Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content.

Elliyana Nadia Hamidi,Jinap Selamat,Soo Yee Lee,Ahmad Faizal Abdull Razis,Parvaneh Hajeb

doi:10.3390/ijerph19020736

Abstract

Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs.

Highlights

Polycyclic aromatic hydrocarbons (PAHs) are organic pollutants released into the environment through incomplete combustion of organic materials, with the emission from anthropogenic events predominant [1]
In view of the effects of various factors on the occurrence of PAHs in grilled meat, and the lack of information regarding the bioaccessibility of PAHs in grilled meat, this study evaluates the bioaccessibility of PAHs in grilled beef and chicken in the different segments of the human gastrointestinal tract (GIT) in relation to the degree of doneness of meats
No interfering peak appeared in the areas of concern, and the chromatogram was acceptable for the quantification of the analyzed PAHs

Summary

Introduction

Polycyclic aromatic hydrocarbons (PAHs) are organic pollutants released into the environment through incomplete combustion of organic materials, with the emission from anthropogenic events predominant [1]. PAHs are compounds containing only carbon and hydrogen atoms, arranged in two or more fused aromatic rings by sharing a pair of carbon atoms between the rings. These compounds are mainly colorless, white, or pale-yellow solids. PAHs are deleterious to the human body because of their toxic, mutagenic and carcinogenic properties. They alter the DNA sequence and, are increasing the risk of cancer [2]. The International Agency for Research on Cancer (IARC) has classified some PAHs as known, possibly or probably (Group 1, 2A or 2B) carcinogenic to humans [3]. Benzo[a]pyrene is recognized as carcinogenic to humans (Group 1), while cyclopenta[cd]pyrene, dibenz[a,h]anthracene and dibenzo[a,l]pyrene are probably carcinogenic to humans (Group 2A), and benz[j]aceanthrylene, benz[a]anthracene, benzo[b]fluoranthene, benzo[j]fluoranthene, benzo[k]fluoranthene, benzo[c]phenanthrene, chrysene, dibenzo[a,h]pyrene, dibenzo[a,i]pyrene, indeno [1,2,3-cd]pyrene and 5-methylchrysene

Methods

Results

Conclusion