Levels of Polycyclic Aromatic Hydrocarbons in Some Roasted Plant Foods in Southwestern Nigeria
Thirteen polycyclic aromatic hydrocarbons (PAHs) were identified and quantified in three different roasted plant foods (Zea mays, Dioscorea rotundata and Musa paradisiaca) using a rapid method involving microwave assisted saponification and simultaneous extraction followed by solid-phase extraction (SPE), high-performance liquid chromatography (HPLC) separation and spectrofluorometric detection. The method applied had good recovery and repeatability characteristcs. With respect to raw samples, roasted samples had higher contamination levels with a maximum benzoapyrene (BaP) content of 0.6 μg kg-1 dry weight. Roasted Zea mays had the highest low molecular weight-polycyclic aromatic hydrocarbons (LMW-PAH) load of 31.2 μg kg-1 dry weight, which may be due to the fact that the charred portions after roasting are not usually subjected to scrapping, an exercise which is usually carried out on other roasted plant foods. Anyways, PAHs exposure due to the consumption of roasted plant foods may not pose serious concerns for human health, especially as they are low in heavy molecular weight polycyclic aromatic hydrocarbons (HMW-PAHs).
AKPAMBANG V.O.E. PURCARO G. LAJIDE L. AMOO I.A. CONTE L.S. MORET S.
Chemistry Department, School of Sciences, Federal University of Technology, Akure, P.M.B 704, 340001 Department of Food Science ,Via Sondrio 2, University of Udine, 33100 Udine, Italy
国际会议
2011 International Symposium on Environmental Science and Technology(2011 环境科学与技术国际会议 2011 ISEST)
广东东莞
英文
283-288
2011-06-01（万方平台首次上网日期，不代表论文的发表时间）