ABSTRACT
A qualitative analysis of this study was carried out in the laboratory of the department of pharmaceutical chemistry, faculty of Pharmacy, UNIBEN, Benin city.
Solvents used;
Ethylacetate
Methanol
Para dimethylamino benzaldehyde
The different methods used in this study were Aldehyde reaction, Thin layer chromatography method, and UV visible light spectroscopy.
The pork broth was extracted with Ethyl acetate. The extract was further reacted with Para amino benzaldehyde and methanol which confirmed the presence of para amino phenol compound. This reaction is known as Aldehyde reaction, a confirmatory test for the identification of para amino phenol. Thin layer chromatography method was carried out to identify the presence of para amino phenol. UV visible light spectroscopy was used to identify the presence of para amino phenol compound through its wavelength 254 nm which gave a characteristic color, pink.
NAFDAC has already warned food vendors against the use of paracetamol to tenderize meat since its byproduct has health implications.This led to this study being carried out to confirm the presence of the acidic byproduct of paracetamol in the boiling of pork. This acidic by product is called Para amino phenol, a toxic compound that causes kidney and liver disease.
In conclusion, paracetamol breaks down into an acidic byproduct at a high temperatue, therefore loses its pain killing effect. This acidic byproduct produced, para amino phenol is harmful to the body causing liver and kidney disease.
