UPM Institutional Repository

Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content


Hamidi, Elliyana Nadia and Hajeb, Parvaneh and Selamat, Jinap and Lee, Soo Yee and Abdull Razis, Ahmad Faizal (2021) Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content. International Journal of Environmental Research and Public Health, 19 (2). art. no. 736. pp. 1-19. ISSN 1661-7827; ESSN: 1660-4601


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.

Download File

Full text not available from this repository.
Official URL or Download Paper: https://www.mdpi.com/1660-4601/19/2/736/htm

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Institute of Bioscience
Institute of Tropical Agriculture and Food Security
DOI Number: https://doi.org/10.3390/ijerph19020736
Publisher: Multidisciplinary Digital Publishing Institute
Keywords: Bioaccessibility; Polycyclic Aromatic Hydrocarbons (PAHs); Grilled meat; Meat doneness; Fat content
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 31 Jan 2023 03:17
Last Modified: 31 Jan 2023 03:17
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/ijerph19020736
URI: http://psasir.upm.edu.my/id/eprint/96209
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item