Effects of Barbecuing on the Levels of Polycyclic Aromatic Hydrocarbons in Fish (Pseudotolitus Elongatus and Clarias Gariepinus)

The PAHs in fish samples Pseudotolitus elongatus (Kroka fish) and Clarias gariepinus (Catfish) processed by charcoal was investigated in this study with the aim of determining the levels of the potently carcinogenic PAHs in the fish samples. 24 samples of barbecued fish products were purchased from six different barbecued spots, processed and analyzed. The PAHs in the samples were extracted using solvents by ultrasonication and were analyzed for the 16 US EPA polycyclic aromatic hydrocarbons using HPLC with a UV DAD detector. Naphthalene, Acenaphthylene, Acenaphthene, 1, 2-Benzothracene weren’t detected in the entire sampled barbecued fishes across the study locations while  Benzo(a)pyrene which is considered one of the most toxic and dangerous PAHs was detected highest in sample of Pseudotolitus elongatus gotten from Ekewan (206.69μg/kg). PAHs with maximum concentrations detected in sampled barbecued fish was Benzo(k)fluoranthene (647.58 μg/g) in Pseudotolitus elongatus from S and T Ugbowo. Total PAHs concentration range from (1797.72 μg/g – 3031.44 μg/kg). The high values recorded in this study should considered relevant in sending out warning signs on the frequent consumption of barbecued fish due to their associated health risk. Keywords: Barbecued fish, PAHs, Charcoal, Health Risk.