Characterization of Polycyclic Aromatic Hydrocarbons (PAHs) Present in Smoked Fish from Ghana
Linda M.N. Palm, Derick Carboo, Philip O.Yeboah, Winston J. Quasie, Mordecai A. Gorleku and Albert Darko
Corresponding Author: Linda M.N. Palm
Key words: Carcinogens, flame ionization detector, gas chromatography, polycyclic aromatic hydrocarbons, Scomba japonicus, smoking,
Vol. 3 , (5): 332-338
|2011 April, 21
||2011 June, 10
||2011 October, 25
The study was conducted to determine the levels of Polycyclic Aromatic Hydrocarbons (PAH) in
smoked Scomba japonicus sampled from some Ghanaian markets. By way of preparation, smoked fish comes
into contact with smoke or extremely high temperature which are potential sources of PAH generation. Levels
of 20 individual PAHs including acenaphthene, acenaphtyelene, anthanthrene, anthracene, benz(a)anthracene,
benzo(a)pyrene, benzo(b)fluoranthene, benzo(e)pyrene, benzo(ghi)perylene, benzo(j)fluoranthene,
benzo(k)fluoranthene, chrysene, cyclopenta(cd)pyrene, dibenzo(ah)anthracene, fluoranthene, fluorene,
indeno(1, 2, 3-cd)pyrene, naphthalene, phenanthrene and pyrene were determined in 34 smoked fish samples
using gas chromatographic techniques with flame ionization detector. Benzo(a)pyrene, which is one of the very
few PAHs for which a legal limit exists in different types of food matrices inaddition to other high molecular
weight PAHs suspected to be carcinogens, were detected in most samples.
Cite this Reference:
Linda M.N. Palm, Derick Carboo, Philip O.Yeboah, Winston J. Quasie, Mordecai A. Gorleku and Albert Darko, 2011. Characterization of Polycyclic Aromatic Hydrocarbons (PAHs) Present in Smoked Fish from Ghana.
Advance Journal of Food Science and Technology, 3(5): 332-338.