DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKE-DRIED ATLANTIC HORSE MACKEREL

ABSTRACT

This study was conducted to determine the levels of Polycyclic Aromatic Hydrocarbons (PAH) in Smoke-dried Atlantic Horse Mackerel (T. trachurus) sourced from some selected markets in Benin City. By way of preparation, smoked fish comes into contact with smoke and heat of extremely high temperature for an extended or long period of time this process of smoke-drying the fish are potential sources of PAH generation and thus a major way by which PAHs are added to the fish we consume.

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic pollutants which get into foods during processing; In Spite of this, only a few studies have been carried out on Nigerian delicacies. This study was used to determine the levels of PAH in the smoke-dried Atlantic horse mackerel which is consumed extensively in the southern part of Nigeria and which is almost exclusively processed by smoke-drying. The fish species were smoked with a local open-fire fish smoking Drum and PAHs were determined using the Gas Chromatography (GC) coupled with flame ionization detector(FID), in this study the levels of  some PAHs will be evaluated on the fish species and their calculated for human health risk factors . The total values of PAHs have shows that the smoke-dried fish have about 3.853µg/kg of PAH with Higher contributing values being in naphthalene and lower values found in benzo(a)anthracene. For naphthalene, the values was 3.600µg/kg while For benzo(a)anthracene the values was 0.0300 µg/kg. As for the other PAHs, they were all detected in various Quantities which resulted to the high level of the total PAHs in the samples. It was revealed that the open-fire fish smoking pose a health risk for human as it is being contaminated with PAHs in the process. It is therefore recommended that a low polycyclic aromatic hydrocarbons (PAHs) improved fish smoking kiln should be developed. To reduce or bring the levels of PAHs in smoked food (fish) down the barest minimum or eliminated totally. And whatever ways taken it should be done not to impede on the value, tastes or demand of the fish and it should be economically viable to both the people processing and consuming the fish and its products.