The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State.
ABSTRACT
The presence and concentration of
thirteen polycyclic aromatic hydrocarbons (PAHs) including naphthalene,
acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene,
pyrene, benzo(a)anthracene, chrysene, benzo(b)fluoranthene,
benzo(k)fluoranthene, benzo(a)pyrene, were determined in local unrefined
vegetable oil and refined laser vegetable oil. These vegetable oil samples were
heated at the same temperature of 200°C for different period of time (i.e. 0
minute, 1 minute and 5 minutes). PAHs in these vegetable oil samples were
extracted, chromatographed and analyzed using Gas chromatograph with flame
ionization detector (GC-FID), before and after the clean-up with
chromatographic silica gel. The results showed that the concentrations of PAHs
in all the refined vegetable oil samples before and after the clean-up with
chromatographic silica gel were below the instrument detection limit before the
clean-up with chromatographic silica gel, while 158.4πglkg fluorene and 4824g/kg
anthracene were detected in the unrefined oil heated for 1 minute before the
clean-up with chromatographic silica gel. The concentrations of PAHs in the
control sample of the unrefined vegetable oil and the unrefined vegetable oil
heated for 1 minute were <1.44 πg/kg after the clean-up with chromatographic
silica gel, while 619.2j.tg/kgbenzo(a)anthracene was detected in the unrefined
vegetable oil heated for 5 minutes after the clean-up with chromatographic
silica gel. Thus, the relatively low concentrations of PAHs in the vegetable
oil samples may be attributed to the low temperature and the short period of
heating.
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ADIKWU, E (2021). The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State.. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-the-heating-period-on-the-level-of-polycyclic-aromatic-hydrocarbon-formation-in-edible-vegetable-oil-selected-from-umuahia-main-market-abia-state-7-2
EUCHARIA, ADIKWU. "The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Aug. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-the-heating-period-on-the-level-of-polycyclic-aromatic-hydrocarbon-formation-in-edible-vegetable-oil-selected-from-umuahia-main-market-abia-state-7-2. Accessed 24 Nov. 2024.
EUCHARIA, ADIKWU. "The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-the-heating-period-on-the-level-of-polycyclic-aromatic-hydrocarbon-formation-in-edible-vegetable-oil-selected-from-umuahia-main-market-abia-state-7-2 >.
EUCHARIA, ADIKWU. "The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-the-heating-period-on-the-level-of-polycyclic-aromatic-hydrocarbon-formation-in-edible-vegetable-oil-selected-from-umuahia-main-market-abia-state-7-2