The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded 16.2 and 7.4ppb sample of A and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029ppb in A and B-products, respectively. Besides, content of Low Molecular Weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2ppb) for A-smoked product and not contaminated (7.4ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.
Smoking is one of the oldest methods used to process and preserve fish. It is a process of treating fish by exposing it to smoke from smoldering wood or plant materials. This process is usually characterized by an integrated combination of salting, drying, heating and smoking operations in a smoking chamber. The preservation properties of smoking treatment are mainly due to the partial drying and the precipitation of aliphatic and aromatic vapors on fish surface [1-6]. Food cooking and processing methods at high temperatures such as smoking, drying, roasting, baking or frying are recognized as a major source of food contamination by PAHs [7-9].
PAHs compounds are containing 2 or more fused aromatic rings. Polycyclic aromatic hydrocarbons containing 4 rings such as chrysene and benzo [a] anthracene consider weakly carcinogenic compounds, while PAHs which have 5 or more rings are a potentially carcinogenic and mutagenic for human such as Benzo [a] Pyrene (BaP), benzo [g,h,i] perylene, benzo [b] fluoranthene, indeno [1,2,3-c,d] pyrene and benzo [k] fluoranthene [10-12].
Wood smoke contains a hundreds (at least 100) of PAHs and their derivatives which have carcinogenic compounds such as Benzo [a] Pyrene (BaP). BaP consider a marker for carcinogenic PAHs in smoked fish and the maximum level is 2μg/kg. After metabolic activation in mammalian cells to diol-epoxides, PAHs bind covalently to cellular macromolecules, including DNA, thereby causing errors in DNA replication and mutations that initiate the carcinogenic process. This mechanism of activation, with some modifications, occurs with all carcinogenic PAHs [13]. The classification of the International Agency of Research on Cancer for Benzo [a] Pyrene (BaP) was changed from group 2A (probably carcinogenic to humans) to group 1 (carcinogenic to humans), chrysene was changed from group 3 (not classifiable for humans) to group 2B (possibly carcinogenic to humans), and benzo [a] anthracene was re-grouped from 2A to 2B [14,15].
Therefore, the main purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were obtained from two fish farms, El-Fayoum governorate, Egypt and frozen storage at -18°C for 6 months.
Compound |
Abbrev. |
Mw |
Rings |
Concentration ( ppb ) |
|
Farm (A) |
Farm (B) |
||||
Chrysene |
CHR |
228 |
4 |
ND |
ND |
Anthracene |
ANT |
178 |
3 |
2.4 |
2.4 |
Acenaphthene |
ACE |
153 |
3 |
ND |
ND |
Benzo(b)Fluoranthene |
BbF |
252 |
5 |
ND |
ND |
Benzo(k)fluoranthene |
BkF |
252 |
5 |
ND |
ND |
Dibenzo(a,h)Anthracene |
DahA |
278 |
5 |
ND |
ND |
Fluorene |
FLU |
166 |
3 |
3.8 |
?LOQ |
Naphthalene |
NA |
128 |
2 |
ND |
ND |
Benzo(a)pyrene |
BaP |
252 |
5 |
ND |
ND |
Benzo(g,h,i)perylene |
BghiP |
276 |
6 |
ND |
ND |
Indeno(1,2,3-c,d)pyrene |
IcdP |
276 |
6 |
ND |
ND |
Acenaphthylene |
ACY |
152 |
3 |
ND |
ND |
Fluoranthene |
FLA |
202 |
4 |
2.6 |
2.6 |
Pyrene |
PYR |
202 |
4 |
2.5 |
2.4 |
Benzo(a)anthracene |
BaA |
228 |
4 |
ND |
ND |
Phenanthrene |
PHE |
178 |
3 |
4.9 |
?LOQ |
Σ16PAHs |
16.2 |
7.4 |
Table 1: Concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples pre-frozen for 6 months at -18°C.
Note: Farm (A): Al-Batts Drain. Farm (B): El-Wadi Drain. Mw: Molecular weight. LOQ: <2µg/kg.
ND: not detected.
Compound |
TEF |
Farm (A) |
Farm (B) |
||
Conc.(ppb) |
BaPeqi |
Conc. (ppb) |
BaPeqi |
||
Naphthalene |
0.001 |
ND |
- |
ND |
- |
Acenaphthylene |
0.001 |
ND |
- |
ND |
- |
Acenaphthene |
0.001 |
ND |
- |
ND |
- |
Fluorene |
0.001 |
3.8 |
0.0038 |
<LOQ |
- |
Phenanthrene |
0.001 |
4.9 |
0.0049 |
<LOQ |
|
Anthracene |
0.01 |
2.4 |
0.024 |
2.4 |
0.024 |
Fluoranthene |
0.001 |
2.6 |
0.0026 |
2.6 |
0.0026 |
Pyrene |
0.001 |
2.5 |
0.0025 |
2.4 |
0.0024 |
Benzo(a)anthracene |
0.1 |
ND |
- |
ND |
- |
Chrysene |
0.01 |
ND |
- |
ND |
- |
Benzo(b)fluoranthene |
0.1 |
ND |
- |
ND |
- |
Benzo(k)fluoranthene |
0.1 |
ND |
- |
ND |
- |
Benzo(a)pyrene |
1.0 |
ND |
- |
ND |
- |
Indeno(1,2,3,c)pyrene |
0.1 |
ND |
- |
ND |
- |
Dibenzo(a,h)anthracene |
1.0 |
ND |
- |
ND |
- |
Benzo(g,h,i)perylene |
0.01 |
ND |
- |
ND |
- |
∑(BaPeqi) |
0.0378 |
|
0.029 |
Table 2: Toxic Equivalent Factors (TEFs) and B [a] P Equivalent of PAHs found in pre-frozen cold smoked mullet fish for6 months at -18°C.
Note: TEF: Toxic Equivalent Factor; BaPeqi[a]: P equivalent.Farm (A): Al-Batts Drain; Farm (B): El-Wadi Drain.
Concentrations (ppb) of the PAHs for Farm A Samples |
Concentrations (ppb) of the PAHs for Farm B Samples |
||||
HMW |
MMW |
LMW |
HMW |
MMW |
LMW |
- |
5.1 |
11.1 |
- |
5 |
2.4 |
Table 3: Table 3: Total mean concentration (ppb) of PAHs in cold smoked fish, according to their molecular weights.
Note: HMW: High Molecular Weight; MMW: Medium Molecular Weight; LMW: Low Molecular Weight.
Farm (A): Al-Batts Drain; Farm (B): El-Wadi Drain: was not detectable.
A-Smoked Mullet Product |
B-Smoked Mullet Product |
||
Category |
ΣPAHs (ppb) |
Category |
ΣPAHs (ppb) |
Minimally contaminated |
16.2 |
Not contaminated |
7.4 |
Table 4: Category of PAH concentration (ppb) in the studied cold smoked mullet samples.
Note: Farm (A): Al-Batts Drain. Farm (B): El-Wadi Drain.
It could be concluded PAHs concentration in smoked mullet products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2ppb) for A-smoked mullet product and not contaminated (7.4ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.
Citation: Hafez NE, Awad AM, Ibrahim SM, Mohamed HR, El-Lahamy AA (2019) Risk Assessment of Polycyclic Aromatic Hydrocarbons concentration in Cold Smoked Mullet Fish (Mugil Cephalus). J Toxicol Cur Res 3: 008.
Copyright: © 2019 Hafez NE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.