Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content
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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/96209/ |
| _version_ | 1848862314325868544 |
|---|---|
| author | Hamidi, Elliyana Nadia Hajeb, Parvaneh Selamat, Jinap Lee, Soo Yee Abdull Razis, Ahmad Faizal |
| author_facet | Hamidi, Elliyana Nadia Hajeb, Parvaneh Selamat, Jinap Lee, Soo Yee Abdull Razis, Ahmad Faizal |
| author_sort | Hamidi, Elliyana Nadia |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:15:03Z |
| format | Article |
| id | upm-96209 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:15:03Z |
| publishDate | 2021 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-962092023-01-31T03:17:51Z http://psasir.upm.edu.my/id/eprint/96209/ Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content Hamidi, Elliyana Nadia Hajeb, Parvaneh Selamat, Jinap Lee, Soo Yee Abdull Razis, Ahmad Faizal 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. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed 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 https://www.mdpi.com/1660-4601/19/2/736/htm 10.3390/ijerph19020736 |
| spellingShingle | Hamidi, Elliyana Nadia Hajeb, Parvaneh Selamat, Jinap Lee, Soo Yee Abdull Razis, Ahmad Faizal Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title | Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title_full | Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title_fullStr | Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title_full_unstemmed | Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title_short | Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content |
| title_sort | bioaccessibility of polycyclic aromatic hydrocarbons (pahs) in grilled meat: the effects of meat doneness and fat content |
| url | http://psasir.upm.edu.my/id/eprint/96209/ http://psasir.upm.edu.my/id/eprint/96209/ http://psasir.upm.edu.my/id/eprint/96209/ |