The Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Toasted, Fried, and Roasted Malaysian Food by High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD)

Teng, Yuen Khay (2019) The Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Toasted, Fried, and Roasted Malaysian Food by High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Teng Yuen Khay_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Polycyclic aromatic hydrocarbons (PAHs) is a group of inorganic compound that may detected in surrounding environment and also contaminated in food. It was found to be carcinogenic and consumption of it into human body may cause both acute and chronic health effects. Food that prepared with toasting, frying, roasting and grilling process are possible to contain PAHs. Hence, the determination of PAHs in food is an important study for human health. The objective of this project is to identify the presence of PAHs in toasted, fried and roasted Malaysian food samples by using High Performance Liquid Chromatography with Diode-Array Detector (HPLC-DAD). Eleven types of PAHs were chose as the target compound for analysis which are anthracene, benzo[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, benzo[ghi]perylene, benzo[k]fluoranthene, chrysene, fluoranthene, fluorene, phenanthrene and pyrene. The validation parameters that have determined in this project are linearity (R2>0.99), limit of detection with range of 0.04 – 0.06 ppb, limit of quantitation with a range of 0.09 – 0.19 ppb, selectivity (%RSD<5), recovery (74.81 % - 127.62 %) and precision (%RSD < 10%). Highest concentration of PAHs was found in chapatti sample due to the some factor during the cooking process. The concentration of PAHs detected in a food sample was found to be depends on the cooking method and surrounding environment.