Polycyclic Aromatic Hydrocarbons (PAHs) in some commonly Consumed Meat and Fish Roasted/Smoked in Ekpoma, Edo State
Levels of 16 polycyclic aromatic hydrocarbons were investigated in samples of roasted beef (Suya), cowhide (kpomo) and smoked catfish from 3 Suya outlets, markets square and Ambrose Alli University (AAU) farms respectively, all located in Ekpoma, the university town in Edo State of Nigeria. The samples were extracted using 50:50 mixture of cyclohexane:acetone using ultrasonic bath and clean-up was done using solid phase extraction cartridge with dichloromethane as eluting solvent. A gas chromatography coupled with flame ionization detector (GC-FID) was used in the analysis of the PAHs in the samples. One way analysis of variance was used to ascertain the homogeneity in mean variance. The total PAHs level in the roasted meat ranged from 0.351mg/Kg-0.472mg/Kg, cowhide 0.273mg/Kg-0.432mg/Kg and smoked catfish 0.097mg/Kg-0.330mg/Kg. The study further showed that Benzo[a]pyrene and sum of PAH4 concentrations were below the Food Standards Agency limits of 2ug/Kg and 12ug/Kg respectively and there was significant homogeneity at p<0.05 (95% confidence limit) in the concentrations of PAHs in the samples.