Vol. 8, Issue 3 (2020)
Polycyclic aromatic hydrocarbons in smoked fish
Author(s): Duke Okoro and Temabor Nyerhovwo Ovuowo
Abstract: PAHs whose source is attributable to anthropogenic activities have been determined in smoked fish obtained from markets in Effurun-Warri metropolis. The concentrations observed may be as a result of the smoking method employed. The objective of the study was to add to the database of the occurrences of PAHs in smoked food using Gas Chromatography with Flame Ionization Detector. The results did not show a pattern in the differences in total PAHs across the sampling points in the markets which may be due to variable smoking temperature. The compositional distribution of PAHs in all samples of the smoked Ethmalosa fimbriata showed the dominance of 2,3 – ring PAHs over the 4,5,6 – ring PAHs. This widespread in the total concentration of the 2,3-ring PAHs was observed in an earlier study of PAHs in smoked fish. Benzo(a)pyrene, a confirmed carcinogen had levels in the sampled smoked fish, which was found to be in excess of the maximum permissible limits of 0.005 mgkg-1 established by the European Union. Although Benzo(a)pyrene was not detected at some sampling points. This is because the concentration and distribution of Benzo(a)pyrene in smoked fish may change during storage due to diffusion and degradation, as previously reported.
DOI: 10.22271/chemi.2020.v8.i3b.9215
Pages: 134-140 | 1227 Views 200 Downloads
download (9391KB)
How to cite this article:
Duke Okoro, Temabor Nyerhovwo Ovuowo. Polycyclic aromatic hydrocarbons in smoked fish. Int J Chem Stud 2020;8(3):134-140. DOI: 10.22271/chemi.2020.v8.i3b.9215
