Ubwa S T
Benue State University, Nigeria
Title: Assessment of Polynuclear Aromatic Hydrocarbons (PAHs) in local steak (suya) samples in Makurdi town, Benue State-Nigeria
Biography
Biography: Ubwa S T
Abstract
Statement of the Problem: Owing to the methods applied in the preparation of local steak (Suya) in Nigeria, polycyclic aromatic hydrocarbons (PAHs) are likely to be formed in it; as their formation result from the incomplete combustion. Taking the quality and safety of Suya for human consumption into consideration, it becomes imperative to determine polynuclear aromatic hydrocarbons (PAHs) in Suya samples.
Methodology & Theoretical Orientation: This study determined the presence of polynuclear aromatic hydrocarbons (PAHs) in Suya samples collected from 20 different locations in South and North Banks of Makurdi, Benue State. With the use of ultrasonic agitation, the samples were extracted, and were further fractionated and subjected to GC-FID instrumentation afterward.
Findings & Conclusion: The results obtained from the analysis shows that individual PAHs were present in very low concentrations but the concentration of combined PAHs was generally high in each of the 20 samples. The levels of total PAHs (0.017 to 0.069 mg/kg) found in all the samples were higher than the recommended maximum residual limits (MRLs) for benzo[a]pyrene of 5 μg/kg (0.005 mg/kg) set by the commission of European Communities (EC) for smoked meat and smoked meat products. All the samples had relatively higher levels of high molecular weight (HMW) PAHs than low molecular weight (LMW) PAHs. The high content of total PAHs (especially HMW PAHs) through bioaccumulation may be detrimental to human health and thus alternative methods of Suya preparation are recommended.