Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish

Ezike Christopher Onyemaechi; Ohen Jessica Ndudi; Echor Felix Okaliwe

doi:doi:10.11648/j.ijee.20170204.17

| Peer-Reviewed

Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish

Ezike Christopher Onyemaechi, Ohen Jessica Ndudi, Echor Felix Okaliwe

Published in International Journal of Ecotoxicology and Ecobiology (Volume 2, Issue 4)

Received: 11 December 2017 Accepted: 28 December 2017 Published: 11 January 2018

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Three types of woods were investigated; hard wood HWS Mahogany (Mellicae), soft wood SWS Bamboo (Mycapella) and oil palm wood PWS Elaeis guineensis to smoke African catfish Clarias gariepinus. The Polycyclic Aromatic Hydrocarbons (PAHs) in the experimental fish were extracted using solvents and Ultrasonication and were analyzed for 15 Polycyclic Aromatic Hydrocarbons using high performance liquid chromatography (HPLC) with ultraviolet diode detector. There was no significant difference between the three woods investigated (P > 0.05) in benzo_b fluoranthene and benzo_a pyrene but significant differences (P < 0.05) in PAH occurred between the 3 wood-smoked fish in acenaphthene, fluorine, phenathrene, anthracene, pyrene, dibenzo_ah anthracene, benzo_ghi pyrene, indeno 123c pyrene, fluoranthene with lowest value in PWS. Naphthalene and acenaphthylene had same value in HWS and SWS but were significantly lower in PWS. Conversely, benz_a athracene showed higher value in HWS compared to SWS and PWS but chrysene displayed higher value in SWS compared to PWS and HWS. It can be concluded that the use of Elaeis guineensis is preferred in smoking of C. gariepinus compared to Bamboo and Mahogany. Since the three woods did not differ in benzo a pyrene, high value of benz_a anthracene recorded in HWS fell below carcinogenic ranges, hence usage may not impact on human health.

Published in	International Journal of Ecotoxicology and Ecobiology (Volume 2, Issue 4)
DOI	10.11648/j.ijee.20170204.17
Page(s)	178-181
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Polycyclic Aromatic Hydrocarbons, Smoked Fish, Clarias gariepinus

References

[1]	Agerstad MJ, Skog K. Review of genotoxicity of heat processed foods. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 2005, 574:156-172.
[2]	Al-Jedah JH, Ali MZ, Robinson KK. The nutritional importance to local communities of fish caught off the coast of Quatar. Journal Food Science 1990, b:288-294.
[3]	Anyakora C, Coker H. Assessment of poly-nuclear aromatic hydrocarbon content in four species of fish in the Niger Delta by gas chromatography/mass spectrometry. African Journal of Biotechnology 2007, 6:737-743.
[4]	Anyakora C, Ogbeche A, Palmer P, Coker H, Ukpo G, Ogah C. GC/MS analysis of poly-nuclear aromatic hydrocarbons in sediment samples from the Niger Delta region. Chemosphere 2005, 60 (7): 990-997.
[5]	Chelng SY, Ramesh RY, Krm JS, Kwon K, Kim MC, Min BD. Effects of grilling and toasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chemical 2011, 129 (4):1420-1426.
[6]	Chen BH, Lin YS. Formation of polycyclic aromatic hydrocarbons during processing of Duck meat. Journal Agriculture Food chemical 1997, 45 (4):1394-1403.
[7]	Chen BH, Chen YC. Formation of polycyclic aromatic hydrocarbons in the smoke from Heated model lipids and food lipids. Journal Agriculture Food chemical 2001, 49 (11). 5235-5243.
[8]	Chen BH, Lin YS. Formation of polycyclic aromatic hydrocarbons in smoke from heated model clipids and food lipids. Journal Agriculture Food Chemical 2001, 49:5238-5243.
[9]	Clucas IJ. Fish Handling, Preservation and Processing in the Tropics Part 1 Report of the Tropical Development and Research Institute 1981, G 144, 8 - 141.
[10]	Deudahl- Olesen L, Qhite S, Binderup ML. Polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish and meat products. Polycycyclic Aromatic Compound 2006, 26 (3):163-184.
[11]	Farhadian A, Jinap S, Han Fah HN, Zaidual IS. Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal grille meant. Food Chemicals 2011, 141-146.
[12]	Garcia-Falcon MSG, Amig G, Lma Y, Villaizan MJ Lozano SL. Enrichment of benzo a pryrene in smoked food products and determination by high-performance liquid chromatography fluorescence. Journal of Chromatogram. 1996, 763:207-215.
[13]	Gomez- Estaca J, Gomez-Guillen MC, Montero P, Sopelana P, Guillen MD. Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (sardine pilchardus) and dolplin fish (corphaena hippurus). LWT – Food Science Technology 2011, 44:1517-1524.
[14]	Guillen MD, Sopelana P. Occurrence of polycyclic aromatic hydrocarbons in smoked cheese Journal Diary Science 2004, 87:556-564.
[15]	JECFA Joint FAP LWHO Experts committee on food additives. Sixty-fourth meeting Rome, 8-17 February 2005 Summary and conclusions. Rome: FAO/WHO. http//www.who.intli[ls/food/jecta/summaries/summary.report-64-final.pdt.
[16]	Ishizaki A, Saitoa K, Haniokab N, Narimatsub S, Kataokaa H. determination of polycyclic aromatic hydrocarbons in food samples by automated on-line in-tute solid-phase microexraction coupled with high-performance liquid chromatography-fluorescence detection. Journal of Chromatogram 2010, 1217:5555.5563.
[17]	Muthumbi W, Boever P, Pieters JG, Siciliano S, Verstraete W. Polycyclic aromatic [hydrocarbons (PAHs) and estrogenic compounds in experimental fluid and gas steams. Journal Environmental Quality 2003., 32:417-422.
[18]	Rey – Salgueiro L, Garcia – Falcon MS, Soto-Gomalez B, Simal-gandara J. Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods. Food Chemistry 2009, 115:814-819.
[19]	Simko P. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavoring food additives. Analytical Technology, the Biomedical and life sciences Journal chromatogram 2002, 770:3-18.
[20]	Stolyhwo A, Sikorski Z. Polycyclic aromatic hydrocarbons smoked fish – a critical review food chem. 2005, 91: 303-311.
[21]	Wu J, Wong MK, Lec HK. Determination of polycyclic aromatic hydrocarbons in rougan, a traditional Chinese barbecued food, by capillary gas chromatography. Environmental Monitoring Assessment 1997, 44:577-585.

