Black carbon and polycyclic aromatic hydrocarbons (PAHs) in surface sediments of China's marginal seas

This study investigates the distribution of black carbon (BC) and its correlation with total polycyclic aromatic hydrocarbons (I PAH) pound in the surface sediments of China's marginal seas. BC content ranges from < 0.10 to 2.45 mg/g dw (grams dry weight) in the sediments studied, and varied among the different coastal regions. The Bohai Bay sediments had the highest BC contents (average 2.18 mg/g dw), which comprises a significant fraction (27%-41%) of the total organic carbon (TOC) preserved in the sediments. In comparison, BC in the surface sediments of the North Yellow Sea, Jiaozhou Bay, East China Sea and the South China Sea is less abundant and accounted for an average of 6%, 8%, 14% and 5%, respectively, of the sedimentary organic carbon pool. The concentration of I PAH pound in the surface sediments ranges from 41 to 3 667 ng/g dw and showed large spatial variations among the sampling sites of different costal regions. The Bohai Bay has the highest I PAH pound values, ranging from 79 to 3 667 ng/g dw. This reflects the high anthropogenically contaminated nature of the sediments in the bay. BC is positively correlated to TOC but a strong correlation is not found between BC and I PAH pound in the surface sediments studied, suggesting that BC and PAHs preserved in the sediments are derived from different sources and controlled by different biogeochemical processes. Our study suggests that the abundance of BC preserved in the sediments could represent a significant sink pool of carbon cycling in China's marginal seas.

Polycyclic aromatic hydrocarbons (PAHS) (I): Toxicity, population exposure and involved foods

Food is one of the main exogenous sources of genotoxic compounds. In heated food products, polycyclic aromatic hydrocarbons (PAHs) represent a priority group of genotoxic, mutagenic and/or carcinogenic chemical pollutants with adverse long-term health effects. People can be exposed to these compounds through different environments and via various routes: inhalation, ingestion of foods and water and even percutaneously. The presence of these compounds in food may be due to environmental contamination, to industrial handling and processing of foods and to oil processing and refining. The highest levels of these compounds are found in smoked foods, in seafood which is found in polluted waters, in grilled meats and, to a lesser extent, in vegetable fats and oils. Lower levels of PAHs are found in vegetables and in cereals and its products.

Polycyclic aromatic hydrocarbons (PAHS) (I): Measures of prevention and control

Measures of prevention and control against polycyclic aromatic hydrocarbons (PAHs) focus on an official food control, a code of best practice to reduce PAHs levels by controlling industry and in the development of a chemopreventive strategy. Regulation (EU) 835/2011 establishes maximum levels of PAHs for each food group. In addition, Regulations (EU) 333/2007 and 836/2011 set up the methods of sampling and analysis for its official control. Scientific studies prove that the chemopreventive strategy is effective against these genotoxic compounds effects. Most chemopreventive compounds studied with proven protective effects against PAHs are found in fruit and vegetables.