food-safety-and-food-processing-2016_posters-abstracts

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Volume 2, Issue 4(Suppl) J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 60
Notes:
Food Safety & Processing 2016
December 05-07, 2016
conferenceseries.com
Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10th Global Summit on
Polycyclic aromatic hydrocarbons (PAHs) and organic pesticide residues in yellowfin tuna (Thunnus
albacares) light and dark muscles
Chukwumalume, Rufina C1, 2 , Louwrens C. Hoffman3, Umezurike L. Opara4, Bernadette O’Neill3, Marietjie, A. Stander5 and Lucky Mokwena5
1Agricultural Research Council of Nigeria, Nigeria
2Stellenbosch University, South Africa
The occurrence of toxic and carcinogenic contaminants in agro commodities in levels above tolerable limits have been issue of
health concern globally. Of much concern is the low research output on this topical issue in developing countries especially
within African continent. The aim of this study therefore, was to investigate the occurrence, profiles and levels of selected
hazardous compounds: sixteen priority polycyclic aromatic hydrocarbons (PAHs) and organochlorine pesticides (OCPs) such as
dichlorodiphenyltrichloroethane (DDT), benzenehexachloride (BHC) and other OCPs in commonly consumed and commercially
important marine species, yellowfin tuna (Thunnus albacares) dark (TDM) and light (TLM) muscles. Extraction of contaminants
was done with QuEChERS modified method and analysed with GC-MS/MS. Target contaminants were detected in both muscles,
however, the mean concentration of total DDT was significantly higher (p<0.05) in TLM (229.09 ± 2.04 µg/kg ww, than in TDM (4.47
± 1.64 µg/kg); while mean concentration of total PAHs, BHC and other OCPs were higher (p<0.05) in TDM (636.61 ± 36.03 µg/
kg, 4.23 ± 0.54 µg/kg and 12.12 ± 2.90 µg/kg respectively) than TLM (369.41 ± 64.72 µg/kg, 1.39 ± 0.13 µg/kg and 5.36 ± 0.9 µg/kg).
Concentrations of DDT, BHC and other OCPs in both muscles were below European Union (EU) maximum residue levels. However,
benzo(a)pyrene, PAHs indicator, exceeded the EU recommended maximum level in both TDM and TLM. In view of the associated
health hazards with these chemicals and their persistence in the environment, levels in the yellowfin tuna are of concern to consumers
and warrants further investigation and monitoring.
Biography
Rufina Chukwumalume has completed her PhD from Stellenbosch University, South Africa in Food Science. She is the Head, Product Development Division under
Coodrination of Technical Research Programme in Agricultural Research Council of Nigeria. She has some publications as conference proceedings and some articles
under review for publications.
Chukwumalume et al., J Exp Food Chem 2016, 2:4(Suppl)