IIARD International Institute of Academic Research and Development

INTERNATIONAL JOURNAL OF CHEMISTRY AND CHEMICAL PROCESSES (IJCCP )

E-I SSN 2545-5265
P- ISSN 2695-1916
VOL. 10 NO. 4 2024
DOI: 10.56201/ijccp.v10.no4.2024.pg89.99

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Characterization of PAHs Concentration in Fresh and Raosted Catfish Samples from Esan West L.G.A

Obrifor, E. B. , Egbon, E. E. , Odia, A. , Isah, A. , Irabor, G. E.

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Abstract

The characterization of PAHs in fresh and roasted Catfish samples was the objective of these studies. PAHs has been partly identified by scientist amongst the many factors attributed to cancerous effect. Sixteen (16) polycyclic aromatic hydrocarbons (PAHs) in fresh and roasted fish samples were evaluated in this study. Extraction was done using mix solvent of cyclohexane and acetone in ratio 50:50. Analysis was performed by GC-MS. The procedure involved extraction, and adsorption column for clean up. The cleaned fluid samples were concentrated using rotary evaporator and compressed air. The resulting solution were stored in vial bottles ready for PAH’s determination. The various samples were run through G.C-MS chromatography column. Results of each sample were obtained graphically. Our findings revealed that of all 16 PAH’s targeted, only 6 PAH’s were detected. These are Pyrene, Fluoranthene, Florene, Phenanthrene, Anthracene and Benzo(a)anthracene. Bulk of the PAH’s were below detectable limits. The roasted fish samples had greater PAH’s concentration(2.899mg/kg maximum). In general the smoked fish samples had higher PAH’s contents (an average of 1.945mg/kg). Benzo(a)anthracene was only detected in FRFH 3. From the findings the concentration of PAHs was above recommended level: 5.0ug/kg BaP in smoked fishery product. It was also discovered that when fresh fish are roasted, the amount of PAHs increases and new PAHs can be formed in the process.

keywords:

Polycyclic Aromatic Compound, Cats fish, Clarias gariepinus

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