Presence and Levels of Common Polynuclear Aromatic Hydrocarbons (PAHs) in Staple Foods of Nigerians (original) (raw)
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Generally, Polynuclear Aromatic Hydrocarbons (PAHs) enter the environment through various routes and are usually found as a mixture containing two or more compounds formed during the incomplete burning of coal, oil and gas, and other organic substances. 11 Polynuclear Aromatic Hydrocarbons (PAHs) levels in commonly consumed roasted plantain food delicacy in Owerri Municipal, a southeastern city in Nigeria were assessed to evaluate possible human health risks associated with its consumption. Freshly roasted plantain samples were purchased from 3 roadside fast-food vendors in the Municipality, preserved in labeled sterile amber bottles with benzene, and taken to the laboratory in an iced-chest. The PAHs concentrations were determined using Gas Chromatography coupled with Flame Ionization Detector (GC-FID) in the analysis of samples. The single factor ANOVA and means plots were used to detect homogeneity in mean-variance and structure of group means of the PAHs determined in the foods, respectively. From the analysis, Phenanthrene and Anthracene comparatively recorded the highest concentrations of (0.169mg/kg) and (0.165mg/kg) respectively while pyrene recorded the lowest concentrations of PAHs. The high concentrations of combined PAHs recorded in roasted plantain could be due to the close proximity of the plantain samples and the source of the heat and the higher temperature required for roasting the plantains. The least concentrations (0.000mg/kg) of pyrene, chrysene, and benzo(a)anthracene in the samples indicate that these PAHs were not abundant in the woods (charcoal) used for their roasting. The study reveals high concentrations of the PAHs in the plantain food sampled. This, therefore, places consumers at great health risk if proper care is not taken.
The consumption of roasted plantain and fish popularly known as Bole has been on the increase especially during lunch hours in recent times within Port Harcourt city. The manner of consumption and environment of preparation of this food sample have presented a situation where consumers suspect that this food may have been exposed to contamination by polycyclic aromatic hydrocarbons (PAHs). This study was carefully designed to investigate the levels of polycyclic aromatic hydrocarbons in roasted plantain and fish within Port Harcourt city. The food samples were collected from three locations within the city and then prepared. After preparation, the samples were subjected to PAHs analysis using Gas chromatography equips with flame ionization detector. Results of the analysis showed that a total ten EPA priority PAHs were quantified in the roasted plantain with concentrations ranging between 0.86 and 3.596 mg/kg while in the fish sample, a total of nine were quantified with concentrations ranging between 1.342 and 5.562 mg/kg. The obtained concentrations of PAHs in the study were quite high and may be attributed to petrogenic source and also the use of charcoal in the roasting. These high concentrations of PAHs in the food sample could be of detrimental effect to human health on high consumption; hence reduction in consuming roasted plantain and fish from the city can help to reduce possibility of PAHs absorption in the human system.
Scholars International Journal of Chemistry and Material Sciences, 2019
Analysis for the presence and concentration of sixteen Polycyclic Aromatic Hydrocarbons (PAHs) were carried out in roasted plantain, roasted meat and smoked fish in Ondo, Ondo State Nigeria. The proximate analysis was carried out using the method of AOAC. A representative portion of about 5 g of sample was taken from the homogenized sample and extracted with ultrasonicator using three solvent systems: methanol, methanol: dichloromethane (1:1v/v) and dichloromethane. The aromatic fraction was subsequently analyzed with Gas Chromatography (GC/FID). The results showed that the percentage fat content ranges from 4.32 % roasted plantain to 19.27 % roasted meat, protein content ranges from 6.07 % roasted plantain to 44.86 % smoked fish, the moisture contents ranges from 19.39 % smoked fish to 58.31 % roasted plantain while the carbohydrate ranges from 8.89 % roasted meat to 22.09 % roasted plantain. From the result of GC/FID analysis, sixteen PAHs found in the samples ranged from 0.99-0.10 μg/kg, 0.01-0.73 µg/kg and 0.00-0.72 µg/kg for roasted plantain, roasted meat and smoked fish respectively. The sum of all PAHs concentration found in the samples was 6.16 µg/kg for roasted plantain, 6.22 µg/kg for roasted meat and 4.97 µg/kg. The ratios of phenathrene to anthracene ranged from 1.21 in fish to 3.66 in meat, which suggest that the PAHs are from pyrogenic source. Similarly, the ratios of Flouranthene to Pyrene which ranged from 1.01 in plantain to 3.76 in fish also suggest pyrogenic source due to combustion and the benzo (a) anthracene to chrysene ranged from 0.03 in meat to 0.51 in plantain which equally suggested pyrogenic source. Thus, the relatively high concentration of PAHs in the roasted plantain and meat may be attributed to the smoking process.
