Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia
| Autor: | Bismark Dwumfour-Asare, Emmanuel Dartey, Nomolox Solomon Kofi Adherr, Kofi Sarpong, Emmanuel Agyapong Asare |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Environmental Health Insights, Vol 17 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1178-6302 11786302 |
| DOI: | 10.1177/11786302231213546 |
| Popis: | The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in O. niloticus (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, p |
| Databáze: | Directory of Open Access Journals |
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