Potential of Neem Leaf Powder as Bio Adsorbents for Dye Colour Removal
128560 Research
1.
2. Analysis of Polycyclic Aromatic
Hydrocarbons to determine best woods
for fish smoking
P.Anoja1, SSK Madage2*, RGS Wijesekara1, MMNP Gunasekara2
1 Department of Aquaculture and Fisheries , Faculty of Livestock, Fisheries & Nutrition, Wayamba
University of Sri Lanka.
2 Food Technology Section, Research and Development Division, Industrial Technology Institute,
363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka.
Presented by:
P.Anoja
(128560)
3.
4. • Smoking
– Traditional method of preservation
– Modern food industry also use smoking processes
to obtain desired flavors in certain products (e.g.
ham, bacon, sausage)
– Around 2% of the total fish catch is used for
preparing smoked fish all over the world
(Kashyap.D et al., 2016).
5. • Different types of smoking methods
– Hot- smoking
– Cold- smoking
– Combined method of hot and cold smoking
– Liquid smoking
– Electrostatic smoking
• Smoking has combined effects in preservation
– Drying
– Salting
– Heat treatment
– Deposition of components.
6. • Composition of wood smoke is very complex.
Unique flavor and color
Bactericidal properties
Antioxidant properties
• Contains hundreds of Polycyclic Aromatic
Hydrocarbons( PAHs).
Wood smoke components
Desirable components Non-desirable components
Carcinogenic effect
Mutagenic effect
Immune suppressant
7. • Many of them are carcinogenic.
• Benzo[a]pyrene (Bap)
– Marker of the carcinogenic PAH (Stołyhwo and
Sikorski 2005)
– Maximum allowable limit in food- 0.031µg/kg in
EU
• Lack of awareness
• So the study will focused to minimize the
bad health effect due to smoking of fish.
9. • Research objective
– To identify the safe type/s of firewood for
generating smoke in fish processing.
• Specific objectives
– To screen commonly used wood species for PAH
content in wood smoke
– To optimize the controlled conditions during the
production of smoke and extraction of PAHs
13. – Wood preparation & quality analysis
• All types of woods with uniform conditions
• Quality analysis
Moisture analyzer
Dry them in uniform conditionCut into same size pieces
14. – Adoption of smoke collecting apparatus
A model of the apparatus
15. Distilled water
• Dissolve the Smoke except PAH
Ash trap
Smoker
•Controlled conditions
•Weight of wood- 1kg
•Smoldering time- 1 hour
16. • Selection of organic solvent
• Optimization of solvent mixture
• Acetonitrile : Acetone : Toluene = 6 : 3 : 1
•Total volume = 150 mL
PAH trap
• Maintains uniform flow rate,
• Facilitate the solubility of components
Ash trap
PAH trap
Vacuum pump
18. – PAHs extract was concentrate up to 50 mL
– High performance liquid chromatography (HPLC)
analysis
Rotary evaporator
Specific standard stock
solution
PAH Extract from wood
samples
21. Moisture content of wood samples
Samples Moisture content
Coconut husk 8.02±0.002
Coconut frond 6.52±0.003
Cinnamon 7.38±0.005
Jak 8.14±0.001
Mango 7.69±0.001
Margosa 8.75±0.006
Palmyrah 9.3±0.001
Portia 9.57±0.003
Weera 9.62±0.003
Moisture used in smoking is
less than 10-20%.
22. • Analysis of standard PAH solution using HPLC
method
Retention times o f peak Identification of PAH compounds
Area of peak Quantification of PAH compounds
Naphthalene
23. • Identification of PAH compounds
Signals Retention time Compounds
DAD 7.101
FLD1 A 7.118
FLD1 B ND Napthalene
FLD1 C ND
FLD1 D ND
DAD 8.019
FLD1 A ND
FLD1 B ND Acenapthylene
FLD1 C ND
FLD1 D ND
DAD 9.453
FLD1 A 9.471
FLD1 B ND Acenapthene
FLD1 C ND
FLD1 D ND
DAD 9.783
FLD1 A 9.8
FLD1 B ND Fluorene
FLD1 C ND
FLD1 D ND
Sixteen PAHs were
identified.
DAD- Diode Array Detector
FLD- Fluorescence detector
A,B,C,D- Different excitation
&emission wavelength
ND- Not Detected
24. Wood species PAH compounds
Coconut frond Napthalene
Phenanthrene
Anthracene
Fluorene
Palmyrah Naphthalene
Benzo (a) anthracene
Benzo (k) fluoranthene
Benzo (a) pyrene
Cinnamon Fluorene
Phenanthrene
Mango Naphthalene
Fluorene
Phenanthrene
Wood species PAH compounds
Jak Naphthalene
Fluorene
Phenanthrene
Anthracene
Margosa Naphthalene
Fluorene
Phenanthrene
Portia Naphthalene
Anthracene
Weera Naphthalene
Fluorene
Phenanthrene
Identification of PAH compounds from
different wood species
25. • Total quantification of PAHs in wood species
115.51
212.13
14.61
95.31
39.23
93.42
25.75
39.46
63.57
0
50
100
150
200
250Totalquantity(mg/L)
Wood samples
26. Classification of Carcinogenic PAHs (US-EPA)
Probable carcinogenic PAH Possible carcinogenic PAH Less carcinogenic PAH
Benzo(a)anthracene Benzo(b)fluoranthene Anthracene
Benzo(a) pyrene Benzo(j)fluoranthene Benzo(g,h,i)perylene
Benzo(k)fluoranthene Benzo(e)pyrene
Indeno(1,2,3-c,d)pyrene Chrysene
Fluoranthene
Fluorene
Phenanthrene
Pyrene
30. • Naphthalene is most commonly available PAH
• Coconut frond has highest amount of PAHs
than others.
• Most probable carcinogenic PAHs are available
in Coconut husk and Palmyrah.
• Mango, Margosa and Portia can be selected
as safe fire woods among these nine woods
32. • More replication helps to validate the results
• Further studies required,
– To improve the model of smoke collecting apparatus
– To conduct separate studies for each areas with commonly
using wood types.
33. Acknowledgements
• Department of Aquaculture and Fisheries, Faculty
of Livestock Fisheries and Nutrition, Wayamba
University of Sri Lanka, Makandura, Gonawila.
• Food Technology Section, Industrial Technology
Institute, Bauddhaloka Mawatha, Colombo 07.
• Staffs of the Food Technology Section, Industrial
Technology Institute, Bauddhaloka Mawatha,
Colombo 07.
34. • References
– Kashyap. D., Bhuyan.S., Devi.R., and
Sharma.P.J.(2016). Smoking Preservative of Fish.
Aquatic fish database.[Online] Available from :
http://aquafind.com/articles/Smoking_Fish.php
[accessed 2016.07.19]
– Stołyhwo, A. and Sikorski, Z.E. (2005). Polycyclic
aromatic hydrocarbons in smoked fish – a critical
review. Food Chemistry , 91, pp.303–311.
The effectiveness of this modification was carried out by considering the,
Filtration of ash and tar
Control of flame
Control of smoke temperature
Control of smoke density/ mass
