Effect of frying on polychlorinated biphenyls content in muscle meat of selected fish species
Treść / Zawartość
Polychlorinated biphenyls (PCBs) are xenobiotics of particular toxicological significance. Regarding their high persistence and lipophilicity, the compounds can pose a threat to human and animal health. High PCB bioaccumulation factors were found in the aquatic environment, especially in predatory fish, crustaceans, aquatic birds and their eggs. The compounds are chemical pollutants of biosphere and undesirable substances in food, which is the main source of PCB intake for humans (above 90%). The aim of the study was to determine concentrations of indicator PCBs (IUPAC numbers: 28, 52, 101, 118, 153, 138, 180) in the raw meat of selected fish species, and to estimate the effect of frying on the compounds concentrations. Chemical analysis was conducted using a GC/MS technique. In the raw fish meat, the mean sum of PCBs ranged from 0.63 μg/kg wet weight in carp to 6.58 μg/kg wet weight in flounder. In the fried fish meat, lower PCB levels in lipids were observed. Mean losses of PCB congeners, on the lipid weight basis, ranged from 32.1% in flounder to 81.1% in cod. The sum of PCBs in the fried fish meat was the highest in flounder, and the lowest in carp. PCB 153 and PCB 138 were the dominant congeners in most of the examined samples, whereas PCB 28 and PCB 52 occurred usually in the smallest amounts. Carp meat, both raw and fried, contained significantly lower levels of congeners PCB 101, PCB 118, PCB 153, PCB 138, than the other fish species examined.
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