The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey
In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo (a) pyrene, one of the potential...
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| Veröffentlicht in: | Turkish journal of fisheries and aquatic sciences 2010, Vol.10 (3), p.351-355 |
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| container_title | Turkish journal of fisheries and aquatic sciences |
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| creator | Basak, Serden Sengoer, Guelguen F Karakoc, Fatma Telli |
| description | In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo (a) pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo (a) antrecene, benzo (b) fluoranthene, benzo (k) fluoranthene, benzo (g, h, i) perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain homogenous smoked fish products from traditional ovens. |
| doi_str_mv | 10.4194/trjfas.2010.0307 |
| format | Article |
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Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo (a) pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo (a) antrecene, benzo (b) fluoranthene, benzo (k) fluoranthene, benzo (g, h, i) perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. 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Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo (a) pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo (a) antrecene, benzo (b) fluoranthene, benzo (k) fluoranthene, benzo (g, h, i) perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain homogenous smoked fish products from traditional ovens.</description><subject>balık (gıda)</subject><subject>fish</subject><subject>Food Composition and Quality</subject><subject>Food Processing(General)</subject><subject>Gıda Bileşimi ve Kalitesi</subject><subject>Gıda İşleme(Genel)</subject><subject>gökkuşağı alabalığı</subject><subject>HPLC</subject><subject>Oncorhynchus mykiss</subject><subject>polisiklik hidrokarbonlar</subject><subject>polycyclic hydrocarbons</subject><subject>rainbow trout</subject><subject>salmon</subject><subject>smoked fish</subject><subject>tütsülenmiş balık</subject><issn>1303-2712</issn><issn>1303-2712</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNpNjM9LwzAcxYsoOKd3L0JuXuyWH-2SepPOucHAwrpzSdNvt2xtM5MUmX-9hXnw9B7vw-cFwSPBk4gk0dTbQy3dhOJhwAzzq2BEGGYh5YRe_-u3wZ1zB4xjTiM2Cn7yPaA5eFBemw6ZGmXGQ-e1bFAqrdKd2UGnFcrelmjrdLdDy2ydoswaBVVvAekO5d8GzXVdgx1MtGnNESq00G7_Mnw4QBvfV-dXtHJedmXfTPPeHuF8H9zUsnHw8JfjYLt4z9NluP78WKVv61ARMfNhSSKqyljEXGLAgtEkErXkiiohgIoolmUdxxElPBEJxJUABhWLK8nKhEpRsXHwdPntG3ksdVucrG6lPReEJIM38OcLP1nz1YPzRaudgqaRHZjeFYJTwviMc_YLQaprMw</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>Basak, Serden</creator><creator>Sengoer, Guelguen F</creator><creator>Karakoc, Fatma Telli</creator><general>TÜBİTAK</general><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>GIY</scope><scope>GIZ</scope><scope>GJA</scope><scope>GJB</scope></search><sort><creationdate>2010</creationdate><title>The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey</title><author>Basak, Serden ; Sengoer, Guelguen F ; Karakoc, Fatma Telli</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c186t-b142cb5857a0e0832948fa7c2c88e2845abf554217989e5d8e3ed35da3b92a8d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>balık (gıda)</topic><topic>fish</topic><topic>Food Composition and Quality</topic><topic>Food Processing(General)</topic><topic>Gıda Bileşimi ve Kalitesi</topic><topic>Gıda İşleme(Genel)</topic><topic>gökkuşağı alabalığı</topic><topic>HPLC</topic><topic>Oncorhynchus mykiss</topic><topic>polisiklik hidrokarbonlar</topic><topic>polycyclic hydrocarbons</topic><topic>rainbow trout</topic><topic>salmon</topic><topic>smoked fish</topic><topic>tütsülenmiş balık</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Basak, Serden</creatorcontrib><creatorcontrib>Sengoer, Guelguen F</creatorcontrib><creatorcontrib>Karakoc, Fatma Telli</creatorcontrib><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ULAKBIM - Mühendislik ve Temel Bilimler Veri Tabani</collection><collection>ULAKBIM - Yaşam Bilimleri Veri Tabani</collection><collection>ULAKBIM - Turk Sosyal Bilimler Veri Tabani</collection><collection>ULAKBIM - Türk Tıp Veri Tabani</collection><jtitle>Turkish journal of fisheries and aquatic sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Basak, Serden</au><au>Sengoer, Guelguen F</au><au>Karakoc, Fatma Telli</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey</atitle><jtitle>Turkish journal of fisheries and aquatic sciences</jtitle><date>2010</date><risdate>2010</risdate><volume>10</volume><issue>3</issue><spage>351</spage><epage>355</epage><pages>351-355</pages><issn>1303-2712</issn><eissn>1303-2712</eissn><abstract>In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo (a) pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo (a) antrecene, benzo (b) fluoranthene, benzo (k) fluoranthene, benzo (g, h, i) perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain homogenous smoked fish products from traditional ovens.</abstract><pub>TÜBİTAK</pub><doi>10.4194/trjfas.2010.0307</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 1303-2712 |
| ispartof | Turkish journal of fisheries and aquatic sciences, 2010, Vol.10 (3), p.351-355 |
| issn | 1303-2712 1303-2712 |
| language | eng |
| recordid | cdi_ulakbim_primary_119542 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | balık (gıda) fish Food Composition and Quality Food Processing(General) Gıda Bileşimi ve Kalitesi Gıda İşleme(Genel) gökkuşağı alabalığı HPLC Oncorhynchus mykiss polisiklik hidrokarbonlar polycyclic hydrocarbons rainbow trout salmon smoked fish tütsülenmiş balık |
| title | The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey |
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