Nutritional Composition and Health Risk Associated With PAHs in Fresh and Smoked Fishes | ||
| Aswan University Journal of Environmental Studies | ||
| Volume 6, Issue 3, September 2025, Pages 233-253 PDF (736.16 K) | ||
| Document Type: Original Research | ||
| DOI: 10.21608/aujes.2025.304578.1264 | ||
| Authors | ||
| KELECHI NJOKU* 1; Motunrayo M AJETUNMOBI2; ANJOLAOLUWA T. AJAYI3 | ||
| 1Department of Cell Biology and Genetics, Faculty of Science, University of Lagos, Akoka Lagos, Nigeria | ||
| 2Departmet Of Cell Biology And Genetics, University Of Lagos | ||
| 3Department of Cell Biology and Genetics, Faculty of Science, University of Lagos, Lagos Nigeria | ||
| Abstract | ||
| The levels of nutrients, polycyclic aromatic hydrocarbons (PAHs) and health risks of three fish species Nile Tilapia fish (Oreochromis niloticus), Crevalle jack (Caranx hippos) and Silver catfish (Chrysichthys nigrodigitatus) obtained from two primary fish sale points in Lagos, Nigeria were investigated in this study. Standard procedures were used to determine the nutritional contents and PAH values of the fishes, which varied according to fish type, location, and preparation. The fishes were prepared by smoking some of each of the species from each of the points of collection and then analysed for nutritional and PAH levels. The health risk via consumption was also calculated. The fresh non-smoked fishes had more moisture and carbohydrate than corresponding smoked fishes which had more protein fibre, total fatty acid and PAH levels. Children had higher health index (HI) values than adults. All PAHs in fresh crevalle jack from Epe were carcinogenic, while fresh tilapia from Epe had no carcinogenic PAHs and fresh silver catfish from Makoko contained no PAHs. The toxicity equivalent quotient (TEQ), health indices (HI), and total polycyclic aromatic hydrocarbon (TPAH) values followed a certain trend across the different fish types and locations. Protein, fibre, fatty acid, and carbohydrate contents had a positive correlation with each other and with the TEQ, HI adult, HI children, TPAH, TCPAH (total carcinogenic polycyclic aromatic hydrocarbon), and %TCPAH of the fishes. Although smoked fishes had more nutrients, they also had higher health risk index values, which could lead to health problems compared to fresh fishes. | ||
| Keywords | ||
| Fishes; Health Risk; Nutrition; Polycyclic Aromatic Hydrocarbon; Toxic Equivalence | ||
|
Statistics Article View: 6 PDF Download: 3 |
||
