Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet

Detalhes bibliográficos
Autor(a) principal: Lazarini, Tainá Elisa de Mello
Data de Publicação: 2019
Outros Autores: Milani, Raquel Fernanda, Morgano, Marcelo Antonio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/80
Resumo: The purpose of this work was to evaluate the risk-benefit associated with canned sardine consumption, considering the selenium, the mercury and the methylmercury contents and the Se:Hg molar ratio and the Se-health benefit value (HBV) index. In this study, 63 canned sardine samples were purchased worldwide and for the determination of selenium and mercury species, the inductively coupled plasma optical emission spectrometry and thermal decomposition and amalgamation atomic absorption spectrometry were employed. The mean results obtained for the Brazilian samples varied between 12.6 and 65.5 lg kg 1 for Hg; <3.7 and 45.4 lg kg 1 for methylmercury; 310 and 1370 lg kg 1 for Se. The MeHg/Hg ratio showed that the most toxic forms of Hg (MeHg) is predominant in 52 and 39% of the Brazilian samples conserved in tomato sauce and in oil, respectively. Nevertheless, the Se-HBV index and the Hg:Se and Se:Hg molar ratios indicated that the selenium content in canned sardine samples is enough to provide a protective effect on the Hg species.
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spelling Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the dietCanned fishHeavy metalsTDA AASSe-HBVThe purpose of this work was to evaluate the risk-benefit associated with canned sardine consumption, considering the selenium, the mercury and the methylmercury contents and the Se:Hg molar ratio and the Se-health benefit value (HBV) index. In this study, 63 canned sardine samples were purchased worldwide and for the determination of selenium and mercury species, the inductively coupled plasma optical emission spectrometry and thermal decomposition and amalgamation atomic absorption spectrometry were employed. The mean results obtained for the Brazilian samples varied between 12.6 and 65.5 lg kg 1 for Hg; <3.7 and 45.4 lg kg 1 for methylmercury; 310 and 1370 lg kg 1 for Se. The MeHg/Hg ratio showed that the most toxic forms of Hg (MeHg) is predominant in 52 and 39% of the Brazilian samples conserved in tomato sauce and in oil, respectively. Nevertheless, the Se-HBV index and the Hg:Se and Se:Hg molar ratios indicated that the selenium content in canned sardine samples is enough to provide a protective effect on the Hg species.CNPqTaylor & Francis GroupLazarini, Tainá Elisa de MelloMilani, Raquel FernandaMorgano, Marcelo Antonio2021-01-26T17:54:43Z2021-01-26T17:54:43Z2019-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJournal of Environmental Science and Health, Part B, v. 54, n.5, p. 387-393.0360-1234http://repositorio.ital.sp.gov.br/jspui/handle/123456789/80reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:12:23Zoai:http://repositorio.ital.sp.gov.br:123456789/80Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:12:23Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
title Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
spellingShingle Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
Lazarini, Tainá Elisa de Mello
Canned fish
Heavy metals
TDA AAS
Se-HBV
title_short Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
title_full Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
title_fullStr Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
title_full_unstemmed Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
title_sort Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet
author Lazarini, Tainá Elisa de Mello
author_facet Lazarini, Tainá Elisa de Mello
Milani, Raquel Fernanda
Morgano, Marcelo Antonio
author_role author
author2 Milani, Raquel Fernanda
Morgano, Marcelo Antonio
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Lazarini, Tainá Elisa de Mello
Milani, Raquel Fernanda
Morgano, Marcelo Antonio
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Canned fish
Heavy metals
TDA AAS
Se-HBV
topic Canned fish
Heavy metals
TDA AAS
Se-HBV
description The purpose of this work was to evaluate the risk-benefit associated with canned sardine consumption, considering the selenium, the mercury and the methylmercury contents and the Se:Hg molar ratio and the Se-health benefit value (HBV) index. In this study, 63 canned sardine samples were purchased worldwide and for the determination of selenium and mercury species, the inductively coupled plasma optical emission spectrometry and thermal decomposition and amalgamation atomic absorption spectrometry were employed. The mean results obtained for the Brazilian samples varied between 12.6 and 65.5 lg kg 1 for Hg; <3.7 and 45.4 lg kg 1 for methylmercury; 310 and 1370 lg kg 1 for Se. The MeHg/Hg ratio showed that the most toxic forms of Hg (MeHg) is predominant in 52 and 39% of the Brazilian samples conserved in tomato sauce and in oil, respectively. Nevertheless, the Se-HBV index and the Hg:Se and Se:Hg molar ratios indicated that the selenium content in canned sardine samples is enough to provide a protective effect on the Hg species.
publishDate 2019
dc.date.none.fl_str_mv




2019-02
2021-01-26T17:54:43Z
2021-01-26T17:54:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Journal of Environmental Science and Health, Part B, v. 54, n.5, p. 387-393.
0360-1234
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/80
identifier_str_mv
Journal of Environmental Science and Health, Part B, v. 54, n.5, p. 387-393.
0360-1234
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/80
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Taylor & Francis Group
publisher.none.fl_str_mv

Taylor & Francis Group
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
_version_ 1822718812226584576

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