Determination of Polycyclic Aromatic Hydrocarbons (PAHs) In Smoked Fish and Meat Samples In Abeokuta

Abstract

Polycyclic aromatic hydrocarbons (PAHs) can significantly influence smoked food quality and safety. Toxicological studies on individual PAHs in animals, mainly on the PAH benzo(a)pyrene, have shown various toxicological effects. One significant source of PAHs in the human food chain is the smoking of meat and fish This study is aimed at determining the occurrence of polycyclic aromatic hydrocarbons (PAHs) in roasted food samples collected from strategic locations in Abeokuta metropolis The analysis was carried out using GC-MS and a total of 12 of the 16 targeted PAHs were detected in the studied sample which include; 2-methyl-Naphthalene, 1-methyl-Naphthalene, Biphenylene, Acenaphtene, Fluorene, Benz[a]anthracene, Phenanthrene, Benzo[b]fluoranthene, Benzo[a]Pyrene, Indeno[1,2,3-cd]pyrene, Dibenz[a,h]anthracene, Benzo[ghi]perylene with the concentration ranging from 0.01 – 0.06 ppm, with the European Commission (EC) standard set at 5.0µg kg-1 ( 0.005 ppm).Key words: Polycyclic Aromatic Hydrocarbons (PAHs), Smoke, Antioxidant, GC-MS.