Gholamali Sharifiarab, Mohammad Ahmadi, Nabi Shariatifar, Peiman Ariaii,
Volume 16, Issue 1 (6-2023)
Background and Objective: polycyclic aromatic hydrocarbons (PAHs) are compounds with high carcinogenic and mutagenic potential. This study aims to investigate the amount of 16 of these compounds in different types of canned fish.
Materials and Methods: In this research, first, multi-walled carbon nanotubes were magnetized by the MSPE method, and then the synthesized composite was used to extract PAHs from the matrix of canned fish samples. Finally, the concentration of each of these compounds was measured by GC-MS.
Results: The results of this research showed that the highest average amount of total PAHs and PAH4 were 20.22±5.29 and 6.07±1.41 μg/kg, respectively. Also, the highest average amount of benzo[a]pyrene (BaP) found in all samples was 1.34±0.41 μg/kg, which was lower than the existing standards (EU standard for BaP in fish is 2 μg/kg). The amount of these compounds in different types of canned fish were as follows: canned in olive oil > canned with dill > simple canned fish > canned in salt water. And finally, the amount of these compounds in brand A was higher than in other brands.
Conclusion: Based on the findings of this research and since the total average of each of these compounds is lower than the existing standards in different types of canned fish, it can be said that there is no danger to the consumers.
