POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS

The presence of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in smoked food in appreciable amount is an issue of concern in recent times. The present study focuses on the PAHs and heavy metal contents of smoked beef. The effect of three solvent combinations (n-hexane, dichloromethane and...

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Autores principales:	Abel INOBEME, Alexander Ikechukwu AJAI, Abdullahi MANN, Yahaya Ahmed IYAKA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	smoking extraction heavy metals beef polycyclic aromatic hydrocarbons Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/31843e1a94f148c2949d25d43ec255a2
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spelling	oai:doaj.org-article:31843e1a94f148c2949d25d43ec255a22021-12-02T19:27:32ZPOLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS2068-66092559-6381https://doaj.org/article/31843e1a94f148c2949d25d43ec255a22019-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/644/598https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The presence of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in smoked food in appreciable amount is an issue of concern in recent times. The present study focuses on the PAHs and heavy metal contents of smoked beef. The effect of three solvent combinations (n-hexane, dichloromethane and n-hexane:DCM) and two extraction methods (Soxhlet and sonication) on PAHs contents were also assessed. GC-MS was used for the quantification of PAHs while heavy metal contents were analyzed using atomic absorption spectrometer. The concentrations of metals were in the general order: Fe > Zn> Mn >Pb > Cu > Cd. The content of metals was generally lower than the permissible limits based on international standard. Sonication method gave the highest yield of total PAHs (45.15µg/kg) while n-hexane registered the highest extraction efficiency amongst solvents. The concentration of PAHs ranged between 0.09 - 9.90 µg/kg. Benzo[a] pyrene exceeded the 5.0µg/kg maximum limit in some cases. It is necessary to continually check the concentrations of PAHs and heavy metals in food.Abel INOBEMEAlexander Ikechukwu AJAIAbdullahi MANNYahaya Ahmed IYAKAStefan cel Mare University of Suceavaarticlesmokingextractionheavy metalsbeefpolycyclic aromatic hydrocarbonsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 2, Pp 111-122 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	smoking extraction heavy metals beef polycyclic aromatic hydrocarbons Food processing and manufacture TP368-456
spellingShingle	smoking extraction heavy metals beef polycyclic aromatic hydrocarbons Food processing and manufacture TP368-456 Abel INOBEME Alexander Ikechukwu AJAI Abdullahi MANN Yahaya Ahmed IYAKA POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
description	The presence of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in smoked food in appreciable amount is an issue of concern in recent times. The present study focuses on the PAHs and heavy metal contents of smoked beef. The effect of three solvent combinations (n-hexane, dichloromethane and n-hexane:DCM) and two extraction methods (Soxhlet and sonication) on PAHs contents were also assessed. GC-MS was used for the quantification of PAHs while heavy metal contents were analyzed using atomic absorption spectrometer. The concentrations of metals were in the general order: Fe > Zn> Mn >Pb > Cu > Cd. The content of metals was generally lower than the permissible limits based on international standard. Sonication method gave the highest yield of total PAHs (45.15µg/kg) while n-hexane registered the highest extraction efficiency amongst solvents. The concentration of PAHs ranged between 0.09 - 9.90 µg/kg. Benzo[a] pyrene exceeded the 5.0µg/kg maximum limit in some cases. It is necessary to continually check the concentrations of PAHs and heavy metals in food.
format	article
author	Abel INOBEME Alexander Ikechukwu AJAI Abdullahi MANN Yahaya Ahmed IYAKA
author_facet	Abel INOBEME Alexander Ikechukwu AJAI Abdullahi MANN Yahaya Ahmed IYAKA
author_sort	Abel INOBEME
title	POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
title_short	POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
title_full	POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
title_fullStr	POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
title_full_unstemmed	POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS
title_sort	polycyclic aromatic hydrocarbons and heavy metals in smoked beef: effect of solvents and extraction methods
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/31843e1a94f148c2949d25d43ec255a2
work_keys_str_mv	AT abelinobeme polycyclicaromatichydrocarbonsandheavymetalsinsmokedbeefeffectofsolventsandextractionmethods AT alexanderikechukwuajai polycyclicaromatichydrocarbonsandheavymetalsinsmokedbeefeffectofsolventsandextractionmethods AT abdullahimann polycyclicaromatichydrocarbonsandheavymetalsinsmokedbeefeffectofsolventsandextractionmethods AT yahayaahmediyaka polycyclicaromatichydrocarbonsandheavymetalsinsmokedbeefeffectofsolventsandextractionmethods
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POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS

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