The mercury and selenium contents of fresh seafood were determined, respectively, by means of cold vapor atomic absorption spectroscopy (CVAAS) and hydride-generation atomic absorption spectrometry (HGAAS). All the values obtained were lower than the European Union´s legal limit of 0.5 mg/kg fresh food, rising to 1.0 mg kg for the edible parts of some listed species; in fish they vary between 0.057 mg/kg in sole and 0.579 mg/kg in swordfish (included in the category of large fish, for which the legal limit is 1 mg/kg). The levels of selenium vary between 0.073 mg/kg in perch and 0.743 mg/kg in tuna. In shellfish the mercury content varies between 0.023 mg/kg in moscardino and 0.150 mg/kg in Mediterranean shrimp, while that of selenium varies between 0.067 mg/kg in spiny lobster and 0.605 mg/kg in mussels. A significant difference was found between fish and shellfish for mercury, but not for selenium. A large excess of selenium in relation to mercury was observed (the mean molar ratio of Hg/Se is 0.23 for fish and 0.09 for shellfish), but no significant correlation was found between the two elements.

Mercury and selenium contents in selected seafood / Plessi, Maria; Bertelli, Davide; Monzani, Agar. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - STAMPA. - 14:(2001), pp. 461-467. [10.1006/jfca.2001.1003]

Mercury and selenium contents in selected seafood

PLESSI, Maria;BERTELLI, Davide;MONZANI, Agar
2001

Abstract

The mercury and selenium contents of fresh seafood were determined, respectively, by means of cold vapor atomic absorption spectroscopy (CVAAS) and hydride-generation atomic absorption spectrometry (HGAAS). All the values obtained were lower than the European Union´s legal limit of 0.5 mg/kg fresh food, rising to 1.0 mg kg for the edible parts of some listed species; in fish they vary between 0.057 mg/kg in sole and 0.579 mg/kg in swordfish (included in the category of large fish, for which the legal limit is 1 mg/kg). The levels of selenium vary between 0.073 mg/kg in perch and 0.743 mg/kg in tuna. In shellfish the mercury content varies between 0.023 mg/kg in moscardino and 0.150 mg/kg in Mediterranean shrimp, while that of selenium varies between 0.067 mg/kg in spiny lobster and 0.605 mg/kg in mussels. A significant difference was found between fish and shellfish for mercury, but not for selenium. A large excess of selenium in relation to mercury was observed (the mean molar ratio of Hg/Se is 0.23 for fish and 0.09 for shellfish), but no significant correlation was found between the two elements.
2001
14
461
467
Mercury and selenium contents in selected seafood / Plessi, Maria; Bertelli, Davide; Monzani, Agar. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - STAMPA. - 14:(2001), pp. 461-467. [10.1006/jfca.2001.1003]
Plessi, Maria; Bertelli, Davide; Monzani, Agar
File in questo prodotto:
File Dimensione Formato  
1-s2.0-S0889157501910038-main.pdf

Accesso riservato

Tipologia: Versione pubblicata dall'editore
Dimensione 177.4 kB
Formato Adobe PDF
177.4 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/306198
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 134
  • ???jsp.display-item.citation.isi??? 111
social impact