Article

Analysis and determination of mercury, cadmium and lead in canned tuna fish marketed in Iran

Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Shahr-e Kord Branch, Iran; Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Shahr-e Kord Branch, Iran; Researchers Club, Islamic Azad University, Shahr-e Kord Branch, Iran; Department of Biological Sciences, Islamic Azad University, Jouybar, Iran; Department of Agricultural Extension and Education, Islamic Azad University, Garmsar, Iran
AFRICAN JOURNAL OF BIOTECHNOLOGY (Impact Factor: 0.57). 09/2010; 9:4938-4941.

ABSTRACT The objective of this study is to determine mercury, cadmium and lead concentrations in 60 canned tuna fish samples produced and distributed in Iran after digestion by the standard methods of the Association of Official Analytical Chemists. Mercury contents in canned tuna fish were determined by cold vapor atomic absorption spectrophotometry while cadmium and lead were determined by graphite furnace atomic absorption spectrophotometry. The metal contents, expressed in g g -1 wet weight for mercury, cadmium and lead varied from 0.010 to 0.401 (average of 0.125), 0.008 to 0.150 (average of 0.050) and 0.021 to 0.301 (average of 0.096), respectively. The values were comparable and in the range of the literature values. The results of this study indicate that tuna fish produced and marketed in Iran have concentrations well below the standards of FAO/WHO levels of these toxic metals.

0 Bookmarks
 · 
290 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: The trace element contents of seven kinds of herbal plants and spice samples retailed in local markets in Kayseri-Turkey were determined by flame atomic absorption spectrometry after digestion with HNO(3)/H(2)O(2) mixture. The concentration ranges for the studied elements were found as 6.0-15.2, 0-32.2, 80.0-324.8, 8.1-386.3, and 13.1-36.2 μg/g for copper, nickel, iron, manganese, and zinc, respectively. The levels of cobalt, lead, and chromium ions in all the investigated samples were found to be below the detection limit of flame atomic absorption spectrometry. The results found in the present work were compared with values in the literature.
    Environmental Monitoring and Assessment 06/2011; 184(6):3455-61. · 1.68 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Fish is an important constituent of the Lebanese diet. However, very little attention in our area is given to bring awareness regarding the effect of the toxicity of mercury (Hg) mainly through fish consumption. This study aimed to report analytical data on total mercury levels in several fish species for the first time in thirty years and to also made individuals aware of the presence and danger from exposure to mercury through fish consumption. Fish samples were selected from local Lebanese markets and fisheries and included 94 samples of which were fresh, frozen, processed, and canned fish. All values were reported as microgram of mercury per gram of fish based on wet weight. The level of mercury ranged from 0.0190 to 0.5700 microg/g in fresh samples, 0.0059 to 0.0665 microg/g in frozen samples, and 0.0305 to 0.1190 microg/g in canned samples. The data clearly showed that higher levels of mercury were detected in local fresh fish as opposed to other types thus placing consumers at higher risk from mercury exposure. Moreover, the data revealed that Mallifa (yellowstripe barracuda/Sphyraena chrysotaenia), Sargous (white seabream/Diplodus sargus), Ghobbos (bogue/Boops boops), and shrimp (Penaeus sp.) were among the types containing the highest amounts of mercury. On the other hand, processed fish such as fish fillet, fish burger, small shrimp and crab are found to contain lower levels of mercury and are associated with lower exposure risks to mercury. Lebanese population should therefore, be aware to consume limited amounts of fresh local fish to minimize exposure to mercury.
    Journal of Environmental Sciences 01/2011; 23(9):1564-9. · 1.77 Impact Factor

Full-text (2 Sources)

View
12 Downloads
Available from
Jul 3, 2014