Polycyclic aromatic hydrocarbons (PAHs) in some locally consumed fishes in Nigeria

摘要: Food smoking belongs to one of the oldest technologies food preservation which mankind has used in fish processing. Potential health hazards associated with smoked foods may be caused by carcinogenic components wood smoke – mainly polycyclic aromatic hydrocarbons (PAHs) and derivatives PAH. Comparison concentration PAHs samples processed sawdust, charcoal firewood were investigated aim determining process that contributed more samples. For this study, three species fishes investigated: Arius heude loti (cat-fish), Cynoglossus senegalensis (sole) Haake (fresh stock fish). The extracted using solvents ultrasonication analysed for 16 US EPA HPLC a UV DAD detector. results showed gave lowest level total PAHs, followed method, while sawdust method highest fishes. also correlated fat content. Key words: Polycyclic (PAHs), fish, oil contents, smoking.