Science Journal of Chemistry

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Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria

Received: 26 April 2017    Accepted: 15 May 2017    Published: 18 July 2017
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Abstract

The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.

DOI 10.11648/j.sjc.20170503.11
Published in Science Journal of Chemistry (Volume 5, Issue 3, June 2017)
Page(s) 31-35
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Foods, PAHs, Percentage Concentrations, Sample

References
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[5] K. D. Bartle. Analysis and Occurrence of PAHs in food. In: Creaser C. S, Purchase R, editors. Food Contaminants: Sources and Surveillance. Cambridge: Royal Society of Chemistry: 1991, 41-60.
[6] M. G. Knize; C. P. Salmon; P. Pais; J. S. Felton. Impact of Processing on food safety. 1999, Advances in Experimental Medicine and Biology 459, 179-193.
[7] D. H. Phillips. PAHs in the diet. Mutation research.1999, 443:139-47.
[8] P. S. Nawrot; E. J. Vavasour and D. L. Grant. Food Irradiation, heat treatment, and related processing techniques: Safety evaluation. In: Van der Heijden K, Younes M, Fishbein L, Miller. S, editors. International Food Safety Handbook. New York: Marcel Dekker: 1999, 306-8.
[9] Environmental Health Criteria 202, Selected Non-heterocyclic PAHs, WHO (1998), Geneva: Available from URL: http://www.inchem.org/documents/ech/ehc/202:htm.
[10] Opinion of the Scientific Committee on Food in the risk to human health of PAHs in Food. Brussels; SCF.2002.
[11] C. M. A. Iwegbue; L. C. Overah; G. O. Tesi; F I Bassey; and B. S. Martincigh. Polycyclic Aromatic Hdrocarbon Profiles of some brands of canned fish in the Nigerian market. Journal of Human and Ecological Risk Assessment (In Press). 2013.
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[13] G. Perello; R. Marti-Cid; V. Castell; J. M. Llobet and J. L. Domingo. Concentrations of Polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking. Food Chem. Toxicol: 2008, 47, 709-715.
[14] J. Arey; R. Atkinson. Photochemical reactions of PAH in the atmosphere. In: Douben PET. Editor. PAHs: An Ecotoxicological Perspective. New York: John Wiley and Sons Ltd; 2003. P47-63.
[15] European Commission, 2005c. Directive 2005/10/EC of 4 February 2005 laying down sampling methods and the methods of analysis for the official control of the levels of benzo (a) pyrene in foodstuffs. Official Journal of the European Community L 34, 15.
[16] T. Nakamura; H. Kawamoto; S. Saka. Pyrolysis behaviour of Japanese cedar wood lignin studied with various model dimmers, 2008, J. Anal. Appl. Pyrol. 81:173-182.
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Author Information
  • Department of Chemical Science, Faculty of Science, Yaba College of Technology, Yaba, Lagos, Nigeria

  • Department of Chemical Sciences, College of Natural Sciences, Redeemers University, Ede, Osun, Nigeria

  • Department of Chemistry, Faculty of Science, Kano University of Science and Technology, Wudil, Kano, Nigeria

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    Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. (2017). Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Science Journal of Chemistry, 5(3), 31-35. https://doi.org/10.11648/j.sjc.20170503.11

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    Tajudeen Adejare Aderibigbe; Chijioke Olisah; Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci. J. Chem. 2017, 5(3), 31-35. doi: 10.11648/j.sjc.20170503.11

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    AMA Style

    Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci J Chem. 2017;5(3):31-35. doi: 10.11648/j.sjc.20170503.11

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  • @article{10.11648/j.sjc.20170503.11,
      author = {Tajudeen Adejare Aderibigbe and Chijioke Olisah and Olasupo Sabitu Babatunde},
      title = {Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria},
      journal = {Science Journal of Chemistry},
      volume = {5},
      number = {3},
      pages = {31-35},
      doi = {10.11648/j.sjc.20170503.11},
      url = {https://doi.org/10.11648/j.sjc.20170503.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjc.20170503.11},
      abstract = {The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria
    AU  - Tajudeen Adejare Aderibigbe
    AU  - Chijioke Olisah
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    Y1  - 2017/07/18
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    DO  - 10.11648/j.sjc.20170503.11
    T2  - Science Journal of Chemistry
    JF  - Science Journal of Chemistry
    JO  - Science Journal of Chemistry
    SP  - 31
    EP  - 35
    PB  - Science Publishing Group
    SN  - 2330-099X
    UR  - https://doi.org/10.11648/j.sjc.20170503.11
    AB  - The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.
    VL  - 5
    IS  - 3
    ER  - 

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