Alkylphenols and their ethoxylates in seafood from the Tyrrhenian Sea

The present study reports the results of an investigation on occurrence of octylphenols (OPs), nonylphenols (NPs) and their respective ethoxylates (with 1–6 ethoxylic group) in aquatic species of commercial interest from the Tyrrhenian Sea. Samples were collected at Livorno, Fiumicino and Salerno commercial harbors, during September–October 2003. The data obtained showed that almost all of the tested compounds were found in all the samples. NP was generally detected at the highest concentrations. Among the tested species common to the three sampling sites, mullets and seabreams generally showed high values of total alkylphenols (APs) and alkylphenol ethoxylates (APEOs) (44–55 ng g−1 and 27–525 ng g−1 fw), yet, the maximum concentrations were found in shrimps from Fiumicino (1255 ng g−1 fw). On the contrary, the lowest concentrations were observed in hakes and anchovies (34–36 ng g−1 and 6–37 ng g−1 fw). Tuna, exhibited very high concentrations of total alkylphenolic compounds (APEs) (889 ng g−1 fw). Seafood from Fiumicino fishing area, which is under the influence of the River Tiber, showed a degree of contamination of at least one order of magnitude higher than the other two sites. On the basis of the results of this study, the corresponding daily intakes of NPs are much lower than the TDI proposed by the Danish Environmental Agency.