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

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.