Determination of PAHs in Fresh and Smoke-dried Alligator Pepper

Authors

  • Erepamowei Young  Department of Chemical Sciences, Niger Delta University, Wilberforce Island, P. M. B. 071, Bayelsa State, Nigeria
  • Timi Tarawou  Department of Chemical Sciences, Niger Delta University, Wilberforce Island, P. M. B. 071, Bayelsa State, Nigeria

Keywords:

Alligator, pepper, PAHs, HPLC, FLD

Abstract

Smoking as a way of preservation could be a source of PAHs in food. This study was aimed at determining poly-aromatic hydrocarbons (PAHs) in fresh and smoke-dried samples of alligator pepper (Aframoum melegueta). Fresh and smoke-dried samples of the pepper were bought from Swali Market, Bayelsa State, Nigeria. Seeds were mechanically homogenized in a stainless steel blender. 1 g of the sample was vortexed-mixed for about 5 minutes with a mixture of water, methanol, and chloroform and the mixture finally centrifuged and the chloroform layer collected for analysis with HPLC-FLD. The results showed the absence of any PAH in the fresh alligator pepper while six PAHs (benzo [a] anthracene, chrysene, benzo [b] fluorene, benzo [k] fluorene, dibenzo [a,h] anthracene, and benzo [g,h,i] perylene) were detected in the smoked dried alligator pepper but they were all found to be present at concentrations below quantification levels, suggesting that smoke-dried alligator pepper used for various purposes is free from PAHs and therefore do not pose any health risk in respect of PAHs.

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International Journal of Scientific Research in Science and Technology

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Published

2016-12-30

Issue

Volume 2, Issue 6 , November-December-2016

Section

Research Articles

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How to Cite

[1]
Erepamowei Young, Timi Tarawou, " Determination of PAHs in Fresh and Smoke-dried Alligator Pepper, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 2, Issue 6 , pp.204-207, November-December-2016.