DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA

Sixteen (16) priority polycyclic aromatic hydrocarbons (PAHs) were investigated in commonly consumed charcoal roasted foods prepared by roadside vendors in Port Harcourt, Nigeria. Charcoal roasted fish (CR-FH), meat (CR-MT), plantain (CR-PN) and yam (CR-YM) were homogenized, extracted, fractionated...

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Autores principales:	Virginia I. P. NITONYE, Michael HORSFALL Jnr., Mark O. ONYEMA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	charcoal roasted foods pahs fluoranthene abundance 4-6 ring hmw port harcourt Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/59d3f7824dcc49b1b24033db86ed9940
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spelling	oai:doaj.org-article:59d3f7824dcc49b1b24033db86ed99402021-12-02T19:35:52ZDISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA2068-66092559-6381https://doaj.org/article/59d3f7824dcc49b1b24033db86ed99402019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/656/609https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Sixteen (16) priority polycyclic aromatic hydrocarbons (PAHs) were investigated in commonly consumed charcoal roasted foods prepared by roadside vendors in Port Harcourt, Nigeria. Charcoal roasted fish (CR-FH), meat (CR-MT), plantain (CR-PN) and yam (CR-YM) were homogenized, extracted, fractionated and for PAH analysis, gas chromatography flame ionization detector (GC-FID) system was used. Eleven (11) PAHs were identified in CR-FH, 14 in CR-MT, 11 in CR-PN and 13 in CR-YM with total concentrations of 166.48 mg/kg, 91.46 mg/kg, 68.39 mg/kg and 70.36 mg/kg respectively. Fluoranthene was observed to be the most prominent PAH in all the charcoal roasted food samples, being the most abundant in CR-FH, CR-MT and CR-PN with the concentrations of 113.6 µg/kg (68.23%), 37.4 µg/kg (40.87%) and 39.8 µg/kg (58.21%) respectively and the next most abundant in CR-YM with a concentration of 17.8 µg/kg (25.36%). The compositions of PAHs in the charcoal roasted foods revealed the 4-6 ring high molecular weight (HMW), from 97.21 - 98.75%, were considerably dominant over the 2-3 ring low molecular weight (LMW), from 1.25 - 2.79%, which were only minor. Ratio values of PAH isomers for Phe/Ant 0.05; Fth/Pyr, from 2.00 - 4.89 and BaA/Chr, from 0.60 - 17.63, indicate PAHs in the charcoal roasted foods were pyrogenic and derived from the combustion of foods. From the results, charcoal roasting of fish, meat, plantain and yam prepared by roadside vendors and commonly consumed in Port Harcourt, Nigeria contaminated the foods with PAHs.Virginia I. P. NITONYEMichael HORSFALL Jnr.Mark O. ONYEMAStefan cel Mare University of Suceavaarticlecharcoal roasted foodspahsfluorantheneabundance4-6 ring hmwport harcourtFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 167-175 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	charcoal roasted foods pahs fluoranthene abundance 4-6 ring hmw port harcourt Food processing and manufacture TP368-456
spellingShingle	charcoal roasted foods pahs fluoranthene abundance 4-6 ring hmw port harcourt Food processing and manufacture TP368-456 Virginia I. P. NITONYE Michael HORSFALL Jnr. Mark O. ONYEMA DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
description	Sixteen (16) priority polycyclic aromatic hydrocarbons (PAHs) were investigated in commonly consumed charcoal roasted foods prepared by roadside vendors in Port Harcourt, Nigeria. Charcoal roasted fish (CR-FH), meat (CR-MT), plantain (CR-PN) and yam (CR-YM) were homogenized, extracted, fractionated and for PAH analysis, gas chromatography flame ionization detector (GC-FID) system was used. Eleven (11) PAHs were identified in CR-FH, 14 in CR-MT, 11 in CR-PN and 13 in CR-YM with total concentrations of 166.48 mg/kg, 91.46 mg/kg, 68.39 mg/kg and 70.36 mg/kg respectively. Fluoranthene was observed to be the most prominent PAH in all the charcoal roasted food samples, being the most abundant in CR-FH, CR-MT and CR-PN with the concentrations of 113.6 µg/kg (68.23%), 37.4 µg/kg (40.87%) and 39.8 µg/kg (58.21%) respectively and the next most abundant in CR-YM with a concentration of 17.8 µg/kg (25.36%). The compositions of PAHs in the charcoal roasted foods revealed the 4-6 ring high molecular weight (HMW), from 97.21 - 98.75%, were considerably dominant over the 2-3 ring low molecular weight (LMW), from 1.25 - 2.79%, which were only minor. Ratio values of PAH isomers for Phe/Ant 0.05; Fth/Pyr, from 2.00 - 4.89 and BaA/Chr, from 0.60 - 17.63, indicate PAHs in the charcoal roasted foods were pyrogenic and derived from the combustion of foods. From the results, charcoal roasting of fish, meat, plantain and yam prepared by roadside vendors and commonly consumed in Port Harcourt, Nigeria contaminated the foods with PAHs.
format	article
author	Virginia I. P. NITONYE Michael HORSFALL Jnr. Mark O. ONYEMA
author_facet	Virginia I. P. NITONYE Michael HORSFALL Jnr. Mark O. ONYEMA
author_sort	Virginia I. P. NITONYE
title	DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
title_short	DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
title_full	DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
title_fullStr	DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
title_full_unstemmed	DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA
title_sort	distribution of polycyclic aromatic hydrocarbons (pahs) in some charcoal roasted foods commonly consumed in port harcourt, nigeria
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/59d3f7824dcc49b1b24033db86ed9940
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DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA

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