Proximate Analysis and Quantification of Polycyclic Aromatic Hydrocarbons in Some Smoked and Roasted Food Items (original) (raw)

2019, Scholars International Journal of Chemistry and Material Sciences

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.

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