Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Sharifiarab, Gholamali; Ahmadi, Mohammad; Shariatifar, Nabi; Ariaii, Peiman

doi:10.1016/j.fochx.2023.100789

Cited by 4 publications

(3 citation statements)

References 47 publications

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“…Similarly, the level of BaP increased from 30.56% in uncooked food to 61.52% in cooked ones [50]. Previous studies revealed that the amounts of PAHs formed in food products are affected by multiple factors [23,[51][52][53][54], such as the inherent properties of food materials (e.g., pH, composition, and moisture), cooking duration, and the heat source (e.g., coal, gas, wood, electrical) and temperature used. For instance, among different roasting techniques (charcoal, gas, and electric), charcoal roasting was reported to contribute significantly to PAH formation [55][56][57].…”

Section: Sources Of Pahs In Foodmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Liu,

Zhang,

Pan

et al. 2024

Foods

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Polycyclic aromatic hydrocarbons (PAHs) represent a category of persistent organic pollutants that pose a global concern in the realm of food safety due to their recognized carcinogenic properties in humans. Food can be contaminated with PAHs that are present in water, air, or soil, or during food processing and cooking. The wide and varied sources of PAHs contribute to their persistent contamination of food, leading to their accumulation within these products. As a result, monitoring of the levels of PAHs in food is necessary to guarantee the safety of food products as well as the public health. This review paper attempts to give its readers an overview of the impact of PAHs on crops, their occurrence and sources, and the methodologies employed for the sample preparation and detection of PAHs in food. In addition, possible directions for future research are proposed. The objective is to provide references for the monitoring, prevention, and in-depth exploration of PAHs in food.

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Section: Sources Of Pahs In Foodmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Liu,

Zhang,

Pan

et al. 2024

Foods

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“…Naphthalene pollution significantly impacts fish health, with heightened naphthalene levels adversely affecting crucial organs such as the liver and gills. This disruption results in compromised physiological functions, hindering growth, reproduction, and overall fitness. , Prolonged exposure to naphthalene can have enduring effects on fish populations, manifesting as declines in population, alterations in community structure, and a diminished overall resilience of the aquatic ecosystem. , Research findings highlight the moderate toxicity of naphthalene to various fish species, revealing its potential to impair fish health during extended exposure. The gradual, time-dependent decline in fish health observed under chronic naphthalene exposure underscores the importance of regulating and monitoring naphthalene concentrations in aquatic ecosystems .…”

Section: Introductionmentioning

confidence: 99%

“…This disruption results in compromised physiological functions, hindering growth, reproduction, and overall fitness. 14 , 15 Prolonged exposure to naphthalene can have enduring effects on fish populations, manifesting as declines in population, alterations in community structure, and a diminished overall resilience of the aquatic ecosystem. 16 , 17 Research findings highlight the moderate toxicity of naphthalene to various fish species, revealing its potential to impair fish health during extended exposure.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Impact of Naphthalene (Polycyclic Aromatic Hydrocarbons) on Anabas testudineus (Bloch) through Dose-Specific Bioenzymological Analysis

Dey

2024

ACS Omega

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This study addresses the increasing concern about naphthalene, a polycyclic aromatic hydrocarbon (PAH), highlighting its growing threats to the environment and aquatic life. The research examines its impact on Anabas testudineus (Bloch) through a detailed dose-specific bioenzymological analysis. Experimental fish groups were exposed to T1 (0.71 mg/L) and T2 (1.42 mg/L) naphthalene concentrations, representing 25 and 50% of the LC 50 value, respectively, over a 1−21 day period. Following the experiment, water samples underwent physicochemical analysis, while fish tissues were examined for diverse bioenzymological parameters. Among these parameters, aspirate aminotransferase (AST) and alanine aminotransferase (ALT) serve as crucial indicators for monitoring the physiological status of fish and addressing pollution induced by PAHs, especially naphthalene. Statistical significance was observed in morphopathological changes and erythrocyte alterations, particularly the presence of tear-drop appearance (Tr) positively interacting with swelled cells (Sc), vacuolated cells (Va), and sickle cells (Sk) (P < 0.05). These findings highlight tear-drop appearance (Tr) as a significant biomarker in response to naphthalene exposure. The observed changes in A. testudineus tissue bioenzymology, apoptosis, and erythrocytic alterations were exposure and dose-dependent. The research highlights the significance of overseeing and controlling PAH concentrations in aquatic ecosystems to ensure the well-being of A. testudineus (Bloch).

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Health risk associated with polycyclic aromatic hydrocarbons (PAHs) in dumpsites in southwestern Nigeria

Ediagbonya,

Omotade,

Ihuoma

2025

Environmental Nanotechnology, Monitoring & Management

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Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Cited by 4 publications

References 47 publications

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Exploring the Impact of Naphthalene (Polycyclic Aromatic Hydrocarbons) on Anabas testudineus (Bloch) through Dose-Specific Bioenzymological Analysis

Health risk associated with polycyclic aromatic hydrocarbons (PAHs) in dumpsites in southwestern Nigeria

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