Screening the Release of Eight Polycyclic Aromatic Hydrocarbons Generated in Meat During Preparation by Different Methods in Jeddah, Saudi Arabia

Background and Aim: Polycyclic Aromatic Hydrocarbons (PAHs) are chemical compounds formed by pyrolysis during the cooking of meat using different methods. High consumption of PAHs may increase the risk of many diseases that impact human health. The rational of current study that screening the presence of twelve PAHs in 44 meat samples prepared using traditional cooking method as (mandi, madhbi, haneeth) and modern cooking as (smoked lamb, brisket, beef cheeks). Materials and Methods: The PAHs were extracted by saponification method, purified by SPE-C18 and subjected for GC/MS analysis. The Retention time of sample compared with supplied library standard. Results: Data obtained showed that, non-carcinogenic PAHs such as fluoranthene and phenanthrene were present in higher proportions in traditional meat samples than in modern meat samples. Data obtained showed that the detected level of PAHs or degree of meat contamination, expressed as the sum of eight priority PAHs (Σ8PAHs), ranged between 3.9-34.5 μg/kg, 7.1-19.7 μg/kg, 6.0-23.4 μg/kg, 7.69-12.06 μg/kg, 9.4-31.9 μg/kg and 4.5-17.83 μg/kg for mandi, madhbi, haneeth, smoked lamb, brisket and beef cheek samples, respectively (p<0.05). The maximum levels were 10 μg/kg per meat sample. Brisket and mandi are considered to have the highest content of (Σ8PAHs) compared with other types, with averages of 18.613 μg/kg and 12.054 μg/kg, respectively. Benzo (a)pyrene, the most toxic PAH, was highly present in smoked lamb and brisket with mean concentrations of 4.275 μg/kg and 4.163 μg/kg, respectively. All of the samples analyzed were found to be below the EU permitted limit (5 μg/ kg) in terms of BaP. Conclusion: It is recommended to add natural products rich in antioxidants during marination to prevent or reduce the formation of these PAHs.