Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat.

Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg).

Unraveling the Potential of Organic Oregano and Tarragon Essential Oils: Profiling Composition, FT-IR and Bioactivities.

Oregano and tarragon are widely cultivated culinary herbs used for food seasoning, having familiar characteristic aromas appreciated by the wide public. The aim of this research was to characterize essential oils (EOs) from locally sourced organic oregano and tarragon (Cluj, Romania) and study their bioactivity potential. Results showed that oregano EO had a sesquiterpene dominant profile responsible for strong bands between 2800 and 3000 cm-1 on the Fourier transform infrared spectroscopy (FT-IR) spectrum and a composition consistent with reports from similar climatic regions. The tarragon EO profile was defined by phenylpropanoids responsible for the strong sharp peaks between 1000 and 1600 cm-1 on the FT-IR spectrum. In oregano EO, 22 compounds were identified with ß-caryophyllene as a major constituent. In tarragon EO, 20 compounds were identified with eugenol as a major constituent. Oregano EO had a stronger antibacterial effect against both Gram-negative and Gram-positive bacterial strains, while tarragon EO had a slightly stronger cytotoxic effect on three types of cancer cell lines tested (skin melanoma, prostate carcinoma, and colorectal adenocarcinoma). It was concluded that, given the fact that a sufficient supply of high-quality plant material can be available for EO extraction, culinary herbs can become reliable candidates for many industries without the risk of discontinued supply. Therefore, research aiming to widen their potential applications is welcome and worth pursuing.