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 (∑2PAH) 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 ∑2PAH, than grilled and boiled fish. Dietary safety and PAHs toxicity was also discussed.
Highlights
The demand for fish and fish products is increasing in most countries, especially in view of their enumerated nutritional health advantages of low fat and low cholesterol content compared with meat.They constitute a major proportion of human diet, which supplies essential proteins and other essential minerals such as zinc, iron, selenium, phosphorus, niacin, riboflavin, choline and vitamins [1,2]
PAHs have been reported in food processed by methods involving heat treatment, especially grilling, char boiling, and braaing, Karl and Leinemann [5] reported that PAHs penetrate into smoked products, where they are protected from light and oxygen, and after some time, the concentration stabilizes at a certain constant level
The results from this study revealed significant (p < 0.05) variable levels of BaP and BkF in the fillet extracts obtained from different fish species prepared by the same method except for grilled and boiled Seriola lalandi and boiled Merluccius poli
Summary
The demand for fish and fish products is increasing in most countries, especially in view of their enumerated nutritional health advantages of low fat and low cholesterol content compared with meat They constitute a major proportion of human diet, which supplies essential proteins (amino acids) and other essential minerals such as zinc, iron, selenium, phosphorus, niacin, riboflavin, choline and vitamins [1,2]. PAHs have been reported in food processed by methods involving heat treatment, especially grilling, char boiling, and braaing, Karl and Leinemann [5] reported that PAHs penetrate into smoked products, where they are protected from light and oxygen, and after some time, the concentration stabilizes at a certain constant level. The concentration levels of the probable carcinogenic PAH fractions, benzo[a]pyrene and benzo[k]fluoranthrene in fillets of several fish species; Merluccius poli (hake), Tyrsites atun (snoek), Seriola lalandi (yellow-tail) and Brama brama (angel fish) were investigated, in order to determine their human dietary exposure levels, and to evaluate the effect of different methods of preparation (boiling, grilling and frying) on the resident concentration levels in the prepared fish fillets
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Environmental Research and Public Health
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