Cite This Article

Plain Text BibTeX RIS

APA Style

Ezike Christopher Onyemaechi, Ohen Jessica Ndudi, Echor Felix Okaliwe. (2018). Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. International Journal of Ecotoxicology and Ecobiology, 2(4), 178-181. https://doi.org/10.11648/j.ijee.20170204.17

Copy | Download

ACS Style

Ezike Christopher Onyemaechi; Ohen Jessica Ndudi; Echor Felix Okaliwe. Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. Int. J. Ecotoxicol. Ecobiol. 2018, 2(4), 178-181. doi: 10.11648/j.ijee.20170204.17

Copy | Download

AMA Style

Ezike Christopher Onyemaechi, Ohen Jessica Ndudi, Echor Felix Okaliwe. Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. Int J Ecotoxicol Ecobiol. 2018;2(4):178-181. doi: 10.11648/j.ijee.20170204.17

Copy | Download

@article{10.11648/j.ijee.20170204.17,
  author = {Ezike Christopher Onyemaechi and Ohen Jessica Ndudi and Echor Felix Okaliwe},
  title = {Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish},
  journal = {International Journal of Ecotoxicology and Ecobiology},
  volume = {2},
  number = {4},
  pages = {178-181},
  doi = {10.11648/j.ijee.20170204.17},
  url = {https://doi.org/10.11648/j.ijee.20170204.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijee.20170204.17},
  abstract = {Three types of woods were investigated; hard wood HWS Mahogany (Mellicae), soft wood SWS Bamboo (Mycapella) and oil palm wood PWS Elaeis guineensis to smoke African catfish Clarias gariepinus. The Polycyclic Aromatic Hydrocarbons (PAHs) in the experimental fish were extracted using solvents and Ultrasonication and were analyzed for 15 Polycyclic Aromatic Hydrocarbons using high performance liquid chromatography (HPLC) with ultraviolet diode detector. There was no significant difference between the three woods investigated (P > 0.05) in benzo_b fluoranthene and benzo_a pyrene but significant differences (P Elaeis guineensis is preferred in smoking of C. gariepinus compared to Bamboo and Mahogany. Since the three woods did not differ in benzo a pyrene, high value of benz_a anthracene recorded in HWS fell below carcinogenic ranges, hence usage may not impact on human health.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish
AU  - Ezike Christopher Onyemaechi
AU  - Ohen Jessica Ndudi
AU  - Echor Felix Okaliwe
Y1  - 2018/01/11
PY  - 2018
N1  - https://doi.org/10.11648/j.ijee.20170204.17
DO  - 10.11648/j.ijee.20170204.17
T2  - International Journal of Ecotoxicology and Ecobiology
JF  - International Journal of Ecotoxicology and Ecobiology
JO  - International Journal of Ecotoxicology and Ecobiology
SP  - 178
EP  - 181
PB  - Science Publishing Group
SN  - 2575-1735
UR  - https://doi.org/10.11648/j.ijee.20170204.17
AB  - Three types of woods were investigated; hard wood HWS Mahogany (Mellicae), soft wood SWS Bamboo (Mycapella) and oil palm wood PWS Elaeis guineensis to smoke African catfish Clarias gariepinus. The Polycyclic Aromatic Hydrocarbons (PAHs) in the experimental fish were extracted using solvents and Ultrasonication and were analyzed for 15 Polycyclic Aromatic Hydrocarbons using high performance liquid chromatography (HPLC) with ultraviolet diode detector. There was no significant difference between the three woods investigated (P > 0.05) in benzo_b fluoranthene and benzo_a pyrene but significant differences (P Elaeis guineensis is preferred in smoking of C. gariepinus compared to Bamboo and Mahogany. Since the three woods did not differ in benzo a pyrene, high value of benz_a anthracene recorded in HWS fell below carcinogenic ranges, hence usage may not impact on human health.
VL  - 2
IS  - 4
ER  -

