Polycyclic Aromatic Hydrocarbons in Grilled Meat (Suya): HPLC Profiling in Keffi, Nigeria
Uloma Vivian Abara *
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
Titilayo O. Bamidele
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
Moses A. Daikwo
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
Jamey Peters Mairiga
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
Ann Ukamaka Ijeomah
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
Chinenye Benjamin Marcellina
International Health Department, Charitè University Berlin, Berlin, Germany.
Ifeomah Mojekwu
College of Medicine, University of Nigeria, Nsukka, Nigeria.
Kebe Etim Arikpo
Biochemistry Department, Nasarawa State University, Keffi, Nigeria and Biochemistry Department, University of Calabar, Calabar, Nigeria.
Iwara Arikpo Iwara
Biochemistry Department, University of Calabar, Calabar, Nigeria.
B. I. Ele
Computer Science Department, University of Calabar, Calabar, Nigeria.
Ebri Ofem Omini
Computer Science Department, University of Calabar, Calabar, Nigeria.
Moses Zira Zaruwa
Biochemistry Department, Nasarawa State University, Keffi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Polycyclic aromatic hydrocarbons (PAHs) are a group of environmental contaminants that arise from the incomplete combustion of organic matter or fuel. They consist of more than 200 organic compounds containing two or more fused aromatic rings.
Aim: This study aimed to assess the occurrence and quantify polycyclic aromatic hydrocarbons present in grilled meat (suya) sold around Keffi metropolis.
Methodology: Grilled meat samples were collected from four different locations in Keffi metropolis, namely Uke, Total Junction, along Nasarawa State University Road (School Road) and Old Barracks. High-performance liquid chromatography (HPLC) was used to identify and quantify polycyclic aromatic hydrocarbons in the samples.
Results: The HPLC analysis showed extensive contamination of barbecued chicken and grilled meat (suya) sold in Keffi with polycyclic aromatic hydrocarbons, particularly carcinogenic high-molecular-weight compounds such as chrysene, fluoranthene, benzo(a)pyrene and dibenz(a,h)anthracene, in substantial amounts.
Conclusion: This study provides scientific evidence that current street-vending practices for grilled meats in Keffi may pose public health concerns. Without targeted interventions, continued exposure may contribute to an increased burden of diet-related cancers within the population.
Keywords: High-performance liquid chromatography, polycyclic aromatic hydrocarbons, grilled meat (suya).