Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from three Nigerian cities

1994 ◽  
Vol 53 (2) ◽  
Author(s):  
V. Akpan ◽  
M. Lodovici ◽  
P. Dolara
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Smoked Fish ◽  
Fish Samples ◽  
Polycyclic Aromatic

scholarly journals The Effects of Three Traditional Smoking Methods on the Concentrations of Polycyclic Aromatic Hydrocarbons (PAHS) in Smoked Fishes

2021 ◽  
pp. 22-30
Author(s):  
Aderinola Oluwatoyin Joseph ◽  
A. A. Adu ◽  
O. O. Babalola ◽  
V. Kusemiju ◽  
G. O. Mekuleyi
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Low Income ◽  
Awareness Campaigns ◽  
Smoked Fish ◽  
Total Pahs ◽  
Scomber Scombrus ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
Solid Liquid

The effects of three traditional smoking methods on the concentrations of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fishes were studied to determine the concentration of PAHs in locally available and commonly consumed smoked fish species. Samples of two highly traded species of fish, Scomber scombrus and Horse markerel, among the low income people for immediate consumption were purchased from the market and processed using sawdust smoke, firewood smoke and charcoal smoke respectively. Some of the fresh fishes were also analyzed as control. The PAHs content were extracted with standard dichloromethane using solid-liquid extraction, and analyzed using Gas chromatography – Mass spectrophotometer (GC-MS) method. The results showed that fish samples processed with sawdust smoke recorded the highest concentrations of total PAHs, having 1.295 mg/kg in Horse markerel and 2.020 mg/kg in Scomber scombrus, followed by firewood smoked samples with total PAHs content of 0.910mg/kg in Horse markrel and 1.175 g/kg in Scomber scombrus while charcoal smoked samples recorded the least total PAHs levels of 0.590 mg/kg in Horse markerel and 0.960 mg/kg in Scomber scombrus. Benzo(a)pyrene concentrations which is usually used to estimate the carcinogenicity of other PAHs was below detection level in both species of fish. PAH4 was proposed by European food safety authority, recommendation level of 30 mg/kg was concluded by the EU regulation. Any PAHs have been associated with intense carcinogenicity in humans, and thus have implication for the quality and safety of these fish products. Therefore, it is imperative that regulatory bodies conduct awareness campaigns to educate the smoked fish processors, traders and consumers on the need to discourage the use of sawdust in smoking fish and adopt safer and improved methods of smoking fishes.

scholarly journals LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN FISH SAMPLES FROM DIFFERENT PROCESSING METHODS

2020 ◽  
Vol 45 (6) ◽  
Author(s):  
A.U. Itodo ◽  
V.O. Nnodim ◽  
S. Ande ◽  
H.U. Itodo ◽  
O. Ofoegbu
Keyword(s):  
Water Pollution ◽  
Gas Chromatography ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Membered Ring ◽  
Diagnostic Ratios ◽  
Smoked Fish ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
Petrogenic Source

Fish is easily contaminated from water prone to water pollution. In this study, the levels of polycyclic aromatic hydrocarbons (PAHs) in fish samples processed, using three methods and marketed in Makurdi, Benue state, were determined. The samples were coded as SF (Smoked Fish), SD (Sundried) and FD (fried) fish samples. PAHs in the samples were quantified, using gas chromatography – mass spectrometer (GC-MS). The Ʃ16PAH concentrations were in the range of 0.2- 10.0 mg/kg. Both LPAHs/HPAHs and the binary diagnostic ratios of PAHs indicated pyrogenic and petrogenic sources Ʃ16PAH and their dominant PAH ring-types were separately computed for each sample. The six-membered ring PAHs in smoked fish was 32.07% (with Bezo(ghi)perylene as most dominant). High levels of six member ring PAHs (Dibenz(a,h) anthracene) were also found in Sundried fish and fried fish contain Dibenz(a,h) anthracene. Generally, the PAHs concentrations in the samples, pointed more at pyrogenic than the petrogenic source. With exception of the five and six membered rings, estimated PAH levels were within the NAFDAC permissible limits.

scholarly journals Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mirja Hokkanen ◽  
Ulla Luhtasela ◽  
Pirkko Kostamo ◽  
Tiina Ritvanen ◽  
Kimmo Peltonen ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fish Products ◽  
Smoked Fish ◽  
Fish Samples ◽  
Smoke Generation ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Meat Samples

Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Food Control ◽  
2021 ◽  
pp. 108089
Author(s):  
Ogouyôm Herbert Iko Afé ◽  
Claude Saegerman ◽  
Yénoukounmè Euloge Kpoclou ◽  
Caroline Douny ◽  
Ahmed Igout ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Biogenic Amines ◽  
Aromatic Hydrocarbons ◽  
Smoked Fish ◽  
Polycyclic Aromatic ◽  
Dried Fish

Concentrations and Profiles of Polycyclic Aromatic Hydrocarbons in Some Popular Fish Species in Nigeria

2015 ◽  
Vol 78 (3) ◽  
pp. 554-560 ◽  
Author(s):  
CHUKWUJINDU M. A. IWEGBUE ◽  
GODSWILL O. TESI ◽  
LORETTA C. OVERAH ◽  
FRANCISCA I. BASSEY ◽  
FRANK O. NWADUKWE ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Fish Species ◽  
Aromatic Hydrocarbons ◽  
Gadus Morhua ◽  
Gas Chromatography Mass Spectrometry ◽  
The European Union ◽  
Trachurus Trachurus ◽  
Gymnarchus Niloticus ◽  
Fish Samples ◽  
Polycyclic Aromatic

The concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) in 10 popular fish species in the Nigerian market were determined with a view to providing information on the health hazards associated with the consumption of these fish species. The concentrations of PAHs were measured by gas chromatography–mass spectrometry after extraction by ultrasonication with acetone-dichloromethane and clean up. The concentration ranges of the Σ16 PAHs were 20 to 39.6 μg kg−1 for Parachanna obscura (African snake head), 6.8 to 532.3 μg kg−1 for Oreochromis niloticus (tilapia), 7.4 to 91.1 μg kg−1 for Gymnarchus niloticus (Asa), 13.1 to 34.1 μg kg−1 for Sebastes fasciatus (red fish), 11.2 to 80.0 μg kg−1 for Gadus morhua (cod), 23.9 to 34.6 μg kg−1 for Chrysicthys nigrodigitatus (silver cat fish), 63.4 to 131.4 μg kg−1 for Sardinella aurita (sardine), 22 to 52.9 μg kg−1 for Trachurus trachurus (Atlantic horse mackerel), 21.0 to 63.7 μg kg−1 for Scomber scombrus (mackerel), and 27.7 to 44.5 μg kg−1 for Pseudotolithus senegalensis (croaker). Benzo[a]pyrene occurred in 23% of these fish samples at concentrations above the European Union permissible limit of 2.0 μg kg−1. The calculated margins of exposure based on the indicators for occurrence and effects of PAHs were greater than 10,000 indicating no potential risk for the consumers of the species evaluated in this study.

Sign in / Sign up

Export Citation Format

Share Document