Organochlorine Residues in Some Egyptian Fish: Detection and Improvement Trials
Organochlorine Residues in Some Egyptian Fish: Detection and Improvement Trials
Nahla Hamada Magd Khalil1*, Ihab Mahmoud Helal2, El-Desoky Hassan Ibrahim Dorrah1, Soad Ahmed Soliman Ismail3
ABSTRACT
Sixty fish samples consisted of (20 tilapia fish, 20 mullets, and 10 basses and 10 shrimps) were randomly collected from various regions at Damietta governorate, Egypt. The samples were analyzed for detection of organochlorine pesticide residues (OCP) by gas chromatography. The results revealed presence of different types of OCP residues (Dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethane (DDD), chlorodiphenyldichloroethylene (DDE), Alderin, Dieldrin, Heptachlor, Heptachlor epoxide, Alpha hexachlorocyclohexanes (αHCH), Gamma hexachlorocyclohexanes (γHCH), Endosulfan and Gamma chlordane (γ-chlordane) in the examined fish species at different concentrations. Mullet fish samples had significantly (P < 0.05) the highest concentrations of alderin, dieldrin and heptachlor epoxide with mean ± SE concentration of 89±0.85, 36.7±0.66, and 38.9 ±0.49 ppb, respectively. Tilapia fish had the highest concentrations of DDD, DDE and γ-chlordane with a mean ± SE concentration of 80.5±8.61, 46.6±9.77, and 79.5±17.37 ppb, respectively. Bass had the lowest concentration of DDT and DDE with mean ± SE concentration of 3.17±0.73, and 4.17±0.44 ppb while most of the OCP were not detected in bass samples. The mean values ± SE of DDT, DDD, DDE, Heptachlor, Heptachlor epoxide, in shrimp samples were 9.75±0.52, 29.63± 0.55, 13.3± 0.32, 17.2±0.56 and 30.4±0.57 ppb, respectively, but the other types were not detected. Overall, OCP residues in all examined raw fish samples were below the maximum permissible limits (MPL). The effect of heat treatment (microwaving, roasting and boiling) for DDD residues showed reduction percentages of 81.13%, 60.38%, and 79.25%, respectively. While DDE residues showed reduction percentages of 100%, 57.14%, and 71.43%, respectively. On the other hand, DDT residue was completely reduced in all cooking methods (100%). Heptachlor reduction by roasting was 86.36%, and completely reduced by microwaving and boiling. Heptachlor epoxide reduction was 94.88%, 79.49% after microwaving and roasting, respectively, and completely reduced by boiling. Concerning α-HCH, the reduction percentage was 95.83% for roasting, and 100% by microwaving and boiling while γ-HCH was completely reduced (100%) by all cooking methods. Alderin reduction was 82.02%, 67.42% and 100% after microwaving, roasting and boiling, respectively. Dieldrin residue was completely reduced (100%) by all cooking methods. Endosulfan and γ-chlordane reduction was 82.02%, 67.42 % and 100% after microwaving, roasting and boiling, respectively.
Keywords | Organochlorine, Fish, Microwaving, Roasting, Boiling
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