Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (<i>Mugil cephalus</i>)

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy

doi:doi:10.11648/j.wjfst.20190301.11

| Peer-Reviewed

Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy

Published in World Journal of Food Science and Technology (Volume 3, Issue 1)

Received: 19 January 2019 Accepted: 27 February 2019 Published: 22 April 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

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 recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb 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 (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) 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.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 1)
DOI	10.11648/j.wjfst.20190301.11
Page(s)	1-5
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), 2024. Published by Science Publishing Group

Keywords

PAHs, Frozen Mullet Fish, Smoking, GC-MS

References

[1]	Swastawati, F., Suzuki, T., Dewi, E. N., and Winarni, T. (2000). The effect of liquid smoke on the quality and omega-3 fatty acids content of tuna fish (Euthynnus affinis). J. of Coastal Development, 3, 573-579.
[2]	Simko, P. (2002). Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives, J. Chromatogr. B 770 (1–2) 3–18.
[3]	Hultmanna, L., Bencze Røra, A. M., Steinslandc, I., Rustad, T. and Ska˚ra, T. (2004). Proteolytic activity and properties of proteins in smoked salmon. Food Chemistry, 85, 377-378.
[4]	Stołyhwo, A., and Sikorski, Z. E. (2005). Polycyclic aromatic hydrocarbons in smoked fish – A critical review. Food Chemistry, 91(2), 303–311.
[5]	ilgin, S., Unlusayin, M., Izci, L, and Gunlu, A. (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turkish J. of Veterinary and Animal Sciences, 32, 49–56.
[6]	Shalaby, A. R. (2000). Relation between mackerel fish smoking and its chemical changes with emphasis on biogenic amines. J. Agric. Sci. Mansoura Univ., 25 (1): 353-365.
[7]	(CCFAC), (2005). Codex Committee on Food Additives and Contaminants. Discussion paper on polycyclic aromatic hydrocarbons contamination. 37th Session, The Hague, the Netherlands.
[8]	Moret, S, Purcaro, G. and Conte, L. S. (2005). Polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. J. Food Comp Anal 18: 857-869.
[9]	Scientific Committee on Foods of EC, SCF, (2002). Opinion of the Scientific Committee on Food in the Risk to Human Health of PAHs in Food. Scientific Committee on Foods of EC, SCF, Brussels.
[10]	Yurchenko, S. and Mölder, U. (2005). The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. J. of Food Composition and Analysis, 18(8), 857–CCFAC, (2005). Codex Committee on Food Additives and Contaminants. Discussion paper on polycyclic aromatic hydrocarbons contamination. 37th Session, The Hague, the Netherlands.869.
[11]	Martorell I, Perelló G, Martí-Cid R, Castell V, Llobet JM, Domingo JL. (2010). Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain. Temporal Trend. Environ. Int. 36: 424-432.
[12]	Zhang H, Xue M, Dai Z (2010). Determination of polycyclic aromatic hydrocarbons in aquatic products by HPLC-fluorescence. J. Food Compos. Anal. 23: 469-474.
[13]	Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K (2011). Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 22: 2028-2035.
[14]	Falcó G, Domingo JL, Llobet JM, Teixidó A, Casas C, Müller L (2003). Polycyclic aromatic hydrocarbons in foods: Human exposure through the diet in catalonia, spain. J. Food Protect. 66: 2325-2331.
[15]	IARC (1987). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Overall Evaluations of Carcinogenicity. IARC Monographs. International Agency for Research on Cancer, Lyon, France.
[16]	IARC. (2010). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Some Non-heterocyclic Polycyclic Aromatic Hydrocarbons and Some Related Exposures. International Agency for Research on Cancer, Lyon, France (2010).
[17]	Khorshid, M., Souaya, E. R., Hamzawy, A. H. and Mohammed, M. N. (2015). QuEChERS Method Followed by Solid Phase Extraction Method for Gas Chromatographic MassSpectrometric Determination of Polycyclic Aromatic Hydrocarbons in Fish. Int. J. of Analytical Chem. Article ID 352610.
[18]	Nisbet, I. C. T. and LaGoy, P. K., (1992). Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs),” Regulatory Toxicology and Pharmacology, vol. 16, pp. 290-300.
[19]	Isioma T., Ozekeke O. and Lawrence E. (2017). Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria. Toxicology Reports 4 (2017) 55–61.
[20]	AFSSA (2003). AFSSA opinion on a request for an opinion on the risk assessment of benzo [a] pyrene B [a] P and other polycyclic aromatic hydrocarbons (PAHs), present in various commodities or in certain vegetable oils, as well as PAH concentration levels in commodities beyond which health problems may arise. French Food Safety Agency. Referral no. 2000-SA-0005.
[21]	Vincent, V., Thierry, S., Fabrice, M., Bruno, L., and Carole, P. (2007). Determination of PAH profiles by GC–MS/MS in salmon processed by four cold-smoking techniques. J. Food Additives and Contaminants, July 2007, 24(7): 744–757.
[22]	Perugini, M., Visciano, P., Giammarino, A., Manera, M., Di Nardo, W. and Amorena, M. (2007). Polycyclic aromatic hydrocarbons in marine organisms from the Adriatic Sea, Italy. Chemosphere, 66, 1904e1910.
[23]	EFSA (2002) European Food Safety Authority. Scientific Committee on Food. Opinion on the risks to human health of polycyclic aromatic hydrocarbons in food, Italy.
[24]	Maga, J. A., (1988), Smoke in Food Processing (Boca Raton, FL: CRC Press Inc).
[25]	Bartle, K. D., 1991, Analysis and occurrence of PAHs in food. In: C. S. Creaser and R. Purchase (Eds.) Food Contaminants: Sources and Surveillance (Cambridge: Royal Society of Chemistry), pp. 41–60.
[26]	Nakamura, T., Kawamoto, H. and Saka, S, (2008). Pyrolysis behavior of Japanese cedar wood lignin studied with various model dimers. J. of Analytical and Applied Pyrolysis, 81, 173–182.
[27]	Essumang, D. K., Dodoo, D. K. and Adjei, J. K., 2013, Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food and Chemical Toxicology, 58, 86–94.
[28]	Chukwujindu M. A., Francisca, I. B., Iwekumo, A., Eferhire, A., and Grace, O. B. I., 2016. Concentrations and risks of polycyclic aromatic hydrocarbons in smoke-cured fish products in Nigeria. International J. of Environmental Studies, 2016.
[29]	Seyedeh, L. M. N., Wan, R. I., and Mohamad, P. Z. (2013). Residual Concentration of PAHs in Seafood from Hormozgan Province, Iran: Human Health Risk Assessment for Urban Population. International J. of Environmental Science and Development, Vol. 4, No. 4, August 2013.

