Source, spatial distribution, and toxicity potential of Polycyclic Aromatic Hydrocarbons in sediments from Iran's environmentally hot zones, the Persian Gulf.

Abstract:

:Surface sediments, sampled from Iranian coast of the Persian Gulf (n = 134), were analyzed in order to track spatial distribution of PAHs and their related eco-hazards. The levels of PAHs were in the range of 1.98-814 ng g-1 dw and the region was lowly to moderately polluted. The profile of PAHs was mainly composed of 2,3-ring chemicals and suggested a local source of PAHs and relatively fresh inputs. Statistical analysis and molecular fingerprints proposed that the basin receives PAHs from multiple origins including petrogenic and pyrogenic (traffic and auto emission) ones. Spatial distribution of organic matter and fine fraction of the sediments had a horizontally increasing trend in the studied basin. ∑16PAHs showed significant positive correlation with TOC and fine fraction (p < 0.05) and the spatial deposition of ∑16PAHs followed the spatial trends of TOC and fine fraction. Spatial mapping techniques confirmed that Pars Special Economic Energy Zone (PSEEZ) is the hot zone of PAH pollution. A combination of source availability, finer sediments, and great organic matter levels were the main effective factors that highlighted the deposition of PAHs in the PSEEZ. The Nayband Bay, as the Iran's first national marine Park, possibly received PAHs from its adjacent zone, the PSEEZ. On the other hand, low organic matter and sandy nature of the Nayband Bay was not suitable for effective sequestration of PAHs. Thus, the biota of Nayband Park was encountering with relatively severe multiple eco-hazards due to both ecological and economic factors.

journal_name

Ecotoxicol Environ Saf

authors

Aghadadashi V,Mehdinia A,Riyahi Bakhtiari A,Mohammadi J,Moradi M

doi

10.1016/j.ecoenv.2019.02.029

subject

Has Abstract

pub_date

2019-05-30 00:00:00

pages

514-525

eissn

0147-6513

issn

1090-2414

pii

S0147-6513(19)30179-4

journal_volume

173

pub_type

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