Polycyclic aromatic hydrocarbons (polynuclears) in smoked foods

Tilgner, Damazy Jerzy; Daun, Henryk

doi:10.1007/978-1-4615-8449-0_2

Cited by 12 publications

(8 citation statements)

References 13 publications

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“…Compared with values found in the Atlantic cod (Gadus morhua) sampled from a PAH-polluted site in western Norway, where the lowest concentration was 66 mg/L (benzo[a]pyrene) and the highest concentration was 2704 mg/L (naphthalene) 91 , the ones found in the locally managed areas likely represent a low level of PAH pollution. However, coastal communities that tend to consume large quantities of fishes 92 could be at greater risk to health issues like growth reduction, endocrine alterations 93 and gastrointestinal infections 94,95 due to PAH bioaccumulation and biomagnification. Monitoring of biliary biotransformation products permits detection of polar metabolites, which are proven to be sensitive PAH exposure markers, possibly two orders of magnitude more sensitive than tissue parent compound levels and is therefore ideal in monitoring and environmental risk assessment studies .…”

Section: Discussionmentioning

confidence: 99%

Multibiomarker Responses to Polycyclic Aromatic Hydrocarbons and Microplastics in Thumbprint Emperor Lethrinus Harak from a South Pacific Locally Managed Marine Area

Varea¹,

Paris²,

Феррейра³

et al. 2021

Preprint

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To determine the baseline threat of microplastics and polycyclic aromatic hydrocarbons (PAHs) in an important seafood fish from Vueti Navakavu LMMA, a multibiomarker risk assessment was conducted on the thumbprint emperor fish. K-factor was significantly lower in samples from the wet season compared to the dry season but no significant differences were observed for HSI between seasonal groups. PAHs levels of four metabolites in emperor fish from Fiji waters is reported here for the first time; seasonal groups showed no significant differences, but all samples presented levels of biliary PAHs. The specimens also contained at least one microplastic in its gastrointestinal system; fibres were the predominant form-type and ingestion levels showed that more than 80 % of fragment sizes were below 1.0 mm. Biochemical responses were observed for EROD and GST biotransformation activity, oxidative stress (GPX and GR activity; LPO concentration) and genotoxicity (micronuclei assay). Though there were no statistically significant differences found, there were biological significances that were important to note; relatively low levels of pollutant exposure showed low levels of biochemical responses as well, and enzymes response were as expected to their roles in the body. This reflects that a multibiomarker approach can be helpful to monitor future trends of pollution levels, and help improve or strengthen the efforts of existing conservation mechanisms such as LMMAs. Coastal communities consume 0.55 kgs more seafood fishes annually in the world, so their livelihood security and health safety should be paramount in our efforts to curb the issue. We recommend adopting new techniques, like biomonitoring, to improve the conservation mechanisms and systems in place.

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Section: Discussionmentioning

confidence: 99%

Multibiomarker Responses to Polycyclic Aromatic Hydrocarbons and Microplastics in Thumbprint Emperor Lethrinus Harak from a South Pacific Locally Managed Marine Area

Varea¹,

Paris²,

Феррейра³

et al. 2021

Preprint

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“…In most investigations only benzo[a]pyrene is determined as representative PAH (Fritz 1971;Howard and Fazio, 1969;Tilgner and Daun, 1969), although other carcinogenic PAH's have been identified in food (Fritz, 1968; Howard et^ al_., 1968; Lijinsky and Ross, 1967). All techniques involve a combination of solvent extraction, column chromatography, UVabsorption, fluorescence spectroscopy and gas chromatography-mass spectrometry.…”

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

Chemical Carcinogenesis: A Natural and Man-made Global Environmental Problem

Holzer

Oró

1980

Analytical Techniques in Environmental Chemistry

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“…It is claimed to give tastier results than the modern technique, and also the fact that many smokehouses are situated in tourist areas may play an important role. The generation of smoke by smoldering takes place at temperatures which are optimum for the formation of polycyclic aromatic hydrocarbons (PAH) (7). It has been known for many years that the burning of wood produces a considerable amount of PAH, and reviews concerning the presence of PAH in curing smoke are also classical (6,7).…”

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confidence: 99%

“…The generation of smoke by smoldering takes place at temperatures which are optimum for the formation of polycyclic aromatic hydrocarbons (PAH) (7). It has been known for many years that the burning of wood produces a considerable amount of PAH, and reviews concerning the presence of PAH in curing smoke are also classical (6,7). It is, however, the presence of PAH in smoked foodstuff which has attracted the most attention.…”

mentioning

confidence: 99%