Copy | Download

Author Information

Ezike Christopher Onyemaechi

Department of Animal/Fisheries Science & Management, Enugu State University of Science & Technology (ESUT), Enugu, Nigeria
Ohen Jessica Ndudi

Department of Animal/Fisheries Science & Management, Enugu State University of Science & Technology (ESUT), Enugu, Nigeria
Echor Felix Okaliwe

Department of Animal/Fisheries Science & Management, Enugu State University of Science & Technology (ESUT), Enugu, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Ezike Christopher Onyemaechi, Ohen Jessica Ndudi, Echor Felix Okaliwe. (2018). Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. International Journal of Ecotoxicology and Ecobiology, 2(4), 178-181. https://doi.org/10.11648/j.ijee.20170204.17

Copy | Download

ACS Style

Ezike Christopher Onyemaechi; Ohen Jessica Ndudi; Echor Felix Okaliwe. Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. Int. J. Ecotoxicol. Ecobiol. 2018, 2(4), 178-181. doi: 10.11648/j.ijee.20170204.17

Copy | Download

AMA Style

Ezike Christopher Onyemaechi, Ohen Jessica Ndudi, Echor Felix Okaliwe. Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish. Int J Ecotoxicol Ecobiol. 2018;2(4):178-181. doi: 10.11648/j.ijee.20170204.17

Copy | Download

@article{10.11648/j.ijee.20170204.17,
  author = {Ezike Christopher Onyemaechi and Ohen Jessica Ndudi and Echor Felix Okaliwe},
  title = {Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish},
  journal = {International Journal of Ecotoxicology and Ecobiology},
  volume = {2},
  number = {4},
  pages = {178-181},
  doi = {10.11648/j.ijee.20170204.17},
  url = {https://doi.org/10.11648/j.ijee.20170204.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijee.20170204.17},
  abstract = {Three types of woods were investigated; hard wood HWS Mahogany (Mellicae), soft wood SWS Bamboo (Mycapella) and oil palm wood PWS Elaeis guineensis to smoke African catfish Clarias gariepinus. The Polycyclic Aromatic Hydrocarbons (PAHs) in the experimental fish were extracted using solvents and Ultrasonication and were analyzed for 15 Polycyclic Aromatic Hydrocarbons using high performance liquid chromatography (HPLC) with ultraviolet diode detector. There was no significant difference between the three woods investigated (P > 0.05) in benzo_b fluoranthene and benzo_a pyrene but significant differences (P Elaeis guineensis is preferred in smoking of C. gariepinus compared to Bamboo and Mahogany. Since the three woods did not differ in benzo a pyrene, high value of benz_a anthracene recorded in HWS fell below carcinogenic ranges, hence usage may not impact on human health.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish
AU  - Ezike Christopher Onyemaechi
AU  - Ohen Jessica Ndudi
AU  - Echor Felix Okaliwe
Y1  - 2018/01/11
PY  - 2018
N1  - https://doi.org/10.11648/j.ijee.20170204.17
DO  - 10.11648/j.ijee.20170204.17
T2  - International Journal of Ecotoxicology and Ecobiology
JF  - International Journal of Ecotoxicology and Ecobiology
JO  - International Journal of Ecotoxicology and Ecobiology
SP  - 178
EP  - 181
PB  - Science Publishing Group
SN  - 2575-1735
UR  - https://doi.org/10.11648/j.ijee.20170204.17
AB  - Three types of woods were investigated; hard wood HWS Mahogany (Mellicae), soft wood SWS Bamboo (Mycapella) and oil palm wood PWS Elaeis guineensis to smoke African catfish Clarias gariepinus. The Polycyclic Aromatic Hydrocarbons (PAHs) in the experimental fish were extracted using solvents and Ultrasonication and were analyzed for 15 Polycyclic Aromatic Hydrocarbons using high performance liquid chromatography (HPLC) with ultraviolet diode detector. There was no significant difference between the three woods investigated (P > 0.05) in benzo_b fluoranthene and benzo_a pyrene but significant differences (P Elaeis guineensis is preferred in smoking of C. gariepinus compared to Bamboo and Mahogany. Since the three woods did not differ in benzo a pyrene, high value of benz_a anthracene recorded in HWS fell below carcinogenic ranges, hence usage may not impact on human health.
VL  - 2
IS  - 4
ER  -

Copy | Download