Please use this identifier to cite or link to this item:
Title: Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography – Flame ionization detector
Authors: Olatunji, Olatunde Stephen 
Fatoki, Olalekan S 
Opeolu, Beatrice O 
Ximba, Bhekumusa J 
Keywords: Polycyclic aromatic hydrocarbons;Processed meat and meat products;Recoveries;Dietary exposure;Human health
Issue Date: 2014
Publisher: Elsevier
Abstract: The concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography – flame ionization detector (GC–FID). PAHs in the processed meats were extracted in n-hexane after hydrolysis with methanolic KOH. Clean-up was achieved using solid phase extraction in neutral-Si/basic-Si/acidic-Si/neutral-Si frits. The fractions, benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[123-cd]pyrene (IP) and benzo[ghi]perylene (BghiP) were separated and quantified using GC–FID. The method and instrument limits of detections were 0.1, 0.1, 0.2, 0.3 lg/kg and 0.5, 0.5, 1.0, 1.5 lg/kg, respectively, for BkP, BaP, IP and BghiP. The method’s recovery and precision generally varied between 83.69% and 94.25% with relative standard deviation (RSD) of 3.18–15.60%; and 90.38–96.71% with relative standard deviation (RSD) of 1.82–12.87% respectively. The concentration of BkP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64–31.54 lg/kg, 0.07–7.04 lg/kg, 0.09–15.03, 0.51–46.67 lg/kg and 0.01–5.11 lg/kg, respectively
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Bhekumusa Jabulani Ximba
Prof. Olalekan S. Fatoki

Files in This Item:
File Description SizeFormat 
Olatunji_OS_Fatoki_OS_Opeolu_BO_Ximba_BJ_AppSci_2014.pdfMain Article261.9 kBAdobe PDFView/Open
Show full item record

Page view(s)

Last Week
Last month
checked on Feb 9, 2021


checked on Feb 9, 2021

Google ScholarTM


This item is licensed under a Creative Commons License Creative Commons