Effect of different traditional cooking styles on pesticides residues in fresh tilapia nilotica and clarias lazera fish in Garbia markets

ABSTRACT

Thirty fish samples were analyzed to determine the levels of organochlorine [OCP] and organophosphorous [OPP] pesticide residues in Tilapia nilotica [TN] and Clarias lazera [CL] [15 of each], collected from fish markers in Gharbia, Egypt, before and after different cooking techniques. The results showed that the mean values and the percentage of alpha HCH, gamma-HCH, Heptachlor, endosulfan and Endrin were 9.65 +/- 2.7 [20%], 10.60 [6.66%], 11.30 [6.66%], 20.49 [6.66%] and 21.74 +/- 6.72 [40%], respectively in [TN] samples, while for [CL] samples the mean values of alpha-HCH was 3.34 +/- 1.8 [26.66%] which significantly lower than that in [TN] [P<0.001], for gamma-HCH was 9.77 +/- 4.5 [26.66%] and for Endrin the mean value was 31.5 +/- 3.36 [26.66%] which significantly higher than that in [TN] [P<0.001]. The value of Primiphos methyle [OPP] in a [TN] fish was 2321.97 ng g [-1] [6.66%] which significantly decreased to 55.64% [97.65] and 0 [100%] by frying and grilling and in a [CL] fish which was 792.68 ng g[-1] [6.66%] was decreased to 32.34 [95.8%] by frying and to 0 [100%] by boiling while Prothiofos [OPP] evaluated in one [CL] samples by 74.96 [6.66%] and totally disappeared after frying and boiling. The levels of OC residues were significantly decreased in TN fish after frying by 85, 79 52and 100%, respectively. moreover, in [CL] samples the level decreased in percentage of 100, 54 and 83, respectively by frying and 100, 50 and 100, respectively by boiling. Cooking of raw fish contaminated with pesticides residues can therefore be expected to reduce the consumption exposure risk to human health