Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method

Polycyclic aromatic hydrocarbons are evaluated in a traditional and widely consumed staple in Lebanon “Lebanese Grilled Chicken.” Forty samples with different local additives grilled by charcoal were purchased from different restaurants located in different regions in Lebanon

M. El Husseini; R. Makkouk; A. Rabaa; F. Al Omar; F. Jaber

2017

Scholarcy highlights

  • Polycyclic aromatic hydrocarbons are evaluated in a traditional and widely consumed staple in Lebanon “Lebanese Grilled Chicken.” Forty samples with different local additives grilled by charcoal were purchased from different restaurants located in different regions in Lebanon
  • A simple and a reliable analytical method based on sonication technique and gas chromatography coupled to mass spectrometer has been developed and validated
  • The recovery values of the analyzed PAHs ranged from 88.9 to 119.3% with relative standard deviations less than 8%
  • The levels of PAH4 were in the range from 1.52 to 49.9 μg kg−1, where about 40% of the Lebanese grilled chicken exceeded the EU commission MRLs of 12 μg kg−1

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