Polynuclear Aromatic Hydrocarbons Concentrations in Char-Broiled Meat Suya

Okoro, Duke; Albert, Ikolo O.

doi:10.3923/jas.2007.1873.1879

Cited by 9 publications

(2 citation statements)

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“…Even though the fat content of barbecued meat is relevant for fat pyrolysis and PAH formation, none of the studies reported the fat concentration with BaP concentrations in beef ranging from 0.15 mg/kg to 29 mg/kg (Table 2). Four commercial Nigerian char-broiled beef suya had similar high Bap concentrations with reported values from 6.5 to 21 mg/ kg (Duke and Albert 2007). West African grilled suya from cow, goat, sheep and chicken had BaP concentrations still above the maximum limit of 5 mg/kg ranging from 5.7 mg/kg for cow to 5.1 mg/kg for chicken, with PAH4 concentrations below 30 mg/kg ranging from 22.7 mg/kg for cow to 20.0 for chicken suya (Adeyeye et al 2020a).…”

Section: Meat Typesupporting

confidence: 68%

Formation and mitigation of PAHs in barbecued meat – a review

Duedahl‐Olesen

Ionas

2021

Critical Reviews in Food Science and Nutrition

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Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.

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Section: Meat Typesupporting

confidence: 68%

Formation and mitigation of PAHs in barbecued meat – a review

Duedahl‐Olesen

Ionas

2021

Critical Reviews in Food Science and Nutrition

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“…Akpambang et al (2009) determined polycyclic aromatic hydrocarbons in commonly consumed Nigerian smoked/grilled fish and meat using traditional systems, which used a wood fire, were heavily contaminated with benzo(a)pyrene at levels ranging from 2.4 to 31.2 µg/kg. Duke and Albert (2007) found benzo(a)pyrene contents ranging from 6.5 to 21.5 µg/kg in suya meat. This range was considerably higher than what was reported for benzo(a)pyrene in this study.…”

Section: Class Of Pesticides Concentrationmentioning

confidence: 95%

Assessment of Pesticides and Polycyclic Aromatic Hydrocarbons in Beef Jerky Meat From Nigeria and Their Dietary Concentration to Human

Adeyeye

Ibigbami

Akinsola

et al. 2021

JAFES

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The study reports the concentrations, daily intake levels and possible potential health risks of 33 pesticides and 16 polycyclic aromatic hydrocarbons (PAHs) in beef jerky meat samples collected from sellers in Ado-Ekiti, Nigeria. The PAHs concentration (µg/kg) ranged from 0.007 (indeno(1,2,3-cd)pyrene) to 0.516 (acenapthylene), while pesticides (µg/kg) ranged from 0.010(2,4,6-trichlorophenol) to 0.272 (oxamyl). The estimated daily intakes of the pesticides were within the acceptable daily intakes (EDI˂˂˂ADI). The hazard indices were significantly less than 1 (HI ˂˂ 1) with estimated range of 1.08 × 10 -7 (pyriproxyfen) to 1.81 × 10 -4 (aldrin). Non carcinogenic equivalent (mg/kg/day) intakes of PAHs from beef jerky consumption ranged from 0.000027 (pyrene) to 0.00421 (anthracene), while the carcinogenic equivalent concentration ranged from 0.000024 (chrysene) to 0.265 benzo(a)pyrene. The risk associated with beef jerky meat showed no potential non-carcinogenic and carcinogenic risk while mutagenic and carcinogenic risk revealed low potential health risk as compared to the guideline value (1.0 × 10 -6 ) for potential cancer risk.

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Voltammetry of Benzo[a]pyrene in Aqueous and Nonaqueous Media: Adsorptive Stripping Voltammetric Determination at Pencil Graphite Electrode

2010

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A detailed study of the electrochemical oxidation of Benzo[a]pyrene (BaP) at the glassy carbon and pencil graphite electrodes was carried out in aqueous and nonaqueous media. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response at pencil graphite electrode in acetate buffer, pH 4.8 at þ 1.13 V (vs. Ag/ AgCl) (a preconcentration step being carried out at a fixed potential of þ 0.70 V for 180 s). The process could be used to determine BaP concentrations in the range 0.25 -1.25 mM, with a detection limit of 0.027 mM (6.82 mg L À1). The applicability to assay of spiked human urine samples was also illustrated.

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Polynuclear Aromatic Hydrocarbons Concentrations in Char-Broiled Meat Suya

Cited by 9 publications

References 0 publications

Formation and mitigation of PAHs in barbecued meat – a review

Formation and mitigation of PAHs in barbecued meat – a review

Assessment of Pesticides and Polycyclic Aromatic Hydrocarbons in Beef Jerky Meat From Nigeria and Their Dietary Concentration to Human

Voltammetry of Benzo[a]pyrene in Aqueous and Nonaqueous Media: Adsorptive Stripping Voltammetric Determination at Pencil Graphite Electrode

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