GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

SIDDIQUE, Rabia; ZAHOOR, Ameer Fawad; AHMAD, Sajjad; AHMAD, Hamad; MANSHA, Asim; ZAHID, Faisal Maqbool; FAISAL, Shahla; AADIL, Rana Muhammad

doi:10.1590/fst.34720

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Original Article • Food Sci. Technol (Campinas) 41 (suppl 2) • 2021 • https://doi.org/10.1590/fst.34720 copy

GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.

Keywords:
polycyclic aromatic hydrocarbons; charcoal grilling; GC-MS; food samples; antioxidant spices; vegetables

Food item	Description
Cooked	Minced meat (hindleg, back, and foreleg) without additives were grilled for 10 min on each side by using the grill (garden-type) fuelled with charcoal. After cooling, samples were packed in nylon plastic bags and used for the cleanup study
Recipe I (Seekh kebab)	Samples (hindleg, back, and foreleg) were minced and marinated with onion (4.48 g), ginger (0.26 g), garlic (0.26 g), mustard powder (0.07 g), turmeric powder (0.03 g), black pepper powder (0.15 g) and salt (0.27 g) for 1 h. The seekh kebabs were cooked for 10 min by using the grill (garden-type) fuelled with charcoal at a distance of 9 cm from heat source. After cooling, samples were packed in nylon plastic bags and used for the cleanup study.
Recipe II (Reshmi kebab)	Minced meat (hindleg, back, and foreleg) were mixed with garlic (0.17 g), ginger (0.17 g), and raw papaya (0.8 g). The ground mixture of fresh coriander leaves and mint (0.5 g), green chili (0.31 g), onion (4.48 g), butter (2 g), coconut powder (0.21 g), an aromatic mixture of spices (0.14 g), salt (0.27 g) and red chili powder (0.16 g) were added into the minced meat and then mixed. The reshmi kebabs were grilled for 10 min on each side by using the grill (garden-type) fuelled with charcoal at a distance of 9 cm from heat source. After cooling, samples were packed in nylon plastic bags and used for the cleanup study

Category	Food Samples	Total Samples	Naphthalene (µg/g)	Fluorene (µg/g)	Phenanthrene (µg/g)	Anthracene (µg/g)	Fluoranthene (µg/g)	Pyrene (µg/g)
Raw Samples	Hindleg	3	0.23 ± 0.02_b^c	BDL^* * below detection limit (0.009 µg/g). Different letters in subscript represent significant (p < 0.05) differences within the same column. Different alphabet letters in superscript represent significant different (p ≤ 0.05) with the same row.	0.13 ± 0.01_a^b	BDL	0.05 ± 0.003_b^a	BDL
	Back	3	0.15 ± 0.012_a^c	BDL	0.19 ± 0.012_b^d	0.01_a^b	0.05 ± 0.006_b^a	BDL
	Foreleg	3	0.24 ± 0.01_b^c	BDL	0.11 ± 0.01_a^b	BDL	0.04 ± 0.003_a^a	BDL
Cooked	Hindleg	3	1.91^a ±0.007_f^d	BDL	0.21 ± 0.003_bc^c	0.01_a^a	0.06 ± 0.003_c^b	BDL
	Back	3	1.18 ± 0.65_d^d	BDL	0.18 ± 0.013_b^c	0.01_a^a	0.04 ± 0.003_a^b	BDL
	Foreleg	3	2.61 ± 1.23_g^c	BDL	0.22 ± 0.03_c^b	0.05_c^a	0.06 ± 0.007_bc^a	BDL
Recipe I (Seekh kebab)	Hindleg	3	1.26 ± 0.003_d^d	BDL	0.26 ± 0.003_d^c	0.04_b^a	0.06 ± 0.003_c^b	BDL
	Back	3	0.77 ± 0.003_c^d	BDL	0.28 ± 0.003_e^c	0.05_c^a	0.07 ± 0.003_d^b	BDL
	Foreleg	3	1.37 ± 0.007_d^d	BDL	0.21 ± 0.007_bc^c	0.01_a^a	0.06 ± 0.003_c^b	BDL
Recipe II (Reshmi kebab)	Hindleg	3	1.66 ± 0.003_e^d	BDL	0.51 ± 0.007_g^c	BDL	0.13 ± 0.003_e^b	0.03_b^a
	Back	3	1.66 ± 0.303_e^d	BDL	0.29 ± 0.007_e^c	0.06_d^a	0.07 ± 0.003_d^b	BDL
	Foreleg	3	1.94 ± 0.003_f^c	BDL	0.36 ± 0.03_f^b	BDL	0.11 ± 0.003_e^a	0.01_a^a

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[1] *Corresponding author: fawad.zahoor@gmail.com