Evaluating the Levels of Polycyclic Aromatic Hydrocarbons in Fried, Grilled, and Roasted Chicken: A Comparative Study

Document Type : Original Article

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1 Department of Meat Hygiene, Faculty of Veterinary Medicine, Benha University

2 University Hospital, Benha University, Egypt

Abstract

The following paper studies the concentrations of polycyclic aromatic hydrocarbons (PAHs) in various chicken meat cooking processes, including roasted, grilled, and fried samples, and evaluating the efficacy of clove and ginger oils in reducing these harmful compounds. The results reveal that roasted chicken exhibited the highest mean concentration of total PAHs at 29.97 ± 2.04 μg/kg, while grilled chicken had a mean concentration of 23.62 ± 1.89μg/kg. Fried nuggets and hot wings showed lower PAH levels at 18.86 ± 1.67μg/kg and 13.98 ± 1.35μg/kg, respectively. Notably, Benzo[a] Pyrene (BaP) was the prime PAH detected across all samples, with significant levels exceeding the EU's Maximum permissible limits in a substantial proportion of roasted and grilled samples. The study further demonstrates that the addition of clove oil significantly reduces PAH concentrations in grilled chicken meat in a dose-dependent manner, with reductions of up to 70.9% for Benz[a]anthracene at the highest concentration tested. Similarly, ginger oil also effectively decreased PAH levels, with reductions reaching 58.2% for BaP. These findings suggest that both clove and ginger oils possess potent antioxidant properties that may inhibit PAH formation during cooking processes.

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