Journal of
Toxicology and Environmental Health Sciences

  • Abbreviation: J. Toxicol. Environ. Health Sci.
  • Language: English
  • ISSN: 2006-9820
  • DOI: 10.5897/JTEHS
  • Start Year: 2009
  • Published Articles: 206

Full Length Research Paper

Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire

Pierre MANDA1*, Djédjé Sébastien DANO1, Ehouan Stephane-Joel EHILE1,3, Mathias KOFFI2, Ngeussan AMANI3 and Yolande Aké ASSI2
1Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d'Ivoire. 2Laboratoire Central pour l’Hygiène Alimentaire et l’agro-industrie, Laboratoire National pour le Développement Agricole, Abidjan Côte d'Ivoire. 3UFR des Sciences et Techniques des aliments, Université d’Abobo Adjamé, Abidjan Côte d’Ivoire.
Email: [email protected]

  •  Accepted: 02 April 2012
  •  Published: 30 June 2012


This work was aimed to record the concentrations of eight polycyclic aromatic hydrocarbons (PAHs): (benzo[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, indeno[1,2,3-c,d]pyrene, benzo[g,h,i]perylene and chrysene) in meats and fishes sold in Abobo market in Abidjan, Côte d’Ivoire. The amount of PAHs present in each sample was quantified using high-performance liquid chromatography (HPLC) equipped withultraviolet (UV) detector. PAHs were present in all samples in variable quantity. More over benzo[a]pyrene (B[a]P) was present in majority of samples, in quantity above the limit fixed by European Union. With regard to cooking processes, smoking produce more PAHs compared to frying or grilled cooking. Concerning the nature of the matrices, no significant differences were found between meat and fish except benzo[g,h,i]perylene. The study declared that PAHs contamination in the tested foods exceeded the acceptable limit. Health risks linked with the consumption of these foods is a real danger that requires further study.


Key words: Polycyclic aromatic hydrocarbons (PAHs), fishes, meats, high-performance liquid chromatography (HPLC).