Cite This Article

Plain Text BibTeX RIS

APA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. (2019). Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World Journal of Food Science and Technology, 3(1), 1-5. https://doi.org/10.11648/j.wjfst.20190301.11

Copy | Download

ACS Style

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J. Food Sci. Technol. 2019, 3(1), 1-5. doi: 10.11648/j.wjfst.20190301.11

Copy | Download

AMA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J Food Sci Technol. 2019;3(1):1-5. doi: 10.11648/j.wjfst.20190301.11

Copy | Download

@article{10.11648/j.wjfst.20190301.11,
  author = {Nabil El-Sayed Hafiz and Awad Abd-El-Tawab Mahmoud and Sayed Mekawy Ibrahim and Hassan Rabea Mohamed and Adel Ammar El-Lahamy},
  title = {Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.wjfst.20190301.11},
  url = {https://doi.org/10.11648/j.wjfst.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190301.11},
  abstract = {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 recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb 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 (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) 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.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)
AU  - Nabil El-Sayed Hafiz
AU  - Awad Abd-El-Tawab Mahmoud
AU  - Sayed Mekawy Ibrahim
AU  - Hassan Rabea Mohamed
AU  - Adel Ammar El-Lahamy
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190301.11
DO  - 10.11648/j.wjfst.20190301.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190301.11
AB  - 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 recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb 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 (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) 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.
VL  - 3
IS  - 1
ER  -

Copy | Download

Author Information

Nabil El-Sayed Hafiz

Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Awad Abd-El-Tawab Mahmoud

Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Sayed Mekawy Ibrahim

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Hassan Rabea Mohamed

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Adel Ammar El-Lahamy

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. (2019). Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World Journal of Food Science and Technology, 3(1), 1-5. https://doi.org/10.11648/j.wjfst.20190301.11

Copy | Download

ACS Style

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J. Food Sci. Technol. 2019, 3(1), 1-5. doi: 10.11648/j.wjfst.20190301.11

Copy | Download

AMA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J Food Sci Technol. 2019;3(1):1-5. doi: 10.11648/j.wjfst.20190301.11

Copy | Download

@article{10.11648/j.wjfst.20190301.11,
  author = {Nabil El-Sayed Hafiz and Awad Abd-El-Tawab Mahmoud and Sayed Mekawy Ibrahim and Hassan Rabea Mohamed and Adel Ammar El-Lahamy},
  title = {Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.wjfst.20190301.11},
  url = {https://doi.org/10.11648/j.wjfst.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190301.11},
  abstract = {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 recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb 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 (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) 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.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)
AU  - Nabil El-Sayed Hafiz
AU  - Awad Abd-El-Tawab Mahmoud
AU  - Sayed Mekawy Ibrahim
AU  - Hassan Rabea Mohamed
AU  - Adel Ammar El-Lahamy
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190301.11
DO  - 10.11648/j.wjfst.20190301.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190301.11
AB  - 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 recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb 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 (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) 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.
VL  - 3
IS  - 1
ER  -

Copy | Download