Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Beef and Chicken Satay and their Potential Health Risk

• Published in: Malaysian Journal of Chemistry
• Main Author: Suhailee N.N.; Ishak A.R.; Aziz M.Y.; Rozi S.K.; Shaifuddin S.N.M.
• Format: Article
• Language: English
• Published: Malaysian Institute of Chemistry 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209912937&doi=10.55373%2fmjchem.v26i5.513&partnerID=40&md5=28af478621aa908ff32a6a3e4640006f

Polycyclic aromatic hydrocarbons (PAHs), known for their carcinogenic and mutagenic properties, are byproducts of the incomplete combustion of various organic sources. Our investigation examined forty beef and chicken satay samples prepared using two distinct grilling methods (charcoal and gas). These samples were analyzed for concentrations of four PAHs: fluoranthene, benzo[b]fluoranthene, chrysene, and benzo[a]pyrene using high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The median and interquartile range (IQR) concentrations for each PAH were: fluoranthene 0.0 (19.5) µg/kg, benzo[b] fluoranthene 8.0 (9.0) µg/kg, chrysene 17.5 (65.8) µg/kg, and benzo[a]pyrene 1.0 (1.0) µg/kg, with chrysene exhibiting the highest and most variable concentrations. There were no statistically significant differences (p>0.05) in the concentrations of these PAHs between beef and chicken satay, although chicken satay showed greater variability in fluoranthene levels. Similarly, no significant difference in PAH concentrations was found between foods grilled with charcoal and gas (p>0.05), although gas grilling tends to result in higher overall PAH content. Our analysis concludes that the health risk associated with consuming the investigated beef and chicken satay, due to their PAH content, is negligible, providing reassurance regarding the safety of these food items. © 2024 Malaysian Institute of Chemistry. All rights reserved.