IDENTIFICATION OF PARA-AMINOPHENOL IN THE BROTH OBTAINED FROM TURKEY MEAT (Melagris gallopavo) BOILED WITH PARACETAMOL

ABSTRACT
Recently it came in the know that Paracetamol, an analgesic antipyretic which is available as an OTC is being used in cooking foods particularly meat and beans as a tenderizer.
This study was carried out to determine the presence of para-aminophenol in the broth obtained from boiling paracetamol with turkey meat. P-aminophenol was extracted and identified with p-dimethylaminobenzaldehyde. Qualitative analysis was then done with thin layer chromatography (TLC).
The result obtained indicated the presence of para-aminophenol in the broth and the colour intensity increased with increase in time of boiling. In this study Paracetamol was used as control and it was found to be stable even after boiling for about 4 hours thus indicating that thermal degradation of paracetamol was not the contributing factor for the presence of para-aminophenol in the broth.
This study has public health implications as para-aminophenol has been indicated as a causal agent in the pathogenesis of nephrotoxicity and recommendations as to more in-depth study aimed at quantifying the amount of para-aminophenol produced be made for future references and to help better understand and apply the knowledge to improve and enhance public health.
Keywords: Paracetamol, P-aminophenol, P-dimethylaminobenzaldehyde.