COMPARISON OF THE CONCENTRATION OF PAHs IN RAW AND ROASTED BEEF SAMPLES FROM EKPOMA

Abstract

The determination of the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in raw and roasted beef samples from Ekpoma, Edo State was the aim of the study. Samples were obtained from different suya outlets for the roasted samples, while the fresh beef were obtained from different spots in Ekpoma main market. Sixteen (16) polycyclic aromatic hydrocarbons (PAHs) in fresh and roasted beef samples were evaluated in this study. Extraction was done using a mix solvent of cyclohexane and acetone in a ratio of 50:50. Analysis was performed by Gas Chromatography-Mass Spectrometry (GC-MS). The procedure involved extraction, and adsorption column for clean-up. The cleaned fluid from samples was concentrated using a rotary evaporator and compressed air. The resulting solution was stored in vial bottles ready for PAH determination. The part of beef used for the experiment was the tissue. The various samples were run through the GC-MS chromatography column. Results of each sample were obtained graphically. Findings revealed that of all sixteen (16) PAHs targeted, only two (2) PAHs were detected: Pyrene and Fluoranthene. Bulk of the PAHs were below detectable limits. The raw beef samples all had no PAHs detected (below detectable limits). The analysis of the raw and roasted beef samples was done in triplicates. Only roasted meat 1 (RTMT1) had the presence of Pyrene, with a concentration of 1.714 mg/kg, while roasted meat 2 (RTMT2) and roasted meat 3 (RTMT3) had the same concentration of 0.009 mg/kg of Fluoranthene. From the findings, it was observed that fresh beef samples normally do not contain PAHs, but during processing by roasting, PAHs can be introduced in some cases. Bulk of the PAHs in the roasted beef samples were below detectable limits. From the findings, the concentration of PAHs was below the recommended level: 5.0 μg/kg Benzo(a)pyrene (BaP) in smoked meat and fishery products.