Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

“…Recent literature review shows that gas chromatography coupled to single or tandem mass spectrometric approaches (GC-MS, GC-MS/MS) served as an efficient tool for the determination of various organic compounds in food samples (Table 2). GC was used to quantify: 200 multiclass pesticides in fruits [67]; 14 lipophilic pesticides in raw propolis [68]; 5 organophosphorus pesticides (OPPs) in fruit juice and water [69], endocrine disrupting chemicals (EDCs) i.e., alkylphenols; 4 phenylphenols, bisphenol A; 7 parabens; 11 OPPs and triclosan in different cereal-based foodstuffs [70]; 4 isomers of hexachlorocyclohexane; 6 pyrethroid pesticides i.e., bifenthrin, fenpropathrin, cyhalothrin, cyfluthrin, cypermethrin, deltamethrin in milk [71]; 133 multiclass pesticides in pericarpium citri reticulatae (chenpi) [72]; 5 NSAIDs i.e., ibuprofen, paracetamol, diclofenac, naproxen, ketoprofen; 3 natural estrogens i.e., estrone, 17β-estradiol, estriol in Mussels Mytilus edulis trossulus [73], glyoxal and methylglyoxal in different alcoholic beverage and fermented foods [74], essential fatty acids in cereals and green vegetables [75], and fatty acids in grilled pork [76]. Crude fat, total saturated acids, and total trans fatty acids in home meal replacements, and restaurant foods were analyzed using GC-FID (gas chromatography-flame ionization detector).…”

Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

“…sum of benzo[a]pyrene, chrysene, benzo [b]fluoranthene and benzo[a]anthracene) (290.9 µg/kg) exceeding the European Union limits by about 25-fold. Many other studies demonstrated that traditional processing conditions such as direct exposure of products to smoke, high temperature in combustion chamber and type of fuel mainly the wood could allow to the contamination of end-products by PAHs (Babić et al, 2017;Assogba et al, 2019;Assogba et al, 2020;Iko Afé et al, 2020d;Assogba et al, 2021b). Even if the risk associated with the consumption of certain products such as baby foods, meat, poultry and seafood is tolerable in Iran (Samiee et al, 2020;Moazzen et al, 2022;Khalili et al, 2023), this is not the case in Africa and particularly in Benin where the high levels of products contamination by PAHs might result in carcinogenic risks and public health issues (Iko Afé et al, 2020a).…”