Abstract

COOKING, A FACTOR INFLUENCING HEAVY METAL AND HERBICIDE CONCENTRATIONS IN FOOD: CASE OF THE SNAIL CEPHALOPOD ACHATINA ACHATINA

N’GUESSAN N’guessan Olivier*, KOUASSI Kouadio Daniel and KOUAME Kouamé Victor

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Abstract

Meat, the main source of protein, is used to improve health and wellbeing through the reform and construction of body tissues as well as the production of antibodies. The purpose of this study is to determine the effect of temperature on certain heavy metals such as Pb, Cd, Cu, Zn as well as the glyphosate-based herbicide in the cephalopod in order to evaluate the effect of cooking time on pollutants as well as the effect of variation in cooking temperature on these pollutants. Analytic methods used for the determination of heavy metals and glyphosate absorption spectrophotometry and HPLC. The results show that temperature significantly degrades glyphosate concentrations (0,037 mg/kg (raw) to 0,02 mg/kg (60°C); 0,012 mg/kg (90°C) and 0.0017 mg/kg (120°C)) and copper (0,0023 mg/kg (raw) to 0,0009 (60°C), 0,0008 mg/kg (90°C) and 0,0004 mg/kg (120°C)). But cadmium increases enormously when the temperature exceeds 120°C. As for time, it greatly deprives the concentrations of copper (0.2 mg/kg (raw) to 0,09 (30 min) and 0,02 (60 min) and that of glyphosate (0,85 mg/kg (raw), 0.69 (30 min) and 0,06) (60 min)). These results could help consumers to take greater care when cooking food.

Keywords: food, cooking, Achatina achatina.