Data in Brief, 2018
In the present data article, the presence and amount of 16 polycyclic aromatic hydrocarbons (PAHs) were surveyed in Iranian roasted and fried chicken in Bushehr restaurants. For data collection, 73 samples (including 36 Roasted chicken and 37 Fried chicken samples) were collected from local restaurants and various retail outlets of Bushehr, Iran. The concentrations of 16 PAHs were determined by gas chromatography-mass spectrometry (GC-MS). Results indicated that the total PAHs level was ranged from 4.20 to 32.29 mg/kg and 2.06-19.65 mg/kg in Roasted and Fried chicken, respectively. The differences in PAHs levels were observed among charcoal and gas-roasted samples as well as between chicken fried with different oil types. benzo[a] pyrene(BaP), an appropriate marker for occurrence and potential toxicity of PAHs food matrixes was found in all roasted samples ranged from 1.41-5.71 mg/kg and all fried samples in range of 0.9-3.32 mg/kg. Moreover, unsaturated Contents lists available at ScienceDirect
Food Science of Animal Resources
Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 µg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 μg/kg. All of the samples analyzed were found to be below the EU permitted limit (5 µg/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.
The concentrations and profile of polycyclic aromatic hydrocarbons (PAHs) were determined in plantain chips and roasted plantain with a view to providing information on the health risk associated with the consumption of these foodstuffs. The measurement was carried out with a Gas Chromatograph (GC) equipped with Flame Ionization Detector (GC-FID) after acetone/ dichloromethane extraction, sonication and clean up. The total concentration of 16 PAHs ranged from 6.9 to 18.3 µg kg −1 and 3.8 to 10.5 µg kg −1 for roasted plantain and plantain chips respectively. The concentrations of the indicators for occurrence and effects of PAHs in foods varied from nd to 2.9 µg kg −1 , nd to 7.1 µg kg −1 , nd to 11.0 µg kg −1 , nd to 13.3 µg kg −1 for BaP, PAH2, PAH4 and PAH8 respectively. Benzo(a)pyrene (BaP) was detected in plantain samples at concentrations which were within the maximum tolerable limit of 5 µg kg-1 stated for BaP in foods. The daily intake of PAHs from the consumption of these plantain samples ranged from not detected (nd) to 2.0 ng BaP/kg bw/day, nd to 4.9 ng PAH2/kg bw/day, nd to 7.5 ng PAH4/kg bw/day, and nd to 9.1 ng PAH8/kg bw/day. The estimated margin of exposure (MOE) values (BaP-MOE, PAH2-MOE, PAH4-MOE, and PAH8-MOE) in all samples was greater than 10,000 which indicate that the plantain samples are safe for consumption.
Journal of Environmental Health Science and Engineering, 2019
This comparative study was carried out to ascertain the relative effect of smoking and non-smoking methods of food preparation on the concentration of PAHs in unripe plantain sample. The fruit samples were subjected to different smoking methods such as roasting with firewood, charcoal and charcoal augmented with polythene materials as well as non-smoking method such as frying and oven drying process, and compared with the fresh fruits. Gas chromatography-mass spectroscopy (GC-MS) method was used to determine the concentrations of sixteen priority PAHs content of each sample and the results were subjected to statistical analysis. The percentage compositions of crude fibre in the raw, smoked roasted (charcoal, firewood and augmented charcoal) and non-smoked (oven dried and fried) samples were; 4.4% 3.2%, 3.1%, 3.0%, 3.5% and 4.1% respectively. Percentage composition of protein and carbohydrate of the raw food samples were found to be 3.62% and 34.5% respectively which were higher than the dried food samples. The total PAHs concentration of the fresh plantain sample (control) was (8.0 ± 0.1 mg/L). The Charcoal, firewood and augmented roasted sample had total PAHs concentration of (19.3 ± 0.2 mg/L), (19.6 ± 0.1 mg/L) and (20.1 ± 0.1 mg/L) respectively, whereas the total PAHs concentration in the fried and oven dried samples were (9.8 ± 0.1 mg/L) and (15.3 ± 0.2 mg/L) respectively. From the result, it was observed that the total PAHs concentration of the smoke roasted sample were significantly higher (p < 0.05) than the non-smoke roasted sample which indicates that roasting and grilling over open fire or smoke do increase the level of Polycyclic aromatic hydrocarbons (PAHs) in food. Although the concentration of PAHs in the fried sample was significantly (p < 0.05) lower than the oven dried sample, however, it predisposes one to increased risk of atherosclerosis and related lipidemia due to its increased fat concentration. Hence smoking method of food preparation should be substituted with other non-smoking methods such as oven drying.