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Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products

Author

Listed:
  • Olatunde S. Olatunji

    (Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, 8000, South Africa)

  • Olalekan S. Fatoki

    (Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, 8000, South Africa)

  • Beatrice O. Opeolu

    (Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, 8000, South Africa)

  • Bhekumusa J. Ximba

    (Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, 8000, South Africa)

Abstract

In this study, the concentration levels of the probable carcinogenic PAH fractions, benzo[a]pyrene (BaP) and benzo[k]fluoranthrene (BkF) in fillets of some processed fish species were investigated. Fish species comprising Merluccius poli (hake), Tyrsites atun (snoek), Seriola lalandi (yellow-tail) and Brama brama (angel fish) were bought in fish shops at Gordon’s Bay, Western Cape, South Africa. The fish were gutted, filleted and prepared for edibility by frying, grilling and boiling. Polycyclic aromatic hydrocarbons were extracted from each homogenized fish sample, cleaned-up using solid phase extraction (SPE), and analysed for the PAH fractions, BaP and BkF using a Gas Chromatograph coupled with a Flame Ionization Detector (GC-FID). The sum of the two PAHs (∑ 2 PAH) i.e. , BaP and BkF ranged between 0.56 and 1.46 µg/kg, in all boiled, grilled and fried fish species. The fried fish extracts showed significantly higher ( p < 0.05) abundance of ∑ 2 PAH, than grilled and boiled fish. Dietary safety and PAHs toxicity was also discussed.

Suggested Citation

  • Olatunde S. Olatunji & Olalekan S. Fatoki & Beatrice O. Opeolu & Bhekumusa J. Ximba, 2015. "Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products," IJERPH, MDPI, vol. 12(1), pages 1-12, January.
    • Handle: RePEc:gam:jijerp:v:12:y:2015:i:1:p:940-951:d:44858
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    Citations

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    Cited by:

    1. Sylwia Bulanda & Beata Janoszka, 2022. "Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibilit," IJERPH, MDPI, vol. 19(8), pages 1-23, April.
    2. Alicja Zachara & Dorota Gałkowska & Lesław Juszczak, 2017. "Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons," IJERPH, MDPI, vol. 15(1), pages 1-15, December.
    3. Julia Vianna de Pinho & Paloma de Almeida Rodrigues & Ivelise Dimbarre Lao Guimarães & Francielli Casanova Monteiro & Rafaela Gomes Ferrari & Rachel Ann Hauser-Davis & Carlos Adam Conte-Junior, 2022. "The Role of the Ecotoxicology Applied to Seafood as a Tool for Human Health Risk Assessments Concerning Polycyclic Aromatic Hydrocarbons," IJERPH, MDPI, vol. 19(3), pages 1-25, January.

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