The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey

Basak S., Sengor G. F., Karakoç F. T.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, cilt.10, sa.3, ss.351-355, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 3
  • Basım Tarihi: 2010
  • Doi Numarası: 10.4194/trjfas.2010.0307
  • Dergi Adı: TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.351-355
  • Anahtar Kelimeler: Rainbow trout, salmon, polycyclic aromatic hydrocarbons, benzo(a)pyrene, POLYCYCLIC AROMATIC-HYDROCARBONS, MEAT-PRODUCTS
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo(a)pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo(a)antrecene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain homogenous smoked fish products from traditional ovens.

Abstract

In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently

carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none

of the smoked fish products benzo(a)pyrene, one of the potential carcinogenic PAH compounds limited in food codex

alimentarious was detected. However, benzo(a)antrecene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)perylene,

compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation

between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly

higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish

samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain

homogenous smoked fish products from traditional ovens.

Keywords: Rainbow trout, salmon, polycyclic aromatic hydrocarbons, benzo(a)pyrene.