Title: Studying the impact of anti-oxidant extract of different vegetables on the formation of PAHs in rabbit meat

Authors: Rabia Siddique; Ameer Fawad Zahoor; Sajjad Ahmad; Hamad Ahmad; Abid Hussain

Addresses: Department of Chemistry, Government College University, Faisalabad-38000, Pakistan ' Department of Chemistry, Government College University, Faisalabad-38000, Pakistan ' Department of Chemistry, University of Engineering and Technology Lahore, Faisalabad Campus, Faisalabad-38000, Pakistan ' Department of Chemistry, University of Management and Technology Lahore, Lahore, 54770, Pakistan ' Department of Agriculture and Food Technology, Karakoram International University Gilgit, Gilgit, 15100, Pakistan

Abstract: This study investigated the impact of vegetable extracts comprising anti-oxidant properties to decrease the generation of polycyclic aromatic hydrocarbons (PAHs) in fried rabbit meat. PAHs are powerful noxious compounds produced in well-done processed meat products. The PAHs yields are connected with diversified factors, such as type of meat, heating temperature as well as time, processing technique, additives and storage time of meat. Meat samples were cooked without spices. Extraction of PAHs was done through saponification methodology using potassium hydroxide in methanol and purified with silica gel column methodology. Prepared samples were quantified through gas chromatography with mass spectrometry (GC-MS). Results depicted that the use of spinach as an anti-oxidant would produce less PAHs.

Keywords: rabbit meat; vegetables extracts; anti-oxidant; GC-MS; PAHs.

DOI: 10.1504/IJNT.2023.134044

International Journal of Nanotechnology, 2023 Vol.20 No.5/6/7/8/9/10, pp.719 - 730

Received: 02 Jan 2022
Received in revised form: 29 Apr 2022
Accepted: 09 May 2022
Published online: 10 Oct 2023 *

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