ABSTRACT
of 16 priority polycyclic Aromatic (PAHs) were determined in 30 brands of Nigerian and imported pastas in Nigerian market. The pasta samples were categorised into (1) noodles (2) spaghetti and (3) macaroni.
Analysis were performed by GC MS after soxhlet extraction of the and clean up of the . The concentration of Σ16 PAHs in both the Nigerian and imported brands are in the range of 009 to 0.8 mgkg-1 and 0.002 to 0.007 mgkg-1 respectively.
The Bap concentrations in 75% of the Nigerian samples were less than 0.001mgkg-1 permissible limit specified for processed cereal based food while all the brands of imported samples were below the maximum limit.
The concentrations of Σ8 carcinogenic PAHs in both the Nigerian and imported brands ranged from 0.001 to 0.01 mgkg-1 and 0.001 to 0.004 mgkg-1 respectively.
The Margin of Exposure based on PAH8 as an indicator for the and effects of PAHs in food for generally exposed individuals were less than 10,000 in 25% and 0% for child and Adult scenarios respectively for Nigerian brands.
For typically exposed individuals, it were 38% and 0% for child and Adult scenarios respectively. For imported brands of pastas, the MOE values were far higher than 10,000 for generally and typically exposed individuals in both child and Adult cases.
The MOE values indicate serious concern particularly for children who are consumers of Nigerian brands.
TABLE OF CONTENTS
Title Page – – – – – – – – – – – i
Certification – – – – – – – – – – – ii
Approval Page- – – – – – – – – – iii
Dedication – – – – – – – – – – – iv
Acknowledgement- – – – – – – – – – v
Abstract – – – – – – – – – – vi
Table of Contents- – – – – – – – – – vii
CHAPTER ONE BACKGROUND
1.1 Introduction – – – – – – – – – 1
1.2 General Objectives – – – – – – – – 5
1.3 Specific Objectives – – – – – – – – 5
1.4 Statement of the Problem – – – – – – – – 6
1.5 Significance of the Study – – – – – – – 7
1.6 Scope of the Study – – – – – – – – 7
CHAPTER TWO LITERATURE REVIEW
2.1 PAHs in Food – – – – – – – – – 8
2.2 Polycyclic Aromatic Hydrocarbons (PAHs) – – – – – 10
2.3 Formation of PAHs – – – – – – – – – 11
2.4 Sources And Environmental Fate Of PAHs – – – – – 11
2.5 Estimates of non-dietary exposure to PAHs. – – – – – 13
2.5.1 Smoking – – – – – – – – – 13
2.5.2 Occupational Exposure – – – – – – – – 14
2.5.3. Ambient Air – – – – – – – – – 14
2.6 Hazard Identification and Characterization – – – – – 14
2.6.1. Carcinogenicity – – – – – – – – – 14
2.6.2 Distribution – – – – – – – – – – 15
2.6.3 Absorption – – – – – – – – – 15
2.7 The Manufacturing Process of Making Pasta – – – – 16
2.8 The Health Benefits of Pasta – – – – – – – 20
CHAPTER THREE MATERIALS AND METHODS
3.1 Sample Collection and Preparation – – – – – – 22
3.2 Samples Extracxtion and Clean Up – – – – – – 25
3.3 Estimation of Dietary Intake/ Risk Assessment – – – – 25
3.4 Chemical and Materials – – – – – – – 26
3.4.1 Gas Chromatography- Mass spectrometry conditions – – – 27
3.5 Quality Assurance – – – – – – – – 28
3.5.1 Limit of Detection (LOD) and limit of Quantification (LOQ) – – 28
3.6 Statistical Analysis – – – – – – – – 29
CHAPTER FOUR RESULTS AND DISCUSSION
4.1 Recovery Analysis – – – – – – – – 30
4.2 Concentration of PAHs in Nigerian and Imported Pastas – – – 31
4.3 Chemometric Data Analysis- – – – – – – – 35
4.3.1 Anova Analysis – – – – – – – – 35
4.3.2 Correlation / Principal Component Analysis (PCA) – – – 35
4.4 Bar Charts showing the concentrations of PAHs in Pastas – – 43
4.5 Estimation of daily intake and risk Assessment – – – – 45
4.5.1 Estimation of daily intake and risk assessment for Nigerian Pastas – – 45
4.5.2 Estimation of daily intake and risk Assessment for Imported Pastas – 53
4.6 Assumptions and limitations of this study – – – – – – 58
4.7 Conclusion and Recommendations – – – – – – – 59
4.7.1 Conclusion – – – – – – – – – – 59
4.7.2 Recommmendation – – – – – – – – 60
REFERENCES – – – – – – – – – 62
APPENDICES – – – – – – – – – 68
INTRODUCTION
The introduction and distribution of man-made compounds or excessive amount of natural compounds have created avenue to understanding the effects of polycyclic aromatic hydrocarbons on humans and the environment. It is therefore, necessary to study the effects on individuals to population, communities and environments.
The contamination of food by chemical hazards is a worldwide public health concern. Among organic contaminants, polycyclic aromatic hydrocarbons (PAHs) represent an important class of food contaminants.1
Food can be contaminated from environmental source, industrial food processing and certain home food preparation.2 – 4 Humans are exposed to PAHs by various pathways.
For non- smokers, the major route of exposure is consumption of food and it contributes to more than 90% of total PAHs exposures of the general pollution in various countries.5 – 7
Food contamination may also occur during periods of atmospheric pollution in whic
h PAHs are deposited on seeds, fruits or vegetables, which are then consumed.7 – 9
Many studies have shown that cereals, vegetables10, oil and fat11 – 12 are the main contributors to the ingestion of PAHs.
However, grilled or smoked fishes and meats show a relatively low contribution, except in specific cases or due to socio- cultural reasons that cause these foods to occupy a prominent place in the diet.
REFERENCES
EFSA (European Food Safety Authority). (2005) Opinion of the scientific committee on a request from EFSA related to a harmonized approach for risk assessment of substances which are both genotoxic and carcinogenic. The EFSA Jounal 282: 1-31. http://www.efsa.europa.eu/EFSA/scientific-opinion/sc-op-ej282-gentox-en3,o.pdf (Accessed August, 2015).
European food safety authority (EFSA). (2008). Scientific opinion of the panel on contaminants in the food chain on a request from the European commission on polycyclic aromatic hydrocarbons in food. The EFSA journal, 724: 1- 114.
Fromberg, A, Hojgard, A and Duedahl – olesen, L. (2007). Analysis of polycyclic aromatic hydrocarbons in vegetable oils combining gel permeation chromatography with solid – phase extraction clean – up. Food additives and contaminants, 24: 758 – 767.
Guillen, M. D and Sopelana, P. (2003). Polycyclic aromatic hydrocarbons in drivers’ foods in J.P.F.D mello (Ed.). Food safety: contaminants and toxins (1st Ed.). CABI Publishing, Oxon UK; PP.175-198.
European commission scientific committee on foods (2002). Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food expressed on fourth December 2002. Brussels, Europeans commission, health and consumer protection Directorate – general, 2002 (document SCF /CS/ CNTM/PAH/29 Final available on (http:// europa. ev.int/comm./food /fs/scf/ outcome–en.html)
Liobet, J.M., Falco; G.,Bocio, A., Domingo, J.L. (2006). Exposure to polycyclic aromatic hydrocarbons of edible marine species in Catalonia, Spain. Journal of Food Protection, 69: 2493-2499.
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