Determination of Polycyclic Aromatic Hydrocarbons Concentration in Chicken Meat

Abstract

The presence of polycyclic aromatic hydrocarbons (PAHs) was studied in the different cooking methods of chicken. The levels of 16 PAHs compound were determined in raw and cooked chicken meats. The chicken was cooked with different methods, i.e. boiling, frying, barbequing and roasting. The uncooked sample served as the reference. With the aid of the 16 PAHs reference standards, the levels of the PAHs were determined using gas chromatography flame ionization detector (GC-FID) after extracting with methylene chloride by soxhlet extraction. The obtained data showed the total PAHs as 0.0521,01408, 10.8374, 0.2008 and 0.1817 and total carcinogenic PAHs as 0.0516, 0.0933, 7.4868, 0.1343 and 0.0.3610 µg/kg in the control, boiled, fried, barbecued and roasted chicken samples respectively.