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Levels of Polycyclic Aromatic Hydrocarbons in Fried Tilapia Fish (O. niloticus) using GC-MS

Author(s): Hafez NE, Awad AM, Ibrahim SM, Mohamed HR

This work was conducted to determine the safety levels of polycyclic aromatic hydrocarbons (PAHs) in deep oil fried tilapia fish obtained from two fish farms (A and B) located in Fayoum governorate, Egypt during June 2016. PAH compounds were determined by GC-MS. Results showed that the levels of total PAHs were 36.8 and 40.5 µg/kg in both fried samples from farm A and B. Levels of B[a]P Equivalent of PAHs in fried Tilapia fish were 1.7099 and 0.0405 in farm A and B samples. Based on our results, it could be concluded that benzo[a]pyrene compound was not detectable in all fried samples which are considered as a safe product for human consumption.

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  • Department of Experimental Medicine
    University of Campania-Luigi Vanvitelli
    Naples, Italy

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