[ Les risques cancérigènes liés à la consommation des bananes plantains braisées vendues sur le marché de la localité de Man ]
Volume 34, Issue 2, November 2021, Pages 128–135
K.A. Kouadio Kouakou1, L. C. Soro2, M. B. Kone3, and L. Ocho-Anin Atchibri4
1 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
2 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
3 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
4 Sciences et Technologies des Aliments (UFR, STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Braised plantain is made from ripe or unripe plantains braised over a low charcoal heat. This cooking of plantains could expose consumers to a mixture of Polycyclic Aromatic Hydrocarbons (PAH) from the combustion of wood or charcoal, some of which are found to be carcinogenic. The objective of this study is to assess the risks associated with the consumption of plantains braised over a low charcoal heat and sold in the Man market. To perform this study, rats of the Wistar strain were fed a diet based on braised plantains. This study allowed us to obtain high ingestions by the rats of between 10.56 ± 0.08 g / d and 11.26 ± 0.07 g / day and a weight gain of these same rats of between 9.50 ± 0.16 g / day and 9.74 ± 0.20 g / day. Unfortunately, the blood and urine analyzes of these rats used revealed high levels of Polycyclic Aromatic Hydrocarbons of between 2.6 ± 0.20 and 3 ± 0.7 g / ml for the blood and 1.5 ± 0.50 at 2 ± 0.6 g / ml for urine. The excessive consumption of plantains braised over a low charcoal heat and sold in the Man market can cause cancer consumers. These braised plantains sold in the Man market contain high levels of PAH.
Author Keywords: Braised plantains, PAH, carcinogenic effect, Man.
Volume 34, Issue 2, November 2021, Pages 128–135
K.A. Kouadio Kouakou1, L. C. Soro2, M. B. Kone3, and L. Ocho-Anin Atchibri4
1 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
2 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
3 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
4 Sciences et Technologies des Aliments (UFR, STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Braised plantain is made from ripe or unripe plantains braised over a low charcoal heat. This cooking of plantains could expose consumers to a mixture of Polycyclic Aromatic Hydrocarbons (PAH) from the combustion of wood or charcoal, some of which are found to be carcinogenic. The objective of this study is to assess the risks associated with the consumption of plantains braised over a low charcoal heat and sold in the Man market. To perform this study, rats of the Wistar strain were fed a diet based on braised plantains. This study allowed us to obtain high ingestions by the rats of between 10.56 ± 0.08 g / d and 11.26 ± 0.07 g / day and a weight gain of these same rats of between 9.50 ± 0.16 g / day and 9.74 ± 0.20 g / day. Unfortunately, the blood and urine analyzes of these rats used revealed high levels of Polycyclic Aromatic Hydrocarbons of between 2.6 ± 0.20 and 3 ± 0.7 g / ml for the blood and 1.5 ± 0.50 at 2 ± 0.6 g / ml for urine. The excessive consumption of plantains braised over a low charcoal heat and sold in the Man market can cause cancer consumers. These braised plantains sold in the Man market contain high levels of PAH.
Author Keywords: Braised plantains, PAH, carcinogenic effect, Man.
Abstract: (french)
La banane plantain braisée est faite à base de banane plantain mûre ou non mûre braisée sur le feu doux de charbon de bois. Cette cuisson de la banane plantain pourrait exposer les consommateurs à un mélange de Hydrocarbures Aromatiques Polycyclique (HAP) issus de la combustion du bois ou du charbon, dont certains s’avèrent cancérigènes. L’objectif de cette étude est d’évaluer les risques liés à la consommation des bananes plantains braisées sur le feu doux de charbon de bois et vendues sur le marché de Man. Pour réaliser cette étude, des rats de souche Wistar ont été nourris avec un régime alimentaire à base de bananes plantain braisées. Cette étude nous permis d’obtenir des fortes ingestions par les rats comprises entre 10,56 ± 0,08 g/j et 11,26 ± 0,07 g/j et une prise de poids de ces mêmes rats comprise entre 9,50 ± 0,16 g/j et 9,74 ± 0,20 g/j. Malheureusement, les analyses sanguines et urinaires de ces rats utilisées nous ont revelé des fortes teneurs en Hydrocarbures Aromatiques Polycycliques comprises entre 2,6 ± 0,20 et 3± 0,7 g/ml pour le sang et 1,5± 0,50 à 2 ± 0,6 g/ml pour l’urine. La consommation abusive des bananes plantains braisées sur le feu doux de charbon de bois et vendues sur le marché de Man peut être souche de cancer pour les consommateurs. Ces bananes plantains braisées et vendues dans le marché de Man contiennent des fortes teneurs de HAP.
Author Keywords: Plantains braisés, HAP, effet cancérigène, Man.
How to Cite this Article
K.A. Kouadio Kouakou, L. C. Soro, M. B. Kone, and L. Ocho-Anin Atchibri, “The carcinogenic risks associated with the consumption of braised plantains sold in the market in the town of Man,” International Journal of Innovation and Applied Studies, vol. 34, no. 2, pp. 128–135, November 2021.
