Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria

Tajudeen Adejare Aderibigbe; Chijioke Olisah; Olasupo Sabitu Babatunde

doi:doi:10.11648/j.sjc.20170503.11

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Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria

Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde

Published in Science Journal of Chemistry (Volume 5, Issue 3)

Received: 26 April 2017 Accepted: 15 May 2017 Published: 18 July 2017

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Abstract

The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.

Published in	Science Journal of Chemistry (Volume 5, Issue 3)
DOI	10.11648/j.sjc.20170503.11
Page(s)	31-35
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Foods, PAHs, Percentage Concentrations, Sample

References

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[5]	K. D. Bartle. Analysis and Occurrence of PAHs in food. In: Creaser C. S, Purchase R, editors. Food Contaminants: Sources and Surveillance. Cambridge: Royal Society of Chemistry: 1991, 41-60.
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[13]	G. Perello; R. Marti-Cid; V. Castell; J. M. Llobet and J. L. Domingo. Concentrations of Polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking. Food Chem. Toxicol: 2008, 47, 709-715.
[14]	J. Arey; R. Atkinson. Photochemical reactions of PAH in the atmosphere. In: Douben PET. Editor. PAHs: An Ecotoxicological Perspective. New York: John Wiley and Sons Ltd; 2003. P47-63.
[15]	European Commission, 2005c. Directive 2005/10/EC of 4 February 2005 laying down sampling methods and the methods of analysis for the official control of the levels of benzo (a) pyrene in foodstuffs. Official Journal of the European Community L 34, 15.
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[18]	M. Vaz-Velho. Smoked foods. Production. In Caballero B. et al (eds), Encyclopedia of Food Sciences and Nutrition, 2003, 7, pp. 5302 –5308.
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Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. (2017). Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Science Journal of Chemistry, 5(3), 31-35. https://doi.org/10.11648/j.sjc.20170503.11

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ACS Style

Tajudeen Adejare Aderibigbe; Chijioke Olisah; Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci. J. Chem. 2017, 5(3), 31-35. doi: 10.11648/j.sjc.20170503.11

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AMA Style

Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci J Chem. 2017;5(3):31-35. doi: 10.11648/j.sjc.20170503.11

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@article{10.11648/j.sjc.20170503.11,
  author = {Tajudeen Adejare Aderibigbe and Chijioke Olisah and Olasupo Sabitu Babatunde},
  title = {Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria},
  journal = {Science Journal of Chemistry},
  volume = {5},
  number = {3},
  pages = {31-35},
  doi = {10.11648/j.sjc.20170503.11},
  url = {https://doi.org/10.11648/j.sjc.20170503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20170503.11},
  abstract = {The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.},
 year = {2017}
}

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TY  - JOUR
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria
AU  - Tajudeen Adejare Aderibigbe
AU  - Chijioke Olisah
AU  - Olasupo Sabitu Babatunde
Y1  - 2017/07/18
PY  - 2017
N1  - https://doi.org/10.11648/j.sjc.20170503.11
DO  - 10.11648/j.sjc.20170503.11
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 31
EP  - 35
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20170503.11
AB  - The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.
VL  - 5
IS  - 3
ER  -

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Author Information

Tajudeen Adejare Aderibigbe

Department of Chemical Science, Faculty of Science, Yaba College of Technology, Yaba, Lagos, Nigeria
Chijioke Olisah

Department of Chemical Sciences, College of Natural Sciences, Redeemers University, Ede, Osun, Nigeria
Olasupo Sabitu Babatunde

Department of Chemistry, Faculty of Science, Kano University of Science and Technology, Wudil, Kano, Nigeria

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APA Style

Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. (2017). Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Science Journal of Chemistry, 5(3), 31-35. https://doi.org/10.11648/j.sjc.20170503.11

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ACS Style

Tajudeen Adejare Aderibigbe; Chijioke Olisah; Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci. J. Chem. 2017, 5(3), 31-35. doi: 10.11648/j.sjc.20170503.11

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AMA Style

Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria. Sci J Chem. 2017;5(3):31-35. doi: 10.11648/j.sjc.20170503.11

Copy | Download

@article{10.11648/j.sjc.20170503.11,
  author = {Tajudeen Adejare Aderibigbe and Chijioke Olisah and Olasupo Sabitu Babatunde},
  title = {Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria},
  journal = {Science Journal of Chemistry},
  volume = {5},
  number = {3},
  pages = {31-35},
  doi = {10.11648/j.sjc.20170503.11},
  url = {https://doi.org/10.11648/j.sjc.20170503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20170503.11},
  abstract = {The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.},
 year = {2017}
}

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TY  - JOUR
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria
AU  - Tajudeen Adejare Aderibigbe
AU  - Chijioke Olisah
AU  - Olasupo Sabitu Babatunde
Y1  - 2017/07/18
PY  - 2017
N1  - https://doi.org/10.11648/j.sjc.20170503.11
DO  - 10.11648/j.sjc.20170503.11
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 31
EP  - 35
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20170503.11
AB  - The smoked food samples (Smoked fish, roasted yam, sharwama, suya, roasted plantain and roasted corn) were sampled from retail outlets in Lagos State, Nigeria. The analysis was carried out with a Gas Chromatography (GC) – Flame Ionization Detector (FID) equipped with auto sampler. The results of sixteen PAHs in the studied smoked food shows that PAHs of low molecular weight such as acenaphthene and anthracene were detected in all the food samples. High molecular weight PAHs such as fluoranthene, pyrene and benzo (a) anthracene were also detected. Five and six membered ring PAHs benzo (k) fluoranthrene, benzo (a) pyrene, indenol (1, 2, 3) perylene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene were not detected in all the food samples. Total PAHs concentrations determined in smoked food samples were: smoked fish 0.3303 Mg/Kg, roasted yam 0.2456 Mg/Kg, sharwama 0.4508 Mg/Kg, suya 0.4762 Mg/Kg, roasted plantain 0.1844 Mg/Kg and roasted corn 0.1719 Mg/Kg. The sum of the total fraction of PAHs in smoked food samples calculated according to their rings number and percentage. A two-ring PAHs (naphthalene) was not detected in all the samples except in roasted plantain with 20.6%. A three-ring PAHs recorded the highest percentage of the total PAHs constituting 87.2% in smoked fish, 43.8% in roasted yam, 81.9% in sharwama, 83.3% in suya, 37.5% in roasted plantain and 67.4% in roasted corn. While a four- ring PAHs constitute 12.8% in smoked fish, 56.2% in roasted yam, 18.1% in sharwama, 16.7% in suya, 41.9% in roasted plantain and 32.7% in roasted corn.
VL  - 5
IS  - 3
ER  -

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