Effect of smoking on Polycyclic Aromatic Hydrocarbons (PAHS) concentrations in catfish and tilapia muscles

Abstract

ABSTRACT:The effects of smoking on proximate composition, energy values and concentrations of polycyclic aromatic hydrocarbons (PAHs) were studied in raw and smoked samples of catfish (Clarias gariepinus) and tilapia (Oreochromis niloticus). Crude protein was higher in the tilapia sample for both raw and smoked samples. There was significant difference (P<0.05) in the lipid contents of raw and smoked samples of both species. Mean naphthalene concentration was significantly higher (P<0.05) than those of other PAHs analyzed in raw and smoked samples of both species. Mean benzo (a) pyrene (BaP) concentrations and total mean PAH concentrations (∑mPAH) exceeded the EU limits in raw muscle samples. All the PAHs analyzed were detected in the smoked samples. Mean BaP concentrations and total mean PAH exceeded the EU maximum limits (2.0 and 10 µg/kg) in the muscle of smoked fish and fishery products. Total mean concentration of the four indicators of PAH contamination gave the values of 0.018 and 0.050; 0.014 and 0.012 mg/kg for raw and smoked samples of catfish and tilapia respectively. It could be inferred that the smoking process generally increased the mean total PAH levels in the fish samples and there is urgent need for relevant authorities to take appropriate action due to the public health implications of PAH contamination.

Impact Assessment of Smoking Duration on Polycyclic Aromatic Hydrocarbons (PAH’s) Contaminations of Clarias gariepinus

“…Table 4 showed the comparison of the distribution of total mean PAHs in the smoked catfish of this present study with findings from related studies [15]. Similar observations detected high PAHs concentrations in catfish (69.645 μg/kg) and tilapia fish (42.115 μg/kg) respectively in which naphthalene showed the highest concentrations in both samples [15]. The result of this study also agrees with some other findings on the effect of cooking methods on food materials [16].…”

“…The average total PAH level of smoked catfish (2.576 μg/kg) was lower than the findings of some researchers who also studied the effect of smoking on the accumulation of PAHs on catfish and tilapia fish and obtained mean concentrations of 69.645 μg/kg and tilapia fish 42.115 μg/kg for catfish and tilapia fish respectively [15]. The result of this work revealed that the accumulation of PAHs by the catfish samples is directly proportional to smoking duration showing increasing order of total PAHs concentrations.…”

“…However, it has been reported that there is a correlation between lipids and accumulation of PAHs [14], these compounds found its way on the surface of processed food materials (mostly Smoking intervals S1 = 5 hrs, S2 = 10 hrs, S3 = 15 hrs, S4 = 20 hrs and S5 = 25 hrs fatty tissues) when exposed to heat as a result of high temperature involved during processing which in the long run leads to the buildup of PAHs on the surface of the protein products [17]. Table 4 showed the comparison of the distribution of total mean PAHs in the smoked catfish of this present study with findings from related studies [15]. Similar observations detected high PAHs concentrations in catfish (69.645 μg/kg) and tilapia fish (42.115 μg/kg) respectively in which naphthalene showed the highest concentrations in both samples [15].…”

Effects of heat sources on the levels of polycyclic aromatic hydrocarbon in selected fish samples from Ogidingbe (Escravos Estuaries)

“…Similar trend was observed for fresh and dried fish (M. undulantes) collected from Escravos Estuaries ranging from 0.0014 to 0.073 mg/kg and 0.025 to 0.129 mg/kg. Results obtained from dried and fresh sample were not as high as those reported by Nnaji and Ekwe (2018) those from Escravos Estuaries ranged from 0.003 to 0.0029 and 0.00 to 0.029 mg/kg for fresh fish as well as 0.001 to 0.012 and 0.001 to 0.029 mg/kg for dried fish (M. undulantes). This value is far more than that reported by Pierre et al 2012 Figure 1 shows a gas chromatogram of PAHs' profile of oil extracted from fresh catfish harvested from pond (Pond FF2) with total PAHs concentration of 0.019 mg/kg which is in the range of 0.035 to 0.069 mg/kg as stated earlier in Table 1.…”

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

“…In consistence with other studies across the world, PAHs manifestation was confirmed in arrays of consumables across Africa such as; smoked Bush meats in Kumasi, Ghana and was revealed to have contained PAHs below the EU peg limits for smoked meats, this is according to Abu, (2013). In a related work the 16 priority PAHs were detected in smoked Tilapia Fish and Catfish, revealed through a research conducted by Nnaji & Ekwe, (2018). They were equally, report in smoked cephalopods, crustaceans, bivalve molluscs, and baby foods (Ijeoma et al, 2015a).…”