Abstract
The present study aimed to evaluate possible conversion or loss of Hg species (Hg2+ and CH3Hg+) during different culinary treatments of six fish species. Four cooking procedures (uncooked, boiling, frying and roasting) and the influence of three commonly used cooking conditions (no spices, with salt, and with salt and lemon juice) were also evaluated for each treatment, creating a total of 12 types of culinary treatment for each fish species. Oil and water used during cooking procedures and the used spices like salt and lemon were analyzed to assure a close mass balance of total Hg. After each culinary treatment, samples were immediately freeze-dried. Mercury species were identified and quantified by liquid chromatography chemical vapor generation inductively coupled plasma mass spectrometry. No significant conversion of Hg species was observed with any of the evaluated cooking treatments. On the other hand, an overall loss of up to 33% of Hg species was observed after frying. Most of the Hg lost during the cooking procedure came from CH3Hg+. (C) 2014 Elsevier Ltd. All rights reserved.
| Original language | English |
|---|---|
| Pages (from-to) | 413-419 |
| Number of pages | 7 |
| Journal | Food control |
| Volume | 47 |
| Early online date | 29 Jul 2014 |
| DOIs | |
| Publication status | Published - Jan 2015 |
Bibliographical note
Article Accepted Date: 20 July 2014Acknowledgments
The authors are grateful to Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Instituto Nacional de Ciência e Tecnologia de Bioanalítica, Proc. No. 573672/2008-3 and Instituto Nacional de Ciências e Tecnologias Analíticas Avançadas Proc. CNPq No. 573894/2008-6), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), 2006/59083-9 for grants and fellowships.
Keywords
- mercury speciation
- cooking
- culinary treatment
- fish analysis
- speciation analysis
- mercury
- risk
- methylmercury
- consumption
- speciation
- meat
- exposure
- cookware
- foods
- iron