Effect of Processing Techniques on Polycyclic Aromatic Hydrocarbons Contents of Smoked Catfish (Clarias gariepinus) Processed in Keffi, Nasarawa State, Nigeria
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Abstract
Polycyclic aromatic hydrocarbons (PAHs) are organic pollutants produced by anthropogenic and natural activities. There are more than 100 PAHs, 16 are categorized as PAHs of health concern, and are used to determine the presence and levels of carcinogens in food. The study aimed at determining the effect of processing techniques on the contents of PAHs of smoked Catfish. Four groups of Clarias gariepinus each having three samples were used. Three groups were subjected to processing techniques (A. Open fire flame processing technique, B. Charcoal processing technique, and C. Aluminum foil using charcoal processing technique) while the 4th group labelled D was the negative control. PAHs contents were determined using High Performance Liquid Chromatography. The results were expressed as Mean±SD and the significant difference among the groups was assessed using the One-way analysis of variance. The results revealed 15 PAHs, of which 13 were priority PAHs: Acenaphthene, Acenaphthylene, Fluorene, Phenanthrene, Anthracene, Fluoranthene, Pyrene, Chrysene, Benzo(a)anthracene, Benzo(k)fluoranthene Benzo (b) fluoranthene, Dibenz(a,h)anthracene, Benzo(g,h,i)perylene. The highest mean priority PAHs was found in group A (19.96±2.34 μg/kg), while the lowest content was found in group C (4.25±0.89 μg/kg). Benzo[a]pyrene, Naphthalene, and Indeno(1,2,3-cd) pyrene were not detected in both the samples. PAH4 content (6.03±0.28, 1.92±2.41 and 0.56±0.57 μg/kg in group A, B and C respectively) were below the permissible limits (12 μg/kg). The study revealed that catfish is most contaminated by PAHs in group A, whereas group C is least contaminated.
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Copyright (c) 2026 Ewangulu Ovye Ezekiel, Moses Zira Zaruwa, Titilayo Oluwayemisi Bamidele, Chibuzo Carole Nweze, Ogunnodi Olanrewaju Collins, Oketunde Olutola Joan, Akande Titilayo, Ann Ukamaka Ijeomah (Author)
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