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- Title
COMPARATIVE STUDY ON THE FORMATION OF FIVE FUSED RING AROMATIC HYDROCARBONS (PAHs) AS FOOD TOXICANTS IN PAN FRIED BROILER CHICKEN ORGANS USING THREE OIL VARIETIES.
- Authors
AHMAD, N.; YOUSAF, M.; ZAHOOR, A. F.; ANJUM, M. N.; NOREEN, R.; SHAZIA, N.; KULSOOM, G. A.; PARVEEN, B.; ANJUM, A.; SHAKIRA, H.; MUSTAFA, A.
- Abstract
This research work was aimed to observe the formation of five light, anthracene, fluorene, naphthalene, phenanthrene and pyrene, polycyclic aromatics hydrocarbons as a food toxicants in canol , soya bean and sunflower oils fried three, chest heart, and liver, organs of broiler chicken variety. All these organs, after frying in each oil separately, purified and then concentrated, were injected to HPLC for identification and determination of the concentration of each chosen PAH in the control as well as in the fried samples. The results showed that as a whole, all the fried organs exhibited greater concentration of the experimental toxicants as compared with corresponding controls. Furthermore the canola oil influenced more on the formation of the titled five PAHs and showed maximum (0.0799 mg/kg) level of fluorene in case of canola oil fried heart as compared with other fried organs. Similarly, soybean oil exhibited the least influence on the formation of the titled PAHs in fried organs. The sunflower oil showed better results than soybean oil. The variation in the results might be due to the variation in the constitutional composition of the oils or due to some unknown factors.
- Subjects
AROMATIC compound synthesis; CHICKEN as food; FOOD toxicology; BROILER chickens; SOY oil; HIGH performance liquid chromatography; SUNFLOWER seed oil
- Publication
Oxidation Communications, 2017, Vol 40, Issue 2, p808
- ISSN
0209-4541
- Publication type
Article