Determination of polycyclic aromatic hydrocarbons in grilled meat

Afsaneh, Farhadian and Selamat, Jinap and Abas, Faridah and Sarker, Md. Zaidul Islam (2010) Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control, 21 (5). pp. 606-610. ISSN 0956-7135

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Abstract

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken.

Item Type:	Article (Journal)
Additional Information:	6605/18077
Uncontrolled Keywords:	Polycyclic aromatic hydrocarbons (PAHs); Grilled meat; Carcinogen
Subjects:	UNSPECIFIED
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User:	Mrs. Wan Salwati Wan Salleh
Date Deposited:	22 Jan 2013 07:20
Last Modified:	15 Dec 2016 16:01
URI:	http://irep.iium.edu.my/id/eprint/18077

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