Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments

The International Agency for research on cancer (IARC) and the Environmental Protection Agency (EPA) have classified some polycyclic aromatic hydrocarbons (PAHs) are probably and possibly carcinogenic to humans. This research has been conducted to test for availability of three of PAHs in grilled beef and chicken and assess their levels, and to evaluate the potential for reducing their levels, if any, through different treatments. The specific objectives are i) to validate the method of extraction of the PAHs (fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene) from meat matrix, ii) to examine the effects of different grilling methods on generation of PAHs in meat, iii) to assess the effects of different marinating procedures on the generation of PAHs in meat, iv) to explore the effects of meat preheating and wrapping on generation of PAHs in meat, and v) to evaluate the sensory properties of treated (marinated, preheated and wrapped) grilled meat. Tandem solid-phase extraction (SPE), were validated for sample preparation and clean up. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. For achievement of the second objective, nine types of Malaysian grilled meat dishes were analyzed for PAHs. The highest total concentration of the three PAHs, 103.32 ng/g, was found in the charcoal-grilled beef satay. For fulfillment of the second objective, the charcoal, gas and oven grilling methods were compared. The total concentrations of PAHs produced in the meat were significantly (p<0.05) different between the three grilling methods and were 132.64 ng/g, 15.00 ng/g, and 7.14ng/g in the charcoal-, gas-, and oven-grilled dishes, respectively. Since the highest total concentrations of PAHs were detected in beef and chicken satay, these dishes were chosen for the next objectives. For third objective, seven marinade treatments at four time intervals (0, 4, 8 and 12 hr) were applied on meat samples before charcoal grilling. The study showed that the highest reductions in PAH generation were achieved by the acidic marinade treatments for the chicken (81%) and beef (70%) satay samples. Acidic marinating using lemon juice at a concentration of 1.2% for 4 hr marinating time affected significantly (p<0.05) lower total PAHs generation. Therefore, this marinade treatment was applied on the meat samples in order to study the effects of preheating methods, steam and microwave heating, on reducing the duration of charcoal-grilling and PAHs generation. The results demonstrated that steam-heating lead to reductions in PAH generation ranging from 46 to 100% and from 51 to 100% respectively in the beef and chicken samples. On the other side, microwave-heating resulted in reductions in PAH generation in the beef and chicken samples ranging from 34 to 100% and from 60 to 100%, respectively. The effects of wrapping using aluminum foil and banana leaf during charcoal-grilling on the levels of PAHs produced, Showed the reductions of PAH generation in the beef and chicken samples fell within the ranges of 39-100% and 72-100%, respectively, when aluminum foil was used as the wrapping material. However, reductions fell within the ranges of 32-100% and 81-100%, respectively, upon use of banana leaves as the wrapping material. The results of sensory evaluation confirmed that the preheating, wrapping and acidic marinating treatments were successful methods for reducing food contamination with the studied PAHs

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat.

The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such as charcoal-grilled meat products, is due to the generation by direct pyrolysis of food nutrients and the direct deposition of PAHs from smoke produced through incomplete combustion of the thermal agents. This study investigated the effects on the PAH (BaP, BbFln and Fln) contents by using two different types of treatments, preheating (steam and microwave) and wrapping (aluminium and banana leaf) of the meat samples prior to charcoal grilling. PAHs were extracted through tandem solid-phase extraction. The results showed that the applied preheating and wrapping treatments on the samples strongly affect the PAHs levels in the charcoal-grilled meat. No carcinogenic PAHs (BaP and BbFln) were detected in the samples after steam and microwave preheating or aluminium wrapping treatments. Significant reductions of Fln content, of up to 46% and 81% in beef and chicken samples, respectively, were observed in the study

Determination of polycyclic aromatic hydrocarbons in grilled meat.

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken

Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian

Forty-two types of meat and fish products widely consumed by Malaysian population were analyzed for three high molecular weight polycyclic aromatic hydrocarbons (PAHs) namely, fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene using high performance liquid chromatography with fluorescence detector. Dietary intake of sum of the three PAHs was then estimated for the population by interviewing 600 respondents aged above 18 years old using food frequency questionnaire. The highest level of individual PAHs was found to be fluoranthene (219.74 ng/g), whereas the lowest level was benzo[a]pyrene (24.33 ng/g). Grilled beef satay showed the highest total PAHs (66.28 ng/g) among the all food products. The mean dietary intake of the sum of three PAHs by Malaysian was 297.58 ng/day

UBC campus food guide : a responsible food system communication tool

As a part of the University of British Columbia Food System Project (UBCFSP), our group worked in collaboration with one other group to produce a Campus Food Guide, particularly focusing on opportunities around the UBC campus for our community members to exercise their food citizenship. A literature review was conducted in order to find out what makes a good communication tool, identify content of other campus food guides, and to define a contextual criteria for food citizenship. We identified several stakeholders as contributors to food citizenship opportunities for the UBC food guide. The stakeholders were contacted via email in order to obtain approval for the information we found related to their organization. Two groups were responsible for creating the food guide and worked together to successfully secure $1999 in funding from the AMS Sustainability grant for further distribution. A design team consisting of two people from each group worked collaboratively on the food guide layout. As a result of our preliminary research, a Google Doc© was created where information was compiled on each stakeholders opportunities and activities involving the food system. We recommend next LFS 450 students to continue with the design and distribution of the food guide as well as continue to enrich the database, so that the future groups can expand upon the food guide. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”Land and Food Systems, Faculty ofUnreviewedUndergraduat

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic–oil, 3) Commercial marinade. 4) basic–oil–lemon juice, 5) basic–lemon juice, 6) basic–oil–tamarind and 7) commercial–tamarind at four time intervals (0, 4, 8 and 12 h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p basic > basic–oil–lemon > basic–oil was the best order of marinade treatment. The duration of marinating was not a significant (p > 0.05) factor in PAH reduction