Polycyclic aromatic hydrocarbons in smoked fish – a critical review |
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| Affiliation: | 1. Department of Food Analysis and Quality Assessment, Gdańsk University of Technology, G. Narutowicza 11/12, 80-952 Gdańsk, Poland;2. Department of Food Chemistry, Technology, and Biotechnology, Gdańsk University of Technology, G. Narutowicza 11/12, 80-952 Gdańsk, Poland;1. Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China;2. First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, China;1. Department of Chemical Engineering and Environmental Technology, University of Oviedo, Oviedo, Spain;2. Research, Development and Innovation (R&D+i) Department, El Hórreo Healthy Food S.L, Noreña, Spain;1. Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland;2. Laboratory of Food Hygiene and Nutrition, Voivodeship Sanitary-Epidemiological Station in Rzeszow, Wierzbowa Street 16, 35-959 Rzeszow, Poland |
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| Abstract: | Among hundreds of components, wood smoke also contains at least 100 polycyclic aromatic hydrocarbons (PAH) and their alkylated derivatives. Many of them are carcinogenic. Benzoα]pyrene (BaP) is regarded as a marker of the carcinogenic PAH in smoke and smoked fish, although in olive residual oil the maximum level of 2 μg/kg for each of the eight most carcinogenic PAHs, including BaP, has been set. Contemporary analytical procedures based on extraction of the hydrocarbons from the matrix, clean-up procedure, separation by gas chromatography (GC) or high performance liquid chromatography (HPLC), followed by detection and quantification by mass spectrometry (MS) or fluorescence detectors (FLD), respectively, make it possible to determine individual PAH in smoked foods at concentrations of the order of 0.1 μg/kg or even 0.01 μg/kg. Heavily smoked fish from traditional kilns, especially their outer parts, may contain up to about 50 μg BaP/kg wet weight, while the meat of mild hot-smoked fish, from smokehouses supplied with conditioned wood smoke from external generators, contains only about 0.1 μg/kg, or even less. Some older data on the contents of BaP in smoked fish should be treated with caution, if the analytical procedures used did not guarantee unequivocal separation and identification of the individual PAH. |
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