Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation
This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912 |
| _version_ | 1811191864628346880 |
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| author | Evelyn A. Otoo Fidelis C.K. Ocloo Victoria Appiah Christian Nuviadenu Anita Asamoah |
| author_facet | Evelyn A. Otoo Fidelis C.K. Ocloo Victoria Appiah Christian Nuviadenu Anita Asamoah |
| author_sort | Evelyn A. Otoo |
| collection | DOAJ |
| description | This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product. |
| first_indexed | 2024-04-11T23:44:11Z |
| format | Article |
| id | doaj.art-2c0609247e524f77a6386fcce161bf6c |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-11T23:44:11Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-2c0609247e524f77a6386fcce161bf6c2022-12-22T03:56:42ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452022-12-0120134335410.1080/19476337.2022.2131912Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiationEvelyn A. Otoo0Fidelis C.K. Ocloo1Victoria Appiah2Christian Nuviadenu3Anita Asamoah4Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, GhanaDepartment of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, GhanaDepartment of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, GhanaAccelerator Research Centre, National Nuclear Research Institute, Ghana Atomic Energy Commission, Accra, GhanaNuclear Chemistry and Environmental Research Centre, Ghana Atomic Energy Commission, Accra, GhanaThis study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912Guinea fowl meatsmokingPAHsgamma irradiationhealth risk assessmentCarne de pintada |
| spellingShingle | Evelyn A. Otoo Fidelis C.K. Ocloo Victoria Appiah Christian Nuviadenu Anita Asamoah Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation CyTA - Journal of Food Guinea fowl meat smoking PAHs gamma irradiation health risk assessment Carne de pintada |
| title | Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation |
| title_full | Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation |
| title_fullStr | Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation |
| title_full_unstemmed | Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation |
| title_short | Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation |
| title_sort | reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl numida meleagris meat using gamma irradiation |
| topic | Guinea fowl meat smoking PAHs gamma irradiation health risk assessment Carne de pintada |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912 |
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