Determination Of Polycyclic Aromatic Hydrocarbons In Some Selected Fresh And Smoked Food Samples
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International Journal of Innovative Research and Advanced Studies (IJIRAS)
Polycyclic aromatic hydrocarbons (PAHs) are of health and environmental concern because of their associate carcinogenicity. Fresh and smoked/roasted samples of fish, meat and yam were assessed for the levels of Low Molecular Weight PAHs (LPAHs) and High Molecular Weight PAHs (HPAHs). The samples were subjected to ultrasonication extraction using dichloromethane and n-hexane (1:1 v/v) followed by a clean-up with silica gel and PAHs were quantified using GC FID. A concentration range of 201.74 to 842.41 μg/g for LPAH was observed in smoked beef as against 215.93 to 995.35 μg/g for HPAH. PAHs in the fresh fish samples ranged from 0.78 to 9.418 μg/g. The concentrations were between 0.4918 and 13.53 18 μg/g in smoked fish. The concentrations of PAHs in the roasted yam ranged from 15.24 to 323.40 μg/g for HPAH as against 0.57 to 43.28 μg/g for LPAH in fresh yam. Continuous consumption of these food items could be dangerous over time.
PAHs , Fish , Meat , Yam , Ultasonication , GC-FID
Ayejuyo, O. O., Aminu, S. O., Hamed, M. O., Nwokike, C. G., Jinadu, T. B., & Ojoniyi, O. J. Determination Of Polycyclic Aromatic Hydrocarbons In Some Selected Fresh And Smoked Food Samples.