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Cooked Rice Products (Kwenkwen, Jollof, Fried-rice, Angwamo and Kanzo) as Sources of Polyaromatic Hydrocarbons and a Potential Public Health Concern
2022
Journal of Food and Nutrition Research
Cooking methods for rice products may also present contaminating polycyclic aromatic hydrocarbons (PAHs), which are known to be carcinogenic. This study collected a total of 54 different cooked rice products from the study area and extracts were made using the Quick, Easy, Cheap, Effective, Rugged and Safe (QuECheRS) method. After quantifying the PAH's concentrations using HPLC, standard protocols were used to determine the exposure of key PAHs (total benzo [a] pyrene (BaP), ΣPAH4, ΣPAH8) and
doi:10.12691/jfnr-10-7-4
fatcat:of7txpxdrbhdrlx2bnh5id4uga