GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

Abstract

Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

“…Literature survey revealed that additives affect the concentration of PAHs in meat sample such as processed vegetables contained 0.00197–0.335 µg/g concentration of PAHs (Paris et al., 2018), 0.0496–0.496 µg/g PAHs concentration present in eggs, and 0.0017–0.0217 µg/g PAHs range in butter (Luzardo et al., 2013) and salt exhibited minimum PAHs 0.0003–0.007 µg/g (Kim et al., 2014). The high concentration of PAHs in seekh kebab is connected with additives that cause an increase in PAHs concentration (SIDDIQUE et al., 2020). When compared the results of fried seekh kebab with grilled seekh kebab (SIDDIQUE et al., 2020), the highest PAHs was detected in fried seekh kebab.…”

“…The high concentration of PAHs in seekh kebab is connected with additives that cause an increase in PAHs concentration (SIDDIQUE et al., 2020). When compared the results of fried seekh kebab with grilled seekh kebab (SIDDIQUE et al., 2020), the highest PAHs was detected in fried seekh kebab. The results concluded that frying significantly affects the PAH generation.…”

“…However, to our knowledge, no such study has been previously conducted on the formation of PAHs in fried rabbit meat. Previously, our research group has described the determination of PAHs in Aseel chicken (Zahoor et al., 2015) and grilled rabbit meat (SIDDIQUE et al., 2020); herein, we aimed to investigate the formation of PAHs content in commercially fried rabbit dishes with and without additives/condiments via indirect heat methodology. Also, PAH analysis was included to evaluate correlations between processed samples with raw samples.…”

Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat

“…To prepare working standard solution (20 µg/ml) of every standard, each stock standard solution (1 ml) was diluted with 4 ml acetonitrile. These prepared standard solutions were utilized to evaluate the calibration curve (Siddique et al., 2020).…”

Determination of migrated formaldehyde from kitchenware using gas chromatography-mass spectrometry

“…The reported article also considers it as an important tool for analysis of thermally stable and volatile compounds. There are several article reported, where GC-MS is reported for food analysis they include; analysis of Polycyclic aromatic hydrocarbons (Siddique et al 2020), fruits (Sun et al, 2020) and roasted coffee (Oliveira et al, 2005). Additionally, GC-MS technique coupled with HS-SPME was also employed to determine different volatile compounds (Cui et al, 2020).…”