Effect of smoking and chargrilling on toxic metal(loid) levels in tilapia from the Afram Arm of the Volta Lake

Adherr, Nomolox Solomon Kofi; Dartey, Emmanuel; Dwumfour-Asare, Bismark; Sosa-Montes, Eliseo; Sarpong, Kofi

doi:10.1080/26395940.2022.2062453

Cited by 2 publications

(10 citation statements)

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“…Apart from the limitations identified in the earlier published paper such as limited sample size, no consideration for seasonal variations, non-assessment of fish viscera and bones, and lack of analyses of contaminants in background water and sediment, 37 there were also lack of anlayses on moisture and fat content of the tilapia samples to inform potential influence including fish fat/oil pyrolysis on the levels of PAHs. 14,66…”

Section: Limitations Of the Studymentioning

confidence: 95%

“…12 The selected fishing communities for the study, Adawso and Ekye Amanfrom, are almost directly opposite each other and are separated by about a 3 km stretch of watercourse. 37 The 2 communities are notable for fish sales, including raw fresh and smoked tilapia. The fish sources in these communities are mainly wild catch and cage (aquaculture farms mounted on the river).…”

Section: Study Areamentioning

confidence: 99%

“…The sample collection was done in June 2020 and followed the approach published in an earlier paper on toxic metal(loids) associated with the fish samples. 37 Adequate fresh tilapia samples of comparable sizes (fork length 20.0-26.0 cm) were collected separately from the cage farm and wild catch sources and appropriately packaged and dispatched within 24 hours to a local griller and smoker for cooking, and also Ghana Standard Authority (GSA) laboratory for raw sample analysis.…”

Section: Fish Sample Collectionmentioning

confidence: 99%

“…Fillet (muscles) of samples (raw, grilled, smoked) were separated from the bones, head, and tail. 37 Each fillet sample was chopped into pieces with a clean stainless-steel knife and homogenised for about 5 minutes using a mixer grinder (Panasonic Mx Ac310 H) to produce homogenates. Samples for Gas Chromatography were prepared from homogenates using an extraction method based on Agilent Bond Elut QuEChERS dSPE Sample Preparation.…”

Section: Pahs Extraction and Analysesmentioning

confidence: 99%

“…50 The mean levels of PAHs in samples from the different environments (wild and cage) were performed by independent samples T-test, whiles One-way ANOVA was used to compare the mean levels of PAHs in the different samples (raw, chargrilled, and smoked) with the Tukey's HSD post hoc test performed to establish any significant mean difference following the ANOVA test. 37 IBM SPSS Statistics 25 software (IBM Corp., Armonk, NY, USA) was used for the analyses, and where appropriate at a 5% (0.05) 2-tailed significance level.…”

Section: Data Analysesmentioning

confidence: 99%

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Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia

Dwumfour-Asare,

Dartey,

Adherr

et al. 2023

Environ�Health�Insights

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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 < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners’ levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10−4), implying that consuming smoked or grilled tilapia from the study site is safe.

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Section: Limitations Of the Studymentioning

confidence: 95%

Section: Study Areamentioning

confidence: 99%

Section: Fish Sample Collectionmentioning

confidence: 99%

Section: Pahs Extraction and Analysesmentioning

confidence: 99%

Section: Data Analysesmentioning

confidence: 99%

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