Determination of Polycyclic Aromatic Hydrocarbons (Pahs) Residue in Smoked Fish from Selected Fish Markets in Benue State, Nigeria

Abstract

Wood smoke contributes to fish preservation by acting as an effective antioxidant, bacteriostatic and bactericidal agent. However, smoking process contaminates fish with polycyclic aromatic hydrocarbons (PAHs), which are found with traces of mutagenicity and carcinogenicity. This study was carried out to determine the PAHs residues in smoked fish sold in some selected fish markets in Benue State. Clarias gariepinus, Synodontis spp and Mormyrus spp were collected from each of Agatu, Abinsi, Gbajimba and Wadata Markets. The samples were analyzed using gas chromatography-mass spectrometry (GC-MS). The PAHs detected in the fish samples were Naphthalene, Benzo[a]anthracene, Chrysene, 5-Methylchrysene, acenaphthylene, anthracene, Acenapthene, phenanthrene, Cyclopenta[c,d]pyrene and 2-Methylnaphthalene. The analyzed samples showed PAH levels ranging from Zero (0) levels to 18.43μg/kg of smoked fish. Nine of the compounds detected in the samples were low molecular weight (LMW) PAHs except for Cyclopenta[c,d]pyrene which was a high molecular weight (HMW) compound. The interaction effects of PAH concentration indicated that there was significant difference (P < 0.05) across the fish species and Markets. Clarias gariepinus was within the EU safe PAH limits of 2μg/kg and 12μg/kg for benzo[a]pyrene and sum of

PAH4 for muscle meat of smoked fish in Agatu, Abinsi and Gbajimba Markets. While Mormyrus spp was within safe PAH concentration limits in Abinsi, Gbajimba and Wadata Markets. And Synodontis spp was within safe PAH concentration limits in Agatu and Abinsi Markets. From the Markets, it was observed that Abinsi Market was free of PAH contamination in all the samples, while Agatu Market was contaminated with BaA and CHR in Mormyrus spp (14.73μg/kg). Gbajimba Market was contaminated with CPP in Synodontis spp (18.43μg/kg), while Wadata Market was contaminated with CCP and MNP in Clarias gariepinus (14.83μg/kg) and Synodontis spp (14.56μg/kg). The results obtained showed that Abinsi Market was the only Market with safe product within the EU standard for muscle meat of smoked fish. Therefore, there is need for implementation and necessary enforcement of limits for PAHs in fish (foods) in Nigeria and as such regular monitoring of these components in the smoked fish sold in these markets so as to minimize the potential health hazard posed to humans.