LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN FISH SAMPLES FROM DIFFERENT PROCESSING METHODS

Fish is easily contaminated from water prone to water pollution. In this study, the levels of polycyclic aromatic hydrocarbons (PAHs) in fish samples processed, using three methods and marketed in Makurdi, Benue state, were determined. The samples were coded as SF (Smoked Fish), SD (Sundried) and FD (fried) fish samples. PAHs in the samples were quantified, using gas chromatography – mass spectrometer (GC-MS). The Ʃ16PAH concentrations were in the range of 0.2- 10.0 mg/kg. Both LPAHs/HPAHs and the binary diagnostic ratios of PAHs indicated pyrogenic and petrogenic sources Ʃ16PAH and their dominant PAH ring-types were separately computed for each sample. The six-membered ring PAHs in smoked fish was 32.07% (with Bezo(ghi)perylene as most dominant). High levels of six member ring PAHs (Dibenz(a,h) anthracene) were also found in Sundried fish and fried fish contain Dibenz(a,h) anthracene. Generally, the PAHs concentrations in the samples, pointed more at pyrogenic than the petrogenic source. With exception of the five and six membered rings, estimated PAH levels were within the NAFDAC permissible limits.