level, specifically
Benz(a)pyrene at 0.56 μg/kg, compared to roasted beef meat, which contained
Benz(a)anthracene at 0.40 μg/kg, and roasted Lamp meat at 0.42 μg/kg. This
discrepancy is likely due to direct exposure to flames and smoke during
grilling. Additionally, elevated PAH levels were recorded at specific sampling
sites: Benz(a)pyrene was highest at APgx, Benz(a)anthracene at APLrx,
Benzo(k)fluoranthene at ALry, and Benzo(b)fluoranthene at APLry. In conclusion,
this study highlights the significant impact of cooking methods on PAH
formation and recommends strategies to reduce these harmful compounds, such as
using indirect cooking techniques and selecting leaner cuts of meat. These
findings offer crucial insights into the health implications of PAHs in cooked
meats and emphasize the necessity for consumer awareness and stringent food
safety regulations.
Abstract Keywords
PAHs,
grilled meat, roasted meat, GC-FID, Maiduguri metropolis.
This work is licensed under the
Creative Commons Attribution
4.0
License (CC BY-NC 4.0).
Editor-in-Chief
This work is licensed under the
Creative Commons Attribution 4.0
License.(CC BY-NC 4.0).