COMPARATIVE STUDY ON THE PRODUCTION OF THREE LIGHT POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) AS ENVIRONMENTAL TOXICANTS IN OIL FRIED ORGANS OF MISRI CHICKEN VARIETY

摘要

In the present study, effect of Dalda oil frying on the production of light polycyclic aromatic hydrocarbons (PAHs) in different organs (chest, gizzard, heart, leg, liver, neck and wings) of Misri chicken variety was observed to highlight the formation of PAHs in the selected fried chicken organs. The oil fried samples along with the respective control were subjected to HPLC analysis. The said compounds (anthracene, ftuorene, pyrene) were identified by comparing the retention time of the unknown with the known ones and concentration was calculated. The obtained results showed that among the 7 fried organs, liver exhibited the higher concentration of anthracene (2548.65%) than other titled carcinogens. The fried chest showed higher concentration (369.75%) of fiourene than other organs of Misri. It has been observed that chicken meat should be treated with food additives treatment prior to frying that could help to reduce the formation of these carcinogens that may prove as health hazards.